Specialty coffee is coffee of exceptional quality. It's not just a trendy term, but an official designation for coffee beans that excel in flavor, origin, and processing.
From the moment the coffee cherry grows on the bush until the bean arrives at our roastery, everything is monitored for quality. Only the very best coffees are designated specialty coffee .
According to the Specialty Coffee Association (SCA), a coffee can carry this designation if it scores at least 80 points on a scale of 100. This score is determined through a comprehensive evaluation of aroma, flavor, balance, body, acidity, aftertaste, and uniformity. The higher the score, the more refined and complex the flavor profile.
The specialty coffee points system
To determine whether a coffee deserves the title of specialty , an internationally recognized assessment system is used.
The test consists of 350 grams of green coffee beans —i.e., unroasted beans. The fewer defects or damaged beans, the better the score.
- 80–84.9 points: Specialty grade (very good)
- 85–89.9 points: Excellent (high specialty coffee)
- 90+ points: Outstanding (top class, rare)
Specialty coffee is allowed to contain a maximum of five defects per 350 grams of green beans. By comparison, commercial coffee often contains dozens of defects, which negatively impact the flavor.
How is quality controlled?
Quality control begins on the plantation. Coffee farmers select only the ripe cherries and remove any unripe or damaged fruit by hand.
They then grade the green beans using the SCA Green Grading Form : a globally standardized method that records the number of defects.
The coffee is then assessed for flavor through a process called cupping . This involves roasting, grinding, and tasting the coffee by trained tasters. They consider aroma, body, balance, and acidity—and assign a score on a 100-point scale.
Every step in the chain — from farmer to importer and roaster — repeats this check to ensure quality is guaranteed.
From farmer to roaster: the journey of specialty coffee
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Cultivation and harvest
Specialty coffee often comes from higher elevations where the climate, soil, and altitude create more complex flavors. Harvesting is selective: only the ripe cherries are picked. -
Processing
The way the berry is processed (e.g. washed , natural or honey process ) has a major influence on the flavor profile. -
Quality control and export
Importers like This Side Up and The Coffee Quest monitor quality and traceability. They work directly with farmers, enabling fair prices and sustainable relationships. -
Branding in the Netherlands
Once the green beans arrive in the Netherlands, the artisanal work begins. At Dino Coffee, the beans are carefully tested and tasted before we roast them.
Each origin is given its own roasting profile , so that the unique flavour of that specific bean is perfectly expressed.
What do you taste in specialty coffee?
The beauty of specialty coffee is that you can truly taste the difference. While supermarket beans often taste bland and bitter, with specialty coffee, you recognize its origin in the flavor.
For example, a bean from Ethiopia can taste floral and fruity, while a bean from Brazil can be chocolatey and full.
Every coffee tells its own story — depending on the country, altitude, processing method, and roast.
At DinoCoffee, we love bringing that story to life. Every batch we roast is small, fresh, and carefully roasted to bring out the best in the bean.
Why choose specialty coffee?
- Better taste: clear, complex and balanced flavours.
- Transparency: origin and farmer are known, no anonymous mass production.
- Sustainability: farmers receive a fair price for their high-quality coffee.
- Freshness: Small batches are roasted shortly before sale.
- Experience: you're not just drinking coffee, but a product with character and a story.