Commodity vs Specialty Coffee: What's the difference?

Coffee is a complex beverage with a diverse group of fans who all take their coffee differently.

Many debate whether coffee is even healthy or not. But in my opinion, that's an unfair debate.

We must understand that not ALL coffee is the same. We have to look at what's been added to it, how it's grown, and even how it's processed.

So to make sense of the debate, we have to start with just ONE foundational question:

Is my coffee Commodity or Specialty?

I first began asking this question in response to one thing...

Mold.

There's a big trend in the holistic health space right now to question the mold content in coffee.

Today, I'm going to help you understand how to make a better choice in coffee so you can avoid possible mold-infested beverages.

Beyond just mold, in terms of quality, production methods, price, and overall consumer experience, there IS a difference.

Commodity coffee is the type of coffee most people are familiar with. You'll find these readily available in supermarkets, coffee shops, and restaurants around the world.

This tends to be lower-grade beans with a focus on quantity over quality.

These coffees are often a mix of different varieties and origins.

Commodity coffee is often mass-produced on large plantations. And because these farms prioritize yield and cost-efficiency, often at the expense of environmental sustainability and social responsibility, the heavy use of pesticides combined with poor working conditions is pretty much standard.

Commodity coffee is standardized to keep costs low using mechanical harvesting and bulk drying methods. This is where mold spores can develop in the coffee.

International sales of this type of coffee make it more affordable for the consumer but cuts profits to farmers.

As for the taste?

Meh.

Commodity coffee tends to be less complex and more generic. Or mediocre, at best. That's why it 'pairs well' with loads of sugar and artificial flavors to mask the 'basic' nature of its flavor profile.

Specialty coffee, on the other hand, is all about quality!

Processing and roasting methods are selected to bring out the unique characteristics of each bean and its origin. In specialty coffees, you can expect superior flavors, more sustainable practices, and ethical sourcing.

Things like climate, altitude, and soil quality all contribute to the quality of the bean. Specialty coffee aims to highlight each of these qualities.

Typically grown on smaller farms or estates, Specialty Coffee growers focus on quality from start to finish...cultivating, harvesting, and processing of the beans.

Now, the processing methods for specialty coffee can be more labor-intensive and may include hand-picking the cherries, careful drying, and specific fermentation techniques.

This process aims to preserve and enhance the beans' natural flavors.

The attention to detail often translates into higher market prices which trickle down in better wages and living conditions for farmers.

And in the finished cup, Specialty Coffees host a wide range of complex flavors...

From fruity and floral to nutty and chocolaty based on region, processing, and roasting methods.

Every aspect contributes to the end result.

You'll find this type of coffee in specialty coffee shops (like ours), high-end grocery stores, and through direct trade from roasters.

Making the right choice will depend on your budget, the way you take your coffee, and what type of ethical/sustainable practices you care most about.

I hope this comparison helps you make a better choice.

And if you have any questions, feel free to reach out to me!

Happy Sipping!

Alida, The Oracle