BLEND OR SINGLE-ORIGIN—WHICH IS BETTER?
Coffee is grown in more than 50 countries and consumed in every country throughout the world. When Boyd Coffee Company is determining what coffee to purchase, we must consider how it will be used—as a blend or as a single-origin coffee.
What Is a Blend?
The term blend refers to any coffee that contains two or more types of beans in a mixture. When crafted correctly, blends can create dozens of flavor profiles with a broad and complex range of qualities.
An example of a blend that can be traced back centuries is Mocha Java, which combines coffees from the Indonesian island of Java and coffees from Ethiopia that were originally exported through the port city of Al Mokha in Yemen.
Determining the makeup of a given blend of coffee beans is the challenging task of the roastmaster. Since each type of coffee bean has a distinctly different flavor and set of aromatic characteristics, the roastmaster must have the expertise to select the proper amount of each type of coffee in a blend and create a consistent, duplicable flavor profile.
What Does Single-Origin Mean?
The term single-origin is used to describe a coffee that comes from one individual region or appellation. Single-origin can often mean that a coffee was grown at one individual farm. Single-origin coffees are increasingly being compared to wine, as the regions in which they were grown greatly influence their flavor profiles. As coffee consumers develop an appreciation for the nuances associated with individual growing regions, demand for single-origin coffees has increased; because of their scarcity, they command a premium price in the marketplace.
An example of a single-origin coffee offered by Boyd Coffee Company’s Viaggio® line is Kenya Afrique, grown at high altitudes in Kenya’s Kirinyaga Valley.
Which Is Better?
For the coffee drinker, the choice between a high-quality blend or a single-origin coffee is a matter of personal preference. Boyd Coffee Company offers its customers the best of both worlds: a selection of expertly crafted blends to be proud of and knowledgeably selected single-origin coffees from around the world.
- Approximately 25 million acres of land are devoted
to cultivating coffees. - An acre of coffee trees can produce up to 10,000
pounds of coffee cherries—resulting in only about
1,500 pounds of roasted coffee. - Coffee is the one of the world’s most widely traded
commodities—second only to oil.
Common Characteristics of Single-Origin Coffees
While each coffee can have its own distinct profile, coffees from different growing regions often
share some common characteristics.
| Place of Origin | Body | Acidity | Flavor/aroma characteristics |
|---|---|---|---|
| Brazil | light body | no acidity | neutral; sweet flavor |
| Colombia | medium body | good acidity | well-rounded, rich flavor |
| Costa Rica | light to medium body | good acidity | smooth, sweet |
| Ethiopia | medium body | top acidity | flowery bouquet, jasmine |
| Guatemalan | good body | balanced acidity | intense |
| Java | medium body | medium acidity | pleasant sweetness |
| Kenya/Tanzania | full-bodied | positive high acidity | syrupy-sweet liqueur, intense flavor and aroma |
| New Guinea | thin to medium body | winey acidity | adds brightness to a blend |
| Sumatra | heavy body | minimal acidity | earthy |
Different Blending Methods
Pre-Roast Blending
Single-origin coffees are blended before roasting, to create an exclusive, consistent flavor profile.
Blend-After-Roast
Two or more green coffees are roasted in individual batches and blended together after they have been roasted. The color difference between the roasts is distinct, and the palate is able to pick up a variety of flavors.
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