I'll never forget my first experience with single origin espresso.
For years, I had been ordering a pour over with a single origin coffee and had never experienced a shop offering anything other than blends on espresso. Now, I ordered espresso as well, but more often than not in a milk based drink (i.e. Latte, cappuccino).
Let me explain single origin coffee (one single producer, crop, or region in one country) real quick. Most of the coffee that we consume in the states is a blend (a percentage of one Single Origin with another). This isn't a bad thing, but more often than not, it is a coffee that was made to taste like what we assume coffee should taste like - chocolate and nutty. Great flavors, but over time it gets a little old. When you experience a single origin, the true nature of coffee shines through. Fruitiness and a floral nature become present, along with acidity originating from certain citrus and melon characteristics. It's complex.
Enough of my thoughts - Here's Andra Vlaicu, Communication Coordinator for the Specialty Coffee Association:
The most important thing about single origin is its traceability, the fact that you know exactly where your coffee is from and that it’s a specific coffee, not a blend. Usually of a higher quality, it’s the acknowledgment that the coffee is from a particular farm located in a unique setting, whilst its flavour depicts its origin, possessing characteristics of that specific area where the particular coffee was grown.
It's about a deeper understanding and appreciation for the culture of coffee from Seed to cup. It's caring about the coffee's story - not just the caffeine fix.
For our Community and theirs.
This is the kind of experience we want to give to our community and the kind of exposure we want coffee farmers to have. You may never see a blend in our coffee program, we don't hate on them, but everyone has blends. Further, we want to put a whole lot of emphasis on our espresso and educate our community to have a renewed palette for what coffee can resemble.