{"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":"vybrana-kava","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/sk\/blog\/vybrana-kava\/","title":{"rendered":"Vybran\u00e1 k\u00e1va: Pr\u00edru\u010dka k \u0161pecialitnej k\u00e1ve \u2013 Kvalita, p\u00f4vod a chu\u0165"},"content":{"rendered":"
\n
Zhrnutie<\/div>\n

V\u00fdberov\u00e1 (\u0161peci\u00e1lna) k\u00e1va m\u00e1 pomerne jasn\u00fa defin\u00edciu \u2013 pod\u013ea tradi\u010dnej metodiky Specialty Coffee Association (SCA) by mala pri profesion\u00e1lnej degust\u00e1cii (cuppingu) dosiahnu\u0165 sk\u00f3re 80 a viac bodov zo 100. T\u00e1to hranica vych\u00e1dza z tradi\u010dnej metodiky a v odbore sa st\u00e1le pou\u017e\u00edva ako praktick\u00e9 vod\u00edtko; s\u00fa\u010dasn\u00e1 defin\u00edcia SCA je v\u0161ak \u0161ir\u0161ia a kvalitu nezredukuje na jedno \u010d\u00edslo. M\u00e1 zvy\u010dajne podstatne lep\u0161ie vysledovate\u013en\u00fd p\u00f4vod \u2013 konkr\u00e9tnu farmu, producenta, dru\u017estvo alebo regi\u00f3n, spravidla sa zbiera ru\u010dne (selekt\u00edvny zber) a starostlivo sa sprac\u00fava. Hoci je drah\u0161ia, jej komplexn\u00fd chu\u0165ov\u00fd profil, ktor\u00fd m\u00f4\u017ee pon\u00faka\u0165 t\u00f3ny ovocia, \u010dokol\u00e1dy alebo kvet\u00edn, stoj\u00ed pod\u013ea mnoh\u00fdch milovn\u00edkov k\u00e1vy za to.<\/p>\n<\/div>\n

Vybran\u00e1 k\u00e1va sa v\u00fdrazne l\u00ed\u0161i od be\u017enej komer\u010dnej k\u00e1vy, na ktor\u00fa sme zvyknut\u00ed zo supermarketov. Pod\u013ea tradi\u010dnej defin\u00edcie SCA dosahuje pri degust\u00e1cii sk\u00f3re 80 a viac bodov a m\u00e1 transparentn\u00fd, vysledovate\u013en\u00fd p\u00f4vod. Tvor\u00ed len mal\u00fa \u010das\u0165 celosvetovej produkcie k\u00e1vy.<\/p>\n

\u010co presne je v\u00fdberov\u00e1 k\u00e1va?<\/h2>\n

V\u00fdberov\u00e1 k\u00e1va \u2013 medzin\u00e1rodne ozna\u010dovan\u00e1 ako \u201especialty coffee\u201c \u2013 nie je len marketingov\u00fdm ozna\u010den\u00edm pre \u201edrah\u00fa k\u00e1vu\u201c. Ide o \u0161pecifick\u00fa kateg\u00f3riu s pomerne pr\u00edsnymi krit\u00e9riami kvality.<\/p>\n

Defin\u00edcia pod\u013ea SCA (Specialty Coffee Association)<\/h3>\n

Medzin\u00e1rodn\u00e9 organiz\u00e1cie Asoci\u00e1cia \u0161pecializovanej k\u00e1vy<\/strong> tradi\u010dne definuje \u0161peci\u00e1lnu k\u00e1vu prostredn\u00edctvom bodov\u00e9ho hodnotenia:<\/p>\n

Za v\u00fdberov\u00fa sa pova\u017euje k\u00e1va, ktor\u00e1 dosiahla sk\u00f3re 80 bodov alebo viac<\/strong> na stobodovej stupnici (zdroj: Specialty Coffee Association). Po\u010das tzv. cuppingu (profesion\u00e1lnej degust\u00e1cie) sa hodnotia najm\u00e4:<\/p>\n

    \n
  • V\u00f4\u0148a (Aroma)<\/li>\n
  • Chu\u0165 (Flavor)<\/li>\n
  • Dochu\u0165 (Aftertaste)<\/li>\n
  • Kyslos\u0165 (Acidity)<\/li>\n
  • Telo (Body)<\/li>\n
  • Vyv\u00e1\u017eenos\u0165 (Balance)<\/li>\n
  • Sladkos\u0165 a \u010distota chuti (Sweetness, Clean Cup)<\/li>\n<\/ul>\n

