Specialty coffee is the sort of coffee that has been evaluated by certified coffee tasters (also known as Q graders) using a special scale developed by the Specialty Coffee Association (SCA), and has subsequently scored 80 or more points out of the possible 100. Various characteristics are assessed during this process, including aroma, flavour, aftertaste, acidity, body, balance of flavours, sweetness, how “clean” the taste is… It’s worth noting that specialty coffees make up as little as 10% of the entire coffee produced worldwide—which means that these are truly the world’s finest varieties.

It’s important to understand that the taste notes of specialty coffees are not artificial flavours. Instead, these are naturally occurring, subtle hints. So, rather than clearly identifying the flavour of, say, blueberries or milk chocolate, you may feel something similar to blueberries or milk chocolate when sipping specialty coffees. You can look at such descriptions as notes listed on fine wines or teas.

The flavour palette of specialty coffees is extremely varied: from dark, deep, earthy notes to light, subtle aromas. We’ve grouped our coffees based on their dominant flavours: the white packaging represents a fruitier profile with a larger number of floral or berryish notes, while the black bags contain earthier coffees that tend to be more chocolatey.

If you’re up for experiments, you can go ahead and start from any of these coffees! Those looking for something particularly surprising should consider giving African coffee a try: it’s extremely vivid and may even make you question whether it’s truly coffee you’re drinking. If you’d like to start with something safer, however, we’d suggest trying Brazil Santa Luzia, a true Brazilian classic.

When choosing the right specialty coffee for you, consider the details given in the product description or on the packaging of the variety you’re eyeing:
1. Coffee-growing region. It’s certainly true that each specialty coffee represents a unique universe of its own—however, there are certain notes that are encountered more frequently in coffees originating from specific regions or continents. African coffees tend to be particularly exotic: they boast notes of berries, fruit, flowers, even tea or wine. Asian varieties are marked by a larger number of bitter, particularly “heavy” notes: you may identify flavours of spices, chocolate, tobacco, red wine or wood. Coffees from South America are well-balanced and naturally sweet: they tend to be marked by notes of chocolate, nuts and fruit. These varieties are generally less acidic than African ones, as well as subtler than Asian coffees. Finally, Central American coffee is particularly bright and vivid: notes of tropical fruit and nuts are frequently encountered.
2. Altitude. All specialty coffees are grown at high altitudes. The higher the altitude, the longer the cherries take to mature and the more complex the resulting flavour is. Coffee grown in the highlands hence tends to be marked by a rich flavour palette and delightful hints of sweetness.
3. Processing method. Coffee processed with the help of the natural method is usually marked by a fuller body and a sweeter, juicier flavour. The washed method, on the other hand, endows the beans with a particularly clean flavour profile: such coffees tend to boast a lighter, more delicate body and a higher degree of fruitiness. The honey process lends the coffee a medium body, sweeter notes and a tea-like aftertaste, while the anaerobic method results in particularly fruity, exotic flavours.
4. SCA score. The higher the SCA score, the more favourably the coffee has been evaluated by experts—and, consequently, the more intriguing and surprising its flavour profile is.
5. Roast level and recommended brewing methods. Light roasts tend to be suited for filter coffee and in-cup brewing, while the medium and darker roasts in our specialty range work great regardless of how you brew them. You’ll find the recommended brewing methods indicated in each coffee description.
6. Taste notes. Paying attention to the taste notes is certainly a good idea as well.