Specialty coffee vs. commercial coffee: why they are not the same
While commercial coffee blends beans from different origins for a uniform (and often bitter) flavor, specialty coffee celebrates what makes each origin unique: its altitude, variety, processing, and the hands that nurture it.
The result is a cup with nuances ranging from fruity and floral to chocolate and nutty. And the price difference is only a few cents per cup.
Commercial coffee
- SCA Score
- Below 80
- Origin
- Blend of several countries
- Roast
- Dark (hides defects)
- Freshness
- Months on the shelf
- Flavor
- Bitter, flat
- Price per cup
- €0.05 – €0.15
Specialty coffee
- SCA Score
- 80 or higher out of 100
- Origin
- Single and traceable
- Roast
- Medium or light (highlights nuances)
- Freshness
- Recently roasted
- Flavor
- Fruity, floral, chocolate
- Price per cup
- €0.15 – €0.40
The SCA score: what 80+ means
The Specialty Coffee Association scores coffee from 0 to 100 by evaluating aroma, acidity, body, sweetness, and balance. From 80 points onwards, a coffee is considered specialty.
Certified tasters (Q-Graders) conduct these tastings following a standardized protocol. At Sensorial, all our coffees exceed 80 points.
Notable quality with clear characteristics of origin.
Complex, balanced, and memorable profiles.
Rare coffees with unique micro-lot profiles.
From origin to your cup
We control every stage. Own farms in 6 countries, roasting in Barcelona, zero intermediaries.
- 1 Cultivation Own farms at 1,200–2,000m
- 2 Harvest Manual collection, cherry by cherry
- 3 Processing Washed, Natural, or Honey
- 4 Export Moisture control and storage
- 5 Roasting Unique profiles in Barcelona
- 6 Your cup Fresh grind, perfect extraction
Our origins
Each country brings a unique character. These are the origins we work with from our own farms.
Varieties: why each coffee tastes different
Just like wine, coffee has botanical varieties with their own profiles: Caturra (balanced, sweet), Bourbon (chocolate, caramel), Gesha (floral, exclusive).
On every bag of our coffee, you will find the variety, the process, and the tasting notes.
The process defines the flavor
Clean, bright acidity, clear notes of the origin.
More body, intense sweetness, fruity notes.
Sweetness of natural with the cleanliness of washed.
How to prepare specialty coffee at home
The essential: freshly roasted coffee beans, ground right before brewing. Ground coffee loses 50% of its properties within 24 hours.
Espresso for intensity. Filter (V60, Chemex) for subtle nuances. Moka for the daily classic.
Our coffee + method packs include everything with up to 15% discount.
Frequently Asked Questions
What is the difference between specialty coffee and regular coffee?
Specialty coffee scores over 80 SCA points, comes from a single and traceable origin, and is freshly roasted to highlight its nuances. Commercial coffee blends origins, is roasted dark to standardize the flavor, and spends months on the shelf.
Why is it more expensive?
Because of manual harvesting, careful processing, and fair pay at the origin. Even so, the real difference is a few cents per cup: between €0.15 and €0.40 compared to €0.05–€0.15 for commercial coffee.
What is its score?
80 or more out of 100 on the Specialty Coffee Association scale, evaluated by certified tasters (Q-Graders). All Sensorial coffees exceed 80 points.
Does it have more caffeine?
Not necessarily. Caffeine depends on the variety and preparation, not the quality. Lighter roasts of specialty coffee retain slightly more caffeine than dark ones.
Better as beans or ground?
Always as beans: ground coffee loses about 50% of its aromas in 24 hours. If you don't have a grinder, we can grind it to the exact point for your brewing method when you place your order.
Ready to taste the difference?
Coffee from our own farms. Roasted in Barcelona. Without intermediaries.