The Origin of Specialty Coffee: A Brief History

Since its humble beginnings in Ethiopia, coffee has come a long way to become what it is today. However, the history of specialty coffee is a relatively new one. Coffee that has been cultivated, picked, processed, and roasted with an emphasis on quality and flavor is referred to as specialty coffee. The history of speciality coffee may be traced back to the 1960s, when a group of American coffee connoisseurs started looking abroad for premium, flavorful coffee.

Coffee was mostly seen as a commodity product at that time, with little consideration given to the beans’ quality or the taste of the coffee that was prepared. To alter that perception and draw attention to the distinctive flavors and qualities of coffee from various parts of the world, speciality coffee became more and more popular.

Alfred Peet, a Dutch immigrant who established a coffee shop in Berkeley, California, in 1966, was a significant figure in the early development of the speciality coffee movement. Peet had a strong taste for fine coffee because he had grown up in the coffee industry in Holland. He roasted his own beans and exposed his patrons to the deep, nuanced flavors of coffee from many parts of the world, such as those from Guatemala, Ethiopia, and Sumatra.

It is impossible to overestimate Peet’s contribution to the specialty coffee market. Many of his clients then went on to start their own roasteries and coffee shops, becoming influential in promoting the benefits of specialty coffee.

What about the many varieties of coffee beans themselves, though? Is Arabica superior to Liberica? Your individual taste preferences will determine the solution. Compared to Arabica and Robusta beans, liberica beans are less prevalent but are prized for their distinctive, nutty flavor. Arabica beans, valued for their nuanced flavor and moderate acidity, are the most often used beans in specialty coffee. Robusta beans are frequently utilized in blends because of their robust, earthy flavor and strong caffeine level.

And finally, the response to the query of what kind of coffee is manufactured from excrement is that there are really two distinct varieties of coffee that are occasionally referred to as “poop coffee.” The first is kopi luwak, which is brewed from coffee beans that civet cats have consumed and passed on to the ground. The second is Black Ivory coffee, which is produced using coffee beans that elephants have consumed and purged. Despite the fact that some people regard these coffees as a delicacy, there is debate surrounding them because of issues with sustainability and animal welfare.

In conclusion, a lot has changed in the speciality coffee industry since its beginnings in the 1960s. Coffee aficionados now have access to a large selection of tasty, high-quality beans from a number of different regions. There is a specialty coffee out there for everyone, whether you favor Liberica, Arabica, or Robusta beans. Poop coffee is an example of the inventiveness and innovation that has been propelling the specialty coffee business ahead, even though it may not be for everyone.