Was skeptical about single-origin vs blends until a free tasting at a local roaster changed my mind

I used to think people who swore by single-origin coffee were just being snobs. But last Saturday I went to Roast & Pour in Austin for a free cupping and tried a Guatemalan single-origin next to their house blend. The Guatemalan had this bright lemon acidity and a silky body I never noticed before. The blend was fine but tasted flat in comparison. Has anyone else had a moment where a single-origin really clicked for you?

2 comments

2 Comments

victor_adams952d ago

Ah wait, I gotta jump in here real quick lol. That lemon acidity you're talking about is actually pretty common in a lot of Central American single-origins, especially if they're washed process. The silky body part is what gets me though - blends can have that too but only if they're roasted right. Try a Kenyan next time if you want to taste something wild, like tomato soup or blackcurrant notes, it'll mess with your head in a good way.

nathan2892d ago

@victor_adams95 You're spot on about Kenyans being wild. I've been burned by light roasts before though. One bag I got tasted like green beans straight from a can. Grind finer and extend your brew time a bit. That usually pulls out the fruity stuff without the harsh edges. Kenyans are finicky but worth the hassle once you figure them out.