1. SCA Score of 80+
True specialty coffee is formally defined by the Specialty Coffee Association (SCA) as:
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80 points and above (graded on a 100-point scale by certified Q-graders)
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No primary defects; minimal secondary defects
If the bag states:
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“SCA 86”, “Q-graded”, “Cup score 88” → this is a strong sign of authenticity.
2. Traceability & Transparency
Specialty coffee always provides detailed origin information, typically:
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Country
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Region
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Farm / Cooperative
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Producer name
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Altitude (in masl; 1,600+ masl usually indicates high density & better flavor)
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Variety (e.g., Geisha, Bourbon, Caturra, SL28)
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Processing method (washed, natural, honey, anaerobic, etc.)
If the bag only says “100% Arabica” without details → not specialty.
3. Fresh Roast Date (Not Best-Before)
Top roasters print:
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Roast date (dd/mm/yyyy)
Specialty coffee is best:
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2–30 days after roast for filter
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7–45 days after roast for espresso
“Best before” without a roast date usually indicates commodity coffee.
4. Flavor Notes That Match Reality
Professional specialty coffee lists sensory notes, such as:
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“peach, jasmine, bergamot” (typical washed Ethiopian)
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“chocolate, hazelnut, caramel” (Brazil natural)
Good signs:
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Notes are specific, realistic, and match the origin.
Bad signs:
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Vague notes like “rich and bold”, “smooth and strong”.