Identification and comparative characteristic of specialty and commercial arabica coffee
Demand for specialty coffee shows stable growth in Russia. A number of new coffee roasting companies and coffee shops have recently opened up, organizations of quality control of roasted coffee have been established. Non-profit organizations that represent thousands of coffee professionals put on exhibitions and festivals every year. However, with growing demand for high-quality coffee, there has been a sharp rise in the number of faulty products on the market. More than 90% of coffee produced by farmers can be classed as commercial. Only a few farmers grow specialty coffee. Unscrupulous importers and coffee roasting companies use less expensive commercial coffee for their work. Therefore, the problem of comprehensive examination of roasted coffee is particularly acute in order to reduce the risks of information falsification. This article provides comprehensive evaluation of the quality of two samples of coffee Arabica grown in Ethiopia and sold on Russian market, describes flavor profiles, defines organoleptic and physico-chemical quality characteristics, identifies common and distinctive features and classifies these two samples based on chosen criteria.