How To Choose Specialty Coffee

by Marcus McCombe | Jul 15, 2026

How To Choose Specialty Coffee

TL;DR

Choosing specialty coffee starts with knowing what you enjoy. Origin, processing method, roast level, and variety all shape how a coffee tastes. Moreover, the information printed on a specialty coffee bag tells you what to expect before you brew. If you like bright, fruity flavours, look for light-roasted African naturals. If you prefer chocolate and caramel, try a medium-roasted washed Colombian. Furthermore, a subscription is one of the best ways to explore, because it introduces you to coffees you might never have picked off a shelf.

The Quick Answer

Specialty coffee is coffee that has been scored 80 points or above by trained graders. It represents the top tier of coffee quality worldwide. However, knowing that a coffee is “specialty grade” does not tell you what it tastes like. Because specialty coffee spans an enormous range of flavours, from blueberry and jasmine to dark chocolate and hazelnut, choosing the right one depends on understanding a few key variables.

This article explains what to look for on a coffee bag, how to match coffee to your flavour preferences, and where to start if you are new to specialty coffee. For a deeper look at what defines specialty coffee, read our guide on what specialty coffee is.

How to Read a Coffee Bag

A specialty coffee bag tells you far more than a supermarket bag. Furthermore, every piece of information on it helps you predict what the coffee will taste like. Here is what to look for:

Origin. The country, region, and ideally the farm or producer. Moreover, origin is one of the strongest indicators of flavour character. Ethiopian coffees taste different from Colombian coffees, and coffees from different regions within the same country can taste different from each other.
Processing method. How the coffee cherry was processed after harvesting. Because processing profoundly affects flavour, this is one of the most important pieces of information on the bag. Washed, natural, honey, anaerobic, and co-fermented coffees all taste distinctly different. For the full breakdown, read our complete guide to coffee processing methods.
Variety. The cultivar of the coffee plant, such as Bourbon, Gesha, Caturra, SL28, or Castillo. Furthermore, variety determines the genetic flavour potential of the bean. Some varieties are known for specific flavour profiles, just as grape varieties in wine produce different characteristics.
Roast date. When the coffee was roasted. This tells you exactly how fresh it is. Moreover, always look for the roast date rather than a best-before date. Coffee is at its best 7 to 28 days after roasting. For more on freshness, read our guide on how fresh coffee should be.
Tasting notes. Descriptions of the flavours the roaster identified during cupping. Furthermore, tasting notes are not added flavours. They describe the natural flavour compounds in the bean. Notes like “strawberry, dark chocolate, orange zest” tell you what to expect in the cup.
Altitude. Higher altitude generally means more complex, acidic, and flavourful coffee. Moreover, coffees grown above 1,500 metres tend to produce brighter, more nuanced cups.

The more detail on the bag, the higher the traceability and quality of the coffee. A bag that says “single origin Ethiopia” tells you something. A bag that says “Ethiopia, Guji, Hambela Wamena, Natural, Heirloom, 2,100m” tells you everything.

Choose by Flavour Preference

The most intuitive way to choose specialty coffee is to start with the flavours you enjoy. Because different origins, processes, and roast levels produce different flavour profiles, you can reliably predict what a coffee will taste like before you buy it:

Fruity and bright. Look for light-roasted coffees from Ethiopia, Kenya, or Colombia. Furthermore, natural and anaerobic processed coffees produce the most pronounced fruit character, including berry, citrus, tropical fruit, and stone fruit. For more on why coffee tastes fruity, read our guide on why coffee tastes fruity.
Chocolate and caramel. Medium-roasted washed coffees from Colombia, Brazil, Guatemala, or Honduras often produce these flavours. Moreover, these coffees tend to feel familiar and approachable, with a rounded sweetness and medium body.
Floral and tea-like. Ethiopian washed coffees and Gesha variety coffees are known for jasmine, bergamot, rose, and delicate tea-like qualities. Furthermore, these are often considered the most complex and elegant coffees in the world. For more, read our guide on why coffee tastes floral.
Sweet and balanced. Honey processed coffees from Costa Rica, El Salvador, or Colombia deliver sweetness with a clean finish. In addition, medium-roasted Bourbon and Pink Bourbon varieties consistently produce caramel, honey, and red fruit sweetness. For more, read our guide on what makes coffee sweet.
Bold and experimental. Anaerobic, carbonic maceration, and co-fermented coffees push flavour boundaries. Moreover, these coffees can taste like tropical fruit cocktails, red wine, or desserts. They are the most adventurous end of the specialty spectrum. Read our guides on anaerobic fermentation and carbonic maceration.
Nutty and low-acidity. Brazilian and Sumatran coffees tend to produce nutty, earthy, and full-bodied cups with low acidity. Furthermore, these coffees work especially well as espresso or in milk-based drinks.

