Specialty Coffee – Definition, History and Price

Coffee is not just an energizing drink that helps us get going in the morning. There are also many fascinating aspects surrounding this enjoyment. In this article, we will explore the topic of Specialty Coffee and delve into the various facets of this fascinating beverage. You will learn why Specialty Coffee is so special and why it comes at a price.

What is Specialty Coffee?

Specialty Coffee is a unique type of coffee distinguished by its exceptional quality and unique taste. The term refers to coffee beans grown under unique microclimatic conditions, resulting in an extraordinary flavor. These coffee varieties are often labeled as Single-Origin or Single-Estate coffees and originate from specific growing regions. The Specialty Coffee Association (SCA) defines criteria and evaluates the quality of Specialty Coffee. The coffee must score at least 80 points on a 100-point scale to be classified as Specialty Coffee.

Overall, Specialty Coffee represents a new era of coffee enjoyment, where high quality, special growing conditions, and unique taste experiences take center stage. Coffee lovers can look forward to a diverse selection of specialty coffees and discover the passion and dedication of the people who make this extraordinary coffee possible—from the plantation to the cup.

The History of Specialty Coffee

Coffee has a long history. However, the history of Specialty Coffee is relatively short. We have previously written about the different waves of coffee in our article on Third Wave Coffee. In summary, the origin and quality of coffee have become increasingly important over time. The term “Specialty Coffee” was coined by Erna Knutsen, who is known as the “godmother of specialty coffee.” Erna Knutsen was a significant figure in the coffee industry and advocated for quality and differentiation.

Originally, she worked as a secretary in a coffee trading company and was fascinated by unique coffee varieties. She founded her own coffee trading company, Knutsen Coffees, Ltd., and her newsletters became influential, providing insights into origin, taste terminology, processing techniques, and industry secrets. Erna’s passion for coffee and her dedication to sharing her knowledge made her a leader and an inspiration to others. She took pride in being a woman in the coffee industry and actively supported women in the field. Erna’s contribution to specialty coffee was invaluable.^[2]

Since its introduction by Erna Knutsen, the term “Specialty Coffee” has gained significant importance, representing coffee of exceptional quality and distinction. Erna Knutsen was a pioneer who drew attention to the diversity and taste of coffee that stood out from commercial varieties. Through her work and dedication, she helped raise awareness of specialty coffee and led the industry into a new era.

The Specialty Coffee Association

The Specialty Coffee Association (SCA) is an organization dedicated to promoting and regulating specialty coffee. The SCA sets standards to ensure that Specialty Coffee achieves the highest quality and excellence. It strives to support the entire coffee value chain and ensure that all participants maintain high-quality standards. The SCA also plays a crucial role in defining specialty coffee.

The Specialty Coffee Association consists of various associations worldwide, including the Specialty Coffee Association of America, the Specialty Coffee Association of Europe, and the Specialty Coffee Association of Japan. These associations collaborate to promote the quality of specialty coffee, conduct research, and provide training. They also support coffee farmers, roasters, baristas, and coffee enthusiasts by offering knowledge and resources.

Through the efforts of the SCA, awareness of the quality and unique taste of specialty coffee is increasing globally. The SCA fosters the exchange of information and collaboration among all actors in the coffee value chain to ensure that specialty coffee maintains high standards and has a sustainable future.

Specialty Coffee Definition

As mentioned earlier, the SCA defines the quality standards required for coffee to be classified as Specialty Coffee. Specific criteria apply to raw coffee, which may initially seem complex but are actually quite straightforward.

Evaluation of Raw Coffee

When evaluating raw coffee, the beans are examined for primary and secondary defects. The possible defects defined by the SCA are shown in the following table. The table also indicates the number of occurrences that constitute a full defect. For example, if a sample contains one large stone, it is not yet considered a full primary defect. However, if there are two large stones, it is classified as a full primary defect.

