1. SCA Score of 80+
True specialty coffee is formally defined by the Specialty Coffee Association (SCA) as:
80 points and above (graded on a 100-point scale by certified Q-graders)
No primary defects; minimal secondary defects
If the bag states “SCA 86”, “Q-graded”, or “Cup score 88” → this is a strong sign of authenticity.
2. Traceability & Transparency
Specialty coffee always provides detailed origin information, typically:
Country
Region
Farm / Cooperative
Producer name
Altitude (in masl; 1,600+ masl usually indicates high density & better flavor)
Variety (e.g., Geisha, Bourbon, Caturra, SL28)
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:
Roast date (dd/mm/yyyy)
Specialty coffee is best:
• 2–30 days after roast for filter
• 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:
“peach, jasmine, bergamot” (typical washed Ethiopian)
“chocolate, hazelnut, caramel” (Brazil natural)
Good signs:
Notes are specific, realistic, and match the origin.
Bad signs:
Vague notes like “rich and bold”, “smooth and strong”.