What is Single Origin Coffee?

Single origin coffee is simply coffee that is sourced from a single location, which can be as specific as a single farm, estate, or cooperative, or as broad as a particular region or country. Regardless, when you buy a bag of single origin, all those beans are from the same place.

Each region's climate, altitude, soil, and processing methods influence the coffee's taste, leading to unique flavours. For example, Ethiopian coffee is often floral and fruity, while Colombian coffee might have a smooth, balanced profile with notes of caramel or chocolate.

The opposite of singles are blends. Blends use a combination of beans (typically 2-4) from different origins, varieties, or roast levels, mixed together to create a specific flavour profile.

Unlike single origin coffee, which highlights the distinct characteristics of a particular region, blended coffee aims to achieve a balanced and consistent taste by blending complementary flavours from various sources.

Is Single Origin Better Than Blend Coffee?

It’s actually not the case of ‘better’ but ‘different’. It depends a lot on personal preference, how you’re brewing it, and what you’re looking for from your coffee experience.

When buying a single origin, it’s quite likely to be a higher grade of coffee bean than what’s in a blend. Some single origin varieties can attract very high prices and are auctioned off to the highest bidder. For example, some of the very best coffees in the world are showcased and sold in the ‘Best of Panama’ auctions, which occur annually. In August 2024, one Panamanian coffee broke records by reaching USD $10,013 per kilo in an online auction, surpassing the price of USD $10,005 achieved in 2023.

But remember, whether a coffee is single origin or blend just tells you how many types of beans are in it — it doesn’t tell you if those beans are any good!

Our signature White Horse Espresso Blend evolves seasonally with coffee beans sourced from the best growing regions from around the world. All coffee within our blend has a score of 85 or more on the international SCA scale, meaning it’s made up of incredibly high-quality beans.

But many places use blends as a cost-cutting measure. If they can find a similar bean cheaper somewhere else, they’ll swap it in without saying a thing and pocket the extra profit. So lean towards roasters that disclose the origins of their blends. You want high-quality beans carefully chosen for their complementary flavours.

Why You Should Choose a Single Origin

If you enjoy exploring distinct flavours and want to experience the specific characteristics of a particular region, single origin coffee is a good choice. It offers a unique taste that reflects the terroir of its origin, allowing you to appreciate the nuances of different coffee-growing regions.

Singles work great in black coffee, where their unique flavours aren’t disguised by milk or overpowered by sugar. If you like adventuring into new or even challenging tastes, this is for you. Get yourself some filters and a dripper and ride the merry-go-ground of seasonal singles till you get dizzy.

Also, single origin coffee often comes with more information about where it was grown and how it was produced. If you value traceability, sustainability, and supporting specific communities, single origins are a good choice.

Why You Should Choose a Blend

Blended coffee is all about consistency and balance. By mixing beans from various sources, roasters craft a flavour that stays true across every cup. This isn't just about maintaining quality—it's about creating a reliable taste experience that doesn't fluctuate with each batch. Blends are designed to merge strengths, like combining bright fruity notes with rich chocolate undertones, to deliver a coffee that's both intriguing and dependable.

But there’s more to blends than just flavour. They’re often more affordable than single origin options. This makes them a smart choice for daily enjoyment without breaking the bank. Plus, blends offer versatility, adapting well to different brewing methods and roast levels.

Don’t want to fuss over tasting notes? Just want the same great cup of coffee every morning and don’t want to worry about the rains in Guatemala? Blends are probably for you.

Where do single origins come from?

As we mentioned earlier, different growing regions tend to produce particular flavours. For example, Ethiopia and its floral/fruity beans. These distinct regional flavours primarily come from a combination of climate, altitude, soil composition, and local processing methods — collectively know as a terroir.

Let’s take a look at the most famous regions and what makes them special. Just remember: These are general trends, not hard and fast rules. Exceptions abound.

Ethiopia — Floral and fruity

The motherland of coffee.

Ethiopia’s high altitude and favourable climate conditions are ideal for growing coffee. Coffee is primarily grown in highland regions, 1,500 to 2,200 metres above sea level, where it is cool and wet, causing slow maturation of the coffee cherries. This slow growth allows the beans to develop more complex sugars, creating the vibrant acidity and fruity, floral notes that Ethiopian origins are famous for.

