"Specialty grade coffee" refers to coffee produced from the top green beans on the market.  The Specialty Coffee Association of America (SCAA) defines specialty grade coffee as:  "...having no more than 5 full defects in 300 grams of coffee.  No primary defects are allowed.  A maximum of 5% above or below screen size indicated is tolerated.  Specialty coffee must possess at least one distinctive attribute in the body, flavor, aroma, or acidity.  Must be free of faults and taints.  No quakers are permitted.  Moisture content is between 9-13%."  (http://www.coffeeresearch.org/coffee/scaaclass.htm)