The Rise of Specialty Coffee

WHAT DEFINES SPECIALITY COFFEE?

Specialty coffee is the highest grade of coffee, a term first introduced in 1974 by Erna Knutsen. It is defined by the Specialty Coffee Association (SCA) as coffee scoring 80 points or higher on its 100-point scale. Certified Q graders evaluate qualities such as sweetness, acidity, body, balance, and overall flavor.

• 90–100: Outstanding

• 85–89: Excellent

• 80–84: Very Good

Beyond flavor, beans must meet strict physical standards: only 0–5 defects per 350 g are permitted. Defects include issues like broken or chipped beans, insect damage, mold, sour or black beans, and foreign matter. These strict limits ensure that specialty coffee expresses clarity, consistency, and the true character of its origin.

IMPACT ON THE COFFEE INDUSTRY

The rise of specialty coffee is transforming the industry by:

• Raising Quality Standards : Even mainstream brands are improving their offerings.

• Promoting Sustainability : Eco-friendly farming, waste reduction, and fair trade.

• Supporting Farmers : Higher earnings for growers who focus on quality.

Specialty coffee isn’t just about caffeine—it’s a movement that values craftsmanship, ethical sourcing, and sustainability. As consumers become more curious about the origins and flavors of their coffee, the future of specialty coffee looks brighter than ever.

Where to Buy in Switzerland...

WHY IT'S GAINING POPULARITY?

Specialty coffee is rapidly growing due to:

• Quality Awareness : Consumers are recognizing and appreciating superior coffee.

• Transparency & Ethics : Direct trade, fair pay for farmers, and sustainable practices.

• Coffee Culture : Independent cafes and artisanal roasters are driving demand.

• Diverse Flavors : Specialty beans offer unique tasting notes, from floral to fruity.