Coffee is a significant beverage in the world. Over two billion cups of coffee are consumed daily worldwide. Its unique flavors and aromas create a special consumer experience related to personal well-being, social occasions, and health benefits. The chemical composition that creates the quality of a cup of coffee depends on several steps upon the coffee chain, like species, variety, harvest and post-harvesting processes, roasting, grinding, and extraction. In this quality context, specialty coffees emerge as a beverage that scores above 80 points on a 100 points scale defined by the SCA (Specialty Coffee Association), with a pleasant flavor, free of defective beans and defective flavors. It is also a product that comes from good practices, respecting social and environmental needs and being fair traded. This chapter will take the reader through the intricacies of the coffee production process, from cultivation to the cup, the process of classifying coffees based on their sensory quality, while at the same time identifying in this circuit the critical points that allow maximizing or compromising the quality of the final beverage.