Single Origin
We can commonly define a single origin coffee as one that is grown within a single known geographical location. The beans may be the product of a single farm or a collection from a single country. It may seem like a minuscule distinction to make, but factors including soil acidity and mineral levels, type of fertilizer used, and the timing of harvest can all affect the way a coffee tastes.
For those interested in trying single origin coffees, here are some of the general tasting notes by location:
- Central America: Brown sugar, cocoa, and spice; balanced and smooth
- South America: Sweet and medium-bodied
- Brazil: Chocolate with some spice
- Africa: Full flavor and bold aroma
- Middle East: Sweeter, with fruity undertones
- Kenya: Bright, juicy, sweet, tart, and tropical
- Ethiopia: If naturally processed– sweet berry; If washed– jasmine and lemongrass
- Sumatra: One of the most distinct and identifiable origins- rich, earthy, full-bodied
- Indonesia: Smoky and toasted
