Why single origin coffee is the ultimate experience for the discerning drinker

If you’ve wandered into a specialty cafe recently, you’ve likely seen a chalkboard filled with names like "Ethiopia Yirgacheffe," "Colombia Huila," or "Sumatra Mandheling." In the world of specialty coffee, these aren't just exotic locations; they're the hallmarks of single origin coffee.

While the "house blend" has been the backbone of the Australian coffee scene for decades, a shift is happening. More and more coffee lovers are moving away from the safety of the blend and toward the vibrant, unmasked, unblended character of single origin beans.

But why the change? Here at Dancing Goat HQ, we’ve built our coffee business on a simple belief: The coffee blend doesn't exist that beats a well roasted single origin coffee for flavor.

Here's a bunch of reasons why choosing single origin is the best way to elevate your coffee ritual.

Wait, what IS single origin, anyway?

In the simplest terms, single origin coffee comes from one specific place. This could mean a single region, farm, or even a "micro-lot" (a tiny plot of land on an individual farm).

Blends, on the other hand, are a mixture of beans from different countries or regions. Traditionally, roasters created blends to achieve a consistent "standard" taste year-round. If a harvest in Brazil was a bit weak one year, they’d add more Colombian beans to balance it out.

A blend is designed to be reliable and familiar; a single origin is roasted to tell a story.

Traceability: know your farmer, know your cup

One of the greatest joys of single origin coffee is the connection it creates between you and the producer. In a blend, the individual "voice" of the farmer is often lost in the mix. With single origin, transparency is the priority.

When you buy a bag of our Indonesian Mandheling or Peru Amazonas, you aren't just buying "coffee." You're supporting a specific farm and its unique agricultural practices.

• Ethical sourcing: Single origin beans often come through direct trade relationships, ensuring farmers are paid a premium that far exceeds fair trade minimums.
• Transparency: You can trace your beans back to the altitude they were grown at, the way they were processed (washed, natural, or honey), and the specific varietal of the plant.

A masterclass in terroir

In the wine world, terroir is the idea that the environment (the soil, the climate, the rainfall) shapes the flavor of the grape. Coffee is same, same.

When you drink a single origin, you're tasting the "flavor of the land."

• Ethiopian beans are famous for their tea-like body and vibrant, floral aromatics.
• Colombian coffees often bring a classic balance of caramel sweetness and bright acidity.
• Indonesian Mandheling offers a heavy, earthy body with notes of spice and dark chocolate.

Blends tend to smooth these peaks and valleys out to create a "middle-of-the-road" profile. While that’s fine for some, it robs you of the adventure. Single origin coffee allows you to travel the world from your kitchen, one cup at a time.

Uncompromising quality control

You can’t hide behind a single origin.

When a roaster creates a blend, it’s sometimes possible to use a percentage of lower-quality "filler" beans, masked by the stronger characteristics of other components or a darker roast.

With single origin coffee, the beans are the sole star of the show. Every defect, under-ripe cherry, or poor roasting choice has nowhere to hide. Because of this, single origin beans are typically held to much higher quality standards during sorting and processing. 

At Dancing Goat, we small-batch roast our single origins on the Mornington Peninsula to ensure that every unique note is highlighted, not buried and taste best with milk. Speaking of milk...

The "milk coffee" myth

A common misconception is that single origin coffee is only for "black coffee drinkers" and that you need a blend to cut through milk.

We respectfully disagree. Wait, no, we thoroughly, completely, disrespectfully disagree.

In fact, the right single origin can create a more spectacular latte or flat white than any blend. A rich, chocolatey Brazil Santos or a nutty India Monsoon Malabar provides a bold, distinct foundation that doesn't just "survive" the milk, it complements it. Instead of a generic "coffee-flavored" milk drink, you get a nuanced cup with specific notes of cocoa, spice, or stone fruit that sing through the creaminess.

How to appreciate your first single origin

If you’re ready to make the switch, here are a few tips to help you get the most out of the experience:

1. Read the tasting notes: Look for descriptors like "citrus," "dark chocolate," or "toasted almond" on the bag. These aren't added flavors; they are the natural characteristics of the bean.
2. Brew it right: While single origins make incredible espresso, they truly shine in "manual" brew methods like a Pour-over (V60) or AeroPress, which allow the delicate aromatics to come forward.
3. Drink it at different temperatures: Ooh you might not have been expecting this one. As a single origin cup cools, its flavor profile changes. A coffee that starts out tasting like cocoa might reveal a surprising fruitiness as it hits room temperature.

The verdict

Blends have their place. They offer comfort and consistency. But if you're looking for a coffee that surprises you, a coffee that supports sustainable farming, and a coffee that represents the very best of what nature can produce, single origin is the only way to go.

Once you’ve experienced the clarity and depth of a perfectly roasted single origin bean, it's very hard to go back to "the usual."

Ready to start your journey? Browse our current selection of single origin coffee beans and find your new favorite today.