{"id":398,"date":"2026-08-18T23:47:38","date_gmt":"2026-08-18T23:47:38","guid":{"rendered":"https:\/\/valiacoffee.com\/?p=398"},"modified":"2026-08-19T00:05:28","modified_gmt":"2026-08-19T00:05:28","slug":"como-elegir-un-cafe-de-especialidad","status":"publish","type":"post","link":"https:\/\/valiacoffee.com\/en\/como-elegir-un-cafe-de-especialidad\/","title":{"rendered":"How to choose a specialty coffee? 7 keys to finding the one that's right for you"},"content":{"rendered":"

When you search How to choose a specialty coffee<\/strong>, It's easy to find yourself with a bag full of information: origin, variety, process, altitude, tasting notes, roasting date\u2026 and end up wondering what all that means and what you should really be looking at.<\/p>\n\n\n\n

The good news is that Choosing a good coffee doesn't have to be complicated.<\/strong>. You don't need to know about coffee tasting or become a barista to make a good decision. You just need to learn to recognize some key information and relate it to something much simpler: your own tastes<\/strong>.<\/p>\n\n\n\n

Because the best coffee isn't necessarily the most expensive or the one with the most sophisticated description. It's the one you enjoy making and want to drink again and again.<\/p>\n\n\n

\"Blog\"<\/figure>\n\n\n

How to choose a specialty coffee?<\/h2>\n\n\n\n

Before deciding which specialty coffee to buy<\/strong>, There are seven aspects worth reviewing: origin, producer, variety, process, sensory profile, roast and freshness<\/strong>.<\/p>\n\n\n\n

Each one tells a part of the story of the bean. When you learn to read them, buying specialty coffee stops being just about choosing a pretty bag and becomes a much more conscious decision.<\/p>\n\n\n\n

Start by learning about the origin<\/h2>\n\n\n\n

The place where coffee grows influences the characteristics it can develop.<\/p>\n\n\n\n

Altitude, climate, soils, the variety cultivated, and production practices are all part of what we later find in the cup.<\/p>\n\n\n\n

That's why there's a difference between simply knowing that you're buying Colombian coffee<\/strong> and learn more about its origin.<\/p>\n\n\n\n

A coffee can come from Colombia, but it can also have a much more specific history: a department, a municipality, a farm, and a producer.<\/p>\n\n\n\n

When you're looking for specialty coffee, check if the bag indicates:<\/p>\n\n\n\n

    \n
  • Country of origin<\/strong><\/li>\n\n\n\n
  • Region or department<\/strong><\/li>\n\n\n\n
  • Municipality<\/li>\n\n\n\n
  • Estate<\/li>\n\n\n\n
  • Altitude<\/li>\n\n\n\n
  • Coffee producer or grower<\/li>\n\n\n\n
  • Variety<\/li>\n<\/ul>\n\n\n\n

    This information provides traceability<\/strong> and it allows you to get to know better what you're bringing home.<\/p>\n\n\n\n

    In the case of a Colombian specialty coffee, knowing its region of origin can also help you discover the diversity that exists within the same country.<\/p>\n\n\n\n

    Colombia doesn't taste like just one thing.<\/p>\n\n\n\n

    Coffee grown in Quind\u00edo, for example, is part of a territory with a long coffee tradition and particular conditions that are part of the identity of our cup.<\/p>\n\n\n\n

    Look who's behind the coffee<\/h2>\n\n\n\n

    A good bag of coffee counts for more than a brand name.<\/p>\n\n\n\n

    It can also tell you who grew the grain.<\/p>\n\n\n\n

    The work of a coffee farmer begins long before we think about preparing a cup. It involves tending the crops, waiting for the right moment of ripeness, selecting the cherries, and making decisions about processing and drying.<\/p>\n\n\n\n

    Therefore, when a brand shares information about the producer or the farm, we are looking at a coffee with a higher level of quality. traceability and transparency<\/strong>.<\/p>\n\n\n\n

    This doesn't mean one bag is automatically better than another. But it does give you something important: the ability to know the origin of what you're buying.<\/p>\n\n\n\n

    At Val\u00eda Coffee, we believe that story deserves to stay close to the coffee. Behind every bean is a piece of land, a coffee-growing family, and many hours of work.<\/p>\n\n\n\n

    The process can completely change the experience<\/h2>\n\n\n\n

    If you're just starting to learn about specialty coffee, you'll probably come across three words frequently:<\/p>\n\n\n\n

    washed, natural and honey.<\/strong><\/h3>\n\n\n\n

    These are different ways of processing coffee after harvesting and can influence the profile we find in the cup.<\/p>\n\n\n\n

    What is washed coffee?<\/h3>\n\n\n\n

    In the washed process, the cherry pulp is removed and the coffee goes through stages of fermentation, washing and drying.<\/p>\n\n\n\n

