What Is Speciality Coffee?

Speciality coffee is a whole category of coffee that’s been grown, picked, processed, and brewed with next-level care. We’re talking beans that have been looked after every step of the way, from high-altitude farms to your cup.

Speciality Coffee Definition

Some brands call anything outside their usual range “speciality”. But real speciality coffee is more than just different – the SCA (Specialty Coffee Association) defines speciality coffee as:

“A coffee that demonstrates excellence in quality and distinction across the entire value chain – from production to preparation and experience.”

Traditionally, that quality was measured by score. To be considered speciality, a coffee needed to score over 80 out of 100 on a grading system used by trained coffee pros called Q graders. They assess everything from aroma and acidity to sweetness, balance, and how clean the cup tastes.

Whilst the score is still relevant, the SCA is moving away from relying on a single score as the gold standard. Instead, the focus is shifting to a more holistic, descriptive approach – looking at what makes a coffee valuable across its full journey, not just how it scores in a cupping session.

What Is the Difference Between Speciality and Commercial Coffee?

So, what sets a speciality grade coffee apart from the commodity coffees you might find stacked on supermarket shelves?

Let’s start with the big one – quality. While commercial coffee often focuses on big yields and uniformity, speciality coffee is grown with flavour in mind. Everything matters – the variety of the plant, the altitude it’s grown at, the climate, the soil – it all helps shape what a coffee can become.

But it’s the care that really sets it apart. Farmers go the extra mile to make sure their coffee stands out for the right reasons. High quality coffee takes thoughtful, hands-on work.

Then the beans arrive at the roastery. With the right processing and roast profile, a coffee can show off everything it’s got – from juicy fruit and floral notes to deep sugars or rich, velvety textures. It’s a process that involves constant tasting, adjusting, and refining to bring the flavour to life. Roasteries can either work with green coffee buyers or source the beans themselves.

So, while commercial coffee might be grown for quantity and shelf-life, speciality coffee is grown for experience.

Speciality Coffee Grading and Cupping

As part of the new Coffee Value Assessment (CVA) system, grading now involves three components:

• Sample Preparation and Cupping Mechanics
  This is all about setting the scene. It outlines how coffee should be prepared for tasting so every sample is judged fairly and consistently.
• Descriptive Assessment
  A deep dive into the flavours, aromas and textures in the cup. Tasters use objective, shared language to describe what they’re picking up.
• Affective Assessment
  This is where tasters rate their overall impression of quality, based on personal enjoyment and market relevance, using a 9-point scale. That impression then contributes to the cupping score out of 100.

What is Cupping?

Cupping is how the coffee industry gets to know a coffee!

To do it right, several cups of the same coffee are prepared – each one brewed separately using its own set of beans. This helps tasters spot any inconsistencies and get a clear sense of what the coffee is really like.

Speciality Coffee Farming

When we talk about speciality coffee, we’re nearly always talking about Arabica.

Arabica beans grow at higher altitudes and are a bit more delicate than their tougher cousin, Robusta. But what they lack in hardiness, they more than make up for in flavour.

Arabica thrives in very specific conditions: rich soil, mild temperatures, regular rainfall, and high elevations. These environments slow down the growth of the coffee cherry, giving sugars more time to develop – which means more flavour in the cup

Where Is Speciality Coffee Grown?

Speciality-grade Arabica is grown in what’s known as the “Coffee Belt” – a band of countries that sit between the Tropics of Cancer and Capricorn, where the growing conditions are just right.

Some of the most celebrated origins for speciality coffee production include:

• Ethiopia
• Colombia
• Kenya
• Guatemala
• Brazil
• Panama

How Is Speciality Coffee Processed?

Processing is a huge part of what gives speciality coffee its character. Think of it like this: you could have two coffees from the same farm, same variety, same harvest – but if they’re processed differently, they’ll taste completely unique.

Washed (Wet) Processing

This is all about clarity. In washed processing, the coffee cherry’s outer skin and sticky mucilage are removed using water before the beans are dried. The result is a clean, bright flavour profile that really lets the bean’s origin and variety shine through.

Washed coffees are often described as crisp and lively, with pure flavours. If you love a brew that sparkles, this one’s for you.

Honey (Semi-Washed) Processing

Despite the name, there’s no actual honey involved. It refers to the sticky layer of fruit (mucilage) that’s left on the bean while it dries. Depending on how much is left on and how it’s dried, honey-processed coffees can range from golden and delicate to dark and syrupy.

Natural (Dry) Processing

This one’s the oldest – and boldest. With natural processing, the entire coffee cherry is dried as it is, with the fruit still intact. As the fruit ferments and shrinks, the beans inside absorb loads of flavour. Natural processed beans can also be pulped.

Naturals are known for being fruity, punchy and full-bodied. Think blueberries, tropical fruit, and fermented sweetness.

Sugarcane Decaffeination

Decaf doesn’t have to mean dull, especially when it’s done like this. Sugarcane decaffeination uses a naturally derived compound from fermented sugarcane to remove caffeine. It’s a gentle, clean method that retains the coffee’s natural character and sweetness.

The result? Decaf that actually tastes like coffee.

What to Look for in Speciality Coffee Beans

Here’s what to keep an eye on:

Origin

Where a coffee comes from tells you a lot about what it’s going to taste like. Different regions bring their own signature characteristics:

• Ethiopia – Sweet, with bright citrus and berry notes
• Colombia – Light, floral and citrussy
• Kenya – Juicy acidity, blackcurrant and zingy citrus
• Brazil – Nutty, smooth, chocolatey, often with lower acidity

The more specific the origin details – down to the region, altitude, or even the farm – the better. That kind of detail usually means it’s been selected and roasted with flavour in mind.

Roast Style

Roast style can make or break how a coffee tastes. Speciality coffee isn’t about roasting to hide flaws, it’s about bringing out the best in each bean.

• Light roasts tend to spotlight brightness, acidity, and fruity notes
• Medium roasts offer a nice body and balanced acidity
• Darker roasts lean into bold, chocolatey flavours with lower acidity

There’s no “best” roast. It all depends on the flavours you’re look for and how you like to brew.

Ready to Taste the Speciality Coffee Difference?

Whether you’re brewing for your team, your customers, or just for you – Beanworks speciality coffee brings bold flavour, fresh character, and standout quality to every cup.

Available for local cafés, businesses, and home brewers alike, this is coffee that turns heads and keeps people coming back for more.

Shop now and bring something truly special to your brew.

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