The designation of origin began to be established in the world of wine, according to the grape variety, the processes, the way of fermentation that was established in an area gave characteristics attributes of that area that gave the wine peculiarities that were only found in that wine and to protect those regions or countries that produced better qualities from the imitations of worse quality, the designation of origin began to be established.
Gradually, this designation of origin was introduced to more foods and processes, thus guaranteeing consumers that the product was made according to the characteristics of that region. In the case of coffee, this designation of origin dates back many years and was generally applied to a specific producing country, since coffee from that country had distinct characteristics, thus creating a designation of origin.
This is how we should understand single-origin coffees, as a designation of origin, which, based on their provenance, can already give us a glimpse of what we'll find in the cup. Today, a significant portion of production is still due to these characteristics of origin. For example, Colombian coffees tend to be mild with light body and a moderate, elegant acidity, while Ethiopian coffees have a more complex acidity and more floral notes, and Rwandan coffees have a characteristic potato flavor.
Single-origin coffee guarantees that the coffee was grown in that country, and therefore carries within its DNA a part of that country's tradition and soil, giving it a distinctive touch. But like all foods, the world's second most consumed beverage has not lagged behind in its constant evolution. Now, in addition to being able to easily find single-origin coffees, it's also relatively easy to find coffees from specific regions within a single origin. For example, in Colombia, we can find coffees from the Cauca or Huila regions, or many more, each with its own personal characteristics, yet all possessing the soul of a Colombian coffee. This means it will always retain that touch of character that will tell us, in a blind taste test, that we are surely tasting a Colombian coffee. Or in Ethiopia, where we also have different regions such as Sidamo, Harrar, or Limu, among many others. And in many other single-origin coffees, the practice of identifying and defining regions within the country has been established, always in pursuit of a higher quality product.
With this evolution, as has happened with wine, experimentation has begun with new fermentation processes, or varieties that are not common in their areas, or experimentation with cultivation processes, achieving very different flavors; some coffees even manage to confuse you about their origin or even make it impossible to determine a specific origin when tasting them due to their diversity of flavor and complexity.
Today, I would recommend single-origin coffee to those who are just starting out in the world of coffee and are passionate about it. Being able to enjoy coffees from different origins with their unique characteristics helps you distinguish the various nuances that make up a coffee, such as acidity, body, and other distinctive notes. It's also a sure bet if you want to impress your guests with a high-quality coffee that everyone will enjoy.
To continue advancing or experimenting in the world of coffee, I would recommend making the leap from single-origin coffee to specialty coffee. Specialty coffee also has its origin, but it involves experimental processes, new varieties for the area, and seeks more complex and surprising flavors.
Cup profile according to coffee origin
A coffee from Colombia will be light-bodied, with very subtle floral notes and a bright, mild acidity. In contrast, a coffee from Ethiopia will be more floral, with a more pronounced acidity, generally crisp, with aromas of white flowers like orange blossom. If we travel to Peru, its coffees tend to be fuller-bodied, with a characteristic cocoa note, noticeable acidity, and a high level of complexity. A coffee from Honduras will give us a cup with lower acidity and less body than Peruvian coffee, for example, with less complexity and a more neutral flavor that pairs well with milk. In Brazil, we find coffees with a lot of body, notes of cocoa and nuts, very sweet and low in acidity; it's the ideal companion for a morning coffee with milk.
