What Is Specialty Coffee?

Specialty coffee is coffee that’s been meticulously grown, harvested, processed, and roasted to meet a certain high standard. It’s graded on a scale from 0 to 100 by professional coffee graders. Coffee that scores 80 points or more out of 100 is considered specialty-grade.

In the world of specialty coffee, scoring 80 points or more on the Specialty Coffee Association (SCA) scale indicates a high-quality coffee. The SCA uses a standardized coffee grading system, and coffees that score 80 or above are considered specialty-grade.

The SCA Grading System Explained

A coffee's score is based on several attributes, each contributing a specific number of points:

Fragrance/Aroma (5 points): This is the scent of the coffee before brewing (dry aroma) and after brewing (wet aroma). A complex, appealing fragrance is valued.
Flavor (10 points): The flavor is the core component of the coffee’s profile. It’s evaluated for complexity, harmony, and balance. Desirable flavors can include fruity, floral, nutty, or chocolate notes.
Aftertaste (10 points): The lingering taste after swallowing. A clean, pleasant aftertaste is ideal. An unpleasant or overly bitter aftertaste can reduce the score.
Acidity (10 points): Acidity refers to the brightness or liveliness of the coffee. High-quality coffees have a pleasant, vibrant acidity that enhances the overall flavor. Low acidity or overly sour flavors can hurt the score.
Body (10 points): This refers to the weight or mouthfeel of the coffee. A fuller body can be more desirable, depending on the variety, while a thin or watery body can detract from the score.
Balance (10 points): This evaluates how well the coffee’s attributes (acidity, body, flavor, etc.) are in harmony. A well-balanced coffee, where no element dominates too much, scores higher.
Uniformity (10 points): The coffee must taste consistent across multiple cupping sessions (samples). Variability can lower the score.
Cleanliness (10 points): Cleanliness measures how pure and clear the coffee’s flavors are, without any undesirable off-flavors, such as defects or moldiness.
Sweetness (10 points): High-quality coffees often have a noticeable natural sweetness, which is essential for a positive score. Bitterness or harshness detracts from the score.
Defects: If the coffee has visible defects (like underdeveloped beans, foreign matter, or moldy beans - yes, cheap coffee can be moldy!), this can lower the score. Specialty coffee is expected to have minimal defects, ideally none at all.

How the SCA Evaluation Process Works:

During a cupping session, coffee graders (often SCA-certified Q Graders) evaluate the coffee under controlled conditions. They assess all these attributes, and if a coffee meets the standards for high quality across these categories, it can achieve a score of 80 or more.

The Importance of Terroir:

The place where the coffee is grown (its "terroir") plays a significant role in the overall score. The coffee's origin, altitude, processing method, and even the time of harvest influence its final grade. Specialty coffees typically come from well-maintained farms that use best practices in growing, harvesting, and processing their beans.

Coffee Consistency and Traceability:

Consistency in quality is crucial for a coffee to score highly. This involves a reliable, repeatable process from farm to cup. Specialty coffees are often traceable, meaning the origin of each batch is clear and the coffee is harvested and processed with care to maintain quality.

Why Is It Better?

Specialty coffee stands out for its complex flavors, freshness, and clean taste, thanks to careful sourcing, processing, and roasting. Unlike mass-produced coffee, it’s free from defects like bitterness or mold and offers a richer, more vibrant cup. Whether you prefer caffeinated or Swiss Water™ decaffeinated options, Nowhere Coffee Club delivers exceptional quality and flavor in every cup. Try our specialty coffees today and taste the difference for yourself!