{"id":132,"date":"2017-07-17T00:00:00","date_gmt":"2017-07-16T22:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/vyberova-kava\/"},"modified":"2026-08-26T07:28:43","modified_gmt":"2026-08-26T05:28:43","slug":"vyberova-kava","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/cs\/blog\/vyberova-kava\/","title":{"rendered":"V\u00fdb\u011brov\u00e1 k\u00e1va: Pr\u016fvodce Specialty Coffee \u2013 Kvalita, p\u016fvod a chu\u0165"},"content":{"rendered":"
\n
Shrnut\u00ed<\/div>\n

V\u00fdb\u011brov\u00e1 (specialty) k\u00e1va m\u00e1 pom\u011brn\u011b jasnou definici \u2013 podle tradi\u010dn\u00ed metodiky Specialty Coffee Association (SCA) m\u011bla p\u0159i profesion\u00e1ln\u00ed degustaci (cuppingu) dos\u00e1hnout sk\u00f3re 80 a v\u00edce bod\u016f ze 100. Tahle hranice poch\u00e1z\u00ed z tradi\u010dn\u00ed metodiky a v oboru se po\u0159\u00e1d pou\u017e\u00edv\u00e1 jako praktick\u00e9 vod\u00edtko; sou\u010dasn\u00e1 definice SCA je ale \u0161ir\u0161\u00ed a na jedin\u00e9 \u010d\u00edslo kvalitu neredukuje. M\u00edv\u00e1 podstatn\u011b l\u00e9pe dohledateln\u00fd p\u016fvod \u2014 konkr\u00e9tn\u00ed farmu, producenta, dru\u017estvo nebo region, zpravidla se sb\u00edr\u00e1 ru\u010dn\u011b (selektivn\u00ed sklize\u0148) a pe\u010dliv\u011b se zpracov\u00e1v\u00e1. A\u010dkoliv je dra\u017e\u0161\u00ed, jej\u00ed komplexn\u00ed chu\u0165ov\u00fd profil, kter\u00fd m\u016f\u017ee nab\u00edzet t\u00f3ny ovoce, \u010dokol\u00e1dy \u010di kv\u011btin, za to podle mnoha milovn\u00edk\u016f k\u00e1vy stoj\u00ed.<\/p>\n<\/div>\n

V\u00fdb\u011brov\u00e1 k\u00e1va se v\u00fdrazn\u011b li\u0161\u00ed od b\u011b\u017en\u00e9 komer\u010dn\u00ed k\u00e1vy, na kterou jsme zvykl\u00ed ze supermarket\u016f. Podle tradi\u010dn\u00ed definice SCA dosahuje p\u0159i cuppingu sk\u00f3re 80 a v\u00edce bod\u016f a m\u00e1 transparentn\u00ed, dohledateln\u00fd p\u016fvod. Tvo\u0159\u00ed jen men\u0161\u00ed \u010d\u00e1st celosv\u011btov\u00e9 produkce k\u00e1vy.<\/p>\n

Co je v\u00fdb\u011brov\u00e1 k\u00e1va p\u0159esn\u011b?<\/h2>\n

V\u00fdb\u011brov\u00e1 k\u00e1va \u2013 mezin\u00e1rodn\u011b ozna\u010dovan\u00e1 jako \u201especialty coffee\u201c \u2013 nen\u00ed jen marketingov\u00e9 ozna\u010den\u00ed pro \u201edrahou k\u00e1vu\u201c. Jedn\u00e1 se o specifickou kategorii s pom\u011brn\u011b p\u0159\u00edsn\u00fdmi kvalitativn\u00edmi krit\u00e9rii.<\/p>\n

Definice podle SCA (Specialty Coffee Association)<\/h3>\n

Mezin\u00e1rodn\u00ed organizace Specialty Coffee Association<\/strong> tradi\u010dn\u011b definuje specialty coffee prost\u0159ednictv\u00edm bodov\u00e9ho hodnocen\u00ed:<\/p>\n

Za v\u00fdb\u011brovou se pova\u017euje k\u00e1va, kter\u00e1 dos\u00e1hla sk\u00f3re 80 bod\u016f nebo vy\u0161\u0161\u00edho<\/strong> na stobodov\u00e9 stupnici (zdroj: Specialty Coffee Association). B\u011bhem tzv. cuppingu (profesion\u00e1ln\u00ed degustace) se hodnot\u00ed zejm\u00e9na:<\/p>\n

    \n
  • V\u016fn\u011b (Aroma)<\/li>\n
  • Chu\u0165 (Flavor)<\/li>\n
  • Dochu\u0165 (Aftertaste)<\/li>\n
  • Kyselost (Acidity)<\/li>\n
  • T\u011blo (Body)<\/li>\n
  • Vyv\u00e1\u017eenost (Balance)<\/li>\n
  • Sladkost a \u010distota \u0161\u00e1lku (Sweetness, Clean Cup)<\/li>\n<\/ul>\n

