Single origin, does it matter?

Let’s talk about single origin coffees.
Not just because I’m a huge fan (I really am), but because understanding them can help you see coffee the way a barista does—with depth, appreciation, and even a little romance. Think of it like wine tasting—which I also happen to love. The beauty of single origin beans is that they tell a story of place. Just like grapes, coffee beans reflect the terroir they grow in. That means everything from the soil and climate to altitude and sunlight shapes the final flavor.

Even beans from the same country—or the same region—can taste completely different. Some might be grown high in the mountains under thick shade, while others come from sunlit valleys rich in minerals. Just like a vineyard on a hillside yields small, intensely flavored grapes, coffee cherries grown in challenging conditions often produce bold, complex flavors that you won’t find in a blend. That’s part of the magic.

But beyond flavor, there's another reason I love single origin coffee: transparency.
With single origin, you often know exactly where your beans come from—the specific farm, co-op, or community. There’s something incredibly satisfying about that. You’re not just drinking coffee; you’re sharing in the work of farmers who prioritize fair trade, sustainability, and ethical growing practices. It makes the cup feel more personal—because it is.

Now let’s talk about blended beans.
Don’t get me wrong—they absolutely have their place in the coffee world. It’s all about consistency, balance, and accessibility. Take this example: mix a chocolaty Brazil with a fruity Ethiopia and a nutty Colombia, and you’ve got yourself a smooth, crowd-pleasing espresso blend. That’s the magic of blending—bringing together the best of each bean to create a flavor profile that hits just right, every time.

As much as I adore single origin coffees, I also really love my espresso to be consistent—especially in lattes, cappuccinos, and Americanos. There’s something comforting about that first sip being just right every single morning. Balanced. Bold. Reliable. The kind of cup that sets the tone for the whole day—on the right foot, or maybe the right bean. 😉. Here’s the thing: cafés using single origin beans for everyday espresso might have a hit one week, and then… surprise! Sour lemon latte the next. That's where blends shine.

For roasters, blending is like having a toolbox. When nature throws a curveball—like the major floods in Brazil last year that devastated coffee crops and sent prices soaring—blends give roasters the flexibility to adapt. They can sub in beans with similar flavor profiles from other regions, so your espresso still tastes like perfection, no matter what’s happening on the farms.

So which is better? Like the wine tasting we went to in the beginning. It’s really going to depend on your terroir preferences. We haven’t even touched on the different roasts and what’s going on there. Next blog will briefly explore roasts and why it matters.