Our Shop - Coffee - Single Origins
Much like wine, coffee is heavily influenced by where it is grown. The French term ‘terroir’ is used to describe the impact that 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 characteristics 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 Five 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!
Single Origin of the Month
Our Single Origin of the month showcases exceptional coffees that we come across from time to time and which we just can’t resist buying — apologies to the accounts department!
-
Guatemala — Batzchocola RESERVE
Located in the Ixil village of Trapichitos and in the municipality of Nebai, the Guatemala Batzchocola has Marzipan aroma, heavy coating mouthfeel, toffee sweetness, citrus/grapefruit
acidity and a lingering cocoa aftertaste.Please Note: The Guatemala Batzchocola beans are part of the Five Senses Reserve range and will be roasted and dispatched on Tuesdays only. Please place your order by 8.00am to be included on this weeks orders.
More Info
Products
-
Bali — Bagus Sekali
Produced by our two favourite Subak Abian farmers in and around the Kintamani region this coffee is rich, honeycomb, apricot, marzipan, beautifully balanced, round acid, soft mouthfeel, lingering dark cocoa bitter sweetness.
More Info -
Colombia — Monserrate
Consisting of a single paved road, the community of Monserrate straddles a ridge in the picturesque Cordillera Central mountain range in the Southwestern Departamento of Huila. It tastes like dark chocolate and cherry with a buttery mouthfeel, creme caramel, pink grapefruit acidity and a lingering coating aftertaste.
More Info -
Costa Rica — Coopedota
Coopedota is located south of San Jose, the capital of Costa Rica, in the majestic mountains of Terrazu. The coffee is sweet citrus notes, gentle, smooth mouthfeel and moderate body. Under-ripe fruity flavours, with a touch of roasted toffee nut.
More Info -
Ethiopia — Yirgacheffe
Ethiopia is often referred to as the birthplace of coffee, so it’s no surprise that it produces some amazing single origins. This coffee is silky and sweet, with delicate floral complexity and marked citric, tangerine–like acidity.
More Info -
Guatemala — Santa Rosa
This coffee is collected from small farmers living in the department Santa Rosa located between the Fraijanes Plateau and the New Oriente region in the province of Jalapa. It has intense sweetness with pungent fruity aroma, syrupy mouthfeel and a marzipan aftertaste.
More Info -
India — Veer Attikan
Located to the South of the Heritage City of Mysore, the name literally means “White Hills” as it is perpetually soaked in a hanging mist. This coffee has intense spice flavours; clove, cinnamon and star anise. It’s big and bold with syrupy molasses sweetness.
More Info -
Papua New Guinea — Kimel Estate A
Kimel Estate is located in the very lush and scenic province of the Western Highlands in the Wahgi valley just 50 kilometres south of Mount Hagen. This coffee has nutty aroma with a thick and creamy mouthfeel reminiscent of warm custard. Silky texture, lime acidity and a milk chocolate aftertaste.
More Info -
Sumatra — Lintong
Most Sumatran coffee is grown around the Lake Toba region, in the north of the country. This Sumatran has herbaceous aroma with vegetal characters. Smoked paprika flavours emerge as black, and through milk it has fresh cucumber, roasted sweet potato and shallot flavours.
More Info -
Filter Roast
The best way to taste nuances in coffee is by brewing through a filter. Especially with single origins a filter brew provides you with many flavours from the tasting wheel that you just cannot achieve through espresso. To get the best out of a filter brew the coffee needs to be roasted lighter which allows a lot of the bright characters and subtle nuances that are usually not detected in an espresso style roast.
The current Filter Roast on offer is our Ethiopian – Yirgacheffe.
More Info
Follow Five Senses ...
