Speaking of SO: What is your definition of a Single Origin Coffee?
I keep hearing the term "Single Origin". When I started in coffee S.O. meant "Country of Origin". Sometimes I would hear the term origin pinned to a geographical area as big as Central America or Africa. I still hear things like, "Well, it is an African coffee, so of course it is going to be bright."
Then again, we can now trace so many of our coffees to specific lots on specific farms. Some coffees are even traceable to the few trees in a specific lot. I hear these reffered to as S.O. coffees, micro-lot coffees, etc... I've actually used both terms.
My point is, Single Origin seems to be a term that is vague and dated. I think we should collectively review our use of this term and come up with a specific definition in order to clarify it, and then define the other levels of traceability.
Thoughts? Comments? Questions?
Then again, we can now trace so many of our coffees to specific lots on specific farms. Some coffees are even traceable to the few trees in a specific lot. I hear these reffered to as S.O. coffees, micro-lot coffees, etc... I've actually used both terms.
My point is, Single Origin seems to be a term that is vague and dated. I think we should collectively review our use of this term and come up with a specific definition in order to clarify it, and then define the other levels of traceability.
Thoughts? Comments? Questions?
Replies to This Discussion
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Permalink Reply by Robert Williams on
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First, let's approach this with some facts.
or⋅i⋅gin [awr-i-jin, or-]
–noun
1. something from which anything arises or is derived; source; fountainhead: to follow a stream to its origin.
2. rise or derivation from a particular source: the origin of a word.
3. the first stage of existence; beginning: the origin of Quakerism in America.
4. ancestry; parentage; extraction: to be of Scottish origin.
Then let's approach how universal the term 'single origin' is, ignoring the fact that it's from antartica to the north pole, the term 'single origin' could be applied to any theme. What other uses could we use to describe a lot of beans, sourced from a single location. I can definitely see your points, they're quite valid! This will definitely give me something to discuss over a cup of single origin. /pun
But ultimately, I feel as if describing these single sourced beans, as 'single origin', is really the best way to go about it, without over-complicating the system that's been established. I don't believe any single roaster coined the term, it's just a simple construction of words, like 'where' 'there' 'here', to describe it.
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Permalink Reply by Spencer on
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Single origin is a term used when all the coffees for a product are gown from within one country. Think of Single origin as a geo-political certification. This is to differentiate against coffees that are blends of various origins.
Many folks believe that within the single origin definition, the roaster can blend coffees from different regions, altitudes, qualities or processes. Other use single origin as a synonym for micro-lot or estate coffee. I personally believe in the former and try to correct those that use the latter definition.
We as an industry need to be clear and consistent or the consumer will be confused and not sure of the right purchase for themselves.
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Permalink Reply by Brady on
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Spencer said:Single origin is a term used when all the coffees for a product are gown from within one country. Think of Single origin as a geo-political certification. This is to differentiate against coffees that are blends of various origins.
Many folks believe that within the single origin definition, the roaster can blend coffees from different regions, altitudes, qualities or processes. Other use single origin as a synonym for micro-lot or estate coffee. I personally believe in the former and try to correct those that use the latter definition.
We as an industry need to be clear and consistent or the consumer will be confused and not sure of the right purchase for themselves.
So you think it is wrong to consider coffees from Yirgacheffe (for example) to be "single origin"?
Is this just your personal practice, or has this been defined by some sort of organization?
No offense - I am hoping to learn something from this thread. My understanding was that "single origin" was more specific than different growing regions (i.e. Central America) but more general than single-estate. I have no basis for this, it is simply the impression that I am under. Looking for knowledge here.
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Permalink Reply by Joe Marrocco on
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I too would love some clarification on the source of this term. It just seems as though it is used for everything. "This is a S.O. coffee from Latin America." I have heard this!! Wow!! I have heard it followed by, "So it is going to taste...." I mean, I think this would have worked in the 80s, but we've come so far! Single Estate is used some times; micro-lot as well. I like these terms. I just think that specialty coffee should lose the generic terms that are still so tightly clinging to it. But, I really want to hear your thoughts on this!! I think this thread has some great posts so far. Keep 'em coming!!
