The Origins and Rise of Specialty Coffee

Ever wonder why some coffee tastes bright, complex, and memorable while most just tastes bitter or bland? The answer lies in the origins of specialty coffee—a movement born not in a café, but in response to a systemic decline in coffee quality during the mid-20th century.

In short: the term 'specialty coffee' was coined in 1974 by American coffee buyer Ernestina 'Erna' Knutsen in Tea & Coffee Trade Journal. She used it to describe high-quality beans grown in ideal conditions with distinct flavor profiles—beans that were being overlooked in favor of cheap, often poor-tasting blends.

What Is Specialty Coffee?

Specialty coffee refers to beans that are grown in specific microclimates, carefully harvested, and processed to bring out unique, identifiable flavors. Unlike commercial or commodity coffee—which often prioritizes volume and low cost—specialty coffee highlights origin character, processing methods, and cup quality. The term was created to distinguish these exceptional beans from the low-grade blends dominating the market.

The Birth of the Term: A Response to Declining Quality

Erna Knutsen, working as a coffee buyer for B.C. Ireland in San Francisco, was frustrated by the industry’s neglect of green bean quality. Large roasters were blending cheap Robusta beans into lower-cost Arabica blends, diluting flavor and reducing overall cup quality. In her 1974 article in Tea & Coffee Trade Journal, Knutsen introduced the term 'specialty coffee' to advocate for better practices and to highlight beans with distinctive taste profiles tied to their growing environment.

How Specialty Coffee Resurged

Though people originally drank high-quality, freshly roasted coffee, rising demand led to mass production and a drop in quality. By the mid-20th century, much of the coffee available was stale, bitter, or heavily blended—and many consumers turned away from it altogether. Knutsen’s ‘specialty coffee’ concept reignited interest in high-quality beans. This sparked a movement that valued freshness, origin, and flavor over quantity and cost.

The Growth of a Global Market

In the U.S., the specialty coffee movement gained momentum through companies like Starbucks, which helped popularize the idea of better coffee. By the 1990s, the number of specialty coffee retailers and cafés surged, making it one of the fastest-growing segments in foodservice. By 2007, the U.S. specialty coffee market alone reached $125 billion. Today, it continues to be one of the fastest-growing coffee sectors worldwide. Producers and importers across the globe now actively develop specialty offerings in recognition of its expanding market potential.

Why Does Origin Matter in Specialty Coffee?

Specialty coffee’s distinct flavors come directly from its origin: the combination of soil, altitude, climate, and processing method. That’s why terms like Yirgacheffe, Sidamo, or Huila appear on bags—they tell you where the coffee grew and hint at its tasting notes. Whether it’s Ethiopian citrus and floral tones or Brazilian nutty sweetness, origin defines profile.

Frequently Asked Questions

Who coined the term 'specialty coffee' and when?

The term 'specialty coffee' was first used by American coffee buyer Erna Knutsen in 1974 in an article for Tea & Coffee Trade Journal. She introduced it to highlight high-quality beans with unique flavor profiles grown in ideal conditions.

Why was specialty coffee created?

Specialty coffee was created in response to declining coffee quality in the mid-20th century. Large roasters were mixing cheap Robusta beans into Arabica blends, reducing flavor and quality. Knutsen advocated for better beans that reflected their origin and processing.

When did specialty coffee become popular?

Specialty coffee gained widespread popularity in the U.S. during the 1990s, driven by dedicated roasters and cafés. By 2007, the U.S. market alone was worth $125 billion, making it one of the fastest-growing segments in the foodservice industry.

What makes a coffee 'specialty'?

Specialty coffee is defined by its unique flavor profile, grown in specific environments and processed carefully. It is distinct from commercial coffee, which often prioritizes volume and cost over taste or origin.

How big is the specialty coffee market?

By 2007, the specialty coffee market in the United States alone reached $125 billion. It has continued to grow globally as more producers and importers focus on high-quality, origin-driven coffee.

Where does the flavor in specialty coffee come from?

Flavor in specialty coffee comes from the specific combination of growing conditions—including altitude, climate, soil, and processing method. That’s why coffees from regions like Ethiopia, Colombia, or Brazil each have distinct taste characteristics.

Recommended FrontStreet Beans for Exploring Specialty Origins

Start your specialty coffee journey with FrontStreet’s Ethiopia Humbera (Yirgacheffe region), known for its jasmine, lemon, and berry notes, and the washed Sidamo offering from FrontStreet’s Gedeb cooperative, highlighting tropical fruit and fermentation aromas. For something more chocolatey and balanced, try FrontStreet’s Yunnan Arabica from Baoshan, showcasing nutty and caramel tones with a smooth body. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.