SPECIAL TV COFFEE
Specialty coffees are high quality coffees that differ from normal coffee with relevance to visual quality or cup or both. Specialty Coffees are getting increasingly popular in the world coffee market.

Specialty coffees are broadly classified into five categories based on their unique features:
1. Decaffeinated Coffee
Coffees with caffeine removed artificially are known as decaffeinated coffees. There is a prominent segment of consumers preferring decaf coffees owing to health consciousness.

2. Organic Coffees
The coffee grown with out using chemicals and pesticides are in great demand in the developed countries because of increasing awareness on health of consumers and protection of environment.

3. High Grown coffees
The coffees grown at higher elevations i.e. 4000 ft and above are known to possess a distinct flavour and acidity in cup due to slower development of beans. The coffees are of high quality with dense beans.

4. Estate Coffee (Single Origin Coffees)
Production of good quality coffee by highlighting the special features of the estate can be classified as estate branded coffees. This may be elevation, variety, cultural practices, and special processing techniques. Estate coffees are those that originate on single form with common soils and with the distinct identity in terms of flavour and aroma characteristics. Estate coffees are generally more expensive and actually define the specialty coffee market.

5. Variety Coffee
Some of the varieties are known to possess good inherent quality due to the genetic make up of the plant. Fruits from such varieties can be harvested and processed separately to retain the unique quality. Some of the Indian selections like Kents, Agaro, Cioccie, CxR are unique in their cup quality. Separate prpcessing of these varieties help in processing their intrinsic quality.

Varieties
India offers several varieties of specialty coffees that are popular in the West. Continuous research by Indian scientists has helped identity better strains that will make finer coffees with added flavour profiles, in both Arabica and Robusta varieties.

Monsooned coffee
Monsooned coffee has a story to tell. The "Monsooning" of coffee first happened quite by accident in the deep of sailing ships - a shipload of coffee bound for Europe acquired a mellow yet unique taste en route, with the coffee beans 'swelling' due to the moisture in the air. A new kind of coffee was born - Monsooned Coffee.

Even today, India offers the same golden quality Monsooned Coffee. Prepared by the unique natural elements of yester years and the special process of today, the Monsooned Coffee still has the monsooned flavour, mellow taste and golden look. Consumers in Scandinavian countries love it for its special colour and flavour.

Main grades: Monsooned Malabar AA Monsooned Basanally Monsooned Robusta

Mysore Nuggets Extra Bold
This coffee is a premium coffee that represents the best quality coffee from India. The beans are very large, uniform blush green in colour with a clean polished appearance. In cup, the coffee exhibits full aroma, medium to good body, good acidity and fine flavour with a hint of spice Arabica Plantation Coffee (Washed coffee) grown in the Mysore, Coorg, Biligiris and Shevaroys regions.

Robusta Kaapi Royale
This coffee is prepared from Robusta Parchment AB from the regions of Mysore, Coorg, Wynad, Shevaroys, Pulneys and Barbabudans.

The beans appear to be bold, round with pointed ends and gray to bluish gray in colour. This cup ensures full body, soft, smooth and mellow flavor.

Processing
The Quality Control division of the Coffee Board has set specifications for the processing, grading and garbling of specialty coffees to ensure the quality of these coffees.

Here are some facts about the processing of the different varieties of speciatty coffee.

Process of Monsooning:
Monsooned coffees are prepared at the curing factories situated on the West coast. Only whole crop Arabica Cherry and Robusta Cherry coffees are selected for monsooning. In order to ensure the quality of monsooned coffee, only 'A' grade of both Arabica Cherry and Robusta Cherry are subjected to monsooning.

The Process of monsooning is carried out from June to September of a year when the Southwest monsoon is very intense on the West coast. The cherry coffee is evenly spread in thick layers in airy gE> downs, open on all sides and raked frequently.

The coffee is packed loose in gunny bags and stacked in piles with sufficient space between rows for the monsoon air to circulate freely around the bags. The cherry coffee absorbs moisture from the humid monsoon atmosphere. The beans swell up to nearly double the size and the colour of the beans change to pale yellow/straw colour.

The coffee is bulked and repacked at frequent intervals or poured from one bags to another to prevent mould growth on the beans and to ensure uniform monsooning. The monsooning process is completed in 12 to 16 weeks.

At the end of monsooning, the coffee is polished and graded, based on the size of the beans, as per the standards laid down by the Board. The monsooned coffees are fumigated to prevent weevil attack.

Processing of Specialty Coffees
Utmost attention is paid while preparing majority of the specialty coffees both at primary and secondary processing level.

Primary Processing: Selective harvesting is done with special attention to careful haRd picking of just ripened berries. Natural fermentation is a must for flavor development and a high"standard of quality. Soaking the washed beans under fresh water over night is essential for the development of color and flavor in the bean. Slow drying is absolutely necessary under natural lights.

Secondary processing: Grading of coffee beans at curing level involving separation of beans according to size, shape and density followed by meticulous garbing improves the quality.

Why Specialtv Coffee?
Today, consumers around the world demand the best coffee. Planters in producing countries are now developing finer strains of coffee to the custom-requirement of the gourmet coffee drinker.

In essence, over the years, coffee is no longer a humble bean of indistinct origin. Coffee today, is better valued as Specialty coffee. "Specialty" spelt in the true-blue American manner!

Specialty coffee is distinguished by its clear origin, distinction made by careful cultivation practices, careful routine of plucking, special processing and of course, special branding and special handling and appearance thereafter.

Consumers have come to appreciate gourmet coffees in their discerning cups; As a result, specialty coffees fetch better prices, attract premiums and attract custom. These coffees have a personality, aura, craving, and branding of their own. Specialty branding that brings in the bigger bucks for the grower!

The world of coffee drinkers is going the specialty way. It makes sense to grow and sell specialty coffee.