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You may want to check out www.scaablog.org for an update on the ethiopian commodities exchange. make sure you are up to speed. This thing is changing quite a bit. homogenization was an initial fear, but that fear is beginning to be subsided with understanding of the realities. Yet, there is still not a perfect situation. I'll shut up. Just check it out.
Ricky Sutton said:It's interesting to me that in espresso terminology, SO just means "not a blend". Which is interesting since it can be a blend of coffee's from the same region via a co-op. The coffee coming from Ethiopia since the commodity exchange is now homogenized into generic "yirgacheffe", "sidamo", "harrarr", etc. Would those be considered single origin? It's sort of like saying "beer from wisconsin". Ultimately direct trade is the only guarantee of where your coffee comes from specifically.
In practice i also use the term "single origin" to describe coffee's from the same region. They could be from a few different farms in that region though.
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Permalink Reply by Alun Evans on
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I would agree that over time the term "Single Origin" has moved from being a fairly broad stroke definition a decade back. Our compeny likes to work our labeling and descriptions of coffee in line with what the wine industry is doing in NZ. That is the Origin (or in coffees case the Singale Origin) is the region, we then sub-classify the district and/or small holder coop. I think the general origin "ie Mandehling" or "Bali" defines the measurable region the coffee comes from, then to add Desa Nangka or Blue Batur pins the coffee down to a very measurable area of where it has actually come from. I like to think we all want to learn and teach as much about the origins as we humanly can. Being able to sharpen the lead of the pencil to as sharper point as possible really helps the customer have some affinity with the coffee, more of an understanding. In saying that I still see some shocker SO definitions of growing regions in Indonesia- especially refering to Sumatran and Java growing regions. I seem to remember that the SCAA was working on a super detailed map of origin producer countries and the regions within... with the new site cant seem to find the link.
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I like that approach. What do you mean by "measurable region" though. Is it measured by political boundaries, climate, altitude, ownership, coffee varietals, co-op, region covered by a single processing mill? So many differentials. A map of defined boundaries and origin demarcation as issued by the SCAA would be tramendous! That would really help us all get on the same page with our terminology. We as an industry need to work together on a unified aproach to speaking about our coffees. There is so much bad info out there.
Who else has a thought on this issue?
Alun Evans said:I would agree that over time the term "Single Origin" has moved from being a fairly broad stroke definition a decade back. Our compeny likes to work our labeling and descriptions of coffee in line with what the wine industry is doing in NZ. That is the Origin (or in coffees case the Singale Origin) is the region, we then sub-classify the district and/or small holder coop. I think the general origin "ie Mandehling" or "Bali" defines the measurable region the coffee comes from, then to add Desa Nangka or Blue Batur pins the coffee down to a very measurable area of where it has actually come from. I like to think we all want to learn and teach as much about the origins as we humanly can. Being able to sharpen the lead of the pencil to as sharper point as possible really helps the customer have some affinity with the coffee, more of an understanding. In saying that I still see some shocker SO definitions of growing regions in Indonesia- especially refering to Sumatran and Java growing regions. I seem to remember that the SCAA was working on a super detailed map of origin producer countries and the regions within... with the new site cant seem to find the link.
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Permalink Reply by Jay Caragay on
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I wonder if there really is a need to spend so much thought on "defining" S.O. and other terminology on an industry-wide level?
For our company and our customers, it's the relationship that counts. Our company is here to deliver a level of quality that meets or exceeds the expectations of our guests. I don't get too wrapped up in the industry terminology that remains inconsistent at best. Instead of calling a coffee an S.O. coffee, why not just refer to it as the farm it came from. Is Aida's Grand Reserve a blend, an S.O. or some other designation? I really don't care. For me, does it have the qualities that I'm seeking in offering our customers?
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