In the world of coffee, there are many terms that may sound enigmatic to the average consumer, and one of the most frequently mentioned is "specialty coffee." It's not just a trendy term—it's a quality certification based on precise and rigorous criteria. One of the most important elements that distinguishes specialty coffee is its scoring. What does a score above 80 mean? Who awards it? What does the evaluation process look like? Here's everything you need to know.

What is specialty coffee?

Specialty coffee is a term used to describe coffees of the highest quality, both in terms of flavor and production process. The term was popularized in the 1970s by Erna Knutsen, who observed that certain beans possessed unique flavor profiles, depending on their region of origin, botanical variety, cultivation method, and processing.

Unlike commercial coffees (so-called commodity coffee), which are blends of low-quality beans, specialty coffee is a premium product that reaches the market thanks to the care of the entire value chain: from the grower, through the exporter and roaster, to the barista.

Who rates specialty coffee and how?

Q-Graders – certified experts in coffee sensory science, trained and accredited by the Coffee Quality Institute (CQI) – are responsible for assessing the quality of specialty coffee . Their task is to conduct cupping , a standardized form of tasting that allows for an objective assessment of the sensory profile of a given coffee sample.

During cupping, a number of sensory attributes are assessed on a scale of 6 to 10. The most important criteria are:

• Aroma and scent – ​​both of the dry ground grain and the infusion
  

• Flavor – the overall taste experience
  

• Aftertaste – the aftertaste that remains after swallowing
  

• Acidity – the expressiveness and quality of acidity
  

• Body – fleshiness, i.e. mouthfeel
  

• Balance – harmony between individual features
  

• Clean cup – no taste defects
  

• Sweetness – the natural sweetness of the grain
  

• Uniformity – repeatability of samples
  

• Overall impression – subjective assessment by the judge
  
  

Points are added up, and the maximum score is 100. However, in practice, no coffee receives 100 points – coffees are usually rated between 80 and 90 points.

What does a score above 80 mean?

Coffee that scores at least 80 points officially earns specialty status . The higher the score, the higher the level of quality and sensory uniqueness. The scale looks something like this:

• 80–84.99 points – Very Good : Good quality coffee with a well-balanced profile and a distinct purity of flavor. This type of coffee is often found in good specialty coffee shops.
  
  

• 85–89.99 points – Excellent : A coffee with a unique profile, often complex, with notes of fruit, flowers, tea, and spices. These coffees often win awards in barista competitions.
  
  

• 90+ points – Outstanding : coffees of the highest quality in the world, rare, often from micro-plantations, with incredible purity, complexity, and sweetness. These are so-called competition coffees – coffees intended for the world championships.
  
  

Coffee that scores 80 points or higher has no sensory flaws —it isn't earthy, woody, unpleasantly sour, or rubbery. It's a clean, pleasant brew, with appropriate acidity and sweetness.

What factors influence the assessment?

The final score of a coffee is not accidental – it is influenced by many factors, the most important of which are:

1. Botanical variety

Not every coffee variety has the same flavor potential. For example, varieties like Gesha, SL28, Bourbon, and Pacamara are renowned for their exceptional quality and rich profile.

2. Crop height

The higher the plantation, the greater the chance of obtaining beans with high acidity and a complex flavor profile. Coffee grown at altitudes above 1,400 meters (4,200 feet) typically exhibits distinct, clean fruity notes.

3. Processing method

Bean processing (washed, natural, honey, anaerobic, etc.) significantly impacts flavor. For example, natural coffees often have more sweetness and fruity notes, but are more difficult to process without defects.

4. Weather and soil conditions

Microclimate, soil quality, rainfall, sunlight – all of this shapes the character of coffee, just like terroir in the world of wine.

5. The roasting process

Even the highest quality beans can be easily ruined by improper roasting. The roaster must extract their full potential without over-burning or under-burning.

6. Freshness of coffee

Tastings are conducted on coffee samples roasted at the appropriate time. The freshness of the beans (usually a few to a dozen days after roasting) influences the accuracy of the assessment.

Why does scoring matter to the consumer?

Coffee scoring isn't just a tool for professionals—it's also a guide for informed consumers who want a product of guaranteed quality. A high score can mean:

• a more complex and interesting flavor profile
  

• originating from a specific region or even a specific farm
  

• ethical and sustainable supply chain
  

• support for producers who invest in quality, not quantity
  

Moreover, many specialty coffees available on the market include information about the score on the packaging – it is worth paying attention to it, especially if we want a unique taste experience.

Summary

Specialty coffee isn't just a marketing slogan—it's a systematic, precise grading of bean quality. A score above 80 indicates a flawless product with a clean and pleasant profile, often with notes of flowers, fruit, or chocolate. The higher the score, the greater the uniqueness and refinement of the flavor.

It's worth remembering, however, that numbers tell only part of the story. A true coffee experience is a personal journey through aromas and flavors. And specialty coffee —appraised, brewed, and consumed mindfully—can be the most delicious ticket to that journey.