Specialty coffee refers to very high-quality coffees, grown, harvested, and processed with care to preserve their unique characteristics. It is defined by strict criteria established by organizations such as the Specialty Coffee Association (SCA).
- Specialty coffees are distinguished by a score of at least 80 out of 100 (the SCA score) during certified tastings by Q-Graders (professional tasters).
- These coffees have full traceability back to the farm of origin and sustainable cultivation methods. They are hand-picked, precisely processed, and artisanally roasted to reveal unique aromas.
- Finally, they offer an exceptional taste experience thanks to the expertise of baristas who master their preparation.
Specialty coffee can be compared to the emergence of natural wine or craft beer, which have disrupted traditional norms and are now essential in most establishments and points of sale.
In a few points:
Which organizations determine the score?
The Specialty Coffee Association, an international organization founded in 1982, promotes coffee excellence from seed to cup. Present in over 70 countries, it brings together more than 1,500 members (producers, roasters, and baristas) around a common mission. The CQI (Coffee Quality Institute) trains "QGraders." Their role is to evaluate coffee based on several sensory criteria.
What is the scoring system?
Under the cupping protocol published in 2004, the score was the sum of 10 criteria each rated out of 10, including flavor, acidity and body, minus any defects. The score could go up to 100, and a specialty coffee had to reach at least 80 points.
In November 2024, the SCA replaced this form with a new evaluation framework, the Coffee Value Assessment. The 100-point score nevertheless remains widely used in the trade and on coffee labels.
Tiers defined by roasters
Based on the coffee's score, roasters define tiers to guide consumers.
- 80 to 84 points: Specialty coffees.
- 85 to 88 points: Exceptional coffees.
- 88 points and more: Grand crus, excellence coffees.
The score is not just a number. This number speaks of technique and terroir, but it doesn't tell you what you will like. The score measures objective quality. Pleasure, however, remains subjective, and it's up to you to discover what you will enjoy in your cup...