    Orienta\u010dn\u011b se sk\u00f3re d\u011bl\u00ed na 80\u201384,99 bodu (very good), 85\u201389,99 bodu (excellent) a 90 a v\u00edce bod\u016f (outstanding).<\/p>\n

    Je dobr\u00e9 v\u011bd\u011bt, \u017ee klasick\u00e1 80bodov\u00e1 hranice vych\u00e1z\u00ed z tradi\u010dn\u00edho cuppingov\u00e9ho formul\u00e1\u0159e SCA (z roku 2004). V letech 2023\u20132024 ho SCA nahradila \u0161ir\u0161\u00edm r\u00e1mcem Coffee Value Assessment (CVA)<\/strong>, kter\u00fd kvalitu neredukuje na jedin\u00e9 \u010d\u00edslo, ale posuzuje k\u00e1vu ve v\u00edce rovin\u00e1ch: popisn\u00e9<\/strong> (jak\u00e9 m\u00e1 chu\u0165ov\u00e9 a aromatick\u00e9 vlastnosti a jak jsou intenzivn\u00ed, bez hodnocen\u00ed), afektivn\u00ed<\/strong> (nakolik hodnotiteli chutn\u00e1 \u2013 pr\u00e1v\u011b z n\u00ed vych\u00e1z\u00ed \u010d\u00edseln\u00e9 sk\u00f3re srovnateln\u00e9 s p\u016fvodn\u00ed stupnic\u00ed), fyzick\u00e9<\/strong> (vady zrna, vlhkost, hustota) a extrinsick\u00e9<\/strong> (certifikace, p\u016fvod, odr\u016fda, zpracov\u00e1n\u00ed). \u010c\u00edseln\u00e9 sk\u00f3re ani hranice kolem 80 bod\u016f z oboru nezmizely \u2013 \u201especialty\u201c se ale dnes ch\u00e1pe komplexn\u011bji ne\u017e jako jedno \u010d\u00edslo z cuppingu.<\/p>\n

    Rozd\u00edl: V\u00fdb\u011brov\u00e1 k\u00e1va vs. Komer\u010dn\u00ed k\u00e1va<\/h2>\n
    \n\n\n\n\n\n\n\n\n\n\n
    Krit\u00e9rium<\/th>\nV\u00fdb\u011brov\u00e1 k\u00e1va<\/th>\nKomer\u010dn\u00ed pr\u016fm\u011br<\/th>\n<\/tr>\n<\/thead>\n
    Sk\u00f3re SCA<\/strong><\/td>\n80\u2013100 bod\u016f<\/td>\nM\u00e9n\u011b ne\u017e 80 bod\u016f<\/td>\n<\/tr>\n
    P\u016fvod<\/strong><\/td>\nKonkr\u00e9tn\u00ed farma, nadmo\u0159sk\u00e1 v\u00fd\u0161ka<\/td>\nAnonymn\u00ed sm\u011bsi, cel\u00e9 st\u00e1ty<\/td>\n<\/tr>\n
    Sklize\u0148<\/strong><\/td>\nZpravidla selektivn\u00ed (ru\u010dn\u011b jen zral\u00e9 t\u0159e\u0161n\u011b)<\/td>\n\u010casto strojov\u00e1 (v\u0161e najednou)<\/td>\n<\/tr>\n
    Zpracov\u00e1n\u00ed<\/strong><\/td>\nVelmi pe\u010dliv\u00e9, kontrolovan\u00e9<\/td>\nRychl\u00e9, industri\u00e1ln\u00ed<\/td>\n<\/tr>\n
    Chu\u0165ov\u00fd profil<\/strong><\/td>\nOvocn\u00e1, kv\u011btinov\u00e1, sladk\u00e1 \u010dokol\u00e1da<\/td>\nZpravidla plo\u0161\u0161\u00ed, zemit\u011bj\u0161\u00ed, v\u00fdrazn\u011bji ho\u0159k\u00e1<\/td>\n<\/tr>\n
    Dochu\u0165 (Aftertaste)<\/strong><\/td>\nDlouh\u00e1, p\u0159\u00edjemn\u00e1 a \u010dist\u00e1<\/td>\nKrat\u0161\u00ed, sp\u00ed\u0161e trpk\u00e1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

    Kde se p\u011bstuje ta nejlep\u0161\u00ed v\u00fdb\u011brov\u00e1 k\u00e1va?<\/h2>\n

