What Is Specialty Coffee? Reasons It’s the Gold Standard of Brewing

If you’ve ever heard someone say, “This is specialty coffee,” and nodded without having a clue what that meant—you’re not alone. The term gets thrown around a lot. It sounds premium, fancy, maybe even expensive. But what is specialty coffee, really?

Here’s the short version: it’s not just about the taste—it’s about how the coffee was grown, picked, processed, roasted, and brewed. Every step matters. And yes, when done right, it absolutely tastes better.

In this guide, we’re going to answer the most common questions about specialty coffee (including some that might surprise you). We’ll use plain English, keep it real, and give you the tools to spot great coffee when you see it.

What Is Specialty Coffee?

Specialty coffee isn’t just a buzzword—it’s a classification with very specific standards.

According to the Specialty Coffee Association (SCA), specialty coffee refers to coffee that scores 80 points or higher on a 100-point scale. These points come from a professional cupping process that evaluates a coffee’s aroma, flavor, aftertaste, acidity, body, balance, and more.

But specialty coffee is about more than just the final taste. It involves a level of care from farm to cup that’s completely different from mass-produced coffee.

From where the coffee is grown, to how it's harvested, to how it's processed and roasted—every step in the journey must meet high-quality benchmarks. If any link in the chain is broken (say, over-fermented beans or poor storage), the final product drops in quality, and it no longer qualifies as “specialty.”

That’s what makes specialty coffee so special. It’s not just better coffee—it’s thoughtfully sourced, properly handled, and expertly roasted to give you a clean, flavorful cup every time.

What Qualifies as Specialty Coffee?

To qualify as specialty coffee, beans need to pass through several stages of careful evaluation and handling.

1. It Starts at the Farm

Specialty coffee is often grown at higher altitudes in ideal climates. Farmers harvest cherries at peak ripeness, often by hand, to ensure only the best are selected.

2. Processing Matters

Once picked, the cherries must be processed quickly and properly. Whether washed, natural, or honey processed, great care is taken to avoid fermentation or flavor contamination.

3. Sorting and Grading

After processing, beans are sorted. Defective beans are removed. The result? A batch of clean, uniform green coffee beans.

4. Roasting and Brewing

Specialty roasters roast in small batches and tailor the roast to highlight the unique traits of each bean. And when brewed well, the coffee tastes balanced, clean, and distinct.

Whether you love a crisp light roast or a bold dark roast, the roast profile plays a huge role.
Learn about Light Roast Coffee
Learn about Medium Roast Coffee
Learn about Dark Roast Coffee

Specialty Coffee vs Regular Coffee – What’s the Difference?

The difference between regular coffee and specialty coffee comes down to quality, care, and flavor.

Regular coffee is mass-produced. It's often picked mechanically, blended in bulk, and roasted dark to mask inconsistencies. It’s made for the masses, not for flavor.

Specialty coffee is curated. Each step is handled with intention to bring out the best in the bean—floral, fruity, nutty, chocolatey—you name it. It's made for flavor, not just volume.

If regular coffee is a drive-thru burger, specialty coffee is a handcrafted meal by someone who really knows their ingredients.

What Is the Difference Between Commercial and Specialty Coffee?

Commercial coffee is designed to be cheap, fast, and consistent. Think coffee in diners, hotels, fast food joints. Beans are often low-grade and roasted to uniformity.

Specialty coffee, in contrast, is grown and processed with the goal of quality and traceability. It’s often more expensive, but with good reason—you’re paying for skill, not shortcuts.

What Is the Difference Between Supermarket Coffee and Specialty Coffee?

Supermarket coffee is pre-ground, shelf-stable, and usually months old by the time it hits your cart.

Specialty coffee is sold fresh, often as whole beans with a roast date clearly printed on the bag. You’ll also find origin details and tasting notes—things you won’t see on a supermarket can.

One’s made to last. The other’s made to taste.

Why Is Specialty Coffee Better?

It’s fresher. Often roasted to order, never sitting for months on a shelf.
It tastes better. Clean, clear flavors without bitterness.
It supports farmers. Specialty growers earn more for their beans.
It’s more transparent. You know where it came from, who grew it, and how it was processed.
It’s crafted. From the farm to your cup, there’s intention in every step.

