Specialty Coffee: From Seed to Cup

Only the top 10% of the world's total coffee production is selected to be classified as specialty coffee

To achieve such a high standard, the process begins at the plantation level. Coffee trees require ideal conditions: planting in the shade of other trees, sufficient altitude, and meticulous care. Harvesting is always done by hand, ensuring only ripe cherries are picked. Subsequent rigorous sorting eliminates any defective or damaged beans.

 

Fermentation is carried out under continuous control at every stage, and during roasting, the emphasis is placed on unlocking the bean's full potential. This makes specialty coffee difficult and expensive to produce

The Flavor Experience

The main hallmark of specialty coffee is its complex flavor profile. When brewed correctly, you will experience a well-balanced, ripe acidity, pronounced sweetness, and a clean taste with distinct descriptors—ranging from floral and berry notes to spicy, nutty, and chocolatey undertones

Who Defines "Specialty"?

It is neither a marketing ploy nor a subjective opinion. The status is awarded in strict accordance with the international standards of the SCA (Specialty Coffee Association), established in January 2017.

 

SCA standards are international rules for evaluating quality, roasting, and brewing. They define "specialty" as beans that score 80+ points out of 100. These standards cover the entire journey of the coffee: green bean evaluation, roast level, cupping (tasting), and the "golden ratio" of water to coffee. Points are awarded based on fragrance/aroma, flavor, aftertaste, acidity, body, cleanliness, and balance. The SCA also oversees world championships, such as the World Barista Championship

The Q-Grader Scale

SCA certified judges (Q-graders) evaluate each parameter on a scale from 6 to 10:

  • Fragrance/Aroma: Of the dry grounds and the wet coffee.
  • Flavor: The core characteristics experienced during a sip.
  • Aftertaste: How long and pleasant the flavor lingers.
  • Acidity: How bright or "juicy" it is (versus unpleasant sharpness).
  • Body: The density and tactile mouthfeel.
  • Balance: How harmoniously all components work together.
  • Clean Cup: Absence of off-flavors, such as mold or earthiness.
  • Sweetness: The presence of natural sugars.
  • Uniformity: Consistency of flavor across five sample cups.
  • Overall: The expert's subjective final impression.

A Growing Culture

Lately, more and more coffee lovers are discovering the specialty segment thanks to coffee shops that work exclusively with these beans. Prague, in particular, boasts a large number of such venues where you can appreciate the truly rich and intense flavor of specialty coffee.

 

Specialty is a coffee subculture that hosts themed events, festivals, exhibitions, and championships. It brings people together—coffee becomes a reason for socializing, making new acquaintances, and achieving professional growth. We want you to become a part of this culture. Choose good coffee

moment.

FAQ

What does the SCA score mean?

The Specialty Coffee Association (SCA) score is a standardized 100-point grading system. Coffee that scores 80 points or above is officially classified as "Specialty"

What is the main difference between Specialty and Commercial coffee?

Specialty coffee is grown in ideal microclimates, hand-picked at peak ripeness, has zero primary defects, and offers unique, complex flavor profiles

What is coffee "terroir"?

Terroir refers to the unique combination of environmental factors—such as soil type, climate, and altitude—that give a specific coffee its distinct flavor characteristics

Why is light roasting common in Specialty coffee?

Lighter roasts are used to highlight the bean's natural, intrinsic flavors (fruit, floral, or acidic notes) rather than masking them with the taste of the roast itself