What makes specialty coffee special?

You may not know what specialty coffee is, but lately, you’ve probably been hearing a lot about specialty coffee shops, producers, sustainability, traceability, high prices, fruity notes, aftertaste, cupping, single origin, “natural roast,” blends… Still not sure what specialty coffee truly is? Don’t worry this article will help you understand it better. In essence, it’s not complicated at all.

Specialty coffee is simply coffee of exceptional quality (and we mean exceptional quality). It’s even considered the highest category a coffee can achieve. Since this is a broad topic, we’ll focus on two things: the most commonly marketed coffee species and exploring what makes specialty coffee so unique. In essence, it’s not complicated at all.

To understand what makes it so unique, we’ll walk through the key factors that define its quality. Starting with the most commonly cultivated species like Arabica and moving on to altitude, coffee plant varieties, and post-harvest processing methods. Each of these elements plays a vital role in shaping the final cup and knowing more about them will help you appreciate coffee on a deeper and more conscious level.

This journey will not only show you what sets specialty coffee apart, but also why choosing it means supporting traceability, sustainability and the dedicated work of producers who care deeply about quality. Ready to dive in?

First, it’s important to understand that the coffee family tree has two main branches. On one side, there’s the Arabica species (Coffea arabica), known for its delicate, floral, and fruity flavors and aromas. On the other side, there’s the Robusta species (Coffea canephora), which is considered as a lower-quality coffee due to its less pleasant flavors and its predominant use in commercial blends and dark roasts (torrefacto). In this article, we will focus exclusively on the Arabica species.

Arabica coffee accounts for approximately 60–70% of global coffee production. It thrives in high-altitude regions with rich volcanic soils, cooler temperatures, and consistent rainfall conditions often found in countries like Ethiopia, Colombia, Honduras, and Kenya. These environments not only nurture the plant’s development but also contribute to the complexity and quality of the beans. This is why Arabica is the go-to choice for specialty coffee roasters and enthusiasts seeking nuanced profiles and traceable origins.

In contrast to Robusta, Arabica is much more fragile. It’s more susceptible to pests, diseases like coffee leaf rust, and climate change. As a result, it demands greater care and attention from farmers, often requiring hand-picking and organic farming practices to preserve quality. This extra effort is reflected in its price, making Arabica coffees more expensive but also more rewarding in taste, with natural sweetness, acidity, and a wide range of flavor notes depending on the terroir and processing method.

Drinking Arabica coffee is like opening a window to the landscape where it was grown. Depending on the region, the altitude, and the way it’s processed, you might taste notes of red berries, citrus, chocolate, or even jasmine. There’s a clarity and elegance in the cup that invites you to slow down and really pay attention.

Specialty coffee refers to any coffee meticulously cultivated under the best possible conditions; from the nutrient-rich soils that nourish coffee shrubs to the baristas’ skill in preparing the final cup for consumers. Many variables influence the quality of specialty coffee, but which ones directly impact its flavor?

Before diving into what makes a cup of specialty coffee stand out, it’s important to understand that its uniqueness doesn’t happen by chance. Every step in its journey from the farm to your cup plays a role in shaping its final flavor. It all begins high up in the mountains, where altitude creates ideal growing conditions for complex, vibrant coffees. But it doesn’t stop there.

One of these variables is the altitude at which the coffee plant is cultivated, meaning the height of the mountains where the coffee shrubs are found. The higher the altitude, the denser the coffee beans become. This results in more concentrated flavors, with pronounced acidity, floral, and fruity notes.

On the contrary, the lower the altitude, the lower the acidity and aromatic notes of the coffee. An example of this is our Ethiopian coffee, which comes from the majestic Bombe mountains in Ethiopia (2,360 meters above sea level), where the producers of Hamasho create the exquisite Orange Dream. It starts way up in the mountains, where cooler temperatures and high altitudes help slow down the growth of the coffee cherries.

