In the coffee industry, the “Global Specialty Standard” refers to the specific requirements set by the Specialty Coffee Academy (SCA) to distinguish high-quality “specialty” coffee from “commercial” or “commodity” coffee.
As of 2026, the industry has fully transitioned to a more holistic system known as the Coffee Value Analysis (CVA), which expands upon the traditional 100-point scoring system.
- The 100-Point Quality Scale
The most widely recognized part of the standard is the sensory score. A coffee must earn a total score of 80 points or higher to be officially labeled “Specialty.”
Score Range Classification Description
90–100 Outstanding Rare, complex flavors; no defects.
85–89.99 Excellent Highly distinct and balanced.
80–84.99 Very Good Clean, sweet, and standard specialty grade.
Below 80 Not Specialty Commercial or “commodity” grade coffee. Green Bean Grading (Physical Standard)
Before the coffee is even tasted (cupped), it must pass a physical inspection of a 350g sample of green (unroasted) beans:- Category 1 (Primary) Defects: Must have zero (e.g., full black beans, sour beans, or stones).Category 2 (Secondary) Defects: No more than five (e.g., broken beans, insect damage, or shells).Quakers: Zero “quakers” (unripe beans that don’t roast properly) are allowed in a roasted specialty sample.The New Coffee Value Analysis (CVA)
The SCA recently updated its standards to provide a “high-resolution” look at coffee. The CVA now evaluates four distinct areas:Physical: Moisture content (standard is 9–13%), bean size, and color.Descriptive: Using a standardized vocabulary (CATA – Check-All-That-Apply) to describe what the coffee actually tastes like (e.g., “Stone Fruit,” “Jasmine”) without judging it yet.Affective: The cupper’s personal impression of quality using a 9-point hedonic scale.Extrinsic: External information that adds value, such as Traceability (farm/lot name), Certifications (Organic, Fair Trade), and Sustainability metrics.Technical Cupping Protocols
To ensure the standard is “Global,” the environment where the coffee is tested must be strictly controlled:Water: Must be odorless, clear, and contain specific mineral content (150\text{ ppm TDS} is ideal).Ratio: 8.25\text{g} of coffee per 150\text{ml} of water.Temperature: Water must be 93^\circ\text{C} \pm 1^\circ\text{C} (200^\circ\text{F}) when poured.
- Category 1 (Primary) Defects: Must have zero (e.g., full black beans, sour beans, or stones).Category 2 (Secondary) Defects: No more than five (e.g., broken beans, insect damage, or shells).Quakers: Zero “quakers” (unripe beans that don’t roast properly) are allowed in a roasted specialty sample.The New Coffee Value Analysis (CVA)