Specialty Coffee


According to the Specialty Coffee Association (SCA), coffee that scores 80 points or higher on a 100-point scale is graded Specialty. At The Barn we have a minimum requirement of 86 points for our coffees. As a rule of thumb we taste a minimum of three flavours at 86 points, with acidity present. When scoring coffees, we have a set procedure for evaluating coffees: roast, aromas, flavours, acidity, body, mouthfeel, aftertaste, sweetness, overall impression, clean cups, and potential defects.

Specialty coffee refers to the process from farmer to end consumer using Single Origin coffee. The term Specialty Coffee was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used this term to describe beans of the best flavour that are produced in special microclimates.