Specialty Coffee- What is it?

Specialty coffee represents the highest standard of coffee quality—from the way it's grown and harvested, to how it's roasted and brewed.

At Shooga Coffee we only use specialty coffees.

It’s not just a marketing term, it is a globally recognised classification, awarded to coffees that score 80 points or more out of 100 by certified Q graders (professional coffee tasters). These beans are celebrated for their exceptional flavour, traceability, and ethical production. 

What Makes Coffee 'Specialty'?

A focus on quality at every stage of the supply chain. Here’s what sets it apart:

1. Origin & Traceability

Specialty coffee begins with the bean. Grown in ideal climates, often at high elevations where the slower maturation process enhances complexity, the beans must be fully traceable—not just to a country or region, but often to an individual farm or cooperative. This traceability ensures transparency, accountability, and a deeper connection between producer and consumer.

Take a look at our previous blog: The origin’s of Coffee, for a reference to the bean belt which is the sweet spot of where Speciality Coffee’s are grown.

2. Harvesting & Processing

Only the ripest cherries are hand-picked, ensuring peak flavour development. Processing methods—such as washed, natural, or honey—are carefully chosen and executed to avoid defects and preserve the coffee’s natural character. Attention to detail here is critical; even minor flaws can disqualify a coffee from specialty status.

3. Roasting Precision

Specialty beans are roasted with care and intention. Unlike commodity coffee, which may be over-roasted to mask flaws, specialty roasting aims to highlight the unique flavour profile of each origin—whether it's tropical fruit, citrus, chocolate, or floral notes. We taste our coffees in a cupping session to calibrate roast profiles for balance, clarity, and complexity.

4. Freshness & Brewing

Freshness is paramount. Once roasted, specialty coffee is packaged quickly and ideally consumed within a few weeks to preserve its aromatics and flavour. We ensure you know the date that the beans have been roasted. We recommend allowing our coffee to rest in its sealed bag for at least 7 -14 days after the roast date. This resting period lets excess carbon dioxide naturally release, allowing the coffee’s aroma and nuanced flavours to fully develop.

Brewing methods matter too: manual techniques like pour-over, AeroPress, Chemex, or espresso are commonly used to maximise extraction and showcase the coffee’s nuances.

In another post we will delve deeper into the brewing techniques and processes as there are many and they all yield different outcomes for each of the different coffees.

5. Speciality compared to (Commodity Coffee)

Why Does Specialty Coffee Matter?

Choosing specialty coffee is about more than taste. It represents a commitment to quality, fairness, and sustainability.

• Supports ethical farming: Farmers often receive better prices and long-term support.

• Delivers superior flavour: You experience the full spectrum of coffee’s natural character.

• Promotes transparency: From farm to cup, every step is visible and intentional.

• Reduces waste: Smaller batches, less spoilage, more conscious consumption.
  
  

Final Thoughts

Specialty coffee isn’t just a product—it’s a craft and a community. Every cup represents the dedication of farmers, processors, roasters, and baristas working in harmony to produce something extraordinary.

Whether you're just discovering the world of coffee or are a long-time enthusiast, understanding what makes coffee “specialty” will transform the way you think about your daily brew.