101PRODUCTS

SINGLE-ORIGIN COFFEE: a journey right round the world ending in your cup

What separates that steaming cup of espresso you are enjoying (at your home, office or bar) from the origin of its beans? Thousands of kilometres obviously, but other than that we find the variegated, complicated and fascinating world of the native regions of the colonial par excellence product: coffee.

SINGLE-ORIGIN COFFEE 101CAFFE'

What separates that steaming cup of espresso you are enjoying (at your home, office or bar) from the origin of its beans? Thousands of kilometres obviously, but other than that we find the variegated, complicated and fascinating world of the native regions of the colonial par excellence product: coffee.

The dispute between lovers of blends and single-origin is as heated as the one between supporters of Arabica and defenders of Robusta. Consequently, there are neither winners nor losers.

The fact is that every cultivated region in the equatorial belt grows beans which have very diverse characteristics. In practice, we could draw up some sort of “pedigree” for each bean.

Brazil, Guatemala, Colombia, Jamaica, Costa Rica, Kenya, India… the game is just that: finding the differences, the nuances of the aromas, the notes, the prevailing flavours, which each region gives to its coffee beans. The habit of continuously tasting single-origin coffees can be defined as a sort of education (or re-education) in order to appreciate coffee.

Blend or single-origin?

Let’s dispel a myth: compared to a blend, single-origin coffee is neither better nor worse, neither bitterer nor sweeter, and it is neither more nor less. It is simply different.

So, what is the difference between a cup of Colombian Arabica coffee originating from the Andes of Santander and one of the same species born, raised and harvested in the Karnataka area of India?
No need to be blindfolded when you are tasting: you will never guess… Unless you are an experienced professional taster, also gifted with a truly unique olfactory sensitivity and palate.

Each bean has its Motherland

Nonetheless, tasting single-origin coffees is a sensory experience that shouldn’t be missed.
The link between a coffee and its region has something that goes beyond its taste, instead it reflects upon the culture of that place; it is like taking a journey where imagination and taste buds walk hand in hand, while we capture the body of the coffee which is sometimes silky, other times velvety, under a cream that presents itself in its homogeneous beauty, and reminds us of the cloud covered plantation.
Scents help us understand the character of the place: woody or fruity, floral or nutty, the olfactory perception of single-origin coffee accompanies us towards its specific Motherland.

Coffee to mediate with, coffee to sip with someone very special, coffee with a character that goes well with yours, coffee that feels like you are returning to those places where you left a piece of your heart.

The flavoursome stamp of single-origin coffees is mainly linked to factors such as the microclimate in the exact geographical position of a region within a Country, sun exposure, altitude, soil richness and its mineral content.

In the world of wines, we would speak of “terroir”

Of course, the premise is fundamental: the drupes from which the coffee beans are extracted must be just ripe and harvested at the right time; the beans must be selected after careful on-site processing and must be practically perfect. And last but not least, the strategic role of the roaster, a mix between artisan of taste and starred chef, who is able to create an absolutely impeccable aromatic profile.

This is the peculiarity of some brands on the market, known for their quality product, starting with the raw materials such as 101CAFFE’, which also selects its World-class Roasters.

Destination: Italian world-class roasting

The hand of the roaster, the figure who is a mix between starred chef and artisan of taste, today can count on an ideal partnership with technology, which really makes the difference. The selection of the beans and the cooking point of them are among the main factors that determine how the aromas, the retro olfactory scents, the body, and the equilibrium is enhanced (or neutralised). Everything else concerns the creativity and personal interpretation that each roaster puts into their delicate work, to let us find and experience magic in a cup.

We just have to begin the journey into flavours, or rather, the journey with 101CAFFE’ among intoxicating aromas, starting from Central South America, passing through Kenya and arriving in India.

The first stop on your journey? Your trusted 101CAFFE’ shop (there are about 150 in Italy and around the world) or if you prefer our online shop . Here you will find the best single-origin coffees both in beans, or ground, as well as in pods and capsules.
We are waiting for you to come and take a gastronomic journey around the world with us.

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