The world of coffee is changing. Where once it was all about convenience and caffeine, today there is a growing interest in quality, provenance and craftsmanship. You hear the term speciality coffee more and more, including from us. But what exactly does it mean? What does a coffee bean have to meet to earn this title? And why is it so different from 'normal' coffee?
What is coffee anyway?
Before we get into speciality coffees, let's go back to basics: coffee comes from the Coffea plant. It grows in tropical regions and bears coffee berries that contain one or two seeds: the coffee beans as we know them.
Once harvested, the beans are processed, roasted and finally brewed by you or a barista. Each step in the process influences the final taste in your cup. And it is this attention to detail that makes speciality coffee so special.
What makes speciality coffee special?
Speciality coffee is coffee of exceptional quality. It is not just about taste, but also about origin, processing and transparency in the chain. Unlike commercial coffee, which is often anonymous and mass-produced, specialty coffee tells a story - from farmer to barista.
Taste above all
Speciality coffee beans are harvested by hand, carefully processed and roasted with precision. This results in unique flavours such as floral aromas, fruity acidity or deep chocolate notes. Think of the difference between a standard supermarket blend and a single origin Ethiopian blend with notes of peach, jasmine and black tea.
Not just any label
The term 'speciality coffee' is not a marketing ploy. It is judged according to international standards set by the Specialty Coffee Association (SCA).
The term 'specialty coffee' is not a marketing gimmick. It is assessed against international standards set by the Specialty Coffee Association (SCA). These standards ensure that each coffee is objectively assessed for its quality and flavour profile. As a result, consumers know exactly what to expect and producers are encouraged to continually improve their quality.
The result? A constant search for the perfect bean, where every cup of coffee tells a story of passion, precision and craftsmanship.
How is speciality coffee judged?
Speciality coffees are judged by a standardised tasting process called cupping. Trained tasters - often Q-Grader certified - evaluate the coffee on 11 criteria, including aroma, body, acidity, balance and aftertaste.
The coffee is scored out of 100 points. Only beans that score 80 points or more can be called a speciality coffee:
| Score | Kwaliteit | Status |
|---|---|---|
| 90 – 100 | Uitzonderlijk | Specialty |
| 85 – 89,99 | Excellent | Specialty |
| 80 – 84,99 | Zeer goed | Specialty |
| < 80 | Standaard | Niet specialty |
Source: SCA Cupping Protocols
What are the criteria for speciality coffee?
A coffee bean does not just get the speciality label. There are strict requirements. The coffee must be
- 100% traceable - You know exactly where and by whom the coffee was grown.
- Be free of defects - no mould, stones or bad beans.
- Have unique flavour profiles - such as floral notes or complex fruitiness.
- Selectively harvested - Only ripe berries are picked by hand.
- Are sustainably produced - Environmentally and socially responsible.
- Hand roasted - For an optimal flavour profile.
- Professionally brewed - Whether by a barista or by you at home.
Speciality Coffee vs. Low-quality Coffee
When it comes to commercial coffee, you usually know very little about what you are drinking. The packaging may tell you if it is Arabica or Robusta, but the origin, the vintage or the processing method? These are often left out.
Speciality coffee takes a different approach. It is about transparency and pride:
- Origin and farmer are named.
- The date of roasting is on the bag.
- Sometimes even the batch number of the harvest.
Coffee is no longer a commodity, but an artisanal and honest product that reflects the efforts of everyone in the chain.
Why choose speciality coffee?
Speciality coffee offers more than just taste. It supports farmers through fair prices and better working conditions. It also supports sustainable agriculture and biodiversity. For you as a coffee drinker, it means a better, fairer cup of coffee.
In short, specialty coffee is more than a term; it is a philosophy where quality, taste and ethics go hand in hand. Try it - you may never drink anything else.