    If done correctly, this process can favor a higher cup of greater cleanliness, balance and clarity<\/strong>, allowing the characteristics of the coffee to be easily recognized.<\/p>\n\n\n\n

    What is natural coffee?<\/h3>\n\n\n\n

    In the natural process, the cherries dry with the fruit around the pit before removing it.<\/p>\n\n\n\n

    This type of process is usually associated with more fruity profiles and a particular aromatic expression.<\/p>\n\n\n\n

    What is a honey coffee?<\/h3>\n\n\n\n

    In honey processes, part of the mucilage is preserved around the grain during drying.<\/p>\n\n\n\n

    Depending on how the process is carried out, it can provide a different sensation of sweetness and texture.<\/p>\n\n\n\n

    No process is best for everyone.<\/p>\n\n\n\n

    The question that really matters is:<\/p>\n\n\n\n

    What kind of coffee do you enjoy drinking?<\/strong><\/p>\n\n\n\n

    If you want to learn more about this topic, the washed process deserves a special look because it is an important part of our coffee's history.<\/p>\n\n\n\n

    Learn to read tasting notes without complicating things<\/h2>\n\n\n\n

    This is one of the parts that generates the most doubts when someone starts buying specialty coffee.<\/p>\n\n\n\n

    If a bag says it has notes of chocolate, caramel, citrus or red berries<\/strong>, This does not mean that those ingredients were added to the coffee.<\/p>\n\n\n\n

    These are descriptors we use to communicate the aromas and flavors we can perceive when tasting it.<\/p>\n\n\n\n

    For example, you can find references to:<\/p>\n\n\n\n

      \n
    • Chocolate<\/li>\n\n\n\n
    • Candy<\/li>\n\n\n\n
    • Panela<\/li>\n\n\n\n
    • Honey<\/li>\n\n\n\n
    • Walnuts<\/li>\n\n\n\n
    • Citrus fruits<\/li>\n\n\n\n
    • Red berries<\/li>\n\n\n\n
    • Ripe fruits<\/li>\n\n\n\n
    • Flowers<\/li>\n<\/ul>\n\n\n\n

      Think of these notes as a guide.<\/p>\n\n\n\n

      If you like sweet coffees<\/h3>\n\n\n\n

      Look for profiles that mention:<\/p>\n\n\n\n

      chocolate, caramel, panela, honey or ripe fruits.<\/strong><\/p>\n\n\n\n

      If you prefer fruity coffees<\/h3>\n\n\n\n

      You can search:<\/p>\n\n\n\n

      citrus fruits, red berries, tropical fruits or floral notes.<\/strong><\/p>\n\n\n\n

      If you're looking for balance<\/h3>\n\n\n\n

      Look for cafes where the following stand out:<\/p>\n\n\n\n

      sweetness, balanced acidity and medium body.<\/strong><\/h3>\n\n\n\n

      And remember something important: you don't have to find exactly "chocolate flavor" just because the bag says so.<\/p>\n\n\n\n

      Tasting notes are a reference to help you understand the coffee's profile, but the experience will always be personal.<\/p>\n\n\n\n

      Don't ignore the type of roast<\/h2>\n\n\n\n

      Roasting transforms the bean and has a significant influence on what ultimately ends up in your cup.<\/p>\n\n\n\n

      In general, we can talk about lighter, medium, or developed roasts.<\/p>\n\n\n\n

      A lighter roast<\/strong> It can allow characteristics of the origin to be expressed more clearly, such as fruity or floral notes or a more perceptible acidity.<\/p>\n\n\n\n

      A medium roast<\/strong> It can offer an interesting balance between sweetness, body, and expression of origin.<\/p>\n\n\n\n

      When the roasting process is more advanced, intense, bitter, toasted flavors become more pronounced.<\/p>\n\n\n\n

      In specialty coffee, the goal shouldn't simply be "dark roasting." The real work lies in finding the right point where the coffee retains and expresses its best characteristics.<\/p>\n\n\n\n

      Therefore, when comparing different coffees, don't just look at the color of the bean. Also consider what sensory profile the roaster is trying to highlight.<\/p>\n\n\n\n

      Check the roasting date<\/h2>\n\n\n\n

      If you want to learn How to tell if a coffee is good<\/strong>, Start by looking at the information that appears on the stock exchange.<\/p>\n\n\n\n

      And among all the data, there is one that often goes unnoticed: the roasting date<\/strong>.<\/p>\n\n\n\n

      After roasting, coffee continues to release gases and over time loses some of its aromatic compounds.<\/p>\n\n\n\n

      This doesn't mean that coffee goes bad overnight. It means that freshness plays an important role in the experience.<\/p>\n\n\n\n

      Therefore, we recommend:<\/p>\n\n\n\n