How Do I Know If My Coffee Is Specialty?

Look for:

A roast date (not just an expiration).
Single origin or farm name listed.
Tasting notes like "cherry, cocoa, almond".
Whole beans over ground.
Direct or transparent sourcing.

If the bag talks more about story than shelf life, you’re likely holding specialty coffee.

Is Starbucks Specialty Coffee?

Not quite. Starbucks uses 100% Arabica beans and helped pioneer café culture—but in the specialty coffee world, they’re more “premium commercial” than craft. Their beans are roasted in massive batches for consistency, often leaning dark to ensure every cup tastes the same no matter where you are.

At 40 Thieves Coffee, we go smaller—on purpose. Our roasts are crafted in small batches, freshly roasted, and dialed in to bring out the natural flavor of the beans. While Starbucks delivers familiarity, we deliver freshness, flavor, and finesse. Every bag is roasted with intention, not automation.

If you're after coffee with real personality—bright, balanced, and born from the hands of artisans—you’re in the right place.

So, What Makes Coffee Truly Specialty?

To be labeled as specialty, coffee must score 80+ points on a 100-point scale by a certified Q grader. It must also come from traceable origins, be free from primary defects, and be grown under optimal conditions at higher altitudes. Specialty coffee is about quality at every step—from the soil and harvesting, to the roast and final brew. It’s a commitment to excellence, not just marketing buzz.

FAQs – Common Questions About Specialty Coffee

What Makes Coffee “Specialty” Grade?

Specialty coffee isn’t just a label—it’s a score, a process, and a promise. It must score 80 or above by a certified Q grader, be traceable to its origin, and free from defects. If your coffee doesn’t meet those standards? Sorry, it’s not specialty.

Is Specialty Coffee Organic?

Not always. Many specialty coffees are grown organically or with sustainable practices, but unless it’s certified, it can’t legally be labeled “organic.” That said, a lot of small farms practice organic methods—they just can’t afford the paperwork.

Is Specialty Coffee Worth It?

Short answer: absolutely. Longer answer: you’re supporting small farmers, drinking better coffee, and not settling for stale, over-roasted beans. If you care about quality and ethics, specialty coffee is the no-brainer choice.

Does Specialty Coffee Taste Better?

Yes—and it’s not even close. Specialty beans are fresher, more complex, and roasted to highlight flavor, not burn it away. You’ll taste fruit, florals, caramel, chocolate... not “hot brown water.”

How to Brew Specialty Coffee at Home

No need to be a barista—just follow a few simple tips:

Use whole beans. Grind just before brewing for max flavor.
Use a scale. 1g of coffee per 16-18g of water is a solid start.
Filtered water only. Bad water = bad coffee.
Mind your brew time. Too fast = sour. Too long = bitter.
Try a pour-over or French press. Clean, flavorful, and simple.

Brewing good coffee is a ritual. Treat it right, and it’ll treat you better.

Why Specialty Coffee Supports Farmers

Behind every great cup is a hardworking farmer.

Specialty coffee farmers are usually paid well above market price, especially when the coffee is traded directly. That money goes toward better equipment, sustainable farming, and improved livelihoods.

When you buy specialty, you’re not just buying coffee—you’re supporting a supply chain built on fairness, not exploitation.

That’s a cup worth sipping.

Final Recap – How to Spot Real Specialty Coffee

Here’s your cheat sheet:

✅ High-altitude, traceable origin
✅ Picked and processed with care
✅ Scored 80+ by certified tasters
✅ Sold fresh, with tasting notes
✅ Roasted to highlight flavor, not hide flaws

You don’t have to be an expert to enjoy it. You just need to know what to look for.

Try Specialty Coffee from 40 Thieves

At 40 Thieves Coffee, we don’t just talk about quality—we live it.

Every bag is roasted fresh, sourced ethically, and built to showcase what coffee should really taste like.

Ready to level up your cup? Grab a bag of our small-batch specialty roast and taste what coffee should be. Only at 40 Thieves Coffee. You work too hard for stale commercial coffee!
Shop Specialty Coffee at 40 Thieves