ABOUT : SPECIALTY COFFEE
ABOUT : SPECIALTY COFFEE
What is Specialty Coffee?
In essence, specialty coffee generally refers to high-quality coffee that meets the evaluation standards of specialty coffee associations worldwide, based on the evaluation criteria of the International Coffee Association "SCA," and possesses unique flavor characteristics derived from the clear terroir and microclimate of its production region.
The Specialty Coffee Association of Japan (SCAJ) defines specialty coffee as only those scoring 80 points or higher out of a perfect score of 100.
An important accompanying concept is "From seed to cup." This phrase represents thorough quality control, meaning that information from the producer to the cup we hold can be traced. This transparency, traceable back to the producer, guarantees high quality. Furthermore, factors such as fair compensation for producers and sustainability are also evaluated, meaning that simply being "delicious" is not enough to be called specialty coffee. Specialty coffee refers to coffee that combines international evaluation standards with traceability and sustainability, among other aspects.
Cup Evaluation Items
It consists of a total of 8 items: FLAVOR, AFTER TASTE, ACIDITY (quality of acidity), MOUTH FEEL (texture in the mouth), CLEAN CUP, SWEET (sweetness), BALANCE (harmony), and OVERALL (overall evaluation).
(8 points maximum for each item + 36 basic points = 100 points maximum)
Top of Top
SCAJ, COE method cup evaluation of 88 points or more (Top quality cup, equivalent to Top 10 or higher of COE lots. At THE WORD COFFEE, this includes TOP LOT, COMPETITION, and 88+ COE lines)
Top Specialty
SCAJ, COE method cup evaluation of 85 points or more (High quality cup at the COE award-winning level. At THE WORD COFFEE, this includes the standard line and 87+ COE lines)
Specialty
SCAJ, COE method cup evaluation of 80 points or more
-As of 2025. There are plans for an overhaul of the international common evaluation method (Coffee Value Assessment: CVA method) in the future. Updates on this will be provided as they become available.