In recent blog posts, we’ve done a deep dive into the different kinds of coffee roasts and discussed how tasting notes are computed. Another key piece of information when shopping for your next bag of beans—or checking out a new coffee shop—is whether the coffee is single origin or a blend.
The distinction’s not quite as straightforward as it may seem.
A blend is a combination of different kinds of coffee. But what qualifies as single origin coffee is interpreted in a few different ways. Strictly speaking, it’s coffee that comes from a specific plot of land on a farm, or even a specific farm. But since most farms don’t produce enough coffee to export on their own, “single origin” more often means:
- Coffee from a single co-operative representing several farms
- Coffee from a specific region, purchased by an exporter from several mills
- Coffee from a single mill that blends coffee purchased from many local farms
Typically, in the United States, if a roaster doesn’t mix different bags of coffee, that coffee is sold as single origin coffee.
A new respect for blends
Blends date back to the beginning of the coffee industry as we know it. Historically, they’ve been perceived as inferior in comparison to single origin coffees, mainly because large commercial roasters frequently blended arabica beans with lower-quality robusta beans as a cost savings measure.
But small, independent roasters are gradually shifting the perception that blended coffee is a step down. Some are blending two or more different single origin coffees before roasting, while others are roasting them separately and then blending them. Either way, careful consideration is given to how the coffees complement each other.
Alchemy is one of many reasons coffee beans are blended. The thinking here is that two different kinds of beans blended together can actually yield a more balanced cup of coffee than either could alone. We see this a lot with Brazilian and Colombian coffees. The former tends to have a full body with very low acidity, while the latter is fairly high in acidity but thin in body. Together, they can result in a medium-body, medium-acidity coffee that’s very drinkable.
There’s no wrong answer
For better and for worse, the farm to table movement has made us particular about what we eat and drink in the instances when we can afford to be. And coffee is an easy access point because a bag of single origin beans is significantly cheaper than a bottle of top-notch French wine or a meal at a Michelin star restaurant.
It’s possible to nerd out exploring the different innate characteristics of single origin coffees on a budget. But don’t ignore what the many small-batch roasters across the country are pulling off. And they’re doing it with the same respect for their ingredients as the farm-to-table chefs we’ve come to idolize.