Specialty coffee trends and professional barista training

The specialty coffee market is seeing increased consumer interest in bean origin, sensory profiles, and production methods. In Colombia, a major producer of Arabica coffee, different regions offer distinct flavor profiles ranging from chocolatey and sweet to fruity and floral. According to the National Federation of Coffee Growers (FNC) and the Specialty Coffee Association (SCA), specialty coffee is defined by consistent, verifiable, and sustainable attributes, including aroma, texture, and processing techniques.

In response to the diversifying coffee landscape, professional training is becoming essential for the hospitality sector. In Posadas, IGA is launching a three-and-a-half-month professional barista course designed for bars, confectioneries, and restaurants. The curriculum covers the entire process from plant to cup, focusing on grain types, grinding, and the use of industrial machinery. The training includes working with various origins, such as coffee from Colombia and Brazil, to help students develop the technical skills required for modern coffee service.