The Definition
Specialty coffee is defined by the Specialty Coffee Association (SCA) as coffee that scores 80 points or higher on a 100-point cupping scale evaluated by certified Q Graders (professional tasters trained in the SCA protocol).
80–100
Specialty Grade
75–79
Premium Grade
Below 75
Commercial Grade
What Q Graders Evaluate
Certified Q Graders evaluate coffee across 10 attributes, each scored 0–10. The total score out of 100 determines grade. Key attributes include:
A score of 80+ means the coffee has no defects, significant complexity, and cup quality that justifies handling with care throughout the supply chain. Coffees scoring 90+ are considered "outstanding" — these are the rare, expensive micro-lots that specialty shops showcase.
Specialty vs Commercial Coffee: The Full Chain
Specialty
Small farms at high altitude, specific varietals, hand-picked only ripe cherries, careful drying
Commercial
Large-scale commodity farms, machine-harvested indiscriminately (ripe and unripe), lower altitude
Specialty
Deliberate processing method (washed, natural, honey) chosen to enhance specific flavor profiles
Commercial
Least expensive method; consistency over quality
Specialty
Roaster or importer pays 2–5x commodity price to source specific farms/lots with documented quality
Commercial
Bought at commodity price on futures market; origin irrelevant
Specialty
Light/medium roasts to highlight origin character; each origin roasted separately on profiled curve
Commercial
Dark roasted to create uniform flavor and mask bean defects; blended after roasting
Specialty
Roast date printed; valve bags for freshness; small batches
Commercial
'Best by' date only; bags filled months before purchase
Specialty
Sold within weeks of roasting; staff trained in origin and brewing
Commercial
Sits in distribution, warehouse, store shelves for months
Third Wave Coffee
"Third wave coffee" is a cultural movement that treats coffee like wine or craft beer — emphasizing origin, producer, processing method, and preparation technique. First wave was about mass availability (Folgers, Maxwell House). Second wave was about espresso culture and cafe experience (Starbucks). Third wave is about the bean itself. Specialty coffee is the product of third wave thinking applied to sourcing and roasting.
Related Guides
Specialty-Grade Arabica, Every Bag
All of Roast's coffees meet specialty grade standards — sourced from farms we believe in, roasted to highlight what makes each origin special.
Shop Coffee