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!
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Ethiopian — Markeda Harrar RESERVE
Sweet blueberry notes, remarkable middle-note complexity, and luscious body. Intense without being shocking, and wild without being gamey.
Please Note: The Ethiopian Markeda Harrar beans are part of the Five Senses Reserve range and will be roasted on Mondays and Wednesdays. Please place your order by 8.00am on these days. Your coffee will be despatched the same day.
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Products
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Colombian — Huila
Delicate, sweet toned acidity and dry woody aroma. Hints of mandarin, green apple and lemon tea flavours with pleasant, fruity sweetness. Smooth mouthfeel, medium body. Light and sweet through milk — balanced acidity through black.
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Costa Rican — Tarrazu
Sweet citrus notes, gentle, smooth mouthfeel and moderate body. Under-ripe fruity flavours, with a touch of roasted toffee nut.
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Ethiopian — Harrar
The blueberry aroma is a classic characteristic for all Harrar’s. This fragrance translates to deep berry fruit on the palate with persistent sweetness and velvety mouthfeel.
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Ethiopian — Yirgacheffe
Delicate, fruity acidity. Medium to light body. Sweet toned brightness with hints of lemon myrtle and peach.
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Guatemalan — Antigua Los Volcanes
Golden syrup aroma, low acidity and caramel sweetness. Viscous body and dry aftertaste.
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Indonesian (Balinese) — Bagus Sekali
Medium to high body, intense earthy acidity and a clean finish, yeast and vegemite flavours and malt biscuit aroma. Through espresso, the flavours intensify considerably, with dominant earthy, nutty tones and heightened sweetness and acidity.
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Kenyan — Lena
Bright citrus flavour with a solid chocolate base, well balanced with the high acidity typical of Kenyan coffees.
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Papua New Guinean — Elimbari
Sparkling acidity, like that of a citrus fruit. Smooth body that covers all parts of the palate with light-wood flavours and a lengthy clean and bright aftertaste.
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Papua New Guinean — Purosa
Blackcurrant and mulberry aromas. Liquorice undertones with a hint of dried apricots. Buttery mouthfeel, long lasting aftertaste.
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