Single Origin Coffee, What’s All The Fuss About?

If you’re a coffee lover, you might have heard of the term “single origin coffee”. But what does it mean, and why should you care? In this blog post, I’ll explain everything you need to know about single origin coffee, and why it’s worth trying.

Single origin coffee is coffee that comes from one specific region, farm, or producer. Unlike blends, which mix beans from different places, single origin coffee showcases the unique characteristics of a particular terroir. Terroir is a French word that refers to the natural factors that influence the flavour and quality of agricultural products, such as soil, climate, altitude, and cultivation methods.

Single origin coffee can offer a more complex and nuanced flavour profile than blends, because it reflects the distinctive traits of its origin. For example, Ethiopian coffees tend to have floral and fruity notes, while Colombian coffees are known for their sweetness and balance. Single origin coffee can also reveal the story and culture behind each cup, as you learn about the people and practices that produced it.

To enjoy single origin coffee, you need to pay attention to how it’s roasted and brewed. Roasting is a crucial step that affects the flavour and aroma of the beans. Generally, lighter roasts preserve more of the original characteristics of the beans, while darker roasts add more bite and bitterness. Brewing is another important factor that determines how the coffee extracts and tastes. Different brewing methods can highlight different aspects of the coffee, such as body, acidity, sweetness, or complexity. For example, pour-over methods can accentuate the clarity and brightness of the coffee, while immersion methods can enhance the richness and mouthfeel.

If you’re curious about single origin coffee, I recommend trying different varieties from different regions and roasters. You can compare and contrast them by paying attention to their appearance, aroma, flavour, aftertaste, and mouthfeel. You can also experiment with different roasts and brews to find your personal preference. By doing so, you’ll discover a whole new world of coffee that will delight your senses and expand your horizons.

Americas Coffee

 

Coffee is grown in many countries around the world, but some of the most famous and prolific producers are in the Americas. We will explore some of the countries in Central and South America that produce coffee, and what makes their beans unique and delicious.

Brazil

Brazil is the largest coffee producer in the world, accounting for about 25% of the global output. Brazil grows mostly Arabica beans, but also some Robusta varieties. Brazil is known for its dry processing method, which involves drying the coffee cherries in the sun before removing the pulp and parchment. This gives the beans a sweet and nutty flavour, with low acidity and full body. Brazil has many different regions and microclimates that produce diverse coffees, such as Minas Gerais, Sao Paulo, Bahia, and Espirito Santo. Some of the popular varieties grown in Brazil are Typica, Caturra, Catuai, Mundo Novo, and Yellow Bourbon. Our own Daterra Sunrise roast beans are well worth a try.

Colombia

Colombia is the second-largest Arabica producer in the world, and the only country that grows exclusively Arabica beans. Colombia has a rich coffee culture and history, dating back to the 18th century. Colombia’s coffee is renowned for its high quality and distinctive flavour, thanks to its diverse geography and climate. Colombia has three mountain ranges that create different altitudes and microclimates for coffee growing, as well as volcanic soils that provide nutrients and minerals. Colombia’s coffee is typically washed and sun-dried, resulting in a clean and balanced cup, with bright acidity, medium body, and fruity and floral notes. Some of the famous regions and varieties of Colombian coffee are Antioquia, Huila, Cauca, Nariño, Medellin, Supremo, Excelso, and Castillo.

Guatemala

Guatemala is another Central American country with a long and proud coffee tradition. Guatemala’s coffee is influenced by its varied terrain and climate, which range from volcanic highlands to tropical lowlands. Guatemala’s coffee is usually wet-processed and sun-dried, producing a complex and aromatic cup, with medium to high acidity, full body, and chocolate and spice notes. Guatemala has eight main coffee regions, each with its own characteristics and flavours. Some of the most famous are Antigua, Huehuetenango, Atitlan, Coban, and Fraijanes. Some of the common varieties grown in Guatemala are Bourbon, Caturra, Catuai, Pache, and Maragogype.

Peru

Peru is an emerging coffee producer in South America, with a growing reputation for quality and sustainability. Peru grows mostly organic and fair-trade Arabica beans, mainly in the Andes mountains. Peru’s coffee is usually wet-processed and sun-dried, resulting in a smooth and mild cup, with low acidity, medium body, and nutty and caramel notes. Peru has several coffee regions, such as Chanchamayo, Cusco, Cajamarca, San Martin, and Amazonas. Some of the popular varieties grown in Peru are Typica, Bourbon, Caturra, Catimor, and Villa Sarchi.