    Sk\u00f3re sa orienta\u010dne del\u00ed na 80\u201384,99 bodov (ve\u013emi dobr\u00e9), 85\u201389,99 bodov (vynikaj\u00face) a 90 a viac bodov (v\u00fdnimo\u010dn\u00e9).<\/p>\n

    Je dobr\u00e9 vedie\u0165, \u017ee klasick\u00e1 hranica 80 bodov vych\u00e1dza z tradi\u010dn\u00e9ho hodnotiaceho formul\u00e1ra SCA (z roku 2004). V rokoch 2023\u20132024 ho SCA nahradila \u0161ir\u0161\u00edm r\u00e1mcom Hodnotenie hodnoty k\u00e1vy (CVA)<\/strong>, ktor\u00fd kvalitu nezredukuje na jedno \u010d\u00edslo, ale hodnot\u00ed k\u00e1vu z viacer\u00fdch h\u013ead\u00edsk: popisn\u00e9<\/strong> (ak\u00e9 m\u00e1 chu\u0165ov\u00e9 a aromatick\u00e9 vlastnosti a ak\u00e1 je ich intenzita, bez hodnotenia), afekt\u00edvny<\/strong> (pod\u013ea toho, ako to hodnotite\u013eovi chut\u00ed \u2013 pr\u00e1ve z toho vych\u00e1dza \u010d\u00edseln\u00e9 sk\u00f3re porovnate\u013en\u00e9 s p\u00f4vodnou stupnicou), fyzick\u00e9<\/strong> (vady z\u0155n, vlhkos\u0165, hustota) a vonkaj\u0161ie<\/strong> (certifik\u00e1cia, p\u00f4vod, odroda, spracovanie). \u010c\u00edseln\u00e9 hodnotenie ani hranica okolo 80 bodov z tejto oblasti nezmizli \u2013 pojem \u201especialty\u201c sa v\u0161ak dnes ch\u00e1pe komplexnej\u0161ie ne\u017e len ako jedno \u010d\u00edslo z degust\u00e1cie.<\/p>\n

    Rozdiel: V\u00fdberov\u00e1 k\u00e1va vs. komer\u010dn\u00e1 k\u00e1va<\/h2>\n
    \n\n\n\n\n\n\n\n\n\n\n
    Krit\u00e9rium<\/th>\nVybran\u00e1 k\u00e1va<\/th>\nKomer\u010dn\u00fd priemer<\/th>\n<\/tr>\n<\/thead>\n
    Sk\u00f3re SCA<\/strong><\/td>\n80\u2013100 bodov<\/td>\nMenej ako 80 bodov<\/td>\n<\/tr>\n
    P\u00f4vod<\/strong><\/td>\nKonkr\u00e9tna farma, nadmorsk\u00e1 v\u00fd\u0161ka<\/td>\nAnonymn\u00e9 zmesi, cel\u00e9 \u0161t\u00e1ty<\/td>\n<\/tr>\n
    \u017datva<\/strong><\/td>\nZvy\u010dajne selekt\u00edvne (ru\u010dne sa zbieraj\u00fa len zrel\u00e9 \u010dere\u0161ne)<\/td>\n\u010casto automatick\u00e9 (v\u0161etko naraz)<\/td>\n<\/tr>\n
    Spracovanie<\/strong><\/td>\nVe\u013emi d\u00f4kladn\u00e9, kontrolovan\u00e9<\/td>\nR\u00fdchle, priemyseln\u00e9<\/td>\n<\/tr>\n
    Chu\u0165ov\u00fd profil<\/strong><\/td>\nOvocn\u00e1, kvetinov\u00e1, sladk\u00e1 \u010dokol\u00e1da<\/td>\nZvy\u010dajne pln\u0161ia, zemitej\u0161ia, v\u00fdraznej\u0161ie hork\u00e1<\/td>\n<\/tr>\n
    Dochu\u0165 (Aftertaste)<\/strong><\/td>\nDlh\u00e1, pr\u00edjemn\u00e1 a \u010dist\u00e1<\/td>\nKrat\u0161ia, sk\u00f4r horkast\u00e1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