That slower pace allows the beans to develop more complex sugars and deeper flavors. Then there’s the type of coffee plant being grown some varieties naturally lean toward bright, fruity notes, while others bring out smooth, chocolatey or floral tones.

Bombe mountains in Ethiopia

Coffee varieties

Another crucial factor is the coffee variety, which refers to the plant’s genetics. Just as there are different types of apples red, green, yellow there are various Arabica coffee varieties. Some of the most renown include the Geisha variety from Panama, Pacamara from El Salvador, and our favorite, the Bourbon variety, originally from Réunion Island near Madagascar.

A fantastic example of this is our Golden Eyes batch, a micro-lot of natural Arabica coffee from Brazil’s Yellow Bourbon variety. This coffee stands out with its yellow fruit and unique notes of sweet chocolate, kiwi, and rum. Each variety has its own personality. Some are prized for their floral and tea-like qualities, while others are known for their heavy body and deep sweetness. These characteristics aren’t random they’re shaped by generations of cultivation, adaptation to local climates, and the dedication of farmers who experiment, taste, and refine year after year. It’s a process that takes time, patience, and a genuine love for the plant.

What’s most exciting is that new varieties keep emerging. Some are bred to resist disease or adapt to climate shifts, while others come from rediscovered heirloom trees that have been quietly growing in remote regions. For coffee lovers, this means the story is always evolving and every harvest has the potential to surprise. That’s the beauty of variety in specialty coffee: it keeps us curious, grounded, and always chasing that next great cup.

Yellow Bourbon variety

Post-harvest processes or “coffee milling”

Perhaps the most significant flavor influencer is the post-harvest process, or how the coffee beans are processed. This stage can dramatically shape the final taste in your cup.

In washed or semi-washed processes, fermentation is used to break down and remove the fruit’s sugars, often resulting in clean, bright coffees with high acidity and a crisp finish. On the other hand, natural processing lets the beans dry inside the whole cherry, usually on raised beds or patios under the sun, leading to fuller-bodied coffees with fruitier, more intense notes.

Then come the more experimental and layered methods, like honey and anaerobic processing. In the honey process, part of the mucilage (the sticky, sugary layer around the bean) is left intact during drying. The result? Coffees that are sweet, smooth, and well-balanced, often with syrupy textures and notes of caramel or tropical fruit. Anaerobic coffees go one step further fermented in sealed tanks without oxygen, they develop bold, complex profiles that can include flavors like wine, spices, or ripe fruit. If you’ve never tried an anaerobic coffee, it’s like tasting a completely different world!

These processing methods are more than just techniques they’re a reflection of creativity, risk-taking, and deep knowledge passed down through generations. Farmers and producers experiment constantly, adjusting variables like fermentation time, temperature, and humidity to bring out new dimensions in the cup. It’s part science, part instinct, and fully driven by passion.

For coffee lovers, exploring different post-harvest processes is one of the most rewarding parts of the journey. Each method adds its own twist, making even the same variety or origin taste dramatically different. It’s a reminder that coffee isn’t just one thing it’s a living, breathing craft that changes with every hand that touches it.

Specialty coffee process: Yellow and Red Honey

Ready to taste our specialty coffee?

As you’ve come to understand, specialty coffee is more than just a beverage; it’s a tribute to the dedication and care that producers pour into every stage of its production. Every step, from cultivating on farms at ideal altitudes to the complex and innovative post-harvest processes, aims to bring out the best in every bean.

By enjoying a cup of specialty coffee, you’re not just savoring exceptional flavors, but also supporting sustainable practices and the producers who devote their lives to nurturing the wonderful coffee plants behind each sip of coffee you drink. Specialty coffee is a testament to how passion for excellence can transform something that we drink on a daily basis, into an unforgettable experience.

Now that you’ve learned a bit more about specialty coffee, are you ready to try it? If you’re a coffee enthusiast, specialty coffee is going to amaze you.