Travelling worldwide and offering the best of every product, your lifelong pal Fropie also takes care of your coffee time with speciality coffees.

Thanks to Fropie's careful selection process, it is possible to experience different coffee flavour profiles at any time. Fropie Speciality Coffee selection appeals to everyone who seeks a unique coffee experience with distinct aroma and taste profiles.

What is Speciality Coffee?

In its simplest definition, speciality coffee is the name given to the coffee that has a cupping score of 80 or more out of 100 by Q Graders, of which you can access information about the soil and climate characteristics of the region where the beans were grown, the company who produce it and the harvesting and processing methods. Its most prominent feature is its flavour and aroma profile, far superior to standard commercially sold coffees.

Detailed Information About Speciality Coffee

For a unique speciality coffee experience, coffee beans must have a superior flavour and aroma profile. These characteristics emerge due to the regions where the beans are grown, the harvesting and processing methods, and the roasting techniques.

Let's take a closer look at the details of all these features of the speciality coffee:

Growing Sites

For coffee beans to be classified as a speciality, they must be grown in an ideal climate, altitude and soil conditions. The products of farms in Brazil, Colombia, Ethiopia, Honduras and Guatemala can all meet these conditions and become famous for it. These unique coffees are in Fropie's speciality coffee selection for superior coffee pleasure.

Speciality Coffee Beans' Harvest and Processing Methods

The method of harvesting and processing the beans is just as important in the aroma and flavour as the region where the beans are grown. Harvest methods are an essential factor in determining the quality and aroma profile of coffee beans. On the other hand, processing methods affect properties such as acidity, sweetness and body.

Speciality Coffee Harvesting Methods

High-quality coffee beans are distinguished from commercially produced coffees not only by the region of the farms and climatic conditions but also by their harvesting and processing methods.

Here are the qualified coffee bean harvesting methods:

1. Hand Harvest

Many speciality coffee bean producers generally use hand-harvested beans. Workers pick the coffee berries by hand, one by one. Thus, quality seeds are obtained only from mature fruits.

2. Selective Harvest:

In the selective harvesting method, workers distinguish coffee berries with different maturity stages and collect only the fully ripe ones. This method results in a more consistent flavour profile.

3. Multiple Transitive Harvest:

In the multiple transitive harvesting method, more than one harvesting process is done at different times in the same field, as the coffee fruits do not ripen at the same time. In this way, it is ensured that only ripe fruits are collected in each harvest.

Speciality Coffee Processing Methods

After harvesting, coffee beans are processed with different techniques. These methods aim to control the factors that affect the flavour profile of the beans. Here are some commonly used high-quality coffee processing methods:

1.            Washed

The beans obtained by the washed process are obtained by washing the shells and fleshy parts of the coffee fruits. The fruits are washed in water and then separated into seeds. This method increases the acidity and clarity of the coffee while reducing the fruit flavours.

2.           Half-Washed

This method is a combination of washed processing and natural processing. The coffee cherries are washed, but the fruit is not entirely removed, and they are dried together. Combining the features of both techniques, it provides a mixed flavour profile.

3.           Natural

In this method, coffee fruits are dried directly in the sun after the harvest. Fermented fruits with their peels are separated from their seeds after a while. At the end of this process, the fullness and fruity taste of the coffee beans increase.

4.           Honey

During this process, the shells of the coffee fruits are partially removed and dried in the sun or in unique mechanical drying systems. Thus, the coffee beans acquire a slight acidity with sweetness, intensity and complex aromas thanks to the fruit pulp residues.

Roasting

The roasting process is as important as the other processes, where the aromas of coffee beans develop, and their flavours emerge. Speciality coffee beans go through a more controlled roasting process than commercially sold coffees in terms of quantity and time, thus reaching the desired flavour profile.

Taste and Aroma Profile

Unlike commercially sold coffees, speciality coffee has a much more complex and rich aroma and flavour profile. Thanks to the characteristics of different regions, harvesting and processing methods that differ from farm to farm, and other roasting techniques, these beans can offer different coffee experiences with different tastes and aroma notes, such as floral, fruity and spicy.

Fropie Speciality Coffee Selection

Thanks to lifelong pal Fropie, the pleasure of coffee is now at the highest level. Thanks to this selection of speciality coffee, have a high cupping score and is indispensable for every coffee lover.

Let's get to know this unique selection that you can drink as filter speciality coffee or brew in different ways:

Edido from Ethiopia

This coffee, which comes from the Edido village of Ethiopia, is considered the homeland of coffee and has a large fan base—a high acidity and full-bodied coffee with a cupping score of 89.50. If you like passion fruit and pineapple flavour notes, Edido is for you.

Finca La Mora from Honduras

Finca La Mora is an exceptional coffee. You can feel the effect of the different and unique microclimate of the region with every sip. With a taste score of 85.75, Finca LA Mora is a coffee that will make you very happy when you want to experience a medium-acidity coffee with honey, plum, black grape and floral flavour notes.

Finca San Jose Buena Vista from Guatemala

Coming from the San Jose region of Antigua, this coffee is balanced and has a superior aroma. Finca San Jose Buena Vista has a cupping score of 85.75, high acidity, medium body, and taste notes of chocolate, caramel, and hazelnut, the perfect fit for an authentic coffee experience.

Cooperativa De Salgar from Colombia

This coffee is the product of the Salgar Cooperative in Antioquia. It has a cupping score of 85 and high acidity. Medium-bodied Cooperativa De Salgar, an outstanding coffee with fruity, herbal and sweet-tasting notes, was awarded first prize in the Cup of Excellence Competition.

Fazenda Olhos D'Aqua from Brazil

Fazenda Olhos D'Aqua, the fruit of a life devoted to coffee, has high acidity and a medium body. These particular beans impress the drinkers with chocolate, caramel and hazelnut flavour notes and have a taste score of 84. Fazenda Olhos D'aqua is the perfect choice to experience a coffee that embraced the Brazilian championship in the Cup of Excellence Competition.

Speciality Coffee Time with Fropie