What is specialty coffee?
If you’re reading this, you’re likely one of the approximately 1 billion people who drink coffee daily. It’s not just a beverage but an essential part of many people’s lives. How often do you think about the quality of the coffee you are drinking? For coffee enthusiasts, only the best (i.e., specialty coffee) will make it into their cups.
But what is specialty coffee? This guide will answer those questions and teach you all you need to know about the highest grade of coffee, the difference between regular and specialty coffee, where it comes from, and the various types you can choose from.
What is specialty coffee?
Specialty coffee, also known as third wave coffee, is the highest grade of coffee. With complex flavors ranging from fruity to nutty, sweet, or sour, every cup is a sensory experience to be savored and discovered.
Specialty coffee not only satisfies your caffeine kick, but also your palate.
It results from excellence at every level of the coffee supply chain, from farmer to roaster to barista. It is grown, farmed, roasted, and brewed beyond average standards, resulting in outstanding, nuanced layers of flavors.
Specialty coffee has a strict definition set by the Specialty Coffee Association (SCA). Green coffee (beans) must score 80 points or above on a 100-point scale on the Coffee Value Assessment (CVA) by a certified Q Grader.
Scores of 90 and over are excellent, and rare (Source: Coffea Circulor)
💡 The Specialty Coffee Association is the most recognized authority on all things specialty coffee. The non-profit, membership-based organization represents thousands of coffee professionals, from producers to baristas.
Characteristics of specialty coffee
Compared to commercial brews, specialty coffee boasts a wide range of complex and nuanced tasting notes. They are rarely bitter and are usually drank black (without milk) for their flavors to shine through. Each cup of specialty coffee is unique, showcasing a combination of these attributes depending on the origin, variety, processing method, and roast profile.
The complexity of flavors in unroasted green coffee (Source: 88 Graines)
Specialty coffee offers a diverse sensory experience, often characterized by these traits:
- Clean: Free from defects and off-flavors, allowing the true character of the beans to shine.
- Flavorful: Rich and layered with distinct tasting notes.
- Complex: A symphony of flavors, aromas, and textures that evolve as you sip.
- Bright: A lively acidity that adds vibrancy and dimension to the taste.
- Delicate: Subtle and nuanced flavors that invite exploration.
- Sweet: A natural sweetness that balances acidity and bitterness.
- Elegant: A refined and harmonious profile with a lingering finish.
- Boozy: Tasting notes reminiscent of fermented fruits, wine, or spirits (it does not contain alcohol).
- Juicy: A mouthwatering sensation reminiscent of fresh fruit.
- Pulpy: A full-bodied texture with a satisfying weight on the palate.
- Floral: Aromatic notes evoking blossoms and bouquets.
- Fruity: Flavors reminiscent of berries, citrus, or tropical fruits.
And if you run out of vocabulary, there’s always the coffee flavor wheel to give you ideas.
SCA Coffee Flavor Wheel (Source: Atlantic Coffee)
The difference between regular and specialty coffee
Regular or commercial coffee is the most common type of coffee you will find in supermarkets, mass-market coffee shops or cafes, and drive-throughs. Estimates online claim that only 6% to 20% of coffee produced is high enough quality to be considered specialty. The main differences that sets apart specialty coffee are:
| Commercial coffee | Specialty coffee | |
|---|---|---|
| Growing | Widely grown throughout the Coffee Belt | Meticulously grown in optimal altitudes and regions |
| Harvesting | Mass harvesting by machine or with tools | Only the best ripe coffee cherries are hand-picked at their prime |
| Processing | Processed in the most economical method at scale | The processing method is chosen to complement the strengths of green coffee. More elaborate and modern methods are frequently used |
| Sourcing | Usually blended with beans from various regions for affordability and consistency | Specialty coffee is almost always single-origin (from one specific farm) |
| Grading | Not usually graded, or scores less than 80/100 | Green coffee is graded by Q-Graders and scores at least 80 out of 100 points |
| Roasting | Roasted in larger batches at higher temperatures for a longer duration, resulting in a darker roast | Roasted in smaller batches with precise control over temperature and duration to bring out its unique flavors. Typically light to medium roast profiles |
| Flavor profile | Generic. Often characterized by bitterness and a lack of distinct nuances. Commercial brands prioritize flavor consistency | Complex and nuanced, often described with terms such as fruity, floral, nutty, or chocolatey. Can vary from batch to batch |
| Price | Affordable due to the use of lower quality beans, mass production, and larger batch roasting | Often more expensive due to strict quality control over the entire coffee chain and roasting in small batches |
| Brewing | Focus on speed, convenience, and quantity. Examples include drip coffee machines, instant ground coffee, and pod/capsule machines | Emphasis on flavor extraction and nuance. Brewing methods include pour over, siphon, V60, Moka pot, Chemex, and French press. |
How is specialty coffee produced?
