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The Coffee Lover's Guide To Single-origin Coffee
- Oct 31, 2018 -

From Ethiopia, Nicaragua, Colombia, Indonesia to India, it's the single-origin coffee guide you’ve bean waiting for!

COFFEE IS LIFE. Single-origin coffee is hailed to be the world's best, with distinct flavor profiles from all over the world. Photo courtesy of Nespresso PH

MANILA, Philippines — "Oh, I just really love Colombian coffee!" "I can't live without my household stock of fresh Ethiopian coffee grounds." "Excuse me, do you have any single-origin Indonesian coffee beans available?"

Coffee connoisseur talk. Bean there, overheard that.

As a caffeine junkie myself, I think I've got enough basic knowledge to be able to differentiate a good, aromatic cuppa with just the right kick from a bad one with all froth but no substance. But with the vast array of caffeine terms and tricks out there, it's easy for a coffee simpleton such as I to get lost in a latte of that bean noise.

So, what's the fuss with these beans from Nicaragua? Or why the clamor for Indian coffee by hardcore drinkers?

I was brought up to speed by Nespresso, who launched their 5 new Master Origin flavors from Ethiopia, Colombia, Nicaragua, Indonesia, and India. I enjoyed an intro to the world of coffee, an in-depth lesson on their 5 master beans, and post-event heart palpitations (those I didn't enjoy so much.)

To the caffeinated and the curious, it's time to perk up and take a sip of this steaming cup of coffee knowledge!

TASTE: Ethiopian beans are all the rage with non-heavy coffee drinkers because of its mild, bright, and fruity notes. It’s aromatic (somewhat flowery), light on the tongue, and balanced, which makes it an approachable and friendly first-timer choice. It’s high in acidity, which gives a zest to its flavor profile and doesn’t linger too long in your mouth.

Ethiopian coffee is made of Arabica beans, which are one of the two major coffee beans in the world. Arabica is known to be slightly sweeter with a softer, lighter taste, because of its high acidity levels.

PROCESS: Ethiopian beans come from the even-drying process of western Ethiopia. The local farming community of this major coffee capital meticulously rakes the land every hour, which allows each coffee cherry to dry in the sun. After harvest, the beans are dried for weeks so they can fully absorb, and then offer, the cherry’s delicately fruity, bright flavors that many love.

INTENSITY: The range of intensity for coffee is from 1-12, with 1 being the mildest, and 12 being the strongest and most intense. Ethiopian coffee gets a safe 4 on this scale.

The barista suggested we take a whiff of its scent pairing, which helps each drinker to experience the coffee’s taste better and fuller. For Ethiopian coffee, it was sweet mandarin fruit jam.

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