PJP: What is Single Origin?

So, if you've been reading along with me, you've probably learned that coffee is complicated.

Back in my young, rash, impertinent days (which, I assure you, I have fully grown out of) I confused many a customer with my rants about the true nature of coffee. Mass-produced coffees like Folger's and Eight O'Clock use a different species of bean from specialty coffees like what we serve. But, within that species of Coffea Arabica, there are several varieties that greatly affect that flavors present in the cup.

I briefly mentioned this in the post about the Giant Beans and the Peaberries. Those are mutants, however. These are just variations. You see, each variation, such as Bourbon or Blue Mountain or Typica, has certain characteristics of flavor. Farmers who are smart about coffee will determine which varieties match up best with the nutrients that are present in their region's soil. This combines to form a unique flavor profile.

So, whenever you come in to Pour Jons and ask about our coffee selection, we will tell you the country and the region that the bean came from, rather than the name of the variety of bean. For instance, our house blend is a Guatemala Quiche. El Quiche is a region in Guatemala northwest of the capital city.

Coffees are often identified by country because that country's soil has a fairly unified flavor profile that comes out in the coffee. However, this is not always true, as using a different variety of coffee bean in conjunction with that particular soil will make a completely different flavor coffee. So, a Brazil coffee is not always just a Brazil coffee. At the same time, most Brazil growers grow Bourbon variety coffee, so almost all Brazil Bourbons are similar.

A Single Origin coffee, then, is a coffee that seeks to create a unique flavor of coffee. It's the reason you like either Pepsi or Coke, and not both equally. They're similar, but something unique about one appeals to you.

Single Origin coffees have a remarkable amount of meditation and preparation put into their flavor. After determining the soil's characteristics and picking a variety of coffee, the roaster of the coffee beans adjusts the level of the roast to suit the flavor. A darker roast is usually to highlight earthy or nutty flavors, and a lighter roast highlights fruity or floral flavors.

So, the next time you order a pour over or a single-origin americano, feel free to ask your barista about the characteristics of the bean you're getting. It's actually a pretty cool story behind each one. If you don't believe me that the flavors are that different, try two side-by-side as an espresso. In fact, if you do so, get 2 double shots of espresso for the price of one this week.

We currently have 5 single origins in stock. Guatemala Quiche, Brazil Mogiana Cocapec, Sumatra Mandhling, Kenya Karimikui, and Ethiopia Ygracheffe. Our decaf blend is the same as the Brazil. Don't ask me how to pronounce all of those. But do ask me which has the flavors you're looking for!

Thanks for reading this whole thing. It's a lot of info.

~P.J.