Over 50 countries in the world grow coffee, each with distinctive flavor profiles. When coffee is sourced from a single country of origin and not blended with coffee from another country, it is called single-origin coffee.
The simplicity of single-origin coffees begins with the taste of place or terroir. The intrinsic quality of the coffee is influenced by the climate, topography, and soil composition of each country of origin, producing this taste of place. Terroir helps explain why the coffee from Colombia typically has different flavors than coffee from Brazil. While coffees grown within the same country may share flavor attributes resulting from similar weather patterns, temperatures, humidity, and altitude, alternatively, these different regions within the same country may have enough distinct variations in terroir to affect the fundamental quality. For example, a coffee from a northern or mountain growing region may have different flavors than a southern, valley, or plateaued growing region.
Single-origin coffee flavors are further impacted by factors such as harvest timing as well as processing and roasting techniques. From a dark roasted Sumatra coffee with its full-bodied, earthy flavor to the floral acidity and chocolate overtones of a medium roasted Guatemalan coffee, high-quality single-origin coffees provide unique and extraordinary flavors to the cup.