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 — Nekisse Micro Selection 2010 RESERVE
Distinct berry fruit and citrus character that can border on grapefruity. Vibrant acidity, caramelised mouthfeel and floral aromas are common to Nekisse coffee.
Please Note: The Ethiopian — Nekisse 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 — Supremo
Initially juicy, crisp and sweet, with subtle hints of pear and washed celery on the palate. A zingy acidity, with a short refreshing finish.
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Costa Rican — Coope Dota
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 Harfusa
Heavier bodied than your typical Ethiopian, dried tropical fruit with hints of bergamot and citrus zest. Smooth velvety mouthfeel, light airy texture like raw meringue.
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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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Papua New Guinean — Elimbari
Sparkling citrus acidity. Smooth body 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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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.
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