Africa

Africa is home to some of the finest and most diverse coffee beans in the world, with a rich history and culture behind them. We will explore six of the top coffee producing countries in Africa and what makes their coffee unique.

Ethiopia

Ethiopia is the birthplace of coffee, where the wild arabica plant was first discovered and cultivated. Ethiopia is also Africa’s largest coffee producer, with an annual output of over 471,000 tonnes in 2021. Ethiopian coffee is known for its complex and fruity flavours, ranging from floral and citrusy to berry and winey. Ethiopia has several coffee regions, each with its own distinctive characteristics. Some of the most famous ones are Sidamo, Yirgacheffe, Harrar and Limu.

Uganda

Uganda is the second largest coffee producer in Africa, with an annual output of over 209,000 tonnes in 2021. Uganda grows both arabica and robusta coffee, but it is especially renowned for its native robusta variety, which grows wild around Lake Victoria. Ugandan coffee is typically full-bodied and rich, with chocolate and nutty notes. Some of the main coffee regions in Uganda are Bugisu, Budadiri, Kasese and West Nile.

Ivory Coast

Ivory Coast is the third largest coffee producer in Africa, with an annual output of over 103,000 tonnes in 2021. Ivory Coast mainly produces natural robusta coffee, which is grown at low altitudes and has a high caffeine content. Ivory Coast coffee is often used for blending and instant coffee, as it has a strong and bitter flavour. However, some specialty arabica coffee is also grown in Ivory Coast, especially in the western highlands.

Tanzania

Tanzania is the fourth largest coffee producer in Africa, with an annual output of over 55,000 tonnes in 2021. Tanzania grows both arabica and robusta coffee, but it is more famous for its arabica varieties, which are grown on the slopes of Mount Kilimanjaro and other volcanic mountains. Tanzanian coffee is usually medium to full-bodied and acidic, with fruity and floral notes. Some of the popular coffee regions in Tanzania are Arusha, Kilimanjaro, Mbeya and Mbinga.

Madagascar

Madagascar is the fifth largest coffee producer in Africa, with an annual output of over 47,000 tonnes in 2021. Madagascar mainly produces robusta coffee, which accounts for about 90% of its production. Madagascar’s robusta coffee is grown at low altitudes and has a mild and smooth flavour. However, some arabica coffee is also grown in Madagascar, especially in the central highlands and the east coast. Madagascar’s arabica coffee is more aromatic and flavourful, with hints of vanilla and spices.

Democratic Republic of Congo

Democratic Republic of Congo is the sixth largest coffee producer in Africa, with an annual output of over 40,000 tonnes in 2021. Democratic Republic of Congo grows mostly arabica coffee, which is cultivated in the eastern regions near Lake Kivu and the Rwenzori Mountains. Democratic Republic of Congo’s arabica coffee is characterized by its bright acidity and sweet flavour, with notes of caramel, citrus and berries. Some of the notable coffee regions in Democratic Republic of Congo are Kivu, Ituri and Maniema.

Coffee From Asia

Asian countries produce some of the finest coffees.

Asia is a vast and diverse continent with many different climates, cultures, and histories. It is also home to some of the world’s largest and most influential coffee producers, such as Indonesia, Vietnam, India, and China. These countries have developed their own styles and methods of growing, processing, and brewing coffee, resulting in a wide range of flavors and aromas.

Let’s take a closer look at some of the countries in Asia that produce coffee and what makes them stand out.

Indonesia

Indonesia is the fourth-largest coffee producer in the world and the largest producer of robusta beans, which are known for their strong and bitter taste. Indonesia has a long history of coffee cultivation, dating back to the 17th century when the Dutch colonizers introduced coffee plants from Yemen.

Indonesia has a diverse geography with many islands, mountains, and volcanoes. This creates different microclimates and soil conditions that affect the flavour and quality of the coffee beans. Some of the most famous coffee regions in Indonesia are Sumatra, Java, Bali, Sulawesi, Flores, Timor, and Papua.

