At Café Kubal, we throw around the term “specialty coffee” a lot and for good reason. But if you’ve ever wondered what actually makes a coffee specialty, you’re not alone. Let’s break it down in simple terms.
It All Starts With the Beans
Specialty coffee begins at the farm. It’s grown in ideal climates, often at high elevations, and carefully harvested by farmers who are skilled in identifying only the best cherries. The beans are graded on a strict 100-point scale by the Specialty Coffee Association (SCA). To qualify as specialty, coffee must score 80 or above. Anything less? It’s not specialty.
Zero Defects, Maximum Flavor
Unlike mass-produced coffee, specialty coffee goes through rigorous quality control. There are minimal defects (like broken beans or mold), and the flavors are clean, complex, and vibrant. Think: notes of citrus, berries, chocolate, and more, no burnt bitterness here.
Ethical Sourcing and Fair Practices
Another major aspect of specialty coffee is how it’s sourced. At Kubal, we work directly with importers who prioritize fair wages and long-term relationships with farmers. That means your cup of coffee supports real people and communities around the world.
Roasted with Intention
We roast all of our beans right here in Syracuse in small batches. That means we can control the process and bring out the unique characteristics of each origin. No two roasts are the same, and we keep things fresh, literally.
It’s More Than a Buzzword
“Specialty” isn’t just a label, it’s a standard. It’s a commitment to quality, ethics, and flavor from farm to cup. So next time you sip a cup of Kubal, know that you’re drinking coffee that’s been cared for every step of the way.
Want to experience specialty for yourself? Take the Roast Quiz to find your perfect match.