Before we break down blends, we must first understand single origins and the differences between the two.
In simple terms, single origin coffees are sourced from one location – which can range from one country to one farm to a specific plot of land on a farm.
Depending on the size of the plot, these can also be known as micro or nano lots.
Consequently, this means these coffees have more unique flavour profiles which express the characteristics of the terroir in which the coffees were grown, which includes altitude, soil quality, and climatic conditions.
For the most part, specialty coffee roasters and coffee shops have long since associated single origins with higher quality. The growing consumer demand for more traceable and ethical coffee has also had a role to play.
However, blends have been a part of the coffee industry since its beginnings. It’s believed that some of the first commercial blends included coffees from Yemen and Java. The former, which tends to be brighter and more well-rounded, would often be paired with heavier-bodied and more chocolatey coffees from Java – creating a more balanced-tasting coffee.
A blend contains two or more coffees, which can be combined before or after roasting – although the latter is often recommended to ensure even roast profiles.
No matter which coffees are used in a blend, they should be complementary to one another. For example, pairing a bright and acidic Kenyan coffee with a sweet and more fruit-forward coffee from Honduras can result in more overall balance.
Balancing flavour is important – and as well as in coffee. Balancing flavour “is both a science and [an] art, based on professional training, intuition, and experience”
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