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When people talk about their coffee preferences, the terms “single origin” and “blend” often come up. But what do these terms really mean? Let’s demystify these phrases and explore their meanings.
Single origin means the coffee comes from the same country, and usually the same region or farm within that country. In the industry, we often use the term “country of origin.” A bag of single origin coffee generally exhibits some regional flavor characteristics associated with that country. For example, Brazilian coffees are often noted for their chocolatey, nutty, and buttery mouthfeel.
A blend, on the other hand, contains beans from different countries, creating a mix of single origins. Blends are often marketed with a specific name or purpose. For example, our “Seasonal Espresso Blend” uses seasonally available coffee from different countries, designed specifically for espresso. It combines the flavor characteristics of various coffees to achieve a taste profile of spiced stewed apple, dark malt chocolate, and toasted walnut.
In the world of coffee drinkers, the idea of “regional flavor characteristics” is often generalized. Just as it would be overly simplistic to say, “New Zealand wine always tastes like fresh fruit, floral notes, and has a crispy mouthfeel,” it’s an oversimplification to make broad statements about coffee from a particular region.
Nowadays, single origin coffee means coffee from a transparent and traceable source. For example, our featured Colombian coffee comes from producer Luis Anibal Calderon at Villa Betulia in Acevedo, Huila, Colombia. We know the producer, the farm, the town, and the region. Additionally, we know the coffee’s variety and processing method. This level of detail allows you to pinpoint exactly where the coffee came from and how it was farmed and processed. Some farms even have social media pages where you can learn more about them.
For consumers, the information on the packaging paints a story of the coffee’s origin and the effort involved in producing it. Understanding the terroir, varietals, and processing methods helps set expectations for the coffee’s flavor. For example, our Colombian pink bourbon coffee is juicy, sweet, and packed with citrus and fruity notes, which transform into syrupy, rum-like, and jam-like flavors through a 200-hour carbonic maceration process.
For brewers, baristas, and roasters, understanding this information is crucial. It informs their approach to brewing, extraction, and roasting. Knowing the coffee’s terroir, varietal, and processing method helps them strategize and achieve the best flavor profile. For instance, our Colombian coffee grown at 1500-1600 meters above sea level in a valley with dense native forest results in a dense coffee with complex organic compounds. The 200-hour carbonic maceration process ensures consistency by breaking down the coffee bean’s structure, making the flavors more pronounced.
Blended coffee is often the default choice in cafes because it offers a more generic and people-pleasing range of flavors, providing consistency for roasters and baristas.
There is a growing trend of cafes and restaurants offering single origin coffee. At Society Coffee Roasters, we work with operators to ensure they understand the single origin coffee they serve, enabling them to offer more than just a drink—a coffee experience with a story.
If you simply want to drink coffee to wake up, for a meeting, or to catch up with friends, a well-made blend is a great choice. However, if you want to truly appreciate a cup of coffee and explore the flavors of its origin, opt for single origin and engage in a meaningful conversation with your local barista or roaster.
“Coffee is far more than a beverage. It is an invitation to life, disguised as a cup of warm liquid. It is a trumpet wake-up call or a gentle rousing hand on your shoulder. Coffee is an experience, an offer, a rite of passage, a good excuse to get together.” – Nicole Johnson
Enjoy your coffee journey!
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