What Is Specialty Coffee?

Table of Contents

• The Technical Definition (and Why It Matters)
• It Starts at Origin
• Processing with Precision
• Roasting for Expression, Not Uniformity
• Brewing That Honors the Process
• Specialty vs. Commercial Coffee: What's the Real Difference?
• More Than a Cup
• Ready to Explore?

If you've spent any time hanging out in cafes, scrolling coffee forums, or chatting with baristas, chances are you've heard the term "specialty coffee". But what does it mean? Is it just another word for fancy beans, or is there something deeper behind it?

At Heyday, we think of specialty coffee as more than a label—it's a mindset. It's about care, intention, and a whole chain of people working to bring out the best in each bean. Every step matters, from the farmers who hand-pick ripe cherries to the home barista dialing espresso shots.

The Technical Definition (and Why It Matters)

According to the Specialty Coffee Association (SCA), coffee must score 80 points or above on a 100-point scale to be considered "specialty." That score comes from certified Q Graders—coffee sommeliers—who evaluate aroma, flavor clarity, balance, sweetness, and lack of defects.

But behind the scoring sheet is a broader idea: specialty coffee results from a supply chain where everyone, from farmer to roaster to barista, is committed to quality at every step. It's a collaborative craft. And that makes a difference you can taste.

It Starts at Origin

Specialty coffee begins on the farm. These coffees are typically grown at higher altitudes, in ideal microclimates, with careful attention to variety, harvest timing, and processing methods. Farmers producing specialty coffee are often deeply knowledgeable about their land and the needs of their plants.

Unlike commodity coffee, where volume is often prioritized over quality, specialty growers take a much more hands-on approach. They might experiment with different shade trees, fermentation techniques, or plant nutrition—all for better flavor.

Heyday works with importers who prioritize long-term relationships with producers—people who are investing in their communities and continually improving their practices. That support leads to better coffee and more sustainable livelihoods. It's not just about flavor—it's about fairness.

Processing with Precision

Once harvested, coffee cherries need to be processed, and how that's done can dramatically shape the flavor in your cup. Whether it's washed, natural, honey, or an experimental fermentation, specialty producers use techniques that highlight complexity and character, not just efficiency.

For example, a natural-processed Ethiopian might be fruity and wine-like, while a washed Guatemalan brings out crisp citrus and chocolate notes. These choices aren't random—they're deliberate decisions based on each lot's potential.

As the saying goes, "You can't roast quality into a bean—it has to be there from the start. But you can roast the character out of it if you're not careful."

Roasting for Expression, Not Uniformity

At Heyday, we roast in small batches to bring out what's unique about each coffee. We're not chasing a specific flavor profile across the board—we want Ethiopia to taste like Ethiopia and Guatemala to taste like Guatemala. That often means lighter to medium roasts, where origin characteristics can shine.

Roasting combines science, instinct, and respect for the raw product. It's about listening to the coffee. And yes, we talk to our beans sometimes.

Brewing That Honors the Process

Finally, brewing is where all that work comes together. And here's the good news: you don't need a fancy setup to brew specialty coffee at home. A simple pour-over or French press with freshly ground beans and good water can create a stunning cup.

That said, dialing things in does make a big difference. Here are a few tips to live by:

• Use a scale. Eyeballing is fine in a pinch, but measuring coffee and water helps keep things consistent.
• Grind fresh. A burr grinder is ideal. Pre-ground coffee can lose its vibrancy fast if not stored carefully.
• Mind your water. Go for filtered water (never distilled), ideally around 195–205°F.
• Play with ratios. Start with a 1:16 ratio (1 gram of coffee for every 16 grams of water) and adjust to taste.
• Taste and tweak. Take notes on what you like, and don't be afraid to experiment.

The key is paying attention—grind size, water temperature, brew time—and being curious. Try different methods. Taste with intention. That's the specialty mindset.

Specialty vs. Commercial Coffee: What's the Real Difference?

Sometimes, the difference between a specialty cup and a commercial one can feel subtle, but once you start noticing, it's hard to go back.

Commercial coffee is often blended from multiple regions, roasted dark to mask defects, and profiled for consistency over nuance. It's a volume game. Specialty coffee, by contrast, celebrates difference. It's about this farm, this harvest, this roast.

Both have their place, but they're aiming for different things.

More Than a Cup

Specialty coffee is also about values: transparency, equity, and sustainability. We believe in paying fair prices for quality coffee and supporting causes we care about, like youth mental health.

It's easy to get caught up in gear and tasting notes (and we love that stuff, too), but at its heart, specialty coffee is about people—a shared commitment to doing things well.

So next time you sip a cup that makes you pause—maybe it's juicy and floral or rich and chocolatey—know it didn't happen by accident. That cup is the product of hundreds of tiny decisions made with care.

And that, to us, is what specialty coffee is all about.

Ready to Explore?

If you're just starting, don't worry, we've all been there. Try one of our blends, or a single-origin pour-over. Read about processing methods or pick up a bag with intriguing flavor notes. You don't have to be an expert—you just have to be curious.

And if you ever want to talk coffee, we're here. We'd be happy to share a cup.