Espresso Tasting Set

„Blend? Single Origin? Wait, what was that again?“

If that is what you’re asking yourself right now – no worries! Here’s a quick breakdown:

The main difference lies in the composition and origin of the coffee beans: A Single Origin comes from one specific geographical region or even a single farm, a Blend is a mix of beans from different regions or countries.

To earn the label „Single Origin“:

• All beans must come from the same growing region,
• and they must not be mixed with other types of coffee.

Single Origins are appreciated for their uniqueness and complexity. Because they come from one specific region, they reflect the soil and climate of their origin and often offer clear, nuanced flavors. Coffee grown in cool highland areas matures more slowly – allowing more aromas and acidity to develop. Our roasters tend to create lighter roast profiles for Single Origins to bring out distinct characteristics, like fruity or chocolatey notes. That’s why in our Sidamo, you’ll find dark fruity tones paired with a vibrant spiciness.

Blends may not always get the same spotlight as Single Origins, but they bring their own strengths. They offer consistency and balance, and they’re crafted to deliver a specific, reliable flavor profile. Blends also ensure a stable taste experience across harvests. Creating a well-rounded blend takes skill – this is where our roasters truly shine. By combining beans with different traits (like acidity, sweetness, or body), they can craft a taste that’s, say, nutty-chocolatey like Yirga Santos, or bold and classic like Grano Gayo. Blends are especially popular for espresso because they tend to have a fuller body, lower acidity, and pleasant sweetness – perfect for pairing with milk.

So which one’s right for you?

If you’re a curious coffee drinker who enjoys exploring complex, changing flavor profiles, you might lean towards Single Origins.
On the other hand, if you’re after reliable everyday coffee and love a great cappuccino or flat white, Blends are probably more your style.

What’s the difference between “natural” and “washed” coffee processing?

It sounds simple – but there’s a lot of craftsmanship behind it: Coffee starts as a fruit growing on the coffee plant. To turn it into the green beans that get exported, it needs to be processed. The two most common methods are dry (natural) and wet (washed) processing.

Natural

The freshly harvested cherries are spread out to dry on cement patios, raised drying beds, or hard-packed earth. They’re turned regularly to dry evenly and prevent spoilage. This process can take up to five weeks, depending on the climate. Because no water is used, it’s ideal for dry regions.
As the cherries dry with the pulp still on, the natural sugars infuse into the beans – creating a distinct natural sweetness. After drying, the beans are removed from the fruit and sorted by hand to eliminate defects or foreign materials.

Washed

Processing starts within eight hours of harvest to prevent unwanted fermentation. In a wet mill, the cherries are pulped, meaning the outer fruit is removed mechanically. Modern equipment sorts out unripe cherries at this stage. The sticky mucilage layer is then removed by soaking the beans in water tanks. Afterward, the beans are spread out to dry on raised beds, protected from extreme sun and turned regularly for even drying. The beans, now encased in a parchment skin, are only hulled shortly before export to remove the last layers. Washed coffees typically offer clean acidity, fruit-forward flavors, and refined aromatic complexity.