What does speciality grade coffee actually mean?

At Brazier we offer speciality-grade coffee from some of the hardest to reach places around the world. But what do we actually mean by “speciality-grade” in the coffee industry?

Understanding Coffee Grading

Like wine sommeliers, coffee undergoes rigorous evaluation from experts with highly trained sensory skills. In coffee we call these people ‘Q Graders’ and they work for the Speciality Coffee Association (SCA). For beans to be considered specialty-grade they must score at least 80 points on a 100-point scale, although at Brazier we typically source coffees 85+. Though taste is a big part of it, the score is also influenced by production and processing standards at every step from farm to cup.

What influences coffee's speciality grading?

Specialty coffee starts with location. The best beans grow at high altitudes, often between 1200 to 2000 meters above sea level (MASL) where slower development concentrates flavours. For instance, our Ethiopian single origin coffee grows at 1719 MASL and has an SCA score of 87.25. But altitude alone isn't the reason; it's the combination of climate, soil, farming practices, and processing methods that creates truly exceptional coffee. Farmers and suppliers are evaluated on how carefully they pick only ripe cherries, the processing precision within hours of harvest, ability to properly dry beans to 11-12% moisture, and cleanliness of storage and transport. Only after these factors is the taste considered.