The world of specialty coffee has changed dramatically in recent years. What was a niche market just a few years ago has now become a trend that has not only revolutionized coffee culture but also the way we think about the quality and origin of coffee. But what exactly is meant by the term "specialty coffee"? And why is it so much more expensive and of higher quality than conventional coffee? In this article, I want to explain everything you need to know about specialty coffee: from its origin and quality criteria to its evaluation and why it differs from "regular" coffee.
What is specialty coffee?
The term "specialty coffee" is not simply a marketing term, but a clearly defined standard within the coffee world. Specialty coffee refers to coffee that achieves at least 80 out of 100 points according to a standardized evaluation procedure. This score is based on the so-called cupping scale , a universal evaluation method used by professional tasters to measure the quality of a coffee.
But what exactly does "specialty" mean? It refers to coffee that stands out due to its aromas, origin, and processing . It is free from defects and impurities and is characterized by exceptional flavor profiles that are very complex and nuanced compared to industrially produced coffee.
Specialty coffee is therefore more than just "good" coffee. It refers to high-quality beans that are cultivated and processed with dedication and craftsmanship, often in small quantities and under optimal conditions.
Origin: Where does specialty coffee come from?
The origin of specialty coffee is crucial for its taste. The source of a coffee is not only geographically relevant, but also decisive for sensory perception . The quality of the coffee is strongly influenced by the terroir – that is, the climatic, geological, and geographical conditions of the growing region.
Growing countries and influence of altitude
Specialty coffee grows primarily in the so-called coffee belts , which stretch around the equator. Some of the best-known specialty coffee-producing countries include:
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Ethiopia: The cradle of coffee, known for its floral, fruity notes and intense aromas.
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Colombia: Balanced and full-bodied with a clear, clean taste
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Kenya: Intense fruit acidity and complex aromas, often with tropical fruit notes
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Guatemala: Chocolatey, nutty, often with a deep sweetness and balanced acidity
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Brazil: Often characterized by mild, nutty aromas, with a full body
Altitude is a crucial factor in coffee quality. Coffees grown at higher altitudes develop a more complex acid structure and a better aroma profile . This is due to the temperate climate, which allows for slower growth and thus more time for the aromas to develop.
Microlots and Direct Trade
Another interesting concept in specialty coffee is that of microlots . These coffees come from a single farm or even a specific field and therefore often offer unique flavor profiles . Many roasters source their beans directly from the producers, a practice known as direct trade . This ensures that the farmers are paid fairly and that the quality of the coffee remains paramount.
Processing: How coffee develops its flavor
The way coffee cherries are processed has a tremendous impact on the final taste of the coffee. Specialty coffee undergoes meticulous processing to ensure that the aromas are preserved as much as possible. Several methods are commonly used in specialty coffee production:
1. Washed (wet processed)
Washed coffees are the most classic method of processing. In this process, the pulp of the coffee cherries is removed, and the beans are fermented and washed in water to remove the mucilage. This method results in a clear, clean coffee with pronounced fruitiness and acidity . Washed coffees are often described as having aromas such as citrus, berry, or floral notes.
2. Natural (dry processed)
In the natural processing method, the coffee cherries remain whole and are dried in the sun. This method results in sweeter, more intense coffees with a full body and often tropical fruit notes. The natural process is particularly popular in countries like Ethiopia and Brazil .
3. Honey Process
The honey process combines elements of the washed and natural methods. The fruit mucilage remains attached to the beans while they are sun-dried. This method creates a wonderful balance between sweetness and acidity, with a velvety body and a complex flavor profile.
How is specialty coffee rated?
Specialty coffee is evaluated by trained Q-graders who test the coffee using the cupping method . This standardized process comprises several steps:
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Bean inspection: Visual examination and smelling to check the freshness and purity of the beans.
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Tasting: The coffee is brewed, cooled, and then evaluated according to various criteria, e.g., aroma, taste, aftertaste, acidity, body, balance, and sweetness.
The evaluation is done on a scale of 0 to 100 points . A coffee that receives 80 points or more is considered specialty coffee . Here are the individual cupping categories:
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Aroma: What does the coffee smell like? Is the aroma pleasant and varied?
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Taste: How well are the aromas pronounced in the taste? Which notes come through?
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Aftertaste: Does the taste linger in the mouth? Does the coffee have a pleasant or unpleasant aftertaste?
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Body: Does the coffee feel full or thin? Does it have a creamy texture?
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Acidity: Does the coffee have a lively, refreshing acidity, or does it seem rather flat?
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Balance: Is the coffee harmonious, or is there an overemphasis on a particular flavor element?
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Cleanliness: Is the coffee free of defects, such as roasting flaws or unpleasant bitter substances?
A score of 90+ means that the coffee is outstanding and of exceptional quality – a true delight!
Why is specialty coffee more expensive?
Specialty coffee is not only more expensive because it is of higher quality , but also because the entire value chain is geared towards quality and sustainability . Here are some reasons why the price is often higher than that of conventional coffee:
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Manual harvesting: For specialty coffee, only fully ripe coffee cherries are picked by hand , which means more work and less quantity.
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Complex processing: The processing method requires a lot of time and precise work. Wet and natural methods, in particular, are very labor-intensive.
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Microlots and small harvests: Specialty coffee is often produced in small quantities, which drives up prices. Furthermore, special varieties are used that are rarer and more expensive.
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Fair trade: Directly traded coffees pay farmers fair prices that are above market value in order to enable farmers to earn a living wage.
