It is clear that whenever we drink coffee from different brands or origins, we notice distinct flavors, aromas, nuances, and textures that lead our palate to develop specific preferences for certain coffees.

 

The market abounds with brands, origins, and names—many of which are increasingly sophisticated—often leaving us overwhelmed and unsure of what to choose. At the same time, there are similar terms that tend to cause confusion. Here, we share useful information to help you distinguish between the various types of coffee, ranging from *pasilla* grade to Specialty Coffee.

 

To determine a coffee's classification, expert tasters evaluate the physical characteristics of the green bean, the presence of any defects, and the qualities of the "cup." The quality of the bean plays a significant role in the quality of the brewed coffee, as defects can result in unpleasant flavors. An ideal climate and soil for cultivation—combined with meticulous care and sorting at every stage of production—are essential for a coffee bean to truly stand out.

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​Commercial Coffee – In terms of flavor, commercial coffee has a flat taste—often bitter—and it is difficult to discern anything distinctive about it. It is also common to detect burnt aromas and flavors. The aftertaste, generally speaking, is bitter. This explains the need to add sweeteners and dairy products.

• Utilizes defective beans.

• Employs the *Robusta* species, or blends of *Robusta* and *Arabica*.

• Doesn't adhere to any specific quality standards.

• Beans are harvested regardless of their stage of ripeness.

• Flavor in the cup is bitter, with burnt notes; it is difficult to recognize any subtle nuances.

• Roasting process is industrial and often becomes extremely intense—bordering on burnt—in order to mask defects.

• Intended for mass consumption.

 

Note: Ground coffee can have a presence of twigs, leaves, and even a percentage of insects.

 

Pasilla – *Pasilla* refers to defective, low-quality coffee beans that are separated during the sorting process; in Colombia, these are typically regarded as a byproduct or waste material. It generally consists of beans damaged by pests, diseases, or environmental factors (e.g., black, broken, or sour beans). These coffees are typically ground and incorporated into commercial coffee products.

 

Special Coffee – This category of coffee carries no formal quality rating. Although many people confuse it with "Specialty Coffee" due to the similarity in name, they are not the same thing. Any package of coffee may bear this label. In short, the coffee may be "special" in some subjective sense—perhaps it was a brand's inaugural blend, or simply someone's personal favorite. It may indeed be a good coffee, but it could just as easily be a poor one. However, it lacks any objective grading or certification that would serve to distinguish it from other coffees.

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Gourmet Coffee – This term is frequently used in the culinary world, primarily as a commercial label; the same applies to coffee. Generally associated with a specific brand or region of origin that enjoys high prestige, it can technically belong to any category—though it typically commands significantly higher prices. While its appeal sometimes relies more on its reputation than on its actual intrinsic qualities, it remains true that the fundamental laws of economics—supply and demand—are what ultimately determine market prices. Furthermore, much like "Special Coffee," it does not carry any formal certification or grading.

 

Specialty Coffee –  Only the top 3% of the world's finest coffee qualifies for this category. To qualify, a Specialty Coffee must adhere to the standards established by the SCA (Specialty Coffee Association) and achieve a score of 80 points or higher during professional cupping (tasting). This product is characterized by its complete traceability: its origin, processing method, storage conditions, roasting profile, and preparation are all fully documented and known.

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• Originates from clearly identified geographical regions and specific microclimates.

• Utilizes only the *Arabica* coffee species.

• Quality is meticulously maintained throughout every stage: cultivation, harvesting, sorting, processing, storage, roasting, grinding, and finally, the brewing process that leads to the finished cup.

• Free of any defects.

• Possesses a distinctive flavor profile in the cup and exhibits a complex array of flavors.

• Must be evaluated by certified coffee tasters and achieve a score exceeding 80 points.

• Sourced from small-scale producers and micro-lots.

• Considered a niche product.

 

A defining characteristic of Specialty Coffee is its flavor complexity; one can discern notes of sweetness, acidity, and bitterness—all held in perfect balance, ensuring that no single element overpowers the others. It is common to encounter Specialty Coffees featuring distinct notes of dried fruits, red berries, chocolate, jasmine blossoms, and similar nuances.

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Superior Coffee – Similar to Specialty Coffee, this category is subject to a grading system. This coffee is of very high quality, receiving a score between 70 and 80 points during professional cupping. It is a product characterized by full traceability: its origin, processing, storage, roasting, and preparation are all known. This coffee typically grows on the very same farms—and right alongside—Specialty Coffee. A high-quality farm might harvest 100 bags of coffee. Of those 100 bags, 10 might qualify as Specialty Coffee; subsequently, about 20 might qualify as Superior Coffee. Another 60 would be classified as standard coffee, while the final 10 would be graded as *pasilla* (lower-grade) coffee.

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• Originates from clearly identified geographical zones and microclimates.

• Utilizes only the *Arabica* coffee species.

• Quality is meticulously maintained throughout every stage—from cultivation, harvesting, and selection to processing, storage, roasting, and grinding—right up to the final cup.

• Exhibits very few defects.

• Possesses a distinctive flavor profile in the cup and demonstrates flavor complexity.

• Must be evaluated by certified coffee tasters and achieve a score between 70 and 80 points.

• Sourced from small-scale producers and micro-lots.

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