You’ve probably seen the names: Ethiopia. Colombia. Brazil. Kenya. Maybe even El Salvador or Papua New Guinea if you’ve been digging deeper.
But what do they actually mean for what’s in your cup?
Coffee origin isn’t just a label—it’s flavour, texture, vibe. It’s the difference between a rich, chocolatey flat white and a filter that tastes like strawberry jam and sunshine.
Let’s break it down.
Why origin matters
Coffee, like wine, is shaped by its terroir—that fancy word for soil, climate, altitude, and all the other good stuff Mother Nature throws into the mix. Add in local processing methods, and you’ve got a recipe for flavour that’s totally unique to where the beans come from.
Time for a quick global tour? Let’s go.
☕ Ethiopia – The birthplace of coffee
Flavour vibes: Floral, tea-like, often citrusy or berry-forward.
Why it slaps: High altitudes, heirloom varieties, and natural processing give these beans a wild, fruity edge. If you’ve ever sipped coffee and thought, "Wait—is that blueberry?"… it was probably Ethiopian.
Best enjoyed black—filter or V60 to let those aromatics shine.
☕ Colombia – The all-rounder
Flavour vibes: Balanced, sweet, juicy. Think red apples, caramel, and a little citrus lift.
Why it slaps: Consistent quality, a range of altitudes, and meticulous washed processing. Colombian coffee’s like that mate who just gets along with everyone.
Works in espresso or filter. Solid crowd-pleaser.
☕ Brazil – The comfort zone
Flavour vibes: Chocolate, nuts, low acidity. Round and smooth.
Why it slaps: Huge production, lower altitudes, and natural processing = big body and sweet, mellow flavours. Great in blends, especially with milk.
In fact, a lot of our Party Blend magic starts right here.
☕ Kenya – The flavour bomb
Flavour vibes: Bright, citrusy, sometimes tomato-y (weird, we know, but trust us).
Why it slaps: High altitude, SL28/SL34 varietals, and a double-washed process that creates super clean, complex cups.
Not for the faint-hearted. Great as a black brew when you want something with attitude.
☕ Central America – The sweet spot
Regions like: Guatemala, El Salvador, Honduras
Flavour vibes: Sweet, chocolatey, with a subtle fruitiness.
Why it slaps: A balance of chocolate and fruit makes these coffees incredibly versatile.
If you’re dipping your toes into single origins, this is a safe and tasty place to start.
☕ Papua New Guinea – The wild card
Flavour vibes: Earthy, spicy, tropical fruit notes.
Why it slaps: It’s complex, a bit untamed, and full of flavour surprises. Great for adventurous drinkers who’ve been around the block and want something different.
Bringing it back to you
So what’s the best origin?
There isn’t one. It’s all personal taste. That’s the beauty of single origin coffee—it’s a flavour passport. You find what speaks to you. Some people live for bright, fruity Ethiopians. Others want something rich and chocolatey that stands up to milk.
At The Roasting Party, we roast every single origin to highlight what makes it special. No hiding. No blending. Just the origin doing its thing.
Keen to explore?
Check out our single origin selection—it rotates often, so there’s always something new on deck. You might just find your new favourite country.
Or get in touch. We’ll point you to something you’ll love, no snobbery involved.
