specialty coffee

Coffee Quality Explained: What is Specialty Coffee?

Written by: Martynas from Paisa De Selecto

|

|

Time to read 6 min

Introduction


Anyone who has tried going to coffee shops knows that not all coffee is a good coffee. If you care about how your coffee tastes, you may find yourself exploring the world of specialty coffee in search of excellence. The label ‘specialty’ is the one we are seeing more and more often, but what does it mean? And how can you ensure that the "specialty" coffee you’re drinking is not only a good marketing angle?

Specialty and Commercial Coffee


In the coffee industry, there are two main types of coffee when it comes to price and quality: Commercial Coffee and Specialty Coffee. Both have their place, and both are vital to the livelihoods of people all over the world in the coffee value chain, from farmers to roasters and supermarkets.


Commercial coffee is mass-produced, low-mid quality coffee which is likely to end up on supermarket shelves, in service stations, fast food joints and multi-national chain coffee shops. It’s also the stuff that instant coffee and coffee flavorings are made from. The coffee growing industry might be industrialized meaning that occasionally lower quality coffee beans might get in.


different roast levels


Specialty coffee, on the other hand, is coffee that meets standards of excellence. Ric Rhinehart, the founder of the Specialty Coffee Association of America (now SCA, internationally), once categorized specialty coffee, in its green bean stage as “coffee that is free of primary defects, has no quakers, is properly sized and dried, presents in the cup free of faults and taints and has distinctive attributes”.


It had long been recognized that some coffees are superior to others, but it wasn’t until 1999 that anyone thought to formalize it by introducing a standardized measures of a coffee’s quality.

Grading Process


The SCA’s coffee quality score is now a globally accepted, means of assessing a coffee’s characteristics; formally offering farmers, roasters and consumers the reassurance that ‘gourmet coffee’ as it was previously referred to, is objectively of a higher standard than the commercial-grade coffee.


This scoring system gives an overall mark out of 100. Green, unroasted coffee is visually inspected and given a score. For it to reach specialty standards at this stage there must be zero primary defects and less than 5 secondary defects in a 350g sample.


inspecting coffee beans


Next, a small sample is roasted so that the coffee can be brewed under specific conditions and further assessed. This is known as ‘the cupping protocol’ and is a strict, formal way of preparing specialty coffee for tasting, followed by assessment. This assessment covers a range of coffee properties including aroma, flavor, acidity, body, balance, sweetness, and aftertaste. This is carried out by professionals known as Q Graders who are highly skilled, specially trained and calibrated to assess each coffee fairly.

What makes to qualify as "Specialty Coffee"?


After the coffee has been carefully inspected, tasted, and assessed, all the individual gradings are added together. Any coffee that reaches 80 points or more qualifies as a true specialty coffee.

Premium Specialty Coffee


Specialty coffee graded between 80-85, while still classified as specialty coffee, does not exhibit the same exceptional qualities found in higher-grade coffees. These beans, though are free from major defects, but they lack the pronounced flavor profiles and complexity in taste that distinguish top-tier coffees.

They have often a decent balance and body but they fall short in delivering the vibrant acidity, nuanced sweetness, and unique tasting notes that coffee enthusiasts may seek. As such, they are often seen as more approachable but less memorable, suitable for those who appreciate a good cup but are not necessarily looking for something more extraordinary in sensory experience.


roasting coffee beans

Excellent Specialty Coffee


Coffees scoring above 85 points are labeled as ‘excellent’ by the SCA and the good news is, they are much more attainable in quantities and prices. They are most suitable for regular coffee drinkers who appreciate high-quality taste.


85+ coffees meet all of the necessary standards to deliver a truly remarkable cup of coffee but aren’t too daunting: the type of coffee you can drink every day, without the pressure of following special preparation techniques or feeling like it needs to be a special occasion.


green coffee beans


Outstanding Specialty Coffee


Anything between 90-100 points is classed as ‘outstanding’ and will be priced accordingly, though it is almost impossible  for a coffee to score more than 95 points. It is considered to be like a couple hundred years old wine. Micro-lots would be a great example of "outstanding" specialty coffee.


La Palma y El Tucán's coffee Heroes Series Gesha is one of Colombia's rarest and most recognized specialty coffees, often rated as outstanding by the Specialty Coffee Association. This coffee is produced in the Cundinamarca region, where micro-lot yields only 700 to 1,400 kilograms (1,543 to 3,086 pounds) annually. Known for its refined floral aromas, vibrant acidity, and complex fruit flavors, the Heroes Series Gesha showcases detailed craftsmanship and innovative processing techniques, making it a unique awards-winning coffee.


La Palma y El Tucán finca

What’s So Special About Specialty Coffee?


Specialty coffee must pass through rigorous quality control procedures to earn the label and if you care about your coffee, that’s special enough. But that’s not the whole story.


In the specialty market, roasters are willing to pay more for the highest quality coffee beans. There also tends to be a greater emphasis on ‘fairness’ for the producer. Fair pricing for organic coffee has its own label called Fairtrade. The principle supports the idea of paying reasonably for specialty coffee beans, certainly above the established minimum price. This puts more money into the farmers’ pockets than when they sell commercial-grade coffee.


colombian coffee farmer


Additionally, in order to make higher grade, coffee farmers have learned that they need to nurture their coffee trees, working hard to ensure they are grown in specific conditions. While commercial coffee growing is all about yield over quality; specialty coffee farming is about science, tinkering with how the coffee is grown, processed, harvested. By purchasing specialty coffee, you are investing in their ability to take risks, experiment and re-invest in education. This improves the coffee industry for everyone.


Perhaps most importantly, commercial coffee farming tends to be less sustainable, causing greater damage to the environment and depleting more natural resources like water and soil-quality. On the other hand, specialty coffee, led by consumer-demand is making more progress towards environmental responsibility.


environmental friendly farm


Because specialty coffee tends to be grown on a much smaller scale, by smallholder farmers, traditional, non-invasive farming methods are more likely to be employed, working in harmony with the existing environment, promoting biodiversity and doing far less damage.

Is Specialty Coffee More Expensive?


Yes, of course it is. The main reasons for that are additional work needed to increase quality, lower yields, and being more challenging to grow; specialty coffee needs to be more expensive in order for the farmers to make a living. On top of it, consumers increasingly are demanding higher volumes of specialty coffee with increased traceability and the prices justify themselves further.


cute girl drinking coffee


To some people, coffee is just coffee: not everyone appreciates the difference in flavor, let alone in how the coffee is grown, traded, and roasted along the way. But true coffee lovers know that paying a little extra for specialty coffee is worth it.

What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that score 80 points or above on a 100-point scale as per the Specialty Coffee Association (SCA). It is distinguished by its unique flavor profiles, minimal defects, and careful processing, from the farm to the cup.

How should specialty coffee be stored?

To maintain freshness, specialty coffee should be stored in an airtight container in a cool, dry place away from sunlight. Grinding the beans just before brewing ensures the best flavor.

How long coffee beans considered to be fresh?

Specialty coffee reaches its optimal flavor within two to three weeks of roasting. Properly stored beans can retain their freshness for up to a month. So it's recommended to consume specialty coffee beans within 1, but no more thank 2 months.

Author

The Author: Martynas from Paisa De Selecto

Martynas is a dedicated entrepreneur and owner of specialty coffee company Paisa De Selecto, LLC. Educated in Bs Entrepreneurship, he emphasizes the fusion of traditional Colombian coffee culture with customer needs in modern society.