What is Specialty Coffee?
Coffee labels can tell you about origin, processing and roast date. Here is how to use that information when choosing a coffee.
How the SCA defines specialty coffee
The Specialty Coffee Association (SCA) is a non-profit trade organization for the specialty coffee industry. In 2021 it published a white paper, "Towards a Definition of Specialty Coffee: Building an Understanding Based on Attributes" [1]. The SCA defines specialty coffee as:
"...a coffee or coffee experience recognized for its distinctive attributes, and because of these attributes, it has significant extra value in the marketplace." [2]
The definition covers two kinds of attributes. Intrinsic attributes are qualities you can taste or smell, such as flavor, aroma and mouthfeel. Extrinsic attributes are information about the coffee, such as origin, producer, growing practices and processing method. So specialty coffee is not decided by one score or one label.
A species name alone says little. Most coffee you buy is Arabica, and Arabica covers a wide range of quality.
What to look for on a label
A label cannot prove a coffee is specialty, but it gives you clues. Roasters of specialty coffee usually share this information:
Origin and elevation
Look for the country and region where the coffee was grown, and the producer or farm if it is named. Some coffees also list elevation. Even blends should say where their coffees come from. If something you care about is not listed, ask the roaster.
Processing method
Processing is how the coffee seed is separated from the cherry and dried. Common methods include washed, natural, pulped natural, honey and semi-washed. Some leave the fruit or pulp on the seed while it dries [3]. A roaster who cares about it will usually name the method in the description.
Tasting notes
Look for tasting notes that fit the origin, processing and roast level. Natural and other non-washed processes often show more fruit, spice and floral flavors. Lighter roasts often point to floral, fruity and nutty flavors. Darker roasts often bring flavors like toast, malt, caramel, dark chocolate or smoke.
Cupping scores
Some roasters share cupping scores. A score is one attribute and a snapshot of one roast on one day, and the coffee changes as it ages. Use the aromas, flavors and body as your guide, not just the number.
Roast date
Coffee is perishable, so a "roasted on" date tells you more than a "best by" date. A coffee roasted days or weeks ago is quite different from one roasted months ago. Our coffee is roasted to order and ships the day after roasting, so you can try it fresh, or rest it to suit your method and taste.
Choosing a coffee
Look for a specific origin, a named processing method, tasting notes and a roast date. If something that matters to you is not listed, ask the roaster. Use those details to narrow your choices, but your own taste matters more than any score.
References
[1] Specialty Coffee Association, "Towards a Definition of Specialty Coffee: Building an Understanding Based on Attributes," 2021. sca.coffee
[2] Specialty Coffee Association, "What is Specialty Coffee?" sca.coffee/what-is-specialty-coffee
[3] J. Hoffmann, "Processing," in The World Atlas of Coffee: From Beans to Brewing, Buffalo, NY, Firefly Books, 2018, pp. 31-41.