    Kde sa pestuje t\u00e1 najlep\u0161ia v\u00fdberov\u00e1 k\u00e1va?<\/h2>\n

    1. Eti\u00f3pia \u2013 kol\u00edska k\u00e1vy<\/h3>\n

    Eti\u00f3pia je domovom k\u00e1vovn\u00edka a pon\u00faka jednu z najrozmanitej\u0161\u00edch \u0161k\u00e1l chut\u00ed.<\/p>\n

      \n
    • Hlavn\u00e9 oblasti:<\/strong> Yirgacheffe, Sidamo, Harrar.<\/li>\n
    • Charakteristika:<\/strong> \u010casto m\u00e1 v\u00fdrazn\u00fa kvetinov\u00fa v\u00f4\u0148u (jazm\u00edn) s t\u00f3nmi citrusov a bobu\u013eov\u00e9ho ovocia. Vynikaj\u00faca pre milovn\u00edkov jemnej\u0161ej filtrovanej k\u00e1vy.<\/li>\n<\/ul>\n

      2. Kolumbia \u2013 Stabiln\u00e1 kvalita<\/h3>\n

      V\u010faka svojej geografickej polohe a mikrokl\u00edme je Kolumbia st\u00e1licou medzi v\u00fdberov\u00fdmi k\u00e1vami.<\/p>\n

        \n
      • Hlavn\u00e9 oblasti:<\/strong> Huila, Cauca, Nari\u00f1o.<\/li>\n
      • Charakteristika:<\/strong> Kr\u00e1sne vyv\u00e1\u017een\u00e1 s t\u00f3nmi mlie\u010dnej \u010dokol\u00e1dy, karamelu a k\u00f4stkovit\u00e9ho ovocia.<\/li>\n<\/ul>\n

        3. Kostarika \u2013 Inov\u00e1cie a experimenty<\/h3>\n

        Kostarika patr\u00ed medzi l\u00eddrov v oblasti inovat\u00edvnych met\u00f3d spracovania k\u00e1vy (napr. medov\u00e9 spracovanie alebo anaer\u00f3bna ferment\u00e1cia).<\/p>\n

          \n
        • Hlavn\u00e9 oblasti:<\/strong> Tarraz\u00fa, Valle Central.<\/li>\n
        • Charakteristika:<\/strong> Vysok\u00e1 sladkos\u0165, \u010dist\u00e1 chu\u0165 a komplexn\u00e9 ovocn\u00e9 t\u00f3ny.<\/li>\n<\/ul>\n

          4. Ke\u0148a \u2013 Intenz\u00edvna a \u0161\u0165avnat\u00e1<\/h3>\n
            \n
          • Charakteristika:<\/strong> Svie\u017ea, ve\u013emi \u0161\u0165avnat\u00e1 a komplexn\u00e1 kyslos\u0165, ktor\u00e1 \u010dasto pripom\u00edna \u010dierny r\u00edbezle, \u010dernice alebo paradajky.<\/li>\n<\/ul>\n

            5. Panama \u2013 sl\u00e1vna odroda Geisha<\/h3>\n

            Panama je zn\u00e1ma v\u010faka jednej konkr\u00e9tnej odrode k\u00e1vovn\u00edka: Gej\u0161a<\/strong> (alebo Ge\u0161a).<\/p>\n

              \n
            • Charakteristika:<\/strong> V\u00fdrazn\u00fd kvetinov\u00fd profil pripom\u00ednaj\u00faci jazm\u00ednov\u00fd \u010daj, bergamot a broskyne. V aukci\u00e1ch patr\u00ed panamsk\u00e1 Geisha medzi najdrah\u0161ie \u0161peci\u00e1lne k\u00e1vy.<\/li>\n<\/ul>\n

