Ethiopian Yirgacheffe: A Delicate Floral Dream

 Ethiopian Yirgacheffe is often described as the tea of the coffee world, and for good reason. The first time I tried it, I was struck by its light, almost ethereal body and bright, clean taste.

What makes it special: 

• Flavor notes: Jasmine, lemon, bergamot

• Body: Light to medium

• Acidity: High

• Processing: Usually wet-processed

The floral aroma is intoxicating, and the taste is a complex dance of citrus and tea-like flavors. I find it’s best brewed as a pour-over to really showcase its delicate nature. If you’re used to bold, dark roasts, this might be a bit of a shock to the system – but in the best possible way.

Kenya AA: The Bold and the Beautiful

 Kenya AA is a coffee that demands attention. It’s not subtle, but it’s far from one-dimensional.

What sets it apart: 

• Flavor notes: Blackberry, currant, grapefruit

• Body: Medium to full

• Acidity: Bright and winey

• Processing: Unique “double fermentation” method

The first time I tasted Kenya AA, I was blown away by its complexity. The fruity notes are front and center, balanced by a pleasant sweetness. The acidity is pronounced but not overwhelming, giving the coffee a crisp, clean finish. It’s a versatile brew that shines in everything from pour-over to espresso.

Guatemalan Huehuetenango: A Smooth Chocolate Delight

Guatemalan Huehuetenango (pronounced way-way-ten-ango) is like a warm hug in a cup. It’s comforting yet interesting enough to keep you coming back for more.

Key characteristics:

• Flavor notes: Milk chocolate, honey, orange

• Body: Medium

• Acidity: Above average

• Growing conditions: High altitude, shade-grown

What I love about this coffee is its smooth, well-rounded flavor profile. The chocolate notes are prominent but not overpowering, complemented beautifully by a subtle honey sweetness and a hint of citrus. It’s my go-to when I want something familiar yet special.

Sumatra Mandheling: Earth, Spice, and Everything Nice

Sumatra Mandheling is not for the faint of heart. It’s a bold, unique coffee that’s unlike anything else I’ve tasted.

What makes it unique:

• Flavor notes: Dark chocolate, cedar, earthy spices

• Body: Full, syrupy

• Acidity: Low

• Processing: Wet-hulled (Giling Basah method)

The first time I tried Sumatra Mandheling, I was taken aback by its intensity. The earthy, almost mushroom-like flavors are complemented by dark chocolate and woody notes. It’s a polarizing coffee – some love it, some don’t – but it’s definitely worth experiencing. I find it makes an excellent cold brew.

Costa Rican Tarrazu: The Classic Crowd-Pleaser

Costa Rican Tarrazu is what I consider a “Goldilocks” coffee – not too light, not too dark, but just right for many palates.

 Standout features: 

• Flavor notes: Honey, chocolate, citrus

• Body: Medium

• Acidity: Bright

• Growing region: High altitude, volcanic soil

 This coffee has a wonderful balance of sweetness and acidity. The honey and chocolate notes provide a comforting base, while the bright, citrusy top notes keep things interesting. It’s an incredibly versatile coffee that I’ve found appeals to both newcomers and seasoned coffee drinkers alike.

 Exploring these single origin coffees, each cup tells a story of its origin, the farmers who grew it, and the unique conditions that shaped its flavors. Whether you’re a coffee novice or a seasoned aficionado, I hope this guide inspires you to venture beyond your usual brew and discover some new favorites. Happy tasting!