What is Specialty Coffee? Definition, Characteristics & Buying Tips
- James Wambua Keli
- May 21
- 7 min read
Specialty coffee stands for the highest quality and unique flavor profiles achieved through careful cultivation and processing methods. The term refers to coffee varieties that are grown, harvested, and processed under optimal conditions to guarantee an incomparable taste experience. In this article, we highlight the key characteristics, compare it with other coffee varieties, and offer purchasing tips.
#1: The Cupping Score determines the quality of coffee
The Cupping Score is the globally recognized rating system that objectively measures coffee quality. It was standardized by the Specialty Coffee Association (SCA ) and is used to distinguish the best beans from average ones.
The evaluation is carried out in a sensory analysis known as "cupping." Trained coffee tasters, known as Q Graders , evaluate the coffee according to defined criteria:
These include aroma, flavor, acidity, balance, and aftertaste. This method is used worldwide by producers, roasters, and traders to assess quality and ensure fair trade.
The cupping score is on a scale of 0 to 100 points . A coffee is only considered a specialty coffee if it scores at least 80 points . Coffees with lower scores fall into the commercial coffee category and generally have less complex flavors. Coffees with 85 to 89 points are considered excellent, while coffees with 90 or more points are considered exceptional and highly sought after.
These are the evaluation criteria for cupping:
Aroma and fragrance: The first impression of coffee as soon as it is ground or comes into contact with water. A good aroma is intense, complex, and appealing.
Flavor: The overall impression of the coffee when tasted. A high-quality specialty coffee is characterized by clear and balanced flavors, such as fruity notes, floral nuances, or chocolate tones.
Acidity: Not to be confused with sourness, acidity in specialty coffee represents vibrancy and freshness. Coffees from high altitudes often exhibit brilliant acidity with fruity notes.
Body: The mouthfeel impression of the coffee. A full-bodied body is often described as velvety, creamy, or thick.
Balance: The harmony between the different flavor characteristics. A coffee with a well-balanced acidity, sweetness, and bitterness receives high scores.
Aftertaste: How long and pleasant the taste lingers after drinking. A long, clean aftertaste is an indicator of quality.
Clean Cup: Indicates whether the coffee is free of defects. Defects such as excessive bitterness or musty aromas are evaluated here.
At first glance, specialty coffee and premium coffee might seem synonymous, but they serve different demands and quality standards.
Specialty coffee is defined by strict standards and complete traceability along the entire value chain – from cultivation to roasting. As mentioned above, these coffees are evaluated by independent experts using the "cupping score" and achieve at least 80 out of 100 points.
Premium coffee, on the other hand, while different from conventional supermarket coffee, places less emphasis on transparency and quality control. Information about origin is often lacking, and the focus is more on the final product than on the coffee's journey.
In short: While specialty coffee opens up a world of experiences around flavors, variety, and sustainability, premium coffee remains mostly vague and marketing-oriented in its definition.
The choice between the two depends on your expectations: If you're looking for pure enjoyment and transparency, specialty coffee is unbeatable. If you just want good coffee without delving into the details, premium coffee might suffice.
The differences between specialty coffee and regular coffee begin long before roasting – they are deeply rooted in the cultivation method, processing, and quality standards:
1. The growing areas – quality begins with altitude
Specialty coffee is often grown in high-altitude regions, usually 1,200 meters or more above sea level. These altitudes ensure slower ripening of the coffee cherries, resulting in more intense flavor development. Regions such as Ethiopia, Colombia, and Kenya are famous for their optimal conditions. Regular coffee, on the other hand, is often cultivated in lower-altitude, mass-production-friendly regions, where quantity often takes precedence over quality.
2. The workmanship – precision instead of mass
After harvesting, specialty coffee undergoes careful processing steps such as washing (washed process), natural drying (natural process), or anaerobic fermentation. Each step is precisely controlled to preserve the full aroma. Regular coffee, on the other hand, is often processed mechanically, which allows for less care and often leads to a loss of the delicate aromas.
