Nav: Home > Coffee >

Characteristics and Differences Between Single-Origin Coffee and Specialty Coffee_Is the Standard for Specialty Coffee Single-Origin?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account: cafe_style) With the increasing popularity of coffee, more and more different categories of coffee have emerged. What exactly are the differences between Blue Mountain, Mocha, Yirgacheffe, Colombia, single-origin, specialty and other coffees circulating in the market? How can we distinguish coffees marketed as single-origin and specialty?

For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Coffee itself is a consumer behavior. Regardless of the type of coffee, FrontStreet Coffee believes the core principle should be providing high-quality coffee that allows people to taste the flavor characteristics and differences of various producing countries, regions, and varieties. Both single-origin coffee and specialty coffee can provide a delightful spiritual experience, but the two concepts are often confused. Both are single-origin coffees, but single-origin coffee does not equal specialty coffee, as specialty coffee has strict scoring standards. However, high-quality specialty coffee is always single-origin coffee, and the two concepts that don't align have significant differences. Today, FrontStreet Coffee will share with you the differences and characteristics between the two. Let's talk about what differentiates single-origin coffee from specialty coffee.

What is Single-Origin Coffee?

As the name suggests, "single-origin" means "single." Everyone knows that coffee produced in different regions and at different altitudes has varying flavors. Many hardcore coffee enthusiasts enjoy pursuing perfection and tracing the origins. Coffee should emphasize the "three singles": single origin, single estate, and single variety. As long as it meets one of these criteria, it can be called single-origin coffee. Coffees like Blue Mountain, Kenya, Colombia, Yirgacheffe, etc., all belong to single-origin coffee. Coffee without milk or sugar is often collectively called "black coffee," but this is actually not very professional terminology. Although single-origin coffee maintains its original flavor, not many people can handle its "bitterness." Those who drink it without milk or sugar are definitely in the minority. In fact, single-origin coffee grows in different regions, and each variety develops unique flavors due to climate differences in its origin. Therefore, it's recommended to taste the coffee's original flavor before adding sugar or milk.

Characteristics of Single-Origin Coffee

Nowadays, most people are accustomed to describing coffee's flavor profile by its growing region, which depends on whether the coffee is single-origin, because coffee labeled with a specific region represents the flavor characteristics of that area. Single-origin coffee has "personality" - due to regional differences, some are more bitter, while others have pronounced acidity. This is especially evident during the roasting process when flavors are most apparent.

What is Specialty Coffee?

Single-origin coffee can also be divided into specialty-grade coffee beans and commercial-grade single-origin coffee. The concept of specialty coffee was first introduced by Erna Knutsen, known as the "godmother of specialty coffee," in the "Tea & Coffee Trade Journal" in 1974, emphasizing that "only in the most favorable microclimates and soil conditions can unique specialty coffee be cultivated." Moreover, only coffee scoring 80 points or above according to SCA (Specialty Coffee Association) standards qualifies as specialty coffee. In simple terms, specialty coffee must meet four elements: good green beans, good roasting, good storage, and good extraction. Each step must achieve superior quality to be called specialty coffee.

Characteristics of Specialty Coffee

The characteristics of specialty coffee are clear and focused on "excellence" - outstanding raw materials, excellent roasting techniques, superior extraction, and exceptional flavor profile. From bean selection to the coffee cup, every step is extremely meticulous. Therefore, specialty coffee is truly rare.

The Difference Between Single-Origin and Specialty Coffee

Single-origin coffee emphasizes singleness, focusing on expressing the flavor of a specific region, without requirements for coffee quality; specialty coffee focuses more on coffee quality and flavor. As long as the beans are excellent, it doesn't matter whether they're single-origin or a blend. Through various high-quality coffee blends, masterfully roasted, different flavor profiles can be presented. This proves that the coffee made by different specialty coffee shops and baristas has different flavors. In summary, single-origin coffee does not equal specialty coffee, and specialty coffee is not necessarily single-origin coffee. There are many varieties of specialty coffee, with the world's three major coffee growing regions being Asia, Latin America, and Africa. Each has its own characteristic flavors. Generally speaking, Asian coffee beans feature rich flavors, African coffee beans are known for multi-layered acidity and bright floral notes, while Latin America represents a combination of the first two - both producing rich, full-bodied coffee regions and bright, fruity-toned coffee regions.

Ethiopia Red Cherry Natural

Region: Yirgacheffe

Altitude: 2000 meters

Variety: Heirloom

Processing: Natural

Flavor Profile: Noticeable sweet and sour sensation upon entry, with notes of lemon, berries, and fermented wine aroma. The lemony acidity in the aftertaste is persistent with a obvious sweet return.