Our Shop - Coffee - Single Origins
Much like wine, coffee is heavily influenced by where it is grown. The French term ‘terroir’ is used to descibe the impact that the geography and climate has on coffee — the ‘sense of place’ that translates through to our palate. Once you have mastered a technique to brew coffee consistently, you have immediate access to the exciting variety of flavours and characterisitics emerging from coffees around the world. Historically ‘Single Origin’ coffee is one which has been sourced from a particular country, or origin. However, as information spreads and our knowledge of the impact that ‘terroir’ has on the cup improves, we are now able to track down even more detailed information and provide you with coffees that are in fact Single Region or Single Estate coffees.
Here at 5 Senses we’ve selected a range of these exciting and memorable Single Origin coffees for you to taste and experiment with. Feel free to browse through the descriptions and information we’ve provided on each and work your way through the unique flavours contained within. It’s an educational journey which should awaken your palate to the myriad possibilities secreted within your everyday coffee!
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Australian — Capricorn Estate
At first contact with the cup, you think it might be a PNG or Guatemalan. “It’s a what? …An Australian?” (Dean). That’s right, but it’s not quite the cocoa notes you might be expecting. The flavours are rich, with a broad mouthfeel, and smooth peanut butter and real malt flavours. There definitely are cocoa flavours present, but they are masked by nutmeg and malt notes. It’s more like hot chocolate or Milo. So if you don’t like bitterness in your coffee, this is the one for you.
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Brazil — Daterra Bourbon Collection
The Daterra greets you with a rich aroma, overlaid with a tantalising a hint of tropical fruitiness. On first tasting, your senses are delighted by the sweetness created in the acidity, which rolls on the tongue, producing sensations similar to that of a perfectly developed wine. The Daterra has a low body, with a great covering mouthfeel. Its sweetness is almost citrus, like a green apple. And the gentle flavours mean a touch of zingy lemon mingles with sweet apple without the tartness. The aftertaste is truly unique, finishing cleanly and quickly, leaving your mouth fresh. And wanting more … Go on!
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Colombian — Supremo Pensilvania
Wow… The aroma is subtle, but it offers sooo much complexity. With gentle peach and definite honey notes, it’s like opening the oven door to freshly baked fruit muffins. A bright citrus tea-like acidity is balanced amazingly by smooth delicate mouthfeel. If you’re chasing a toasty, clean cup with honey/caramel notes and a hint of citrus fruits, then this should be your number one choice. One of the most balanced single origins around at present, and with body increasing in the post-2007 crops, it’s adding another dimension to the espresso market.
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Costa Rica — Tarrazu
This one is a real rollercoaster ride for your taste buds! You get initial bright, sweet citrus notes followed by a gentle, smooth mouthfeel and a moderate body. It’s clean and sweet, with a crisp aftertaste. The tangy citrus flavours roll around upfront, mellowing into an easy body with underipe fruity flavours, and a touch of roasted toffee nut. Take time to savour the light floral undertones. This is an amazing, complex cup with clear cut acidity and fruity flavours. It finishes like a good Riesling. Fabulous. What’s not to enjoy?
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East Timor — Maubesse
An unusual mix, this coffee greets you with the savoury aroma of roasting vegetables mingled with the scent of dry cocoa. On tasting, a light lemon tea flavour rolls across the tongue, with a sudden caustic burst of high acidity. With an almost stretched mouthfeel, the thin body is overpowered by pungent acidity. Yet there are notes of sweetness, a musty sweetness mixing with much tarter flavours. And speaking of flavour, think earthy tastes — potatoes, bread and biscuits. Think of barn straw and dry pine trees. It’s an unusual mix! The aftertaste is intense, but short lived, with heavy notes and a drying finish.
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El Salvador — Mirasol San Emilio Estate
This coffee has the fruity aroma of sweet cherries, making you think of the forest floor in autumn or the dense richness of a glorious black forest gateau. With high notes of general acidity and a creamy, smooth mouthfeel, this coffee has a big, round-bodied taste. With flavours reminiscent of blackcurrant and the forest floor, and a pleasing cherry sweetness, the lingering high notes emerge to give a pleasantly rounded finish. Chocolate, spice, hardwood and liquorice complete the lingering range of flavours. This is a pleasantly smooth coffee with a distinct taste.