              Ako rozozna\u0165 kvalitn\u00fa v\u00fdberov\u00fa k\u00e1vu?<\/h2>\n

              Pri n\u00e1kupe si na etikete v\u017edy skontrolujte tieto \u00fadaje:<\/p>\n

                \n
              • D\u00e1tum pra\u017eenia:<\/strong> Mus\u00ed by\u0165 jasne uveden\u00e9 (ide\u00e1lne je k\u00e1vu spotrebova\u0165 do nieko\u013ek\u00fdch t\u00fd\u017ed\u0148ov od pra\u017eenia).<\/li>\n
              • N\u00e1zov farmy alebo dru\u017estva:<\/strong> \u201eBraz\u00edlia\u201c nesta\u010d\u00ed. Chcete vidie\u0165 konkr\u00e9tny regi\u00f3n alebo meno farm\u00e1ra.<\/li>\n
              • Odroda k\u00e1vovn\u00edka:<\/strong> Napr. Bourbon, Typica, Caturra, Geisha.<\/li>\n
              • Nadmorsk\u00e1 v\u00fd\u0161ka:<\/strong> Uv\u00e1dza sa v metroch nad morom (m n. m.).<\/li>\n
              • Sp\u00f4sob spracovania:<\/strong> Prepl\u00e1chnut\u00e1 (Washed), Such\u00e1\/Pr\u00edrodn\u00e1 (Natural), Medov\u00e1 (Honey).<\/li>\n<\/ul>\n

                Tri hlavn\u00e9 met\u00f3dy spracovania k\u00e1vy<\/h2>\n

                Sp\u00f4sob, ak\u00fdm sa k\u00e1vov\u00e9 zrno (k\u00f4stka) dostane z samotnej k\u00e1vovej \u010dere\u0161ne, z\u00e1sadn\u00fdm sp\u00f4sobom ovplyv\u0148uje chu\u0165:<\/p>\n

                \n\n\n\n\n\n\n\n
                Met\u00f3da<\/th>\nPopis<\/th>\nChu\u0165ov\u00fd profil<\/th>\n<\/tr>\n<\/thead>\n
                Prepl\u00e1chnut\u00e9 (Washed)<\/strong><\/td>\nDu\u017eina sa ol\u00fape a zrn\u00e1 sa vo n\u00e1dr\u017eiach s vodou fermentuj\u00fa a prepl\u00e1chnu.<\/td>\nVe\u013emi \u010dist\u00e1, svie\u017ea kyslos\u0165, kvetinov\u00e1.<\/td>\n<\/tr>\n
                Such\u00e1 (pr\u00edrodn\u00e1)<\/strong><\/td>\nK\u00e1vov\u00e1 \u010dere\u0161\u0148a sa su\u0161\u00ed na slnku cel\u00e1, aj s du\u017einou.<\/td>\nVe\u013emi sladk\u00e9, pln\u0161ie telo, v\u00fdrazn\u00e9 t\u00f3ny zrel\u00e9ho ovocia a jah\u00f4d.<\/td>\n<\/tr>\n
                Medov\u00e1 (Honey)<\/strong><\/td>\nHybridn\u00e1 met\u00f3da \u2013 du\u017eina sa \u010diasto\u010dne odstr\u00e1ni, ale zrno schne spolu so zvy\u0161kami sladk\u00e9ho slizu.<\/td>\nRovnov\u00e1ha medzi \u010distotou a sladkos\u0165ou.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

                Pre\u010do je v\u00fdberov\u00e1 k\u00e1va drah\u0161ia?<\/h2>\n

                Na cenovom rozdiele sa podie\u013ea n\u00e1ro\u010dnej\u0161ia zber a triedenie, d\u00f4kladnej\u0161ie spracovanie, men\u0161ie \u0161ar\u017ee a ni\u017e\u0161ie v\u00fdnosy, ako aj vy\u0161\u0161ia cena vypl\u00e1can\u00e1 pestovate\u013eom. Zbera\u010di pri selekt\u00edvnom zbere musia k jedn\u00e9mu strom\u010deku pr\u00eds\u0165 aj opakovane a trhaj\u00fa iba dokonale zrel\u00e9 \u010derven\u00e9 \u010dere\u0161ne. Pra\u017e\u00edrne s v\u00fdberovou k\u00e1vou navy\u0161e \u010dasto nakupuj\u00fa k\u00e1vu priamo od pestovate\u013eov (tzv. Direct Trade), teda s krat\u0161\u00edm dod\u00e1vate\u013esk\u00fdm re\u0165azcom, a za v\u00fdkupn\u00e9 ceny, ktor\u00e9 s\u00fa zvy\u010dajne v\u00fdrazne nad hranicou burzov\u00e9ho minima. Plat\u00edte tak za priamej\u0161\u00ed obchodn\u00fd vz\u0165ah s pestovate\u013emi a za remeseln\u00e9 spracovanie.<\/p>","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\/sk\/wp-json\/wp\/v2\/posts\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/comments?post=132"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":619,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/132\/revisions\/619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media\/131"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media?parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/categories?post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/tags?post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}