What is Quality in Coffee
The term quality is used widely in coffee, but in the context of specialty sourcing, it refers to measurable attributes: clean cup, sweetness, acidity, balance, and distinctiveness. It can be defined through cupping scores, traceability, physical integrity, and the intent behind production.
Usually lots are cupped before purchase, and only buy coffees that meet our quality threshold. Coffee quality is shaped by good picking, processing, drying, and storage. Working directly with producers, exporters, and mill partners ensures quality all the way through the supply chain.
How is the Quality measured?
Quality can be a vague term, which is why coffee is evaluated through several complementary systems. At origin, physical grading is often used to classify coffee by size and defect count. In Ethiopia, coffees are commonly graded as G1 or G2, while in other African origins grades like AA, AB, or A refer primarily to bean size rather than cup quality. These systems help create structure in the market, but they don’t tell the full story.
For a coffee imnporter like us, cupping is central to how quality is measured. In specialty coffee, the general expectation is that a coffee scores above 80 points on a standardized cupping scale, but score alone is not enough. It is important to look for clarity, balance, sweetness, and consistency across cups, as well as how a coffee performs across roasts and applications.
High green bean quality can take many forms, whether it’s a clean, balanced washed Bourbon from Guatemala or a bright, floral Ethiopian Heirloom. In every case, quality starts with intentional production at origin and is maintained through careful processing, drying, sorting, and logistics.
Quality also extends beyond the cup. It includes transparency, long-term relationships with trusted partners, and supply chains that function cleanly and reliably. For us, quality is not just a result, it’s a process, built step by step from farm to roastery.
Quality Coffee in Specialty vs Commercial
In specialty coffee, quality is both a standard and a promise. The expectation is that the coffee scores above 80 points on a standardized cupping scale, but also includes transparency and sustainability along the supply chain.
High quality can show up in different forms, whether it’s a clean, balanced washed Bourbon from Guatemala or a bright, floral Ethiopian Heirloom. But in every case, it starts with intentional production and is maintained through careful logistics, sorting, and evaluation.
Where Nordic Approach fits in
“Our quality is defined in the cup, but it also starts long before coffee reaches a cupping table.” says Morten our CEO and Co-Founder, and he adds “It begins in the soil, with farming practices, and with the decisions made at every stage of cultivation and post-harvest processing.”
We don’t view specialty simply as coffee scoring above 80 points. In our sourcing, we consider coffees in the 84+ range to represent clear, high-quality expressions of origin, even though we don’t aim for that level across our entire spot offering. These coffees often move through FOB programs and long-term relationships within the same supply chains we work with every day. What matters most to us is consistency, clarity, and how a coffee performs across roasts and applications,not just a single score.
By working closely with trusted producers and exporters, we focus on building quality that is repeatable and meaningful, rather than chasing numbers. That’s how we define specialty: coffees that deliver value, flavour, and reliability for everyone involved.