Specialty coffee production is extremely labor-intensive and difficult, with each stage contributing to the final quality and flavor of the cup in your hands.
We now explain the six main stages of specialty coffee production.
Drying beds for green coffee after harvesting (Source: Coffee Collective)
1. Growing region:
Specific regions known for producing high-quality coffee are chosen. Factors like altitude, climate, soil composition, and rainfall play a crucial role in developing unique flavor profiles.
2. Coffee farming:
Ripe coffee cherries are selectively handpicked to ensure only the best fruit is used (no machine harvesting). Different processing methods are used, with a trend towards modern methods (e.g., anaerobic fermentation to bring out certain flavors). The chosen method imparts distinct flavor characteristics to the coffee.
3. Green coffee trader:
Traders establish relationships with independent coffee farmers, selecting beans based on quality, origin, and flavor profile. This cooperation is necessary to keep quality high and ensure that farmers are fairly paid. Traders source green coffee beans with little to no defects (0 to 5 defects per 12oz/350g of milled beans) that will make specialty coffee standards. Quality checks are done before exporting the green (unroasted) beans to roasters worldwide.
4. Roaster:
Skilled roasters use various roast profiles, temperature, and time to bring out the desired flavors and aromas in the coffee. Again, this imparts another layer of complexity to the roasted beans.
5. Barista/cafe:
Baristas tend to favor manual brewing methods (filter, pourover) to extract and bring out the best flavors in the particular coffee beans. Manual brewing methods like the V60 are a double-edged sword. They have the power to unlock the full potential of exceptional coffee beans, revealing nuanced flavors and aromas. However, they can also expose the flaws of lower-quality beans, highlighting bitterness or undesirable notes.
For this reason, a cafe that truly cares about the quality of its coffee wouldn't risk serving V60 pour-overs with anything less than the finest beans.
6. Consumer (you):
Each cup of specialty coffee represents a journey of passion and dedication, from the careful cultivation of beans by farmers to the skilled roasting and brewing by artisans. When you choose specialty coffee, you're not just enjoying a delicious beverage – you're actively supporting the livelihoods of farmers and ensuring that their craft can continue to thrive.
Which regions produce specialty beans?
Regions known for producing specialty beans:
Panama, Ethiopia, Kenya, Colombia, Peru, Costa Rica, Brazil, Guatemala, Tanzania, Rwanda, Burundi.
Up-and-coming specialty coffee regions (in smaller volumes):
Indonesia (Sulawesi, Java, Flores, North Sumatra), Thailand, Australia, China (Yunnan), Yemen, Papua New Guinea, El Salvador, Guatemala, Malawi, Zimbabwe, Zambia, Bolivia, Ecuador, Honduras, Nicaragua, Ecuador, Mexico, Cuba, India (Karnataka, Kerala, Tamil Nadu).
The coffee belt shows the world’s coffee-growing regions (Source: Operant Coffee)
Coffee is grown along the “Bean Belt” due to a unique combination of environmental factors that are ideal for coffee cultivation: climate, altitude, rainfall, fertile soil, and amount of sunlight. These specific conditions that favor coffee growing are not easily replicated elsewhere.
Since farming is subject to many natural factors and geography can be extremely varied (even within a country), it is always exciting when farmers start producing coffee with a distinct and complex flavor profile.
How is specialty coffee graded?
Green coffee is graded after harvesting through an assessment of four pillars set by the SCA: physical, descriptive, affective, and extrinsic.
Although certified Q-Graders carry out these assessments, there are parts that are subject to individual interpretation. To minimize bias, these four assessments are carried out separately (i.e., counting defects without first knowing the story of the beans).
Taken from the updated Coffee Value Assessment (June 2024):
- Physical assessment: green coffee’s color, defects, moisture content, and size.
- Descriptive assessment (cupping): sensory attributes and tasting for fragrance, aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel.
- Affective assessment (brewing): subjective to the taster’s impression of quality or preferences. Uses a 9-point impression of quality scale.
- Extrinsic assessment (stories): information or symbolic attributes that contribute to a specialty coffee’s value, such as producer information, processing information, and sustainability practices.
Cupping specialty coffee
So, besides physically examining the green coffee, there’s lots more to do after.
Cupping is usually carried out when coffee traders want to quantify and analyze a batch of green coffee. It’s also done after roasting the beans so that roasters and cafes can dial in a particular roast profile to make it just right.
Besides the quantifiable and sensory attributes of coffee, green coffee traders and consumers alike are placing increasing value on the geographical identity of the beans, processing methods, paying farmers fairly, and even having a bird-friendly environment.