    1. Etiopie \u2013 Kol\u00e9bka k\u00e1vy<\/h3>\n

    Etiopie je domovem k\u00e1vovn\u00edku a nab\u00edz\u00ed jednu z nejkomplexn\u011bj\u0161\u00edch \u0161k\u00e1l chut\u00ed.<\/p>\n

      \n
    • Hlavn\u00ed oblasti:<\/strong> Yirgacheffe, Sidamo, Harrar.<\/li>\n
    • Charakteristika:<\/strong> \u010casto v\u00fdrazn\u011b kv\u011btinov\u00e1 (jasm\u00edn), s t\u00f3ny citrus\u016f a bobulovit\u00e9ho ovoce. Skv\u011bl\u00e1 pro milovn\u00edky jemn\u011bj\u0161\u00ed filtrovan\u00e9 k\u00e1vy.<\/li>\n<\/ul>\n

      2. Kolumbie \u2013 Konzistentn\u00ed kvalita<\/h3>\n

      D\u00edky sv\u00e9 geografii a mikroklimatu je Kolumbie st\u00e1lic\u00ed v\u00fdb\u011brov\u00e9 k\u00e1vy.<\/p>\n

        \n
      • Hlavn\u00ed oblasti:<\/strong> Huila, Cauca, Nari\u00f1o.<\/li>\n
      • Charakteristika:<\/strong> Kr\u00e1sn\u011b vyv\u00e1\u017een\u00e1 s t\u00f3ny ml\u00e9\u010dn\u00e9 \u010dokol\u00e1dy, karamelu a peckov\u00e9ho ovoce.<\/li>\n<\/ul>\n

        3. Kostarika \u2013 Inovace a experimenty<\/h3>\n

        Kostarika pat\u0159\u00ed k l\u00eddr\u016fm v inovativn\u00edch metod\u00e1ch zpracov\u00e1n\u00ed k\u00e1vy (nap\u0159. medov\u00e9\/honey zpracov\u00e1n\u00ed nebo anaerobn\u00ed fermentace).<\/p>\n

          \n
        • Hlavn\u00ed oblasti:<\/strong> Tarraz\u00fa, Valle Central.<\/li>\n
        • Charakteristika:<\/strong> Vysok\u00e1 sladkost, \u010dist\u00e9 t\u011blo a komplexn\u00ed ovocn\u00e9 t\u00f3ny.<\/li>\n<\/ul>\n

          4. Ke\u0148a \u2013 Intenzivn\u00ed a \u0161\u0165avnat\u00e1<\/h3>\n
            \n
          • Charakteristika:<\/strong> Sv\u011b\u017e\u00ed, velmi \u0161\u0165avnat\u00e1 a komplexn\u00ed acidita (kyselost), kter\u00e1 \u010dasto p\u0159ipom\u00edn\u00e1 \u010dern\u00fd ryb\u00edz, ostru\u017einy nebo raj\u010data.<\/li>\n<\/ul>\n

            5. Panama \u2013 proslul\u00e1 odr\u016fda Geisha<\/h3>\n

            Panama je slavn\u00e1 d\u00edky jedn\u00e9 konkr\u00e9tn\u00ed odr\u016fd\u011b k\u00e1vovn\u00edku: Geisha<\/strong> (nebo Gesha).<\/p>\n

              \n
            • Charakteristika:<\/strong> V\u00fdrazn\u00fd kv\u011btinov\u00fd profil p\u0159ipom\u00ednaj\u00edc\u00ed jasm\u00ednov\u00fd \u010daj, bergamot a broskve. V aukc\u00edch pat\u0159\u00ed panamsk\u00e1 Geisha k nejdr\u00e1\u017ee obchodovan\u00fdm specialty k\u00e1v\u00e1m.<\/li>\n<\/ul>\n

              Jak poznat kvalitn\u00ed v\u00fdb\u011brovou k\u00e1vu?<\/h2>\n

              P\u0159i n\u00e1kupu si na etiket\u011b v\u017edy zkontrolujte tyto \u00fadaje:<\/p>\n

                \n
              • Datum pra\u017een\u00ed:<\/strong> Mus\u00ed b\u00fdt jasn\u011b uvedeno (ide\u00e1ln\u00ed je k\u00e1vu spot\u0159ebovat do n\u011bkolika t\u00fddn\u016f od upra\u017een\u00ed).<\/li>\n
              • N\u00e1zev farmy nebo kooperativy:<\/strong> Nesta\u010d\u00ed \u201eBraz\u00edlie\u201c. Chcete vid\u011bt konkr\u00e9tn\u00ed region \u010di jm\u00e9no farm\u00e1\u0159e.<\/li>\n
              • Odr\u016fda k\u00e1vovn\u00edku:<\/strong> Nap\u0159. Bourbon, Typica, Caturra, Geisha.<\/li>\n
              • Nadmo\u0159sk\u00e1 v\u00fd\u0161ka:<\/strong> Uv\u00e1d\u00ed se v metrech nad mo\u0159em (m n. m.).<\/li>\n
              • Metoda zpracov\u00e1n\u00ed:<\/strong> Promyt\u00e1 (Washed), Such\u00e1\/Natur\u00e1ln\u00ed (Natural), Medov\u00e1 (Honey).<\/li>\n<\/ul>\n