Indonesian coffee is typically processed using a method called giling basah or wet hulling. This involves removing the outer skin of the coffee cherry and then drying the beans with some of the mucilage still attached. The beans are then hulled again to remove the parchment layer. This method gives Indonesian coffee a distinctive earthy, woody, and spicy flavor with low acidity and full body.

Indonesia is also known for producing kopi luwak or civet coffee, which is made from beans that have been eaten and digested by a cat-like animal called a civet. The enzymes in the civet’s stomach supposedly enhance the flavour of the beans, making them more smooth and aromatic. However, this type of coffee is controversial due to ethical and environmental concerns.

Vietnam

Vietnam is the second-largest coffee producer in the world after Brazil and the largest producer of robusta beans. Vietnam started growing coffee in the 19th century under French colonial rule, but it was not until the late 20th century that it became a major player in the global market.

Vietnam’s main coffee regions are located in the Central Highlands, where the climate is cool and moist. The soil is rich in volcanic minerals and organic matter, which contribute to the flavor and quality of the beans. Some of the common varieties grown in Vietnam are Catimor, Bourbon, and Robusta.

Vietnamese coffee is usually processed using a method called natural or dry processing. This involves drying the whole coffee cherries under the sun until they turn dark brown and brittle. The dried cherries are then hulled to remove the outer layers and reveal the green beans. This method gives Vietnamese coffee a sweet, fruity, and nutty flavor with low acidity and high caffeine content.

Vietnamese coffee culture is also unique and vibrant. One of the most popular ways to enjoy coffee in Vietnam is ca phe sua da or iced coffee with condensed milk. This drink is made by brewing finely ground dark roast coffee in a metal filter called a phin over a glass of ice and sweetened condensed milk. The result is a rich, creamy, and refreshing beverage that can be enjoyed any time of the day.

India

India is one of the oldest coffee producers in Asia, with records dating back to the 17th century when a Muslim pilgrim named Baba Budan smuggled seven coffee seeds from Yemen and planted them in his homeland. India’s main coffee regions are located in the southern states of Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Odisha, Telangana,
and Assam.

India grows both arabica and robusta beans, but it is especially known for its high-quality arabica varieties such as S-795, S-288, Kent, Cauvery, Selection 9, Catimor,
and Catuai. India also produces some unique types of coffee such as monsooned malabar
and mysore nuggets.

Indian coffee is usually processed using a method called washed or wet processing. This involves removing the outer skin and pulp of the coffee cherry and then fermenting
the beans in water tanks to remove the mucilage. The beans are then washed again
and dried on raised beds or patios. This method gives Indian coffee a clean,
bright, and balanced flavour with medium acidity and body.

Indian coffee culture is diverse and influenced by various religions, regions and traditions. One of the most common ways to enjoy coffee in India is filter coffee or kaapi, which is popular in the south. This drink is made by brewing finely ground dark roast coffee in a metal filter called a dabara and then mixing it with boiled milk and sugar. The drink is then poured back and forth between two metal cups to create a layer of froth. The result is a strong, sweet, and aromatic beverage that is often served with breakfast or snacks.

China

China is a relatively new coffee producer in Asia, with the first commercial plantations established in the 1980s. China’s main coffee region is located in the southwestern province of Yunnan, where the climate is mild and humid. The soil is rich in minerals and organic matter, which enhance the flavour and quality of the beans. Some of the common varieties grown in China are Typica, Catimor, Caturra, Bourbon, and Robusta.

Chinese coffee is usually processed using a method called honey or semi-washed processing. This involves removing the outer skin of the coffee cherry and then drying the beans with some of the mucilage still attached. The beans are then hulled to remove the parchment layer. This method gives Chinese coffee a sweet, floral, and fruity flavor with medium acidity and body.

Chinese coffee culture is also growing and evolving rapidly. One of the most influential factors is the expansion of international coffee chains such as Starbucks, which have introduced new ways of brewing and consuming coffee to the Chinese market. However, there are also many local coffee shops and roasters that offer more diverse and authentic options for coffee lovers. Some of the popular ways to enjoy coffee in China are espresso-based drinks such as latte, cappuccino, and mocha, as well as pour-over methods such as Chemex, V60, and Kalita.

These are just some of the countries in Asia that produce coffee and their unique characteristics. There are many more to discover and explore, as well as new developments and innovations happening every day. Asia is a dynamic and exciting continent for coffee lovers, offering a wide range of flavours, aromas, and experiences.