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If you’re a coffee enthusiast looking to elevate your espresso experience, single-origin espressos offer an exciting opportunity to delve deeper into the diverse world of coffee. Single-origin espressos are not just a trend; they are a gateway to understanding the intricate nuances that different coffee regions, varieties, and processing methods bring to your cup. Today, we’ll explore the fascinating realm of single-origin espressos, with a special focus on how anaerobic processing methods are making a significant impact.
In the simplest terms, a single-origin espresso is made from coffee beans grown and processed in one specific country, region, cooperative, or farm. Unlike blends, which mix beans from various places, single-origin espressos allow you to experience the distinct characteristics of a particular coffee crop. This makes every cup a unique exploration of variables such as tree variety, processing method, and growing elevation.
Single-origin espressos offer a unique sensory journey that blends can’t match. They enable you to experience the rich tapestry of flavors and aromas inherent to specific locales. Imagine savoring a shot of espresso and being transported to the highlands of Ethiopia or the lush valleys of Colombia.
Recently, I had the pleasure of conducting a blind tasting of single-origin espressos alongside John DiRuocco, vice president of coffee at Mr. Espresso, a renowned roaster based in Oakland, California. We were assisted by Brandon Talley, assistant director of coffee quality at Mr. Espresso, and Jason Sarley from Coffee Review.
Our tasting included 13 top-rated single-origin espressos, each identified by specific farm or co-op, tree variety, and growing elevation. This meticulous approach allows us to appreciate the unique contributions of each variable.
One variable that stood out in our tasting was the processing method, particularly anaerobic fermentation. Anaerobic processing involves fermenting coffee beans in a low-oxygen environment, which can produce strikingly sweet and complex flavors. Among the 13 top-rated espressos we sampled, nine prominently featured anaerobic processing.
For example, the Royal Flamingo Colombia Red Fruits Campo Hermosa by Edwin Noreña (rated 94) showcased a candy-like sweetness and floral aromas that John found exceptional. This method’s ability to enhance sweetness and complexity makes it a game-changer in the world of single-origin espressos.
The tree variety also plays a crucial role in the flavor profile of single-origin espressos. The celebrated Geisha variety, known for its floral and fruit notes, continues to impress. However, anaerobic processing can elevate even less-renowned varieties to new heights.
For instance, Big Shoulders Coffee’s anaerobic natural Marcela Gesha Espresso (rated 95) combines the distinct characteristics of the Geisha variety with the added complexity of anaerobic processing. This synergy results in an espresso that is both distinctive and memorable.
Our tasting included coffees from diverse origins, with a notable number from Colombia. Southern Colombia has emerged as a hub for innovative processing methods, particularly anaerobic fermentation. This region’s expertise in applying complex fermentation techniques transforms high-grown, potentially acidic coffees into rich, espresso-friendly delights.
Other notable origins included Ethiopia, Rwanda, El Salvador, and Hawaii. Each region brings its unique characteristics to the table, enhanced by specific processing methods and tree varieties.
Roasting style significantly impacts the final flavor of an espresso. Traditionally, Italian espressos are roasted to a darkish medium level, but in the U.S., there has been a shift towards lighter roasts. Most of the coffees we reviewed this month were light-roasted, allowing the beans’ inherent flavors to shine.
However, the trend towards omni roasts—roasts that work well with multiple brewing methods—has gained traction. These roasts balance the bright acidity of high-grown coffees, making them suitable for both drip coffee and espresso.
Single-origin espressos offer a distinct and memorable experience. They allow you to explore the unique flavors of a specific coffee region, providing a sensory adventure that blends can’t match. For café owners, offering single-origin espressos can attract customers eager to explore and learn about coffee.
In our discussions with roasters, we found varied opinions on the value of single-origin espressos. While some, like Old Soul Coffee’s Jason Griest, find them elusive, others, like Wonderstate Coffee’s Caleb Nicholes, see them as a way to introduce customers to the diverse possibilities of espresso.
For home baristas, single-origin espressos offer an excellent opportunity to deepen your coffee knowledge and refine your brewing skills. With the variety of single-origin beans available, you can experiment with different origins, processing methods, and roast levels to find your perfect cup.
John DiRuocco sums up our tasting experience beautifully: “Roasters from all over the world submitted their finest offerings from familiar to exotic. It was an exciting challenge to describe and evaluate these coffees. The vast assortment of processes and varieties translated to a thrill ride of aroma, acidity, and fruit. What set the best coffees apart for me were not only flavor profiles that contained explosive fruits, intricate floral flavors, and intense acidity but those that were balanced by a pronounced sweetness and round body to create a memorable espresso experience.”
Single-origin espressos are a testament to the rich diversity and potential of coffee. They allow you to explore the world of coffee in a meaningful and exciting way, experiencing the unique characteristics of different regions, varieties, and processing methods. Whether you’re a café owner or a home barista, single-origin espressos offer a rewarding journey of discovery.
At The Coffee Blog, we’re passionate about bringing you the best coffee experiences. If you enjoyed this deep dive into single-origin espressos, subscribe to our newsletter for more insights, recipes, and tips on making the most of your coffee journey.
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Jhett’s earliest coffee love memories involve family road trips where coffee stops were as much a part of the adventure as the destinations themselves. Growing up coffee wasn’t just a drink for him - it fueled the after after party chill sessions or late night gaming. For him The Coffee Blog is about giving back to the coffee community, making it fun and easy to learn about the coffee industry, its about connecting people, and helping them discover new ways to enjoy their favorite brew. Fun Fact: Jhett is still a big-time gamer and loves hosting game nights! “Coffee isn’t just a drink… it’s the perfect excuse to connect with people.”
