Some farmers are only collecting ripe coffee berries from coffee tree directly, and leave unripe coffee berries on the tree for next collection after two weeks. That’s called selective coffee harvesting. Due to high farmers’ costs involvement, the coffee bean costs are more expensive, so it is also branded to Single-origin coffee.
Since Single-origin coffee is selectively collected in high similarity on all coffee berries in one region, it is great for coffee bean roasting and coffee making.
Single-origin coffee is prized by coffee enthusiasts and roasters because it allows them to highlight the unique characteristics and flavors of the coffee beans from a specific farm or region. The climate, temperature, sunlight, soil, altitude, and other factors can all influence the taste and aroma of the coffee, so single-origin coffee can showcase these distinct qualities, and also provide standardized coffee quality.
Some popular examples of single-origin coffee include Colombian coffee from the Huila region, Ethiopian coffee from the Yirgacheffe region, and Kenyan coffee from the Nyeri region. Single-origin coffee can be brewed using a variety of methods, including filter coffee, French press, and espresso.