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Roasting at the highest level: To get the best out of every bean, specialty coffee is roasted in small batches at relatively low temperatures, which requires more time and experience.
Conclusion: Specialty coffee – more than just a drink
Specialty coffee is a world of its own – it stands for quality, responsibility, and craftsmanship. Every sip is a pleasure that rewards you not only with a complex flavor profile but also with the knowledge that you are drinking a product made with the utmost respect for people and nature. The higher investment in specialty coffee is worthwhile because it offers more flavor, more transparency, and more fairness than mass-produced coffee from the supermarket.
When you choose specialty coffee, you're not just buying a product, you're buying an experience. An experience that takes you on a journey to the coffee's countries of origin, to the people who grow it, and to the roasters who lovingly refine it. The journey from coffee cherry to cup is long – but it's worth it.
So next time you make a cup of coffee, think about the whole story behind every bean . Because coffee is more than just a drink. It's a statement – for enjoyment, quality, and sustainability.
Specialty coffee explained: Quality, origin, rating
The world of specialty coffee has changed dramatically in recent years. What was a niche market just a few years ago has now become a trend that has not only revolutionized coffee culture but also the way we think about the quality and origin of coffee. But what exactly is meant by the term "specialty coffee"? And why is it so much more expensive and of higher quality than conventional coffee? In this article, I want to explain everything you need to know about specialty coffee: from its origin and quality criteria to its evaluation and why it differs from "regular" coffee.
What is specialty coffee?
The term "specialty coffee" is not simply a marketing term, but a clearly defined standard within the coffee world. Specialty coffee refers to coffee that achieves at least 80 out of 100 points according to a standardized evaluation procedure. This score is based on the so-called cupping scale , a universal evaluation method used by professional tasters to measure the quality of a coffee.
But what exactly does "specialty" mean? It refers to coffee that stands out due to its aromas, origin, and processing . It is free from defects and impurities and is characterized by exceptional flavor profiles that are very complex and nuanced compared to industrially produced coffee.
Specialty coffee is therefore more than just "good" coffee. It refers to high-quality beans that are cultivated and processed with dedication and craftsmanship, often in small quantities and under optimal conditions.
Origin: Where does specialty coffee come from?
The origin of specialty coffee is crucial for its taste. The source of a coffee is not only geographically relevant, but also decisive for sensory perception . The quality of the coffee is strongly influenced by the terroir – that is, the climatic, geological, and geographical conditions of the growing region.
Growing countries and influence of altitude
Specialty coffee grows primarily in the so-called coffee belts , which stretch around the equator. Some of the best-known specialty coffee-producing countries include:
Altitude is a crucial factor in coffee quality. Coffees grown at higher altitudes develop a more complex acid structure and a better aroma profile . This is due to the temperate climate, which allows for slower growth and thus more time for the aromas to develop.
Microlots and Direct Trade
Another interesting concept in specialty coffee is that of microlots . These coffees come from a single farm or even a specific field and therefore often offer unique flavor profiles . Many roasters source their beans directly from the producers, a practice known as direct trade . This ensures that the farmers are paid fairly and that the quality of the coffee remains paramount.
Processing: How coffee develops its flavor
The way coffee cherries are processed has a tremendous impact on the final taste of the coffee. Specialty coffee undergoes meticulous processing to ensure that the aromas are preserved as much as possible. Several methods are commonly used in specialty coffee production:
1. Washed (wet processed)
Washed coffees are the most classic method of processing. In this process, the pulp of the coffee cherries is removed, and the beans are fermented and washed in water to remove the mucilage. This method results in a clear, clean coffee with pronounced fruitiness and acidity . Washed coffees are often described as having aromas such as citrus, berry, or floral notes.
2. Natural (dry processed)
In the natural processing method, the coffee cherries remain whole and are dried in the sun. This method results in sweeter, more intense coffees with a full body and often tropical fruit notes. The natural process is particularly popular in countries like Ethiopia and Brazil .
3. Honey Process
The honey process combines elements of the washed and natural methods. The fruit mucilage remains attached to the beans while they are sun-dried. This method creates a wonderful balance between sweetness and acidity, with a velvety body and a complex flavor profile.
How is specialty coffee rated?
Specialty coffee is evaluated by trained Q-graders who test the coffee using the cupping method . This standardized process comprises several steps:
The evaluation is done on a scale of 0 to 100 points . A coffee that receives 80 points or more is considered specialty coffee . Here are the individual cupping categories:
A score of 90+ means that the coffee is outstanding and of exceptional quality – a true delight!
Why is specialty coffee more expensive?
Specialty coffee is not only more expensive because it is of higher quality , but also because the entire value chain is geared towards quality and sustainability . Here are some reasons why the price is often higher than that of conventional coffee:
Conclusion: Specialty coffee – more than just a drink
Specialty coffee is a world of its own – it stands for quality, responsibility, and craftsmanship. Every sip is a pleasure that rewards you not only with a complex flavor profile but also with the knowledge that you are drinking a product made with the utmost respect for people and nature. The higher investment in specialty coffee is worthwhile because it offers more flavor, more transparency, and more fairness than mass-produced coffee from the supermarket.
When you choose specialty coffee, you're not just buying a product, you're buying an experience. An experience that takes you on a journey to the coffee's countries of origin, to the people who grow it, and to the roasters who lovingly refine it. The journey from coffee cherry to cup is long – but it's worth it.
So next time you make a cup of coffee, think about the whole story behind every bean . Because coffee is more than just a drink. It's a statement – for enjoyment, quality, and sustainability.