The term specialty coffee might sound like something exclusive, something only understood by baristas with tattoo sleeves and scales. But one question keeps coming up: is specialty coffee always Arabica?

The short answer: almost always.
The long answer? It’s full of flavor, history, and a bit of coffee magic.

Arabica vs. Robusta

There are over a hundred types of coffee plants, but two dominate our cups: Arabica and Robusta.

• Arabica grows at higher altitudes, ripens more slowly, and therefore develops more complex aromas: fruity, floral, sometimes even wine-like.

• Robusta grows lower, is stronger, more bitter, and contains almost twice as much caffeine.

For most people, Arabica is the refined variety, while Robusta is more often used in instant coffee or strong espresso blends.

What makes coffee ‘specialty’?

Specialty coffee is not just about the type of bean, but about quality and care.
To earn the title ‘specialty,’ coffee must score at least 80 points on the official scale of the Specialty Coffee Association (SCA). Those points aren’t given lightly; they look at:

• Flavor complexity (how many layers do you taste?)

• Purity (no defects in the bean)

• Aroma and body

• Roast quality and freshness

In practice, this means: almost all specialty coffees come from Arabica plants, because they simply score better on flavor and balance.

What about Robusta?

Robusta has had a bad reputation for years, but that’s changing. Nowadays, there are even specialty Robustas from countries like India or Uganda, grown and processed with the same care as Arabica.

Still, Arabica remains the king of the specialty world. More than 95% of all specialty coffee on the market is Arabica.

Why Arabica is the favorite

Arabica is like the Pinot Noir of the coffee world: sensitive, difficult to grow, but with unmatched finesse.
The plant loves cool nights, mountain air, and rich volcanic soil. That’s why you find the finest Arabicas in countries like Ethiopia, Colombia, and Costa Rica, all regions known for their aromatic, balanced beans.

So… is specialty coffee Arabica?

In 9 out of 10 cases: yes.
Arabica offers the richness and refinement that define specialty coffee. But sometimes Robusta can join in, if it’s exceptionally good.

The most important thing remains: the care with which the bean is grown, harvested, processed, and roasted. That’s what truly makes a coffee ‘specialty.’

So next time someone asks if specialty coffee is always Arabica, you can say:
“Almost always, and if it’s not, then it’s a Robusta that has truly earned its place.”