                T\u0159i hlavn\u00ed metody zpracov\u00e1n\u00ed k\u00e1vy<\/h2>\n

                Zp\u016fsob, jak\u00fdm se k\u00e1vov\u00e9 zrno (pecka) dostane ze samotn\u00e9 k\u00e1vov\u00e9 t\u0159e\u0161n\u011b, z\u00e1sadn\u011b ovliv\u0148uje chu\u0165:<\/p>\n

                \n\n\n\n\n\n\n\n
                Metoda<\/th>\nPopis<\/th>\nProfil chuti<\/th>\n<\/tr>\n<\/thead>\n
                Promyt\u00e1 (Washed)<\/strong><\/td>\nDu\u017eina se oloupe a zrno se v n\u00e1dr\u017e\u00edch s vodou fermentuje a promyje.<\/td>\nVelmi \u010dist\u00e1, jasn\u00e1 acidita, kv\u011btinov\u00e1.<\/td>\n<\/tr>\n
                Such\u00e1 (Natural)<\/strong><\/td>\nK\u00e1vov\u00e1 t\u0159e\u0161e\u0148 se su\u0161\u00ed na slunci cel\u00e1 i s du\u017einou.<\/td>\nVelmi sladk\u00e1, t\u011b\u017e\u0161\u00ed t\u011blo, v\u00fdrazn\u00e9 t\u00f3ny zral\u00e9ho ovoce a jahod.<\/td>\n<\/tr>\n
                Medov\u00e1 (Honey)<\/strong><\/td>\nHybridn\u00ed metoda \u2013 du\u017eina se \u010d\u00e1ste\u010dn\u011b odstran\u00ed, ale zrno schne se zbytky sladk\u00e9ho slizu.<\/td>\nRovnov\u00e1ha mezi \u010distotou a sladkost\u00ed.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

                Pro\u010d je v\u00fdb\u011brov\u00e1 k\u00e1va dra\u017e\u0161\u00ed?<\/h2>\n

                Na rozd\u00edlu v cen\u011b se pod\u00edl\u00ed n\u00e1ro\u010dn\u011bj\u0161\u00ed sklize\u0148 a t\u0159\u00edd\u011bn\u00ed, pe\u010dliv\u011bj\u0161\u00ed zpracov\u00e1n\u00ed, men\u0161\u00ed \u0161ar\u017ee a ni\u017e\u0161\u00ed v\u00fdnosy i vy\u0161\u0161\u00ed cena zaplacen\u00e1 p\u011bstiteli. Sb\u011bra\u010di p\u0159i selektivn\u00ed sklizni mus\u00ed na jeden stromek p\u0159ij\u00edt i opakovan\u011b a trhaj\u00ed pouze dokonale zral\u00e9 \u010derven\u00e9 t\u0159e\u0161n\u011b. Pra\u017e\u00edrny s v\u00fdb\u011brovou k\u00e1vou nav\u00edc k\u00e1vu \u010dasto nakupuj\u00ed nap\u0159\u00edmo od p\u011bstitel\u016f (tzv. Direct Trade), tedy s krat\u0161\u00edm dodavatelsk\u00fdm \u0159et\u011bzcem, a za v\u00fdkupn\u00ed ceny, kter\u00e9 b\u00fdvaj\u00ed v\u00fdrazn\u011b nad hranic\u00ed burzovn\u00edho minima. Plat\u00edte tak za p\u0159\u00edm\u011bj\u0161\u00ed obchodn\u00ed vztah s p\u011bstiteli a za \u0159emesln\u00e9 zpracov\u00e1n\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"

                Shrnut\u00ed V\u00fdb\u011brov\u00e1 (specialty) k\u00e1va m\u00e1 pom\u011brn\u011b jasnou definici \u2013 podle tradi\u010dn\u00ed metodiky Specialty Coffee Association (SCA) m\u011bla p\u0159i profesion\u00e1ln\u00ed degustaci […]<\/p>\n","protected":false},"author":1,"featured_media":131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[18],"tags":[],"class_list":["post-132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-druhy-a-vyber-kavy"],"_links":{"self":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/comments?post=132"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":619,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/132\/revisions\/619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media\/131"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media?parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/categories?post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/tags?post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}