Traditional coffee is typically of standard quality, produced in large volumes, with less control over harvesting and processing. Specialty coffee, on the other hand, is grown, selected, and roasted to high quality standards. It scores above 80 on a scale of 100 (SCA), highlighting unique flavors and traceability from the source.

Coffee roasting directly influences its flavor, aroma, body, and even the perception of caffeine. A light roast retains more acidity and fruity or floral notes, highlighting the bean's origin, while a medium roast offers a balance of acidity, sweetness, and body, with a rounded and versatile profile.

Whole bean coffee stays fresher longer and allows you to grind it just before brewing, better preserving its aromas and flavors. Ground coffee is convenient and ready to brew, ideal if you don't have a grinder at home, although it loses freshness more quickly.

Processes are methods for removing the coffee pulp and drying the beans. They affect the flavor profile. The most common are:

• Washed: clean, bright flavors.
• Natural: more sweetness and body.
• Honey: balance between sweetness and acidity.

Varieties are genetic types of coffee plants (such as Caturra, Geisha, Castillo). Each contributes distinct characteristics in aroma, flavor, hardiness, and yield.