Single origin coffee can be overwhelming. There are dozens of countries, hundreds of regions, and every bag has different tasting notes that sound like a wine tasting gone wrong. Blueberry? Bergamot? Tobacco? In coffee?
Here's the plain English version. We stock 10 single origins from 8 countries. This guide tells you what each one actually tastes like, who it's for, and which one to try first based on what you already know you enjoy.
The Quick Comparison
Here's every single origin we sell, ranked from most approachable to most adventurous:
- Brazil — Smooth, nutty, chocolate. The gateway single origin.
- Colombia — Bright, caramelly, balanced. Classic specialty coffee.
- Guatemala — Cocoa, spice, volcanic warmth. Like a chocolate bar in a cup.
- El Salvador — Elegant, apricot, brown sugar. Subtle and rewarding.
- Costa Rica — Sweet, peachy, honey-processed. Naturally sweet.
- Rwanda — Red berry, toffee, silky. Delicate African coffee.
- Sumatra — Earthy, smoky, full-bodied. Completely unique.
- Ethiopia Limu — Floral, jasmine, bergamot. Tea-like elegance.
- Ethiopia Yirgacheffe — Blueberry, lemon, wildly fruity.
- Kenya AA — Blackcurrant, grapefruit, intense. Not for beginners.
Pick Your Path: What Do You Already Like?
"I like my coffee smooth and easy"
Start with Brazil. It's the most universally liked single origin we sell — smooth, nutty, with milk chocolate sweetness and almost no acidity. It's the coffee world's equivalent of a warm hug. If you currently drink blends or supermarket coffee, Brazil is the safest first step into single origin territory.
Also try: Colombia (a step brighter) or El Salvador (a step more subtle).
"I like strong, dark coffee"
Try Sumatra. It's nothing like any other single origin — earthy, smoky, full-bodied, with notes of dark chocolate and tobacco. It tastes like coffee that's been aged in a library. If you currently drink dark roast blends or Italian-style espresso, Sumatra is your entry point to single origin.
Also try: Guatemala (volcanic warmth, cocoa and spice).
"I want something fruity and different"
Go straight to Ethiopia Yirgacheffe. This is the coffee that makes people say "wait, THIS is coffee?" Vivid blueberry, bright lemon, floral aromatics — it's wild, it's unusual, and it's the reason specialty coffee exists. Ethiopia is where coffee was born, and Yirgacheffe is its most famous expression.
Also try: Kenya AA (even more intense — blackcurrant and grapefruit).
"I don't usually like coffee — it's too bitter"
Try Costa Rica. It's honey-processed, which means it has a natural sweetness built right in — peach, apricot, and actual honey-like sweetness without a grain of sugar. If you've always added sugar or milk to mask the bitterness, Costa Rica might be the coffee that changes your mind about drinking it black.
Also try: The Easy One (our lightest blend — made specifically for non-coffee-drinkers).
"I'm a tea drinker dabbling in coffee"
Meet Ethiopia Limu. It's floral, aromatic, and has a jasmine and bergamot character that's genuinely reminiscent of Earl Grey tea. Light-bodied, elegant, and about as far from harsh bitter coffee as you can get. If you love tea and are coffee-curious, Limu is the bridge.
Understanding the Three Big Coffee Regions
Central & South America (Brazil, Colombia, Guatemala, Costa Rica, El Salvador)
The "safe" origins. Generally smooth, balanced, with chocolate and caramel notes. Lower acidity, approachable flavours. This is where most of the world's coffee comes from, and it's where most people's coffee journey starts.
Africa (Ethiopia, Kenya, Rwanda)
The "exciting" origins. African coffees tend to be brighter, fruitier, and more complex. Ethiopia and Kenya can be wild and vivid; Rwanda is more delicate and refined. These are the coffees that convert people from casual drinkers to enthusiasts.
Asia-Pacific (Sumatra)
The "different" origin. Indonesian coffees like Sumatra have a completely unique character — earthy, herbal, sometimes smoky. They're the black sheep of the specialty world and they're brilliant for it.
How Processing Affects Flavour
You'll see terms like "washed," "natural," and "honey" on our bags. Here's what they actually mean:
- Washed (most of our range): The fruit is removed from the bean before drying. Produces clean, bright flavours that showcase the origin's character.
- Natural (Brazil, Sumatra): The bean dries inside the whole cherry. Produces fuller body and more intense sweetness — sometimes fruity, sometimes wine-like.
- Honey (Costa Rica): Some fruit is left on the bean during drying. A middle ground — clean but with extra sweetness and body.
Frequently Asked Questions
Which single origin coffee should I try first?
Brazil if you want safe and smooth, Sumatra if you want bold and different, or Ethiopia Yirgacheffe if you want to jump in the deep end. You genuinely can't go wrong with any of those three as a starting point.
Are single origin coffees more expensive?
Slightly — our single origins are £10.99 for 250g vs £8.99 for blends. That's about 12p more per cup. The flavour experience is significantly more distinctive and complex.
Do I need special equipment?
No. Single origin coffee works in any brew method — espresso machine, cafetière, AeroPress, filter, you name it. We pre-grind to your chosen method, so you don't even need a grinder. Check our grind size guide for details.
Which origin has the most caffeine?
They're all Arabica, so caffeine content is roughly the same regardless of origin. The main difference is flavour, not caffeine. If you want more caffeine, just use more coffee.
Can I try multiple origins?
Absolutely. The best way to discover what you like is to try a few different ones. Start with one from each region — say Brazil (Americas), Ethiopia Yirgacheffe (Africa), and Sumatra (Asia) — and see which direction your taste leans.