Differences compared to "regular" coffee: While "regular" coffee may be grown, processed and roasted with a focus on quantity, low price and consistent flavour, speciality coffee focuses on unique flavour profiles, high quality and sustainable production. Every step in the production of speciality coffee is carefully considered and optimised to enhance the coffee's natural flavours and aromas. This can include the choice of variety, growing conditions, harvesting methods, processing methods and roast profiles.
Speciality Coffee Association (SCA) and the scoring scale: The Speciality Coffee Association (SCA) is an international organisation that strives to raise the standard of speciality coffee through education, research and the establishment of guidelines. An important aspect of the SCA's work is the 100-point scoring scale used to assess and classify the quality of coffee beans. Coffee that scores 80 points or more on this scale is considered speciality coffee. The scale emphasises various aspects of coffee quality, such as aroma, flavour, aftertaste, acidity, body and balance, as well as possible defects in the beans. Speciality coffee represents a desire for excellence and a deep appreciation for the rich and varied flavours of coffee beans when treated with respect and knowledge at every step of the journey from bean to cup.
