Specialty coffee is the top grade of coffee beans that are meticulously grown, harvested, and processed to have superior flavor and quality profiles. Unlike commercial or standard coffee, specialty coffee is graded by trained Q-graders based on a variety of aspects including aroma, flavor, aftertaste, acidity, body, and balance.

For coffee to be rated as "specialty," it must have an 80 and above score on a 100-point scale. The description emphasizes environmentally friendly farming, direct trade, fair payment, and a commitment to improving the whole coffee production to produce the best cup of coffee.

Specialty Coffee Criteria

Origin: Specialty coffee beans are usually single-origin, i.e., from one location, either a country, a region, or even a specific farm. Traceability preserves the unique flavor profiles of different regions of coffee production.

Cultivation: The place where the coffee is being grown is also much of a factor. That would involve such things as altitude, soil, and climate. Specialty coffee farms usually use sustainable and organic farming practices, keeping the quality of the bean as well as that of the environment intact.

Processing: How the coffee cherries are processed after being picked out can have a great influence on flavoring the coffee. Whether washed, natural, or honey-processed, each process giving different qualities on the beans.

Freshness: Special coffee is typically roasted in small amounts and consumed relatively quickly after it's been roasted in an effort to keep its specialized flavors and smells.

Grading System: Specialty coffee is graded strictly. Expert taste panelists, or "cuppers," evaluate the coffee on a number of factors:

Flavor and Aroma: The aroma and flavor of the coffee are studied to identify any unique or outstanding characteristics.

1. Acidity: Not to be confused with the pH balance, this is a crisp, sparkling characteristic. A quality specialty coffee will typically have an identifiable and desirable acidity.

2. Body: This is the weight or body of the coffee in the mouth. It can be light or full-bodied.

3. Balance: None of the qualities should overpower the others. A balanced coffee will have an acceptable proportion of qualities.

4. Defects: Any defects of flavor or blemishes are noted. To be considered specialty, a coffee must have no major defects and minimal secondary ones.

Compared to regular coffee, the grading of specialty coffee is stricter. Regular coffee is often a mix from many different lots, will be older, and will have more imperfections which are neglected.

Basically, when you purchase specialty coffee, you are selecting a product which has been conscientiously cultivated, processed, and graded so you can receive the finest cup.