We source, roast, and ship specialty grade coffee beans — traceable single origins from six countries, roasted fresh to order in Medford, NJ and shipped nationwide within 24 hours.
Specialty is a defined standard, not a marketing term.
The Specialty Coffee Association (SCA) defines specialty grade coffee as scoring 80 points or above on a 100-point cupping scale, evaluated by a certified Q-grader. The evaluation covers ten sensory attributes: aroma, flavor, aftertaste, acidity, body, balance, uniformity, cleanliness, sweetness, and an overall score. A coffee scoring 80 or above — with zero primary defects in the green (unroasted) sample — qualifies as specialty grade.
In practice, this means specialty coffee is traceable to a specific origin, grown at altitudes and in conditions that produce complex flavor, processed carefully to avoid defects, and evaluated by trained cuppers before purchase. It represents the top tier of the global coffee supply — estimated at less than 10% of all coffee produced worldwide.
We only roast specialty grade lots. Every coffee we carry is sourced from farms or cooperatives with a known cupping score and traceable origin. We cup each lot ourselves before offering it for sale. If a batch doesn’t cup to our standard — for freshness, uniformity, or flavor profile — it doesn’t go on the menu.
Three things that define how we source, roast, and deliver specialty coffee.
Specialty grade coffee is defined by the Specialty Coffee Association as scoring 80 or above on a 100-point cupping scale. It must have no primary defects and a maximum of five secondary defects per 350g sample. We only purchase and roast lots that meet this standard.
Every coffee we roast is traceable to its source — the country, growing region, farm or cooperative, and processing method. Commodity coffee is blended across origins to hide variation and cut costs. Our single origins are the opposite: sourced specifically because of what makes them distinct.
We don't pre-roast and stockpile inventory. Your order triggers a fresh roast on our Diedrich roaster in Medford, NJ. Beans ship the same day they come off the roaster — you receive them at 3–7 days from roast date, which is the peak of the flavor window for most specialty coffees.
Understanding the difference explains why specialty coffee costs more — and why it's worth it.
| Specialty Coffee | Commodity Coffee | |
|---|---|---|
| Origin | Traceable to farm or cooperative | Blended, untraceable |
| Quality score | 80+ on SCA cupping scale | Not evaluated or scored |
| Defects | Zero primary defects allowed | Defects acceptable |
| Roast date | Roasted fresh, to order | Roasted weeks or months ago |
| Flavor | Complex, defined tasting notes | Flat, generic, bitter |
| Price | Higher — reflects quality & labor | Lower — commodity pricing |
Six single origins, roasted fresh and shipped the same day.
Blueberry, jasmine, lemon
Shop nowBlackcurrant, wine, tomato
Shop nowMilk chocolate, caramel, smooth
Shop nowHoney, red apple, clean
Shop nowBrown sugar, dark chocolate
Shop nowEarthy, dark chocolate, full body
Shop nowSpecialty grade is defined by the Specialty Coffee Association (SCA) as coffee that scores 80 points or above on a 100-point sensory evaluation scale, conducted by a Q-grader (a certified coffee taster). The evaluation covers aroma, flavor, aftertaste, acidity, body, balance, uniformity, cleanliness, and sweetness. Specialty grade also requires that the green (unroasted) coffee have no primary defects — no black beans, no sours, no insect damage — and a maximum of five secondary defects per 350-gram sample.
Grocery store coffee is typically commodity grade — purchased on the commodity market without traceability, blended across multiple origins to reduce cost and maintain consistency, and often roasted months before it reaches the shelf. Specialty coffee is sourced by lot from specific farms or cooperatives, cupped and scored before purchase, and roasted in small batches close to order date. The flavor difference is significant: specialty coffee has defined, complex tasting notes; commodity coffee tastes flat, bitter, or simply 'like coffee' without much character.
If you're drinking coffee for the flavor experience, yes — unambiguously. The difference between a well-roasted specialty Ethiopian Yirgacheffe and a commodity blend isn't subtle. The fruit and floral notes in the Ethiopia are not a marketing claim; they are real flavor compounds that emerge from specific growing conditions and careful processing. Whether it's worth the price is personal, but most people who try specialty coffee alongside commodity coffee conclude quickly that there's no comparison.
Yes. We roast each origin to its own profile — light roasts are developed to preserve acidity and origin character, dark roasts are developed to build body and sweetness without burning into charcoal bitterness. We cup every lot before it goes on sale. If a batch doesn't meet our standard, it doesn't ship. Freshness is also part of our quality standard: we roast to order, so beans ship within 24 hours of roasting rather than sitting in a warehouse.
Colombia Supremo is the easiest entry point — medium roast, low acidity, chocolate and caramel notes, very forgiving across brewing methods. Costa Rica Tarrazú is another excellent starting point. If you want to jump straight into the high end of specialty, try the Ethiopia Yirgacheffe on a pour-over — it's the clearest example of what high-altitude single origin flavor can taste like.
Six specialty grade single origins, roasted fresh to your order and shipped nationwide within 24 hours. Free shipping on orders over $50.