What is Specialty Coffee?

Specialty coffee is the highest standard of coffee in the world. Unlike commercial or instant coffee, which focuses on mass production, specialty coffee focuses on quality, sustainability, and flavor experience.

According to the Specialty Coffee Association (SCA), a coffee is considered “specialty” when it scores 80 points or above on a 100-point grading scale. This score is based on aroma, flavor, aftertaste, acidity, body, balance, and overall impression

What Makes Coffee “Specialty”?

• Origin & Terroir

Specialty coffee is grown in specific regions with ideal climates — usually high altitudes, rich soil, and stable weather.

Just like wine, the environment (known as terroir) impacts the flavor notes in the cup. For example, Ethiopian beans may taste fruity and floral, while Colombian beans may be nutty and chocolatey.

• Selective Harvesting

Only ripe coffee cherries are hand-picked. Commercial coffee often mixes ripe and unripe cherries, which creates bitterness and inconsistency.

• Processing Methods

Specialty coffee farmers use careful methods like washed, natural, or honey processing, each bringing out unique flavors.

Washed coffee often tastes clean and bright.

Natural-processed beans are fruitier and sweeter.

Honey processing balances both.

• Roasting

Specialty roasters treat coffee like an art. Instead of over-roasting to mask defects, they roast lighter to highlight natural flavors and aromas.

• Freshness

Beans are roasted in small batches and usually sold within days or weeks of roasting. This ensures maximum aroma and taste.

• Sustainability & Fair Practices

Specialty coffee often supports direct trade, fair wages for farmers, and eco-friendly practices. This makes it not only better tasting but also more ethical.

What is the Best Form of Specialty Coffee?

The “best” form of specialty coffee depends on personal preference, but here are the most celebrated forms:

• Single-Origin Coffee

Beans from a single farm, region, or country.

They highlight unique flavor profiles specific to their origin.

Example: A Kenyan coffee with bright citrus notes, or a Brazilian coffee with chocolate and nut flavors.

• Microlot & Nanolot Coffees

Extremely small, carefully selected harvests from specific parts of a farm.

Known for rare and complex flavors.

Often more expensive, but highly valued among enthusiasts.

Specialty Brewing Methods

Pour-over (V60, Chemex) and AeroPress are preferred because they highlight delicate flavors.

Espresso made with specialty beans creates a rich, intense experience.

Cold brew from specialty beans is smooth, low-acid, and naturally sweet.

Freshly Roasted Whole Beans

The best way to enjoy specialty coffee is to buy whole beans and grind them fresh before brewing. Pre-ground coffee loses its character quickly.

Why Choose Specialty Coffee?

• Flavor Experience: Fruity, floral, nutty, chocolaty — every cup can taste different.
• Healthier: High-quality beans have fewer defects and less bitterness.
• Ethical & Sustainable: Farmers are paid fairly, and growing practices are eco-friendly.
• Connection to Origin: Every bag comes with a story — where it was grown, who farmed it, and how it was processed.