Did you notice how the assessment is not just focused on the unique flavors or specific characteristics of coffee? This is a deliberate direction taken by the SCA to establish a more holistic, sustainable, and inclusive specialty coffee culture.
Benefits of drinking specialty coffee
We know we would drink coffee just for its delicious taste. But you might be pleasantly surprised to find out that there are actual benefits to real people when you drink and buy specialty coffee.
☕️ Supports independent coffee farmers with fair prices through direct trade and Fair Trade practices.
☕️ Places a value on environmental sustainability. Specialty coffee growing often focuses on cultivation methods that protect biodiversity and natural resources, such as bird-friendly farming and shade-grown coffee.
☕️ Empower farmers to continue perfecting what they do for more generations to come, without scaling up (and sacrificing quality) to make ends meet.
☕️ Exploring different origins and roasts is an adventure in itself for coffee lovers. It opens your senses to the complexity of flavors and endless possibilities of the humble coffee bean.
How do I know if the coffee I’m buying is specialty?
Kalita brewing method (Source: Code Black Coffee Roasters)
- Order coffee from reputable cafes
- Read what’s printed on the packaging (more info below)
- Ask the barista
While specialty coffee is evaluated and graded on an official scoring system, this scoring is not an official certification like Fair Trade certification. Each coffee harvest can vary in quality due to numerous factors, such as weather conditions, processing methods, and roasting, so every specialty batch is subject to cupping and scoring.
The easiest way to find out if the coffee is specialty is to ask the barista serving you. Places that take pride in coffee culture will select higher-quality coffee. They tend to offer manual brewing methods that bring out the best flavors in these beans. They may also have award-winning baristas as staff.
Awards won by Amor Perfecto
How to buy specialty coffee beans yourself
It can get overwhelming to figure out which beans are specialty, but here are some tips to help you choose. Look out for these factors:
- Well-designed and creative packaging
- Tasting notes and flavors
- The roasting date is clearly printed or written (🚩 It’s a big red flag if there isn’t a roasting date!)
- Produced in small batches (or micro-lots and nano-lots)
- Usually processed in a more elaborate method (i.e., lactic process, various fermentation practices)
- Transparency about the exact origins (sometimes with the story or name of the farmer)
- May have won awards or mentions of excellence
Koji Java from Assembly Coffee
The following marketing terms are often used to differentiate them from lower-quality beans.
🏷️ Craft
🏷️ Premium
🏷️ Artisanal
🏷️ Gourmet
🏷️ Specialist
🏷️ Micro-lot*
🏷️ Single-origin* (or single-estate)
*Specialty coffee tends to be of single-origin and micro-lot.
💡 Not a rule, but a guide: specialty coffee beans are more expensive than regular coffee. They cost more to produce. Their artsy, sleek packaging is meant to help them stand out from the crowd.
Summary
We drink coffee for various reasons.
Commercial, regular coffee is all about quantity and low prices. Specialty coffee is actually special. It’s not just in the name. It can only come into existence through a combination of sustainable farming practices, farming in specific regions (and altitudes), attention to quality, education, and cooperation with farmers.
So when you buy or order coffee that is specialty, you can expect high quality in terms of origin, processing, roasting, brewing, and flavor. And a story worth reading from the farmers who started it all.
At the end of the day, it boils down to personal preference, budget, and convenience. Some people want their coffee to always taste the same. They don’t want variation in their morning cuppa. Some love the convenience of instant coffee at home. Others are more open to experimentation and don’t mind daily variations in their pour over coffees. The love for coffee unites us all.
The best coffee is the coffee you like—MAME Coffee
FAQ
Is it specialty coffee or speciality coffee?
They are used to mean the same thing, except one is US spelling (specialty), and the other is British (speciality).
Can Espresso be specialty coffee too?
Yes! One can focus on specific techniques for espresso and espresso-based drinks while using specialty beans and a high standard of craftmanship.
Is Starbucks specialty coffee?
In the eyes of coffee nerds, not quite. Here why:
- Unspecified roasting dates
- Unclear coffee origins
- Quantity over quality
As a coffee chain, Starbucks’ goals are quantity, consistency, and meeting mass demand. However, Starbucks Reserve does serve up much higher quality beans, including single-origin ones. These fancy cafes even have their own roastery on-site. The baristas undergo additional training and coffee education to work there, so that’s a nod to better quality coffee altogether.
Why isn’t ‘specialty’ printed on coffee bean bags?
It is not a protected term, but coffee traders and roasters avoid the term ‘specialty coffee’ on pre-packaged beans for some reasons. Firstly, only green coffee is graded for the score. Secondly, the roasting and brewing stages influence and alter the flavor of the coffee. Due to the amount of uncontrollable factors in these steps, the final quality of the product (a coffee drink) is not predestined and can vary greatly.
