What Is Specialty Coffee? A Guide to Cupping and Scores

At Medellín Secret, we serve nothing but specialty coffee. You may have heard the term before, but what does it really mean?

So, what exactly is specialty coffee?

For many, coffee is far more than a morning ritual – it’s an experience, even an art form. Within the world of true aficionados, specialty coffee holds a place of honour. But what gives it that status – and who decides?

At Medellín Secret, we’ve built our reputation on an exclusive collection of single farm specialty coffees – crafted for baristas, connoisseurs, and anyone who craves depth in the cup. Join us as we explore the world of cupping and reveal what makes specialty coffee truly special.

The essence of specialty coffee

The term first emerged in the 1970s and has since reshaped the coffee landscape. It represents the pinnacle of quality: beans selected with care for their flavour, provenance, and character.

Specialty coffee is also tied to the so-called third wave of coffee in the 1980s – a movement that celebrated craftsmanship, fresh roasting, and skilled baristas. Coffee stopped being seen as a simple caffeine fix. It became something to savour, with a complexity as layered and expressive as fine wine. In short: specialty coffee is coffee at its best.

The Specialty Coffee Association: guardians of quality

The global benchmark for specialty coffee is set by the Specialty Coffee Association (SCA). This non-profit defines and upholds strict standards, ensuring that specialty coffee always delivers on its promise.

Their secret weapon? The cupping protocol – a meticulous tasting process designed to evaluate coffee at the highest level.

The ritual of cupping

In the coffee world, the SCA’s cupping protocol is the gold standard. While taste will always carry some subjectivity, this method ensures every coffee is judged on equal terms.

Here’s how it works:

  • Preparation: beans are weighed, ground, and placed in bowls, then covered with water just below boiling temperature.
  • Aroma: first the dry fragrance is assessed, followed by the wet aromas.
  • Breaking: after four minutes, the crust of coffee grounds is gently stirred, releasing a burst of fragrance.
  • Tasting: the foam is skimmed, and the coffee is slurped – loudly – to spread flavour across the palate. Tasters return to the cups as they cool, noting how the flavours evolve.
  • Scoring: every impression is recorded on the official cupping form.

It might look unusual, but the slurp aerates the coffee, allowing subtleties to flood the palate. Each coffee is tested in five bowls to guarantee uniformity and consistency.

Scoring: the numbers that matter

Coffees are judged across attributes like aroma, flavour, aftertaste, acidity, body, balance, sweetness, and cleanliness. The final score ranges from 0 to 100:

  • Below 70: defective, unfit for sale.
  • 70–79: commercial quality.
  • 80+: specialty coffee.

To put it in perspective: 84+ is excellent, 90+ is extraordinary.

Every Medellín Secret coffee scores at least 84.5 – placing it firmly in the top tier of global specialty coffee.

What makes it truly special?

It isn’t only the score that sets specialty coffee apart. It’s the care, precision, and respect behind every bean:

  • Origin: every coffee is traceable to a single farm. At Medellín Secret, we work exclusively with single finca coffees, sourced directly.
  • Harvesting: cherries are hand-picked – often in several passes – so only the ripest fruit makes the cut.
  • Processing: fermentation and drying are carefully monitored, unlocking the bean’s full potential.
  • Relationships: specialty coffee is built on long-term farmer partnerships based on fairness, trust, and sustainability.

These are the details that transform a cup of coffee into something remarkable – and ensure every sip supports a fairer supply chain.

What tasters notice

The SCA focuses on attributes that shape every cup:

  • Aroma: floral, fruity, spicy, or chocolatey notes.
  • Flavour: the interplay of sweetness, acidity, bitterness, and unique tasting notes.
  • Aftertaste: the lingering finish that can be clean, sweet, or complex.
  • Acidity: the bright spark of flavour, like citrus or wine.
  • Body: the texture – from delicate to rich and creamy.
  • Balance: the harmony between all these elements.

Drink specialty coffee and you’ll feel the difference – in the clarity of flavours, the brightness of the acidity, the depth of the aroma.

Why it matters

So when you ask what is specialty coffee?– it’s coffee that has been tested, scrutinised, and scored at least 80 points by the world’s leading standards.

The cupping process ensures every bean that reaches your cup is of exceptional quality. And with just a little knowledge of cupping, you’ll start to taste more yourself: the zesty citrus, the velvety body, the lingering sweetness that make specialty coffee unforgettable.

That’s why Medellín Secret works exclusively with top-grade single farm specialty coffees – delivered straight from farmer to cup.

Vooruitblik: nieuwe manier van beoordelen

Tot nu toe werd specialty coffee vooral gedefinieerd aan de hand van de SCA-score. Vanaf oktober 2025 verandert dit systeem: de Specialty Coffee Association introduceert dan een nieuw raamwerk, de Coffee Value Assessment (CVA).

Daarbij draait het niet langer alleen om één totaalscore, maar ook om het verhaal, de herkomst en de beleving van de koffie. In een volgend artikel vertellen we je meer over deze verandering – en wat dit betekent voor jou als koffieliefhebber.

Ready to taste it yourself? Discover our single finca coffees – carefully chosen, highly rated, and brimming with flavour.