Specialty - coffee that is treated with care

In simple terms, specialty coffee is fresh, with recognizable flavor descriptors, that has been properly grown, carefully delivered, well-roasted, and brewed. It means that each stage of production has been treated with proper attention. Less than 10% of the arabica produced worldwide can be considered specialty.

What makes coffee special?

Coffee grows in specific climatic conditions, and the terroir contributes to the formation of its unique flavor during the berry’s ripening process. Farmers must not only monitor the state of the soil and coffee trees, but also ensure that only ripe, healthy berries without defects are harvested. After harvesting, the coffee must be properly separated from the pulp and dried—carefully managing time, temperature, and humidity. During transportation, it is essential to choose the right packaging to protect the coffee from moisture and temperature fluctuations.

But that's not all. During roasting and brewing, the potential flavor embedded in the beans can either be enhanced or ruined. The main challenge is that many people are involved in the coffee’s journey from the farm to the cup. Therefore, it’s important to pay attention to the experience of the farmer, roaster, and barista. Specialty coffee is not just traceability from berry to cup, but the organized, coordinated work of all the professionals in the coffee chain.

 

Who evaluates coffee?

It cannot be said that a particular coffee variety from a farm will always be considered specialty. Each batch is assessed separately. This is done by Q-graders—specialists who evaluate coffee according to a protocol and can provide constructive feedback to the farmer regarding the flavor of the beans. The protocol allows for scoring the beans and determining whether they qualify as specialty.

According to the SCA (Specialty Coffee Association) classification, coffee is considered specialty if it:
- Receives a score of 80 points or higher according to the protocol.
- Has no primary defects and no more than 5 secondary defects per 350 grams of green coffee. The coffee must not have moldy, blackened, or severely damaged beans, or any debris.
- Contains no "quakers"—unripe coffee beans—per 100 grams of roasted coffee.

Specialty coffee is a diverse range of flavors, exceptional bean quality, and a unique experience that can easily be enjoyed in your favorite café or at home.