What Makes Coffee 'Specialty'?
When you walk into a specialty coffee shop, you might wonder what separates that cup from what you'd get at a regular café. The answer lies in a rigorous system of evaluation and a commitment to quality at every stage.
The SCA Score
The Specialty Coffee Association (SCA) grades coffee on a 100-point scale. To be considered "specialty," a coffee must score 80 or above. At Yugen, all our coffees score between 86 and 91 — well into specialty territory. These scores reflect sweetness, acidity, body, flavor, aftertaste, and balance.
From Seed to Cup
Specialty coffee isn't just about the final drink. It's a chain of decisions:
- Origin and altitude: Higher elevations generally produce denser beans with more complex flavors. Our Típica Mejorada from Huila grows at 1750-1800 meters.
- Processing: How the cherry is removed from the bean matters enormously. Washed coffees tend to be cleaner and brighter; naturals are fruitier and more full-bodied.
- Roasting: We work with Blend Coffee Roasters here in Tenerife. Small-batch roasting means more control and fresher coffee — your beans were roasted this week, not months ago.
- Brewing: Different methods highlight different qualities. A V60 brings out delicate florals; espresso concentrates sweetness and body.
Why It Matters
Specialty coffee also means better pay for farmers and more sustainable practices. When you buy a cup of Geisha or Pink Bourbon, you're supporting farms that invest in quality over quantity.
Next time you're at Yugen, ask your barista about the coffee you're drinking. Every cup has a story.