Choose by Brew Method

Your brew method should influence which coffee you choose. Because different methods extract differently, certain coffees perform better in certain brewers:

Pour-over (V60, Chemex, Kalita Wave). Light to medium roasts shine here. Furthermore, pour-over highlights acidity, clarity, and delicate flavours, making it ideal for fruity, floral, and complex single origins.
French press and AeroPress. Medium roasts with body and sweetness work well. Moreover, immersion methods produce a fuller, rounder cup that complements chocolate, caramel, and nut flavours.
Espresso. Medium to medium-dark roasts generally produce the most balanced espresso. Furthermore, blends are often designed specifically for espresso because they combine sweetness, body, and a clean finish. However, light-roasted single origin espresso is increasingly popular for those who enjoy brighter, more acidic shots. For more, read our guide on espresso parameters.
Milk-based drinks (latte, flat white, cappuccino). Choose coffees with chocolate, caramel, or nutty sweetness. These flavours cut through milk effectively. On the other hand, delicate floral or tea-like coffees tend to get lost when combined with milk.
Cold brew. Natural processed coffees with fruity or chocolatey profiles make excellent cold brew. Because cold extraction amplifies sweetness and reduces bitterness, bold flavour profiles translate particularly well. Read our guide on how to make cold brew.

Choose by Roast Level

Roast level determines the balance between the bean’s natural origin character and the flavours created by the roasting process itself:

Light roast. Preserves the bean’s natural acidity, fruitiness, and floral aromatics. Furthermore, light roasts reveal the most about the origin, variety, and processing. They taste brightest and most complex but can feel unfamiliar if you are used to darker coffee.
Medium roast. Balances origin character with roast-developed sweetness, body, and caramel notes. Moreover, medium roasts are the most versatile, working well across pour-over, espresso, and milk-based drinks. This is often the best starting point for people transitioning from commercial to specialty coffee.
Medium-dark to dark roast. Emphasises chocolate, smokiness, and bittersweet flavours. On the other hand, darker roasts mask the bean’s origin character and produce a more uniform flavour profile regardless of where the coffee came from. For more on why darker roasts taste more bitter, read our guide on why coffee tastes bitter.

At Routes, we roast light to medium to highlight each coffee’s natural character. Because we source traceable, high-quality lots from producers we know, our goal is to showcase what makes each coffee unique rather than impose a house roast profile over the top.

Single Origin or Blend?

This is one of the most common questions in specialty coffee. Both have their place:

Single origin. Coffee from one specific producer, farm, or region. Furthermore, single origins showcase the unique character of that coffee, including its terroir, variety, and processing. They change with the seasons as new harvests arrive, which means your coffee evolves throughout the year. Single origins are ideal for people who enjoy exploring and tasting something different regularly.
Blend. A combination of two or more coffees from different origins, designed to create a specific flavour profile. Moreover, blends offer consistency, because the roaster can adjust the components to maintain the same taste even as individual lots change. Blends are ideal for people who want a reliable everyday cup, especially for espresso and milk-based drinks.

At Routes, we offer both. Our single origins rotate with the seasons, and our blends like Tutti Frutti are designed to deliver a consistent, standout cup every time.

