What Makes a Coffee ‘Specialty’? A Beginner’s Guide

 

Discover why not all coffee is created equal—and why that matters to your cup.

At Columbia St. Roastery, we don’t just roast coffee—we tell stories with every bean. And one of the most important stories we tell is this: what makes a coffee specialty?

If you’ve ever seen that term on a bag of beans and wondered what it really means, you’re not alone. In this guide, we’re breaking down what specialty coffee is, why it matters, and how you can taste the difference.

☕ So… What Is Specialty Coffee, Really?

“Specialty coffee” isn’t just marketing jargon—it’s an actual industry classification.

According to the Specialty Coffee Association (SCA), a coffee is considered specialty if:

  • It scores 80 points or higher on a 100-point scale

  • It has no primary defects (no moldy beans, no major damage)

  • It’s grown, harvested, and processed with precision

  • It’s roasted to highlight its natural flavors, not mask them

  • It’s brewed with care—by professionals or passionate home brewers like you

In short: specialty coffee is the best of the best, from seed to cup.

🌍 It All Starts at the Farm

Specialty coffee begins with farmers who are deeply invested in quality—not just quantity. These farms are often located in ideal growing regions, known for rich soil, high altitudes, and diverse heirloom varietals.

At Columbia St. Roastery, we source beans from these regions:

  • Ethiopia – Fruity, floral, naturally sweet

  • Colombia – Balanced, smooth, and clean

  • Sumatra – Earthy, spiced, and bold

  • Guatemala, Kenya, Honduras, and beyond

Every bean has a story—of a place, a process, and a producer. We honor that by roasting with care.

🔬 Grading, Scoring & Cupping: The Science of Quality

Before coffee earns its “specialty” badge, it’s evaluated through cupping—a standardized tasting method used by certified Q Graders (yes, that’s a real job!).

They assess:

  • Aroma

  • Flavor

  • Acidity

  • Body

  • Balance

  • Cleanliness of cup

  • Aftertaste

A score of 80+ means the coffee is clean, complex, and free of major defects. At Columbia St., most of our single-origins score well above that benchmark—because good isn’t good enough for our roaster.

☕ Specialty vs. Regular Coffee: What’s the Real Difference?

Here’s a quick breakdown:

Specialty Coffee Regular Coffee
Grade 80+ SCA score, no major defects Often blended with lower-grade beans
Flavor Bright, clean, complex flavors Flat, bitter, over-roasted or artificial
Sourcing Traceable farms, ethical relationships Mass commodity purchasing
Roasting Small-batch, roast-to-flavor Dark-roasted to mask defects
Freshness Roasted to order, dated bags Long shelf life, often stale

🔥 Why It Matters to You

Choosing specialty coffee means:

  • Supporting small farms and ethical sourcing

  • Enjoying beans roasted for flavor—not burnt bitterness

  • Getting fresh, traceable coffee that actually tastes like the tasting notes on the bag

  • Experiencing coffee as a craft, not just a caffeine fix

Whether you’re a pour-over purist or just starting your journey with a drip machine, you deserve better beans.

🛍️ Try Specialty Coffee from Columbia St. Roastery

We’ve been roasting coffee since 1998, and specialty is the standard we live by. Our coffees are roasted fresh in small batches, featuring distinct profiles from around the globe.

Start with these favorites:

  • Ethiopia Natural – Blueberry, jam, floral

  • Columbia Street Blend – Smooth, complex, every-region-in-a-cup

  • Costa Rica Coffee – Sweet, chocolaty, and tangy
    👉 Shop Our Specialty Coffee Now

Final Sip

Specialty coffee isn’t about being fancy—it’s about being intentional. From farm to roaster to your favorite mug, every step is a labor of care, craft, and connection.

So next time you sip something truly amazing, you’ll know why:
It’s not just coffee—it’s specialty coffee.


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