Many Ethiopian coffees are processed using the traditional dry (natural) method, where the coffee cherries are dried with the fruit still intact. This method enhances the fruity flavours and adds to the complexity of the coffee's flavour profile.

Colombia — Smooth and balanced with caramel and chocolate undertones

Colombia’s mountainous regions, like Ethiopia’s, are an ideal environment for coffee cultivation. With high altitudes (1,200 to 2,000 metres) that slow down bean maturation, consistent rainfall, and moderate temperatures, Colombia can produce some consistently excellent coffees.

The volcanic soil in regions like Antioquia and Huila (where our El Diviso is from) is rich in minerals, which enhances the beans' nutrient absorption. This contributes to the smooth, full-bodied texture and the caramel and chocolate undertones commonly found in Colombian coffee.

Coffee here is primarily processed using the washed (wet) method. This process involves removing the cherry's pulp before drying the beans, which helps to produce a clean, bright flavour with a refined acidity and clarity in the cup.

Brazil — Nutty, chocolatey, and full-bodied

Brazil's coffee-growing regions are typically at lower altitudes (around 800 to 1,200 meters), which results in faster bean maturation. This faster growth leads to lower acidity levels in the coffee, contributing to the nutty, chocolatey flavours and full body.

Faster-than-average growth makes Brazil ideal for large-scale, mechanized farming. That allows for consistent, efficient coffee production, which means Brazil has developed a reputation for bulk, commercial-grade coffee with unsustainable practices.

But Brazil is a large, diverse country and it also produces a lot of high-quality specialty coffee. Regions like Minas Gerais in particular are known for careful cultivation and processing and produce some exceptional beans. Also look out for beans from Bahia, typically more similar to Ethiopian coffee, and São Paulo (Mogiana), quintessentially Brazilian coffee with low acidity and rich chocolatey/nutty flavours.

Kenya — Bright, fruity acidity and full body

Bright, fruity acidity, we say? Then you already know what’s coming… Kenyan coffee is grown at high altitudes. 1,500 to 2,100 meters. Cool temperatures. Slow maturation. Bright, fruity flavours. The usual.

So what’s special here?

Kenya has some interesting coffee varieties like SL28 and SL34 that are resistance to drought and disease. They tend to come with bright acidity and deep, fruity flavours like blackcurrant, citrus, and berry. They also tend to produce more beans with less effort than a lot of other varieties, a big plus for the farmers.

And coffees here are typically double-fermented. After the coffee cherries are de-pulped to remove the outer skin, the beans are fermented in water for 12-24 hours to break down the mucilage. The beans are then washed and soaked again in fresh water for another 12-24 hours. This double fermentation process helps to enhance the clarity, acidity, and complexity of the coffee, resulting in a clean, crisp cup with pronounced fruity and wine-like flavours. Despite its high acidity, Kenyan coffee still has a full-bodied, satisfying mouth feel due to these careful processing methods.

Any many, many more.

Above is just a sneak peek into the world of specialty coffee and there are many, many more incredible growing regions in the world.

Here are some popular ones worth checking out:

• Kayanza — Burundi
• Ruinosori Moutains — Uganda
• Nyamagabe and Kibuye — Rwanda
• Huehuetenango, Antigua, San Marcos — Guatemala
• Tarrazú — Costa Rica
• Boquete and Geisha — Panama
• Sumatra, Java, Sulawesi — Indonesia
• Kodagu — India

How do I choose a single origin coffee?

Start with an educated guess. You won’t know what you like until you try it, so start with your best guess and go from there.

Do you like a nutty, chocolatey, or earthy coffee? Look for those tasting notes, probably in coffee from Brazil, Colombia, or Sumatra.

How about floral, fruity, acidic? Kenya and Ethiopia are a great place to start.

If you want to try before you buy, many specialty coffee shops offer tastings or small sample sizes. If you’re thrifty, grab a few friends, order a small coffee or two each and try a little of everything.

Now get tasting. Giddy up!