What is Specialty Coffee?
Close-up of roasted specialty coffee beans — high-grade, ethically sourced arabica with rich texture and natural oils.
At AUPA, we treat coffee with the same respect and intensity you’d expect from a fine kitchen. We don’t just serve it. We think about it. We design it. We test it, calibrate it, taste it again. For us, specialty coffee isn’t a label — it’s a commitment to flavor, to people, and to doing things properly, with purpose and care.
Our founder, Enrique, came from the world of Michelin-starred cuisine. That background lives in everything we do — not in formality, but in precision, sourcing, and building experiences that actually move you. The same way a great dish speaks through texture, temperature, and balance, our coffee speaks in aromatics, acidity, and sweetness. And we listen closely.
What “Specialty” actually means
Specialty coffee is not a vibe. It’s a standard. Defined by the Specialty Coffee Association (SCA), it refers to beans that score over 80 points on a rigorous 100-point scale. These scores are based on flavor quality, cleanliness, balance, and overall integrity — and are given by certified Q-graders trained to taste with scientific precision.
We work exclusively with coffees that score 84 or above. That means the beans are not only free from defects, but also complex, expressive, and full of nuance. We look for brightness without acidity, sweetness without sugar, body without heaviness — qualities that come from the land, the cultivar, and the way the coffee has been cared for at every stage of its journey.
Traceability as a foundation
As chefs, we care deeply about provenance. We want to know where an ingredient comes from, who grew it, how it was handled, and what story it brings to the plate — or in this case, the cup. In coffee, traceability is essential. It’s not just about ethics. It’s about flavor. A fully traceable coffee gives us context. It tells us what altitude it was grown at, what variety it is, what fermentation method was used. These details guide our choices — not only in brewing, but also in roasting.
At AUPA, we roast our own coffee locally in Luxembourg, in close partnership with Mondo del Caffè. This collaboration gives us full creative control over the profiles we develop and ensures freshness at every stage. Together, we select micro-lots and craft exclusive AUPA blends, working only with producers who prioritise ecological responsibility and fair practice. Every roast is calibrated to express the coffee’s natural character — and every bag we receive is a continuation of a relationship built on care, trust, and shared purpose.
Why it matters to the guest
Great coffee doesn’t need to be explained — it speaks for itself. But understanding what’s behind it elevates the experience. When you drink specialty coffee, you’re tasting origin. Not just a country or a region, but a specific altitude, a specific varietal, a specific farmer’s decisions. You taste clarity, sweetness, structure. You taste restraint — the kind that only comes when someone chooses not to roast too dark, not to mask the bean’s identity, not to take shortcuts.
This matters because it’s real. It’s transparent. It’s traceable. It’s human. It supports small farms, rewards skill over volume, and brings you closer to the product in your hands. It also just tastes better. For people who love food, who care about what goes into their body, who appreciate layers of flavour — specialty coffee is a natural fit.
Our approach at AUPA
We roast in small batches, always fresh, always to bring out the natural characteristics of the bean. We work with water temperature, grind profile, and extraction time to create consistency and clarity. We measure everything — but we also listen, taste, and trust instinct. Our bar is run the way a good kitchen is run: with mise en place, with rhythm, and with deep respect for the product.
Enrique’s background in fine dining shapes everything from our house blend to the layout of the barista station. But the goal is never perfection for its own sake. The goal is joy. A coffee that makes you pause. That lifts your morning. That surprises you halfway through the cup. We want our coffee to feel alive — not rigid, not snobby, not rehearsed — just real.
How to taste with us
When you order a coffee at AUPA, we invite you to slow down. Notice the temperature change as it cools. Smell it before you sip. Let it sit on your tongue. Think about structure, finish, and how it evolves. We’re here to talk you through it, if you want — or to leave you in peace if you’d rather just enjoy the moment.
If you’re curious, we’ll show you more. Through the AUPA Club, we offer cuppings, tastings, and moments to go deeper. Not as experts preaching — but as people who love flavour, and who want to share what makes coffee so endlessly interesting.
Specialty coffee is where skill, honesty, and flavor come together. We’re proud to serve it, to talk about it, and to build a space where you can experience it with no pressure and no pretense. Just great coffee, made with care, served in rhythm, and designed to fuel the mood.
If that sounds like your kind of thing, we’d love to have you come visit us.
Taste the difference
Whether you’re sipping slow or racing the clock, AUPA’s coffee moves with your mood. No compromise. No shortcuts. Just rich crema, bold brews, and soul in every single sip.
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Stay caffeinated. Stay curious.
AUPA!