Coffee is the most worldwide accepted beverage, which has become the second most valuable commodity after oil (Bae et al., 2014). It is the paramount commercialized product with over 3 billion cups of coffee drinks consumed worldwide every day (International Coffee Organization, 2020; Al-Dalain et al., 2020). Coffee is a complex mixture of thousands of chemical compounds responsible of its flavor and aroma, carbohydrates, lipids, nitrogenous compounds, vitamins, minerals, alkaloids, and phenolic compounds (Gonzalez & Ramirez-Mares, 2014). Coffee is rich in many bioactive substances (trigonelline, chlorogenic acid, diterpenes, caffeine), and its consumption has been associated with many beneficial effects (Chu et al., 2009). These include, but not limited to, reduced risk of hepatocellular carcinoma (Johnson et al., 2011), anti-proliferative effect against some human cancer cell lines (Tai et al., 2010), and therapeutic potential against Alzheimer's disease (Arendash & Cao, 2010), and coffee consumption prevents diabetes and fights liver disease (Cano-Marquina et al., 2013). Specialty coffee is coffee which is standardized by the whole coffee process cycle from choosing coffee plantation criteria's till coffee brew serving to client. Specialty coffee flavor is focused on