Coffee Lowdown

They say it started in the '80s with a movement away from the cheaper robusta beans found on the supermarket shelf. Driven by quality and sustainability, it was the moment coffee went from a global commodity to something local, small batch and artisanal. These coffees have been handled with attention to quality from the farm level onwards, allowing roasters to really push the boundaries of flavour in the cup.

In the world of speciality coffee, origin matters. A lot. Everything about a place will affect the end result, from soil, climate and altitude to growing conditions and processing methods. Knowing who farmed the coffee is just as important as who roasted it. No two stories are the same!

What's in it for us? Well, spotting our favourite experiences in a cup of coffee is all the more rewarding when we start to recognise, say, the telltale candy aromas of Yirgacheffe in Ethiopia or a comforting pecan pie richness in a lot from Southeast Brazil. The more origins we're lucky enough to taste, the better.

Ok, this is where it gets a little science-y. Coffee has more than 800 volatile compounds. Like wine, there is an enormous range of aromas and flavours such as chocolate, fruity, nutty, smokey and more to explore. Top that with different blends and origins, and you'll start to appreciate the depths of new discoveries to be had out there!