'Speciality coffee' gets mentioned a lot, but it’s not just a catch-all term for trendy cafés. It refers to coffee that has been carefully handled at every stage. From the farm all the way to the final cup.
Coffee is graded on a 100-point scale by trained tasters. Anything scoring above 80 is considered speciality grade. That score reflects things like flavour clarity, balance, sweetness, and consistency, along with the absence of major defects.
But beyond the technical side, speciality coffee is really about attention to detail.
It starts with the farm: Healthier plants, careful harvesting, and ripe cherries picked at the right time. From there, processing, fermentation, roasting, and brewing all play a role in shaping the final flavour.
That’s why speciality coffee often tastes cleaner, sweeter, or more expressive than people expect coffee to taste. You might notice fruit, chocolate, florals, or caramel rather than just bitterness or roastiness.
It’s also why consistency matters so much. Small adjustments in roasting or brewing can completely change the cup, which is why tasting and quality control happen constantly behind the scenes.
You don’t need to analyse every flavour note to enjoy speciality coffee. Most of the time, you simply notice that the cup feels more balanced, more interesting, or easier to drink.
At its core, speciality coffee is just coffee that’s been given more care along the way.
That same attention to quality is reflected in the coffee we serve, which scores between 82–84 on the SCA scale and is 100% Rainforest Alliance certified.
