Understanding Coffee Origins
When we say "single origin," we mean the beans come from one specific farm or cooperative in one specific region. It's the opposite of a blend, where beans from multiple origins are mixed together. Neither is inherently better — they're different tools for different outcomes.
Ethiopia: Where It All Started
Coffee originated in Ethiopia, and the country still produces some of the most distinctive and complex coffees on earth. Ethiopian beans are known for bright acidity, floral aromatics, and fruit-forward flavour profiles — blueberry, jasmine, bergamot, stone fruit.
We source from the Yirgacheffe region, specifically from a washing station run by the Dumerso cooperative. Their washed-process coffees are clean, sweet, and have a tea-like quality that works beautifully as pour-over. Our organic beans come from here.
Colombia: The Reliable Crowd-Pleaser
Colombian coffee is the backbone of specialty coffee for good reason. Consistent quality, balanced profiles, and enough complexity to be interesting without being challenging. Expect caramel sweetness, nutty undertones, and a smooth chocolate finish.
We work with a family estate in Huila at 1,800 metres elevation. The altitude slows cherry maturation, which concentrates sugars and develops more complex flavour compounds. It's the one we recommend when someone says "I just want good coffee, don't make it complicated."
Guatemala: The Underrated One
Guatemala doesn't get the attention of Ethiopia or Colombia, but the coffees from the Antigua and Huehuetenango regions are world-class. Volcanic soil and high altitude produce coffees with rich body, dark chocolate notes, and a pleasant spiciness — almost like cinnamon or black pepper on the finish.
Brazil: The Espresso Workhorse
Brazil is the world's largest coffee producer and the foundation of most espresso blends. Lower acidity, heavy body, and flavour notes of nuts, chocolate, and caramel. Brazilian naturals (dried in the cherry) add a sweet, fruity funk that espresso enthusiasts love. Pair with our espresso machine for the full experience.
What "Processing" Means and Why You Should Care
After picking, the coffee cherry needs to be removed from the bean. How this happens dramatically affects flavour:
- Washed (wet process) — Cherry removed immediately, beans fermented in water tanks. Produces clean, bright, transparent coffees that showcase terroir.
- Natural (dry process) — Whole cherries dried on raised beds. Produces sweeter, fruitier, more full-bodied coffees. Higher risk of defects but incredible when done well.
- Honey process — Cherry skin removed but some mucilage (the "honey") left on during drying. Middle ground between washed and natural. Sweet and complex.
Altitude: The Quiet Quality Indicator
Higher altitude = cooler temperatures = slower cherry maturation = more complex sugars = better coffee. It's not the only factor, but if you see a coffee grown above 1,500 metres, that's a good sign. Most specialty coffees are grown between 1,200 and 2,200 metres.
Read more: The Complete Home Brewing Guide