Specialty Coffee – What Exactly Is It?

You’re probably coming across the term specialty coffee more often: on coffee packaging, in cafés and at roasteries. But what does the term mean? And is specialty coffee automatically better than conventional coffee?

In this article, you’ll learn:

• What specialty coffee means and how the term is technically defined.

• When coffee is considered specialty coffee.

• How the quality of green coffee and the final cup is evaluated.

• How origin, variety, harvest, processing and roasting influence coffee.

• What distinguishes specialty coffee from conventional coffee.

• What makes specialty coffee from Africa so special.

• Why does specialty coffee often cost more.

• Why does high-quality coffee not necessarily have to be classified as specialty coffee.

What Is Specialty Coffee?

Specialty Coffee describes coffee with special characteristics that determine its value: from exciting aromas and sensory quality to its origin, cultivation, processing and the people who produce it.

It’s not just about how the coffee tastes in your cup at the end. The journey it takes to get there also plays an important role – from cultivation and harvesting to processing, roasting and brewing.

Specialty coffee is therefore not simply coffee that tastes “particularly good.” Rather, the term represents a quality concept. The evaluation considers, among other things, the coffee’s sensory characteristics, the condition of the green coffee, its traceability, and information about its cultivation and processing.

It’s important to note that not every high-quality coffee is automatically classified as specialty coffee. Conversely, specialty coffee does not mean that every flavor profile will appeal to everyone. After all, coffee is also a matter of personal taste.

When Is Coffee Considered Specialty Coffee?

The Specialty Coffee Association, or SCA for short, is one of the most important international organisations in the coffee world. Its standards and evaluation methods are constantly evolving – and so is the understanding of what specialty coffee represents.

For a long time, a sensory evaluation of at least 80 out of 100 points was considered the benchmark. This threshold is still widely used in the coffee trade today. However, it should be understood as a historically established guideline rather than the sole, current definition of specialty coffee.

Coffee quality cannot be reduced to a single number. The SCA now considers many different aspects.

A more comprehensive assessment includes, among other things:

• The coffee’s sensory characteristics and flavor quality.

• The condition of the green coffee and any defects.

• The quality and consistency of the processing.

• Information about origin, cultivation and the supply chain.

• The type and quality of roasting and brewing.

• The context in which a coffee’s quality and value are perceived.

With its Coffee Value Assessment (CVA), the SCA is therefore pursuing a more modern approach. Quality is no longer expressed solely through a single score but is assessed in a more differentiated way – for example, according to sensory impressions, perceived value, quality expectations and the context in which the coffee is used.

How Is Specialty Coffee Evaluated?

The quality of coffee begins long before the first sip. The green coffee is carefully examined first: Are the beans evenly developed? Are there any defects or signs of damage? How were the coffee cherries harvested and processed?

The coffee is then roasted and evaluated through sensory tasting. Trained cuppers pay attention to characteristics such as:

• Which aromas can be detected?

• How clear and intense is the flavor?

• How do sweetness and acidity interact?

• What kind of mouthfeel and body does the coffee have?

• How long does the aftertaste last?

• Is coffee balanced and free from undesirable flavors?

The brewing method also influences the result in the cup. Grind size, water temperature, brewing method and extraction time determine how the coffee’s characteristics develop.

What Makes Specialty Coffee Special?

Origin

The country, region, farm, altitude, climate and soil all influence how coffee cherries develop. At higher altitudes, temperatures are often lower. As a result, the cherries may ripen more slowly. Depending on the variety, climate and other growing conditions, this can support the development of complex aromas and lively acidity.

The origin also tells you a great deal about the conditions under which the coffee was grown and processed. The more precisely a coffee can be traced, the easier it is for producers, roasters and coffee lovers to understand and assess its characteristics.

Coffee Variety

Arabica is a coffee species – but it is not a guarantee of quality. This species includes numerous varieties with different genetic characteristics and flavor profiles.

However, whether a variety’s potential becomes apparent in the cup depends on more than just the variety itself. The growing location, climate, harvest and processing also play a decisive role.

Harvesting

For many high-quality coffees, ripe coffee cherries are selectively hand-picked. This is labour-intensive, but it can contribute to more consistent quality.

Unripe or overripe fruit can negatively affect the flavor profile and shelf life of the green coffee. Careful harvesting is therefore an important step in producing an expressive coffee.

Processing

After harvesting, coffee cherries are processed in different ways depending on the method used. The fruit flesh and mucilage are removed from the beans either before, during or after drying. The chosen method influences the resulting flavor profile.

