Understanding some coffee related terms will provide the knowledge and confidence to choose the coffee that is right for you...
Single-origin coffee is coffee grown within a single known geographic origin. Sometimes, this is a single farm, or a specific collection of beans from multiple farms in one area, or even a single country.
The single origin coffee offer is mainly driven by the demand of consumers for high quality coffees to be enjoyed in their purest form. Micro-lot coffees are a type of specific single-farm coffee.
Blends combine coffees from two or more origins. Each origin is like an ingredient in your favourite recipe; just as a chef strives to create synergy, so does a coffee roaster by producing a complex drink offering a well-rounded, smooth and full bodied taste. Creating successful coffee blends is a complicated proposition where you must consider and balance the following factors: acidity, solubility, initial taste, and aftertaste.
We are fortunate to have partnered with one of the best coffee roasters in the country who understands the subtleties of coffee, enabling us to produce consistently similar blends even as the crops change from season to season.
Micro-lot coffees are the result of some concerted effort to separate and carefully prepare a lot of coffee that will have special characteristics. A Micro-lot coffee should have been harvested from a particular plot of land, from a particular band of altitude and processed in a separate way. The grower and the buyer often work together, experimenting and investigating so as to produce coffees with exceptional characteristics and qualities.
Organic Coffee is a coffee that is grown without using any synthetic fertilisers or pesticides, on land that was given sufficient time to detoxify itself, without the aid of any genetically modified organisms. It is then processed and packed without the involvement of any chemical. Since no chemicals are used in its production, processing and packaging, organic coffee helps in preserving the biotic environment and its healthy balance.
Before a coffee makes its way into your cup, it is grown, harvested and processed in its country of origin. It is during this time that the coffee’s intrinsic characteristics and personality are formed. The relationship between the coffee’s variety, terroir and processing shapes its sensory attributes.
The three main processing methods are natural, washed and honey. Traditionally, coffee producing countries have favoured one process, limited somewhat by their environment. However, with the demand for specialty coffee, many farmers are trying other processing methods and experimenting with various techniques to create new and innovative flavour profiles.