What is it?
The Speciality Coffee Association describes “speciality coffee” as being the highest quality green coffee beans roasted to their greatest flavour potential by true craftspeople and then properly roasted. Speciality coffee is defined as coffee that scores above 80 on a 100-point scale.
The term “Speciality Coffee” was first used in the early 1970s in an issue of Tea & Coffee Trade Journal, but it has existed in one form or another for a long time. Even as far back as the early 1900s, some customers, such as the Hotel du Crillon in Paris, specified that their coffee should be bought from specific farms in specific regions.
In short, speciality coffee is the “crème de la crème” of coffee.