Single origin coffee is available at practically all cafes; but, what exactly is single origin coffee?
Coffees labeled as “single-origin” could have originated from a single farm, region or a country. This indicates that the beans used to manufacture the coffee are all sourced from the same location and include flavor qualities that are unique to that region.
Single origin coffee is frequently priced for its unique flavors and fragrances, as well as the story behind the beans. Variables such as soil type, altitude, climate, and processing techniques can significantly affect the flavor profiles of coffee beans. By focusing on single origin coffee, roasters and consumers may enjoy the distinctive characteristics of the beans and the stories behind the coffee bean’s cultivation. Establishing direct interactions between coffee farmers and coffee buyers, this can promote sustainable and fair trade standards.
The fact that it is possible to track single-origin coffee all the way back to the farm where it was first cultivated, helps increase the coffee’s brand awareness or the farm’s reputation.
Being able to trace the origin of the coffee bean gives customers the information about the quality and stories behind the coffee beans. As a coffee lover myself, I find it fascinating to learn the story and inspiration behind every cup of single origin coffee I have which makes it extra special. It is much more than a simple cup of coffee.
The Quality and Price of Single Origin Coffee
Unlike blended and mass-produced coffees, single-origin coffees are manufactured in small batches, resulting in better quality control. With that being said, the quality of single-origin coffee is what truly sets it apart from other coffees. The price of single origin coffee is usually greater because of the farmer’s extra devotion to the growing and production of the coffee beans.
Varieties of Single Origin Coffee
Every single type of coffee from its country of origin has its own distinct flavour. The following is a list of single origin coffee varieties that you might want to give them a try if you haven’t already.
African Origin
Kenyan and Ethiopian coffee are two of the most well-known single origin coffees in the world.
Kenyan coffee is known for its high acidity and vibrant, fruity flavors. Key variables that contribute to Kenyan coffee’s distinctive flavor profile include the varietal itself, the high altitude, the volcanic soil, the temperature, and the processing. The coffee’s flowery overtones provide complexity to the flavor while maintaining a pleasant balance.
Ethiopian coffee is recognised for its rich, fruity and floral qualities. Oftentimes, they have sophisticated flavor nuances, a light to medium texture, and a significant acidity. The processing method has a substantial impact on the final flavor of the coffee.
Latin American Origin
Latin America produces some of the best single-origin coffees in the world also best known for their light to medium body with smooth, chocolatey and nutty flavors.
Brazilian coffee is the world’s leading producer and exporter of coffee beans, which have a mellow flavor that produces a very typical dark roast. Brazil cultivates several types of coffee beans, including Bourbon, Mundo Novo and others. Brazilian coffee is widely used in espresso blends due to its velvety texture and low acidity.
Colombian coffee is the second-largest coffee producer in the world and has been growing coffee for over 200 years. The flavor of Colombian coffee is noted for being mild and well-balanced, with traces of caramel and chocolate. Significant to the Colombian economy, many of the country’s coffee farms are family-owned and operated.
Asian Origin
Asian coffees are renowned for their bitter and earthy characteristics. The coffee beans consist of dark chocolate, earthy, and herb flavors.
Yunnan coffee is grown in China’s Yunnan province, which is also the country’s leading producer of Arabica coffee beans. Typically, Yunnan coffee is sweet and has a rich and complex acidity flavor. The coffee industry is vital to the local economy.
Monsooned Malabar coffee from India is renowned for its distinctive, mellow flavor and low acidity. Exposure to humid environments and the aging process diminish the coffee’s usual acidic properties, resulting in a texture that is almost grainy and thick. You may experience robust spicy, smokey, and earthy flavors, as well as malty sweetness.
Sumatra Mandheling coffee is cultivated on the Indonesian island of Sumatra and is recognised for its earthy, full-bodied flavor with low acidity.
Java Arabica coffee beans have low acidity. Its bold punch stands up well to milk additions. Delicate earthy undertones of chocolate and tobacco aromas create a distinctive flavor of a dark roast coffee.