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Ethiopian — Yirgacheffe
When you first meet the Yirgacheffe, you’re greeted by a deeply complex, enticing, mega floral aroma. It packs a pretty punch! This Ethiopian coffee rolls over your tongue leaving a sweet spicy scent, with hints of cinnamon and orange zest. The gentle, rounded, easy acidity matches the floral scent to perfection, and complements the smooth warming mouthfeel. Hints of fruit, currants and cinnamon spice flow over the taste buds, leaving complex flavours of fruit, wonderful floral notes and a tingly, spicy finish. Orange zest, blackcurrant and pepper mingle with hints of rich dark chocolate, leaving a soft, gentle and truly satisfying aftertaste.
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Guatemala — Antigua
This Guatemalan comfort-in-a-cup greets you with the amazing aroma of cocoa and a wonderful refined acidity, giving a light, but very clean taste, with a great covering mouthfeel, The Guatelmalan is fabulous for a single origin. One for the chocolate lovers, this coffee is all about sweetness. Think of the comforting aroma of a Cadburys waiting to be explored in its silver paper, and imagine the rich chocolaty sweetness rising from a cup of this coffee on a crisp winter’s day. As you would expect, it’s abounding with subtle cocoa flavours mingled with a hint of spice. And the lingering aftertaste? It’s full of flavour; a long aftertaste, finishing with hints of dry peanuts. Truly delicious!
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Indian — Monsooned Malabar 'AA'
You can tell straight off the bat that this is a serious coffee. The aroma reminds you of nostalgic Sunday roasts — full, rich, satisfying and tantalising. Tempting you to taste further. This coffee is rich and earthy (like damp timber) with a heavy aromatic spice. It has a glorious savoury sweetness, like a good Indian Curry, without a hint of acidity. This one’s all about flavour and body. It has a full, heavy mouthfeel that takes you in one direction and keeps on going. With an initial touch of roast beef and mustard seeds, the finish is quite dry. There are no surprises with the aftertaste. The taste lingers long after the event, leaving you deeply satisfied with just one cup.
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Kenyan — Gathima Wet Mill 'AA'
With top notes of paw paw and tropical fruit, and light zippy citrus overtones, this is the Sauvignon blanc of coffee. Very clean, with a definite acidity, yet effervescent and scented with honey/lemon base tones, this coffee packs a zesty finish. It’s medium in texture, like raw broad beans. Drinking this baby is like licking honey from a stainless steel spoon, like spooning marmalade onto malt bread in the kitchen, or inhaling light citrus scents as you pick lemons from the garden. Like fizzy mineral water, it’s almost herby in its sweetness and zesty finish.
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Papua New Guinea — Elimbari
‘Droolingly good.’ When Jerry, the mill owner in PNG who has been supplying us with coffee for over eight years, called and said that he had a brand new offering for us, I started to drool. The PNG Elimbari is my perfect winter coffee — with the comforting aromas of caramalised roast vegetables, a full, velvety body and hints of dried apricots and carrot cake. An Elimbari A long black matches the crisp mornings perfectly.
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Papua New Guinea — Purosa
Wow! This coffee is rich, deep and full on in every way. Smelling a cup of this baby is like strolling through a herb garden, while chomping on fresh liquorice. Inhaling a mouthful leaves your taste buds filled with blackcurrants and mulberries, with licorice undertones and the aroma of fresh herbs. It’s a buttery mouthful, with a syrupy mouthfeel and the slight lingering sweetness contains a hint of dried apricots. For acidity, think spicy blackcurrants, star anise and overtones of apple skin. And the aftertaste? A wonderful underlying almond, like marzipan on a cake, with a great mouthfeel. This one is long lasting and warming. A great winter cup!
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Ugandan — Bugisu Sipi Falls
This Ugandan is going gangbusters at the moment! With a mild deep nut and slight caramel taste, the Bugisu Sipi Falls drives into a deep body full of texture. While the sweetness is fairly mild, it brings an almost Golden-Syrup-like tang with it. As espresso, the brightness of the coffee combined with the heavy body creates a full juiciness with a long aftertaste. With milk, it turns incredibly smooth, developing a velvety texture and lingering, warm aftertaste.
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