Why is specialty coffee more expensive?
- Luigi
- 13 hours ago
- 4 min read
When discovering specialty coffee, one question often comes up:
Why does a 200g pack sometimes cost the same as a kilo of coffee sold in a supermarket?
At first glance, the difference may seem significant. Yet, behind every cup of specialty coffee lie hundreds of hours of work, rigorous selection, and a constant pursuit of quality.
This is why the price reflects much more than just a product.
1. Coffee grown under exceptional conditions
It all starts several years before roasting.
The best coffees generally grow between 1,200 and 2,300 meters above sea level , in terroirs where climatic conditions naturally slow down the ripening of the cherries.
This slower growth allows the fruit to develop more sugars and aromatic compounds.
Unlike intensive farming, these plantations often produce small volumes, but of incomparable quality.
Each harvest is influenced by:
the climate;
altitude;
the botanical variety;
the ground;
the producer's expertise.
As with a great wine, each terroir has its own identity.
2. A harvest carried out almost entirely by hand
In the majority of specialty coffee farms, the cherries are hand-picked.
For what ?
Because a branch bears cherries simultaneously:
ripe;
green;
overripe.
The picker selects only those that have reached perfect ripeness.
This operation requires several passes over the same coffee tree.
Conversely, mechanized harvesting picks up everything at once, which naturally degrades the final quality.
This meticulous selection represents a significant human cost, but it guarantees a much cleaner and more expressive cup.
3. An extremely demanding sorting process
After harvesting, the coffee continues its journey.
The grains are sorted several times:
by density;
by size;
by color;
sometimes even one by one by hand.
The slightest flaw can alter the taste.
In specialty coffee, only the best beans are kept.
The others are excluded.
This selection process significantly reduces yield, but greatly increases quality.
4. Better-paid producers
One of the fundamental principles of specialty coffee is to fairly compensate producers.
The price paid no longer depends solely on the global market.
It takes into account:
of the work done;
agricultural practices;
of the quality obtained;
necessary investments.
This approach allows producers to:
to maintain their plantations;
to improve their equipment;
to form their teams;
to invest in more sustainable agricultural practices.
By choosing specialty coffee, you are directly participating in a fairer supply chain.
5. Artisanal roasting done in small quantities
An exceptional coffee can be completely ruined by a bad roast.
The roaster's role is not to hide defects.
On the contrary.
Its goal is to reveal the natural characteristics of coffee.
At an artisan roaster's, each origin benefits from a specific roasting profile.
The temperature, airflow, heating power and development time are adjusted to reveal the best of the coffee.
Each batch is often made in small quantities to ensure perfect consistency.
This task requires:
many hours of testing;
a perfect knowledge of cafes;
high technical precision.
6. Aromatic evolution over time
Contrary to the common belief that coffee is best immediately after roasting, specialty coffees — especially those from very light roasts — follow a true aromatic evolution curve.
After roasting, the coffee enters a resting phase called degassing, during which its aromas gradually stabilize.
Today, we observe that these coffees often reach their aromatic peak about 2 months after roasting .
It was at this moment that:
the aromas are the most balanced;
acidity is better integrated;
the texture in the mouth is more harmonious;
The aromatic notes become more precise.
Conversely, coffee that is too cold can sometimes seem more unstable or less expressive.
This natural evolution is an integral part of the specialty coffee experience and reflects the care taken at every stage, from roasting to tasting.
7. A completely different sensory experience
A specialty coffee shop is not simply looking to produce caffeine.
He tells a story.
Depending on its origin, you will naturally find notes of:
flowers;
citrus fruits;
red fruits;
chocolate ;
Honey ;
spices;
Tropical fruits.
No added flavoring.
These flavors are the result of the terroir, the variety, the processing method and the roasting.
Each cafe has its own personality.
The true cost of a cup
Let's take an example.
With a 200g pack , it is possible to prepare approximately 11 to 13 filtered coffees , depending on the recipe used.
Even with a coffee sold at €24, the cost of a cup often remains lower than that of a drink served in a cafe.
In return, you benefit from:
of exceptional quality;
of complete traceability;
of a handcrafted product;
fairer compensation for producers.
The price is therefore explained by the entire value chain that precedes your tasting.
Conclusion
Specialty coffee is not simply more expensive coffee.
It is an exceptional agricultural product, cultivated with care, selected with exacting standards, roasted with precision and designed to reveal all the richness of its origin.
Behind every cup are women and men who dedicate their expertise to producing remarkable coffee.
Choosing specialty coffee means choosing quality, transparency and respect for the work of an entire industry.
Because a great coffee doesn't cost more by chance.
It's simply worth everything it contains.
Discover our specialty coffees
Each coffee from La Réminiscence is selected for its origin, its terroir and its aromatic potential, then hand-roasted in Martinique to reveal its full personality.
The most refined expression in our collection. An elegant coffee with notes of rose, blackberry, pear, and kumquat , offering a silky, complex, and exceptionally smooth cup. Ideal for lovers of floral and delicate coffees.
Our signature everyday coffee. Round and indulgent, it reveals generous notes of cocoa , with a lovely smoothness on the palate. Perfect as an espresso or with milk, it's ideal for breakfast or coffee breaks.
A rare microlot from the village of Waerebo on the island of Flores. This coffee reveals a unique profile with notes of mandarin, umami, and milk , with a velvety texture and a long finish. A true invitation to travel.
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