Single Origin Coffees
Published on Nov 07, 2009
Single origin gourmet coffees have become extremely popular among coffee drinkers over the past few years.
Like a fine French wine, coffee beans have different flavour profiles and nuances according to where they are cultivated.
For true coffee enthusiasts, a bean can taste different from plantation to plantation in the same region, just as a Burgundy wine from one ‘vignoble’ or winery can taste different from another vignoble just down the road.
What does Single Origin mean?
Single origin means that the coffee beans come from one specific growing region, the name of the coffee or port is usually the place it was grown. Many aficionados believe that single-origin coffees capture the true essence of a specific country.
The most coveted beans are those from ideal growing regions, such as Kenya AA, Sumatra Lingtong, Guatemalan Antigua, Jamaica Blue Mountain, El Salvador and Costa Rica.
So What Defines a Single Origin?
Several factors determine the flavour, mouth feel, and nuances of a single-origin coffee bean; soil, climate, specie, altitude and processing method.
The Soil
The soil in which the coffee plant is grown has an influence on the flavor of the beans produced. Similar to wine grapes, different pH levels, mineral contents and what crops are grown next to the coffee will have an impact on the taste and aroma of the coffee beans.
For example, if a coffee plant grows near a pepper tree, the coffee will take on a spicy undertone. Here’s another example, plants grown in South America in close proximity to cacao trees will have a slight nuance of chocolate.
The Species
Two main species of coffee trees are grown throughout the world. The Arabica beans grow on trees at a higher altitude (hence our brand name ‘Haute Culture’), is more difficult to cultivate and has a more preferred flavour to its cousin, the Robusta bean.
Arabica beans usually command a higher price on the market. The coffee produced from an Arabica is generally delicate with floral flavours and chocolate notes.
Robusta beans grow on wild shrubs, which produce a higher yield of beans. However, robusta beans sometimes don’t taste as smooth as the Arabica variety and also has double the caffeine. The drink generally has a rich body with powerful often earthy flavours.
Altitude and Method of Processing
Altitude plays a significant part in the taste and aroma of a particular type of coffee. Usually, the higher the altitude the better the coffee (Arabica beans grow at a higher altitude).
An even more important factor is the method of processing the beans once they have been harvested. Coffee plantations that take care of their beans and properly ferment and store their crop will produce a better tasting coffee.
Our Selection
If you are interested in trying a few single origins, here are a few of the top choices to hook your palette:
- Antigua Guatemalan – freshly roasted and ground coffee – Grown in one of Guatemala’s premier coffee growing regions high in the mountains. Classic flavors are dark chocolate, caramel and smoke.
- Kenya AA Afrique – freshly roasted and ground coffee – Grown at high altitudes in Kenya’s Kirinyaga Valley.
- El Salvador – Rainforest Alliance – freshly roasted and ground coffee – Floral aroma, good bold toffee notes and a caramel sweetness with a subtle nutty taste. 100% Arabica.
- Jamaican Blue Mountain coffee beans – Arguably the most famous coffee in the world and certainly one of the rarest and most expensive.
- Sumatra Blue Lingtong – freshly roasted and ground coffee – a High quality 100% Arabica coffee from the Indonesian Archipelago. Perfect as an after-dinner drink.
Members of the Speciality Coffee Association of Europe