If You Are New to Specialty Coffee

Starting can feel overwhelming because there are so many variables. Here is a simple path in:

Start with a medium-roasted washed coffee from Colombia or Brazil. These are balanced, approachable, and familiar enough to feel comfortable while being noticeably better than supermarket coffee. Furthermore, washed Colombian coffees are some of the most consistent and well-rounded coffees in the world.
Try a natural processed Ethiopian coffee. This is the moment most people realise coffee can taste like something other than “coffee.” Moreover, the blueberry, strawberry, and tropical fruit notes in a good Ethiopian natural are revelatory if you have never tasted them before.
Experiment with a blend designed for espresso. If you drink espresso or milk-based drinks at home, a well-made blend gives you sweetness, body, and balance without needing to dial in a delicate single origin.
Try a subscription. A Routes Coffee subscription introduces you to coffees you might never pick off a shelf. Starting from £9 with free UK delivery, it is one of the lowest-risk ways to explore specialty coffee, because each delivery is curated, freshly roasted, and arrives with tasting notes to guide you.

Choosing Coffee at Routes

Every coffee we sell includes the origin, producer, processing method, variety, altitude, and tasting notes. Furthermore, our product pages explain why each coffee tastes the way it does and suggest which brew methods suit it best. A few starting points:

Tutti Frutti Co Fermented Premium Blend is vibrant, fruity, and sweet. An excellent introduction to what experimental processing can do.
Colombia: Las Flores, Pink Bourbon delivers passion fruit, honey, and blood orange. A standout single origin that shows how variety and origin shape flavour.
El Salvador: Gesha (Natural) combines tropical fruit with jasmine florals. One of the most prized varieties in the world, naturally processed for maximum complexity.

Alternatively, browse the full Routes shop and use the tasting notes and processing information to match a coffee to your preferences.

Frequently Asked Questions

How do you choose specialty coffee?

Start with what you enjoy. If you like bright, fruity flavours, look for light-roasted African coffees or natural processed beans. If you prefer chocolate, caramel, and nuts, try medium-roasted Central or South American coffees. Moreover, the information on the bag, including origin, processing method, roast level, and tasting notes, tells you what to expect before you brew.

What should you look for on a specialty coffee bag?

Look for the origin (country, region, and ideally the farm or producer), the processing method (washed, natural, honey, anaerobic), the variety (Bourbon, Gesha, SL28), the roast date (not a best-before date), and tasting notes. Furthermore, the more specific the information, the higher the quality and traceability of the coffee.

What is the best specialty coffee for beginners?

A medium-roasted washed Colombian or Brazilian coffee is an excellent starting point. These origins produce balanced, approachable cups with chocolate, caramel, and nut flavours that feel familiar without being boring. Furthermore, a coffee subscription is a great way to explore different origins and processing methods without committing to a full bag of something unfamiliar.

Does the processing method affect how coffee tastes?

Yes. Processing is one of the biggest factors in flavour. Washed coffees taste clean and bright with clear acidity. Natural processed coffees taste fruity, sweet, and full-bodied. Honey processed coffees sit in between. Anaerobic and co-fermented coffees produce intense, experimental flavours like tropical fruit or wine-like complexity. For the full breakdown, read our complete guide to coffee processing methods.

Should I choose single origin or a blend?

It depends on what you want from the cup. Single origins showcase the character of one specific coffee, including its origin, variety, and processing. Blends combine two or more coffees to create balance, consistency, and often a more rounded flavour profile. Single origins are ideal for exploring. Blends are ideal for a reliable everyday cup, especially for espresso.

What roast level should I choose?

Light roasts preserve the bean’s natural acidity, fruitiness, and floral character. Medium roasts balance origin character with caramel sweetness and body. Dark roasts produce smoky, bittersweet, and chocolatey flavours. If you drink filter coffee, light to medium roasts tend to work best. If you drink espresso or milk-based drinks, medium roasts often produce the best balance.

How do I know if specialty coffee is worth the price?

Specialty coffee costs more because of higher-quality beans, more careful farming, selective harvesting, controlled processing, and smaller-batch roasting. Furthermore, the traceability and flavour complexity you get from specialty coffee are fundamentally different from commodity coffee. A single cup of specialty coffee from a 250g bag costs roughly 30 to 50 pence, which is far less than a takeaway coffee and significantly better in quality. For more, read our guide on what specialty coffee is.