What is specialty coffee and how does it differ from commercial coffee?
In recent years, the term “specialty coffee” has gained popularity among coffee lovers. But what does it really mean? Is it just a trend, or does it represent a culture of quality, traceability, and respect for both the product and the people behind it?
Definition of specialty coffee
According to the Specialty Coffee Association (SCA), specialty coffee is defined as coffee that scores at least 80 points out of 100 based on a standardized evaluation process. This includes aspects like aroma, flavor, acidity, body, aftertaste, and the absence of visible defects, evaluated by certified professionals known as Q Graders.
Origin matters
Unlike commercial coffee, specialty coffee comes from well-documented farms where details such as region, altitude, botanical variety, and processing method are known. Traceability is essential — consumers can know exactly who grew the coffee and how it was processed.
Key Differences from Commercial Coffee
| Feature | Specialty Coffee | Commercial Coffee |
|---|---|---|
| Origin | Traceable, often micro-lots | Unknown or blended origins |
| Quality Grading | SCA-scored, professionally evaluated | Not evaluated |
| Roasting | Artisan, small-batch | Industrial and uniform |
| Flavor Profile | Complex (fruity, floral, chocolatey) | Generic, bitter, smoky |
| Price | Higher but justified | Lower, often low quality |
| Sustainability | Often ethical (direct trade, organic) | Rarely transparent |
Why choose specialty coffee?
- Superior taste – each cup offers a unique flavor journey.
- Transparency – you know what you're drinking and where it comes from.
- Ethical sourcing – fair for farmers and better for the planet.
- Support for craftsmanship – helps small producers and artisanal methods.
How to identify authentic specialty coffee
- Clear labeling with origin, SCA score, variety, processing, and roaster information.
- Fresh roast date (ideally within 30 days).
- Fresh aroma, uniform beans, and no visible defects.
