If you’ve ever tasted a cup of coffee and thought, “Wow, this is not like the coffee of a lifetime,” and to your own surprise you didn’t add three sugars, you probably had a specialty coffee. But what does “specialty” coffee really mean? It is not just an elegant way of calling a coffee that tastes good. It is a category with criteria, with history, and with a lot of details that make each cup have something special. We’re going to tell you in a clear, non-technical way what makes it different, why it matters, and how you can start to recognize it without being a professional barista.
History of specialty coffee
The term “specialty coffee” was born in 1974, when Erna Knutsen, a secretary turned coffee trade pioneer, used the expression in an article in the Tea & Coffee Trade Journal. Knutsen, passionate about unique flavors and authentic quality, began to notice that certain lots of coffee grown in ideal microclimates offered much more complex and pleasing flavor profiles than mass-marketed commercial lots. His efforts to differentiate these exceptional beans laid the foundation for what we know today as the specialty coffee industry. Since then, the concept has evolved into a movement that prioritizes quality, traceability and respect for origin.
Before you know it, this appreciation for the exceptional led to something much bigger: a global cultural movement.
The third wave of coffee – specialty coffee
Before this coffee revolution, there were two great stages:
- First wave: coffee became a product of mass consumption. This is the birth of instant coffee, supermarket coffee and the culture of quantity over quality. The objective was for everyone to have coffee at home.
- Second wave: brands such as Starbucks popularized a more elaborate coffee experience: espresso, cappuccino, Italian names… but still with a commercial approach. Ambiance was valued more than origin or bean traceability.
The third wave, on the other hand, focuses on the bean, the producer, the variety and the method. This is where the era of specialty coffee really begins.
The third wave of coffee is a cultural movement that treats coffee as an artisanal product, not just an everyday beverage. Inspired by the world of wine, it promotes a detailed approach at each stage of production:
- Focus on quality: From seed selection to the final cup, everything is meticulously cared for. This includes sustainable cultivation methods, hand-picking of ripe cherries, controlled fermentation processes and customized roasting.
- Consumer education: Specialty coffee shops explain the origin of the coffee, the botanical varieties, the processing and the flavor profile. The customer becomes part of the bean’s journey.
- Alternative preparation methods: Tools such as V60, Chemex, Kalita, Aeropress or Siphon allow to control variables such as water flow, temperature and infusion time, highlighting the particularities of each origin. These methods are the best way to experience the complexity of specialty coffee.
This movement has redefined the coffee experience around the world, turning it into a conscious, pleasurable and educational experience.
☕️ Come visit us in the heart of downtown and enjoy an exceptional coffee, our famous buns and a cozy atmosphere that will make your visit a unique experience. We are waiting for you! 😊.
Keys to recognize a specialty coffee
Okay, we’ve already told you all about the history and the coffee revolution… but promise is promise: now comes the good part: how do you know if that coffee you have in front of you is the kind that makes angels sing or just another sad machine brew?
For a coffee to earn the title of “specialty”, it is not enough for it to be tasty: it has to go through a series of trials. Scores, tastings, inspections and a traceability control. In other words, each cup has had to sweat (or at least ferment) to be there.
- Scores over 80 points
The Specialty Coffee Association (SCA) gives a score from 0 to 100. A coffee that exceeds 80 points is classified as “specialty”. Aroma, flavor, body, acidity, sweetness, uniformity and aftertaste are evaluated. - Cata profesional (Q Graders)
No cualquiera decide si un café es especial: lo hacen los Q Graders, catadores certificados que analizan cada nota y cada defecto con una precisión sensorial que parece magia. - Zero serious defects
A specialty coffee can have some minor defects (up to 5 in 350g), such as slightly split beans or slight discolorations. But if a serious one appears, such as a black, fermented, moldy or insect-damaged bean, the entire lot is disqualified. - Total traceability You know where each bean comes from: farm, altitude, variety, cultivation method and processing (washed, natural, honey). It is not just about drinking coffee, it is about knowing its history. All this information should be present on every bag of specialty coffee and is usually available -and visible- in any specialty coffee shop that takes its job seriously. If you don’t see it, ask: I’m sure the barista will be happy to tell you!
Origin and farms of specialty coffee
One of the great wonders of specialty coffee is that its origin is not a secret: each bean has a complete passport that takes you directly to the heart of a farm or a region with its own identity. And it is precisely from these privileged corners of the world where the most exceptional coffees are born. In addition, within this category there are also two very interesting types that you will see on the labels:
- Single Origin: coffee from the same region, country or cooperative. Ideal for discovering how climate, altitude and soil influence flavor.
- Single Estate: coffee that comes from a single farm. Here there is maximum traceability and control: you know exactly who grew it, how and where.