• Washed process: The fruit flesh is completely removed from the coffee cherry before the beans are dried. This usually produces a clean, clear and acidity-driven flavor.

• Natural process: The coffee cherries are dried with fruit flesh still attached. This often results in fruity, sweet and full-bodied flavors.

• Honey process: Some of the fruit flesh remains on the bean during drying. This method often combines the clarity of washed coffee with the sweetness and body of natural coffees.

Processing is not a measure of quality. What matters is how carefully the method is carried out and whether it suits the desired coffee.

Roasting and Brewing

Roasting and brewing have a major influence on how a coffee’s aromas develop in the cup. Roasting determines, among other things, sweetness, acidity and body, while grind size, water temperature, brewing time and water quality affect extraction.

The right roast and brewing method can highlight a coffee’s special characteristics and create a balanced taste experience. The key is to adjust both to the individual coffee.

Specialty Coffee vs. Conventional Coffee – What’s the Difference?

This comparison does not mean that coffee outside the specialty category is inferior. Our Afro Coffee, for example, is not classified as specialty coffee, but it stands for careful selection and high-quality processing. The coffee cherries are hand-picked, gently processed and dried. Our coffee is also traded under fair conditions and is Fairtrade certified. In this way, we combine high coffee quality with greater transparency and better conditions throughout the supply chain – factors that also contribute to the quality of our coffee. Discover our Afro Coffee now and find out more about its origin and distinctive flavor.

Is Arabica Automatically Specialty Coffee?

No.

Arabica refers to the coffee species Coffea arabica. Specialty coffee, on the other hand, describes a quality standard or quality category. Not every Arabica coffee meets the criteria for specialty coffee.

Quality is also not determined by the word “Arabica” alone. Variety, origin, degree of ripeness, processing, storage, roasting and brewing all influence what eventually ends up in your cup.

You can find out more about the characteristics, origin and flavor differences of Arabica in our article Arabica Coffee – Origin, Flavor and Why It Is So Popular.

Specialty Coffee from Africa

Africa is one of the world’s most important coffee-producing regions. Ethiopia and Tanzania are known for their diverse growing regions, often high altitudes and different varieties.

Ethiopian coffees often feature floral, citrus or tea-like notes. Coffees from Tanzania are frequently associated with lively acidity, fruity aromas and a clean flavor profile.

However, these descriptions are only general guidelines and not fixed rules. Every coffee develops its own character, shaped by its specific origin, harvest, processing and roasting.

Not every coffee from Africa is automatically specialty coffee. Conversely, coffee outside this category can also have impressive quality and a distinctive flavor identity.

You can learn more about the diversity of African coffees, the special features of their growing regions and characteristic flavor profiles in our articles Coffee from Africa – Origin, Diversity and Sustainability, Coffee from Ethiopia – The Birthplace of Coffee and Coffee from Tanzania – Bold Enjoyment from Mount Kilimanjaro.

Why Is Specialty Coffee So Expensive?

Specialty coffee is often more expensive because more effort is required throughout the entire supply chain. Possible reasons include:

• the selective harvesting of ripe coffee cherries

• complex processing and drying

• smaller production quantities

• intensive quality control

• detailed traceability

• higher prices for particularly high-quality green coffee

• investments in infrastructure and processing

A higher price can therefore result from more manual labour, better green coffee quality and a more transparent supply chain.

Nevertheless, it’s important to remember that more expensive does not automatically mean better. And affordable coffee is not automatically inferior.

Is Specialty Coffee Automatically Better?

Specialty coffee stands for coffee with special characteristics. However, which characteristics are particularly valued can vary from person to person.

If you love bold, chocolatey and nutty flavors, you may prefer a different coffee from someone who looks for fruity, floral or citrus notes.

Both flavor profiles can represent high-quality coffees – regardless of whether one of them is classified as specialty coffee.

Conclusion: Specialty Coffee Explained Simply

Specialty coffee is more than just a modern buzzword. The term describes how a coffee’s quality and value are assessed from different perspectives.

Origin, variety, harvesting, processing, roasting and brewing all work together. Every individual step can influence the coffee’s character and contribute to the aromas you ultimately discover in your cup.

At the same time, specialty coffee is not the only form of high-quality coffee. Without this designation, coffee can also be carefully selected, responsibly traded and exceptional in terms of flavor.

What matters is transparent communication about where a coffee comes from, how it has been processed and what quality it offers. And, of course, that you enjoy the taste.