3. Taste – From diversity to simplicity
Thanks to the combination of ideal growing conditions and high-quality processing, specialty coffee offers a flavor experience that ranges from fruity and floral to spicy notes. Regular coffee, on the other hand, usually relies on consistent but less complex flavors—often masked by a darker roast.
In short: Specialty coffee is the result of dedication, expertise, and the highest standards at every stage of production, while regular coffee is primarily focused on efficiency and quantity.
When you buy specialty coffee, it's not just about enjoying premium taste, but also about values such as sustainability, fairness, and quality. Our specialty coffee from Kenya combines all of these aspects and offers you a unique coffee experience.
1. Fair trade for a better future
Our coffee is sourced exclusively from over 1,700 Kenyan smallholder farmers who are fairly compensated. This means the farmers receive a fair price for their hard work, which not only improves their quality of life but also promotes sustainable agricultural practices. With every purchase, you support direct and transparent trade channels.
2. Hand-picked for the highest quality
Each coffee cherry is selectively harvested by hand to ensure only the ripest and best fruits make it into the processing. This painstaking process guarantees that our coffee meets the highest standards of taste and aroma.
3. Freshly roasted in Germany
After careful harvesting, the beans are freshly and gently roasted in Germany to preserve their complex flavors. Each batch is optimized to bring out the true character of the Kenyan beans—from fruity notes to subtle chocolate aromas.
4. Coffee with social added value and educational projects
10% of our profits go to educational projects in Kenya. With your purchase, you're helping to give children better opportunities for an education and thus supporting the development of entire communities.
Don't just enjoy exceptional coffee, but make a difference with every cup. Discover our Wambua Specialty Coffee now and experience the perfect combination of taste, quality, and social commitment.
The history of specialty coffee is closely linked to a passion for quality and the pursuit of exceptional taste. However, a single invention cannot be precisely dated—rather, it was a global movement shaped by a few key figures and moments. At a glance:
The beginnings in the 1970s
The third coffee wave
The heart of the story: The farmers
The beginnings in the 1970s
The term "specialty coffee" was first coined in the 1970s by US coffee pioneer Erna Knutsen . In an article in the Tea & Coffee Trade Journal, she described coffee grown in specific microclimates and characterized by unique flavor profiles. This laid the foundation for the concept we know today.
The third coffee wave
Specialty coffee gained momentum with the so-called "third-wave coffee" movement, which emerged in the late 20th century. This movement fundamentally changed the coffee world by focusing on origin, processing, roasting, and preparation. Companies and coffee lovers worldwide—including pioneers like Stumptown Coffee Roasters and Blue Bottle Coffee—helped establish specialty coffee as a cultural and flavor experience.
The heart of the story: The farmers
Although the modern specialty coffee scene is often associated with baristas, roasters, and trendy cafés, the true "inventors" are the coffee farmers. Through their dedication and innovation in cultivation and processing, they have laid the foundation for the exceptional quality that defines specialty coffee.
Specialty coffee combines quality, taste, and sustainability at the highest level. A clear benchmark for this is the cupping score : Only coffees with a minimum of 80 points are considered specialty coffee. 85–89 points represent excellent coffee, while 90+ points are exceptional and rare.
This score is based on criteria such as aroma, flavor, acidity, body, and balance—all characteristics that make a specialty coffee unique. Transparency, fair trade practices, and hand-picked beans also guarantee outstanding quality.
With Specialty Coffee, you're not only choosing an intense flavor experience, but also sustainability and supporting farmers. Every cup becomes a moment of enjoyment with a clear conscience.
What is specialty coffee?
Specialty Coffee stands for the highest quality coffee, which is evaluated by trained experts based on a cupping score of at least 80 points. The official standards for this are set by the Specialty Coffee Association (SCA).
Is specialty coffee better?
How is the taste of specialty coffee rated?
How can you describe the taste of coffee?
Which coffee tastes the sweetest?
Try our Kenyan specialty coffee and do good at the same time:
March 2025
Wambua Coffee Team
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