The same applies to secondary defects. If a sample contains four broken beans, this is not yet a full secondary defect. But if there are five broken beans, it is classified as a full secondary defect.

Now that we understand what constitutes a full primary or secondary defect, we can determine whether raw coffee can be classified as Specialty Coffee. To qualify, raw coffee must have no primary defects and a maximum of five secondary defects per 300g sample. However, even if the raw coffee meets these criteria, it is not necessarily Specialty Coffee yet.^[1]

Cupping the Coffee

Of course, coffee must also be tasted. For this, a sample is roasted, brewed, and tasted, following the SCA protocol. This process is called cupping and is quite extensive. It involves evaluating the coffee’s fragrance, sweetness, acidity, body, and balance. Defects are also reassessed. Ultimately, a score is assigned to determine whether it qualifies as Specialty Coffee. If the score is above 80, it is considered Specialty Coffee.

How Can You Recognize Specialty Coffee?

One might assume that every Specialty Coffee must have a specific score or that the designation automatically implies a corresponding rating. Unfortunately, it is not that simple because the term is not protected, and not every roaster publishes their score. If you still want to determine whether the coffee is of high quality, consider the following questions:

• Do you receive detailed information about the origin, processing, and roasting of the coffee?
• Is the coffee’s origin specified (country, region, and ideally the farm as well)?
• Is the variety and processing method mentioned?
• Is the roast level chosen to enhance the flavors (low-quality coffee is often roasted very dark)?
• Was the coffee roasted in small batches using a drum roaster?
• Does the coffee have a fair price for the entire production chain (starting from €25 per kg)?

Is Organic and Fair Trade Automatically Specialty Coffee?

Short answer: No. These certifications can indicate quality, and many roasters committed to high-quality coffee use them. However, they do not directly reflect defect levels or flavor. An organic certification mainly focuses on environmental protection, while fair-trade coffee guarantees a fair wage for coffee producers. However, certification organizations also earn money from these programs, making them unaffordable for many small coffee producers. For this reason, many roasters now prefer directly traded coffee. However, since this term is not protected, there is no guarantee that the coffee was truly directly traded or that a fair price was paid.

Why Specialty Coffee Has a Higher Price

Specialty Coffee has a slightly higher price for several reasons. First, it is usually grown under special conditions that require careful attention and dedication. The coffee plants thrive in unique microclimates that allow them to reach their full flavor potential. This special cultivation demands additional time, resources, and expertise, which leads to higher costs for coffee farmers.

Another reason for the higher price of Specialty Coffee lies in the processing and preparation of the coffee beans. To ensure high quality, the beans are carefully processed and dried after harvesting. This procedure requires specialized knowledge and experience to prevent defects and preserve the coffee’s unique flavors. The more elaborate processing and rigorous quality control increase costs, impacting the final price of Specialty Coffee.

Personal Statement

I firmly believe that Specialty Coffee is a meaningful choice. Every cup represents extensive knowledge about coffee cultivation and processing. The strict SCA quality guidelines ensure that only the finest beans are selected and processed. I maintain transparent communication with coffee farmers and advocate for ecological sustainability in coffee production. I am also proud to be part of a movement that promotes fair wages for coffee farmers and a sustainable value chain. Specialty Coffee offers consumers an unparalleled taste experience—it is a moment of enjoyment that engages the senses and elevates coffee appreciation. Specialty Coffee is the right choice for coffee farmers, the environment, and consumers because…

• Coffee farmers receive fair compensation, can produce high-quality coffee, and take pride in their work.
• The environment benefits from sustainable coffee cultivation and biodiversity protection.
• Consumers enjoy a unique taste experience and can drink their coffee with a clear conscience.

FAQ – Frequently Asked Questions

Sources

1. http://www.coffeeresearch.org/coffee/scaaclass.htm
2. https://sca.coffee/sca-news/2018/07/17/memoriam-erna-knutsen