What you should know about single origin coffee

Like wine, different regions of the world, produce different flavours of coffee.

by: Brought to you by Checkers.

There’s no reason to debate it, it’s a fact; coffee smells amazing. Few things help you get over the shock your alarm clock has just dished out, than the smell of coffee brewing. The only thing better than that, is the coffee itself.  

To the connoisseur the average cup of Joe is just that – average. If you want a stellar, flavourful, all-things-to-all-men-and-women cup of awesome, look for Single Origin coffees. Single origin means each and every batch of beans is carefully selected from just one plantation, ensuring that the purity of the flavour is protected. Think of it as not mixing Shiraz grapes with Chenin Blanc grapes, while trying to make a Shiraz. This gives you a definitive taste of what a particular region’s coffee can taste like.  

Single origin is what helps set Checkers’ Foreign Ground  range apart from the average coffee brands you’ll find on supermarket shelves. And with coffees from Colombia, Ecuador, Honduras, Guatemala and Ethiopia, you can literally wake up to the smell of five different countries each day before you journey off to work. Not a bad way to kick off the day, is it?  Colombian coffee is typically of medium strength and has a citrus-zest after tone to it. Exclusively made of Arabica coffee beans, Colombia’s humid climate, elevation and history of coffee agriculture make this region’s coffee one of the finest to ever fill a mug.  

Brazilian coffee is quite distinct compared to the rest of the South American black gold. It often has a pronounced peanut quality with a heavy body, lending itself very nicely to espressos and your stronger coffee brews. Look out for chocolate and some spice in the flavour profile, typically with a more complex aftertaste. 

Coffees from Guatemala and Honduras have a smooth, sugar-browning sweetness, something akin to chocolate or a butter-like pastry crust, and are more apple-ish in their backdrop than other coffees. Because there are so many coffee producers in the region, (central America is responsible for much of the coffee that finds its way into the US) you’ll get varying degrees of acidity from each country, hence the reason single origin coffees are more distinct than blends. 

Ethiopian coffees differ from the Americas in that they are processed differently. Either “natural”, where the cherry around the bean is dried with it, or “washed” where the fruit is stripped off the bean within 12 hours of picking. Naturally processed Ethiopian coffees often have a syrupy body with a dense sweet berry flavour, while with washed coffees, you’ll pick up hints of jasmine or lemongrass and are lighter and drier on the palate. 

So if you’re looking for a taste of the exotic with your morning cuppa to help break you out of the morning’s haze, do yourself, and your nose and taste buds, a favour. Head over to Checkers and pick up a few bags of their Foreign Ground coffee. It’s available as ground coffee, beans or as capsules, so however you take your coffee, Checkers’ Foreign Ground will take you on a journey.

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