Some countries and farms are synonymous with excellence: farms such as Laayoo and Testi Ayla in Ethiopia, or Shantawene EC and Chelbesa in Sidama, have become benchmarks of quality for their unique and consistent cup profiles. In Colombia, names such as El Paraíso or La Palma and El Diviso stand out for their innovation and consistency. Panama is home to legendary farms such as Hacienda La Esmeralda and Janson. In Brazil, Daterra and Carmo Coffee take center stage, and in Kenya, cooperatives like Gikanda and farms like Kamwangi shine for their vibrant quality.
- Ethiopia: cradle of coffee, famous for its floral and fruity notes
- Colombia: perfect balance. Farms like Astrid Medina’s are legendary.
- Panama: home of Geisha, the most expensive and delicate coffee in the world.
- Brazil: sweetness and body. Very consistent natural coffees.
- Kenya: power and vibrant acidity, with red fruit profiles.
Sensory characteristics of specialty coffee
After understanding where it comes from and how it is grown, it is time to talk about the best part: what happens when that coffee reaches your cup. Because specialty coffee is not only recognized by its origin, but also by how it awakens your senses. A specialty coffee stands out for:
- Complex and defined aroma. As you approach the cup, you perceive different scents that may remind you of flowers, fruits, chocolate or spices. These aromas give clues as to what you will feel when you taste it and vary greatly depending on the origin and processing of the bean.
- Flavor with layers: fruits, honey, cocoa… It doesn’t just taste like “coffee”. You will notice different nuances that may remind you of fruits such as mango or cherry, honey or brown sugar sweetness, or even hints of chocolate or nuts. These flavors are felt progressively in the mouth, evolving as you take each sip.
- Long, clean and pleasant aftertaste. It is the flavor that remains after swallowing the coffee. In a specialty coffee, this memory in the mouth is usually smooth, without bitterness, and can have sweet or fruity notes that stay with you for a few seconds.
- Bright acidity, as in a good white wine. It has nothing to do with coffee being acidic to the stomach, but with a lively, fresh mouthfeel. This is what makes the taste of coffee feel juicy and awake, with notes that can remind us of citrus fruits or green apple.
- Silky body, juicy, never watery. It is the texture of the coffee in the mouth: how it feels when you drink it. A good body in specialty coffee is balanced, neither too light like water nor too dense like syrup. It can feel creamy, velvety or even juicy, depending on the origin and preparation.
- Natural sweetness, without the need for sugar. It is that pleasant and balanced sensation in the mouth that appears without the addition of sweeteners. In specialty coffees, the natural sugars of the well-cultivated and well-roasted bean develop during preparation, contributing soft notes that can remind us of caramel, honey or ripe fruits.
Specialty coffee in Malaga
Each specialty coffee shop offers a different experience, and if you really want to understand this world, the best thing you can do is to visit them, try them and let yourself be surprised. We already know that in Malaga there are different types of coffee, each one with its own character and particularities, which makes each visit unique, but specialty coffee is something different and unique. For this reason we offer the following places to taste it.
- Bun & Coffee: usamos café tostado exclusivamente para nosotros por Kima Coffee. Nos gusta servir cafés un poco diferentes, con perfiles funky y creativos, pero también ofrecemos opciones más clásicas, achocolatadas y suaves. Si te apetece algo fresco, prueba nuestras bebidas frias de café, matcha y más: cold foam de pistacho o maracuya: es nuestra forma favorita de combatir el calor sin renunciar al sabor.
- Kima Coffee: besides being a local roaster with an excellent selection of beans, they have a coffee shop where you can try coffee prepared with different methods such as V60, Chemex or Aeropress. They also serve a spectacular brunch, and are a reference in the specialty coffee scene in Malaga.
- Mia Coffee House: it has a friendly atmosphere and a very good vibe. It is a family coffee shop where they work with different roasters, so you can always discover something new. Ideal for those who enjoy exploring different origins on each visit.
- Bertani Café: one of the pioneers of specialty coffee in the city. They have their own barista school and always have several coffees to choose from, depending on the profile you are in the mood for that day. They are a safe bet whether you are just starting out or if you are already an expert coffee drinker.
There is no excuse: now you know how to recognize, appreciate and enjoy a good specialty coffee, and in Malaga you have more than one cup that can change your day!
So get out there, leave the generic machine coffee behind and dare to discover what a well-made cup can offer you. Whether floral and fruity, or dense and chocolaty, there’s a coffee for every taste. And the best part: each sip comes with a story, a farm, and the work of many passionate people behind it.
Taste, ask, share. Because specialty coffee is not just a beverage: it is a way of seeing (and tasting) the world with more awareness, respect and, of course, a lot of taste.
☕️ Come visit us in the heart of downtown and enjoy an exceptional coffee, our famous buns and a cozy atmosphere that will make your visit a unique experience. We are waiting for you! 😊.