Specialty coffee is not simply coffee above a score threshold. Today, the Specialty Coffee Association (SCA) defines it as coffee, or a coffee experience, recognized for its distinctive attributes and, because of those attributes, holding significant extra value in the marketplace.
That definition matters because it moves the conversation beyond a single number. Quality is built across origin, processing, green coffee, roasting, preparation and the person drinking it.
What does “specialty coffee” mean today?
The current SCA definition combines two ideas:
- Distinctive attributes: qualities that make the coffee recognisable and relevant, from flavour and aroma to origin, processing or consistency.
- Additional value: the market and consumers recognise that difference as meaningful.
In practice, specialty coffee requires care throughout the chain: traceable sourcing, sound green coffee, appropriate roasting, correct storage, good water, precise grinding and careful extraction.
Does specialty coffee have to score more than 80 points?
The 80-point reference has been useful historically for distinguishing specialty-grade lots in cupping. But it should not be treated as a complete definition or a guarantee of a great cup.
A score describes part of a professional sensory evaluation under specific conditions. It does not, by itself, explain freshness, roast suitability, traceability, consistency, preparation or whether the flavour profile is right for a particular person.
That is why we use scores as one piece of information, never as the whole story.
What is the SCA Coffee Value Assessment?
The SCA’s Coffee Value Assessment (CVA) provides a broader framework for evaluating coffee. It separates the assessment into four complementary parts:
- Physical assessment: the physical condition and characteristics of the green coffee.
- Descriptive assessment: what is perceived in the cup, without deciding whether it is good or bad.
- Affective assessment: the quality impression and the evaluator’s preference.
- Extrinsic assessment: relevant information outside the cup, such as origin, variety, process or traceability.
This distinction is useful because two coffees can both be technically clean while offering very different value, character and suitability.
Ganbaru’s criteria for selecting specialty coffee
At Ganbaru Coffee, we do not select a coffee because a label or score sounds impressive. We look for coherence from green coffee to the final cup.
- Traceability: reliable information about country, region, producer or farm, variety and process whenever the lot makes it available.
- Clean, distinctive flavour: a clear cup, free from dominant defects and with an identifiable profile.
- Roast purpose: a roast developed to express the coffee and work for its intended preparation.
- Freshness and consistency: small-batch roasting in Málaga and quality control across batches.
- Useful information: enough detail to help you choose and brew the coffee well.
Specialty coffee vs conventional coffee
| Aspect | Specialty coffee | Conventional coffee |
|---|---|---|
| Origin | Greater traceability and lot-level information | Often blends with limited origin information |
| Selection | Focus on distinctive attributes and low defect incidence | Focus on volume, standardisation and price |
| Roasting | Designed to preserve and express the coffee’s character | Often darker profiles aimed at uniformity |
| Preparation | Water, ratio, grind and extraction have a visible impact | Designed to remain broadly similar across preparations |
| Information | Producer, region, process, variety and sensory profile when available | Usually less detailed |
These are general patterns rather than absolute rules. The decisive evidence is the information available and, ultimately, the quality and clarity of the cup.
How to recognise and choose a specialty coffee
- Look for traceability. Country alone is not enough; region, producer, variety and process add meaningful context.
- Check the roast date. Freshness matters, although the ideal resting time depends on the coffee and brewing method.
- Choose by preparation. Espresso and filter can benefit from different roast development and recipes.
- Read flavour notes as orientation. They describe associations perceived in tasting, not added flavourings.
- Demand useful brewing guidance. Dose, ratio, water and grind provide a better starting point.
If you want to put these criteria into practice, explore our current specialty coffees. For professional training and SCA courses, visit Ganbaru Coffee School.
In one sentence
Specialty coffee is coffee whose distinctive qualities create recognised value, supported by careful work across the chain and expressed through appropriate roasting and preparation.
Written and reviewed by Mario Perelló, roaster and coffee trainer at Ganbaru Coffee. Last reviewed: September 2026.