Gourmet vs specialty coffee: the difference the label does not explain.
“Gourmet” and “specialty” are not synonyms. One comes from an industry scale; the other from the SCA sensory evaluation. The difference shows in the cup — and in the price.
Updated 2 November 2026.
Gourmet coffee is a category in ABIC's quality programme, with its own criteria. Specialty coffee is coffee that scores 80 or more on the SCA's 0–100 scale, with identified origin and lot. A gourmet coffee can be good, but it is not, by definition, specialty coffee.
1. Two different yardsticks
ABIC (the Brazilian coffee industry association) organises supermarket coffee into categories such as traditional, superior, gourmet and extra strong. It is an industry scale, useful for comparing products on the shelf, but it is not the same assessment used for specialty coffee.
The SCA (Specialty Coffee Association) scores coffee on a 0–100 scale, with blind cupping, after checking the green beans. From 80 points, coffee is considered specialty. BSCA (the Brazilian specialty coffee association) follows the same logic in Brazil.
So “gourmet” and “specialty” can coexist, but they are not synonyms. A gourmet coffee is not automatically 80+ on the SCA; a specialty coffee does not need the ABIC gourmet seal.
2. The difference in a table
| Question | Gourmet coffee (ABIC) | Specialty coffee (SCA) |
|---|---|---|
| Who defines it | Industry quality programme | SCA/BSCA sensory evaluation |
| Main criterion | Purity, roast and category quality standards | 0–100 score, 80+ for specialty |
| Origin and lot | May be a blend, without single origin | Identified lot, with origin, variety and process |
| Roast date | Not always disclosed | Part of the lot sheet |
| Price | Intermediate | Higher, due to selection and traceability |
| What to expect in the cup | Consistent, more uniform roast | Sweetness, acidity and aromas linked to origin |
3. How to read the bag
If the bag only says “gourmet”, that does not prove 80+ on the SCA. To know whether coffee is specialty, look for:
- Origin: region, farm or producer.
- Variety: Catuaí, Bourbon, Mundo Novo, Arara, Geisha…
- Process: natural, pulped natural, washed, fermented.
- Score: the lot's SCA score.
- Roast date: the day it was roasted, not just the best-before date.
- Tasting notes: what you should taste in the cup.
If the bag has none of this, be wary. The specialty coffee guide explains each item; the Lot 001 sheet shows how we apply it.
4. Is it worth paying more?
It depends on what you want in the cup. Gourmet coffee handles everyday drinking with consistency and an intermediate price. Specialty coffee delivers origin, traceability and a more complex sensory experience — and costs more for it.
If you drink one cup a day, the difference per cup is small: 250 g makes about 16 cups of 15 g. The buying guide shows the price per 100 g and per format.
5. Frequently asked questions
Is gourmet coffee better than specialty?
Not necessarily. They are different yardsticks. A gourmet can be very good for everyday drinking; a specialty coffee needs 80+ on the SCA and identified origin.
Is all specialty coffee gourmet?
No. The gourmet seal is ABIC's; the specialty score is the SCA's. A coffee can have one, the other or both.
Is specialty coffee more acidic?
It may have more perceived acidity because a lighter roast preserves fruit acids. That is not a defect; it is part of the profile. If you prefer low acidity, look for natural lots and a medium roast, like Lot 001.
6. Sources
- Specialty Coffee Association (SCA) — sensory evaluation protocols and the 0–100 scale.
- BSCA — Brazilian Specialty Coffee Association.
- ABIC — quality programme and supermarket coffee categories.
- Embrapa Café — research and technical information on coffee.