One of the draw backs of the Speciality coffee industry, is the inability to define clearly, what is meant by `Speciality' coffee. All those involved in the speciality coffee sector are unable to define clearly and in a straight forward manner, as to what is meant by Speciality Coffee. One should note that what is speciality to one sector, need not be so for an alternate sector.

Speciality coffee in the green bean phase is described by some as a product with `personality'. A coffee that has no defects and has a distinctive character in the cup. Others define, Speciality coffees as top quality coffees coming from specified regions, with a limited production and well defined characteristics of :

• Cultural practices
  (Harvest, Washing, Drying)
• Physical
  (Shape, Moisture content and Size)
• Sensorial
  (Visual appearance, Fragrance, Aroma, Taste) attributes.

Still others ,describe ` Speciality' as those green coffees which innately possess special and/or unique characteristics, which set them apart from either average or commercial coffees. These innate special attributes, combined with excellent preparation and distinct cup quality attributes of unique aroma, flavour and taste enables these green coffees to be classified as Speciality coffees.

We, in India, are of the opinion that Speciality coffee in green beans is a top grade coffee, carefully grown and systematically processed, that when used alone or in a blend with similar quality coffees, will display distinct and unique characteristics in the final cup, which lingers in the consumer's mind for a length of time.

We leave it to an individual grower to discover, define and demonstrate these qualities in his product that makes the coffee special and which the consumer would be eager and happy to consume.

Normally, Speciality coffees pertaining to green coffee beans are associated with Arabica coffees, primarily Washed Arabicas and to an extent to Arabica Cherry coffee beans (eg. Ethiopian Harrar etc.). Such speciality coffee in green Arabica distinguishes itself first and foremost in the quality of the raw material, followed by greater level of attention being paid at the stages of preparation, processing and finally roasting, as compared to commercial coffees.

The varietal Robusta has still not been accepted by the Speciality Coffee Associations the world over, to be associated with the 'Speciality` classification in the International market, as they are of the opinion that this coffee is invariably grown at low altitudes and does not possess any fragrance or flavour in the cup, generally securing lower prices than Arabicas in the market. It remains to be seen whether Asia could have a trump card in preparing Special and Speciality coffees with quality Robustas !!

SUNALINI N. MENON
Quality Specialist