If you care about coffee quality, you've likely come across the term “specialty coffee”. But what does it actually mean? In Australia, where coffee culture is strong and expectations are high, understanding this label can help you choose better beans whether you’re visiting a café or brewing at home.

In this guide, we explain what makes coffee “specialty”, how it’s graded, and how Merlo maintains its status as a specialty coffee roaster in Australia.

How Specialty Coffee Is Defined?

When a batch of coffee is labelled “specialty”, it typically means the beans have scored 80 or higher out of 100 according to cupping protocols from the Specialty Coffee Association (SCA). This process evaluates the coffee’s aroma, flavour, body, acidity, and balance, among other qualities.

To qualify, a coffee must also be free from major defects and have traceability back to its origin.

How Is Specialty Coffee Scored?

Specialty coffee isn’t just about taste. It’s graded through a formal process called cupping, used by professionals worldwide. The Specialty Coffee Association (SCA) has a standard scoring system that helps determine if a coffee qualifies as specialty grade.

Here’s what they look for:

• Fragrance / Aroma
  This is the smell of the coffee, both dry (the ground beans) and brewed. Fragrance can be floral, nutty or earthy, while aroma comes through more clearly when the coffee is hot. A great coffee will smell as good as it tastes.
• Flavour
  The actual taste of the coffee, which might include notes of chocolate, berries, citrus, or spice. Flavour should be complex and enjoyable, not flat or muddled.
• Sweetness
  Not sugary sweet, but a pleasant, natural sweetness that makes the coffee smooth and balanced. Too much bitterness or dryness can lower the score.
• Acidity
  This refers to brightness. Think of the crispness of a green apple or lemon, not sourness. Acidity should be lively but not overpowering.
• Body
  The weight or texture of the coffee in your mouth. It can be light and tea-like or full and creamy. Good body adds richness to the experience.
• Balance
  A well-balanced coffee doesn’t let any one flavour dominate. Acidity, sweetness, body and aftertaste should all work together harmoniously.
• Aftertaste
  The flavours that linger after you swallow. Clean, smooth, or pleasantly complex aftertastes are signs of quality.
• Overall Score
  This is the taster’s overall impression of the coffee based on all the above factors combined.

Coffee Score Breakdown

To be considered specialty, a coffee must score at least 80 out of 100. Anything below that doesn’t qualify.

Here’s how the categories break down:

• 90–100: Outstanding
  The best of the best, rare and exceptional.
• 85–89.99: Excellent
  Complex, clean and consistently high quality.
• 80–84.99: Very Good
  Solid specialty coffee with good balance.
• Below 80: Not specialty
  This coffee might still be drinkable, but lacks the clarity, flavour and quality expected from specialty beans.

This system helps buyers, roasters and drinkers alike understand what makes a coffee great and gives you more confidence when choosing your next brew.

Specialty Coffee in the Supply Chain

The specialty label isn’t only about the coffee itself. It reflects the quality and care taken at every step from crop to cup. Here’s how the key players contribute:

• Farmers

  It starts on the farm. The choice of coffee varietals, harvesting techniques, and processing methods all affect flavour. Specialty coffee begins with selecting the ripest cherries, avoiding defective beans, and prioritising sustainable practices.

• Green Coffee Buyers

  Buyers assess quality at origin. They use cupping protocols to choose the best lots and often build direct relationships with growers to ensure consistency and traceability.

• Roasters

  Roasting is where science meets craft. At Merlo, we develop roast profiles to bring out the best in every bean. Even minor adjustments in time or temperature can alter the outcome, so we test, taste, and refine each batch to maintain quality and consistency.

• Baristas

  Great beans need skilled hands. Baristas fine-tune everything from grind size to extraction time. A quality cup reflects their precision and care and it's often what defines a café’s specialty status.

• Customers

  You complete the chain. Specialty coffee is ultimately about your experience. If a cup doesn’t satisfy, it doesn’t matter how it scored on paper. That’s why we put so much care into every step to make sure your brew lives up to its promise.

Why Merlo Coffee Is Specialty

Merlo has earned its reputation as a specialty coffee roaster by consistently delivering high-quality beans that meet and exceed international standards. Our signature blends and single origin coffees are cupped and scored to maintain our specialty status.

We partner with experienced producers and maintain close ties with our supply chain to ensure ethical sourcing and premium quality. Every roast is tested, tasted, and refined by our team of experts, so whether you're visiting a Merlo café or brewing at home, you're getting the best.

Shop Specialty Coffee Beans Online

If you're looking for specialty coffee beans from a trusted Australian roaster, Merlo makes it easy. Browse our full range of beans online from small-batch single origins to expertly blended favourites. Enjoy café-quality coffee delivered straight to your door.

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