In today’s article we are going to analyze the differences between origin coffee vs. blend. We will explain what they are, what their qualities are and we will give you preparation options.
To begin with, the main difference between a coffee of origin and a blend lies in the intention behind its flavor. In addition, the production of origin coffee is very reduced. On the other hand, the blend coffee is composed of a mixture of beans that diversify the flavor.
Origin coffee
Origin coffee comes from a single region, farm or cooperative. Its flavor reflects the terroir, that is, the characteristics of the soil, altitude and climate where a particular Arabica varietal is grown. Always under the care of a very experienced coffee grower.
The quantities of the best of these coffees are necessarily very limited. This reduced production and their high price do not make them attractive to the industry. Thus, origin coffee is ideal for those seeking specific nuances and a more unique experience. In addition, it is very likely that there is no possibility of repeating this in a coffee year.
At Cafés El Magnifico Claudia and Salvador Sans cup an infinite number of samples. The objective is to find those unique profiles that the most demanding and curious coffee drinkers like so much.
Blend Coffee
The blend is a mixture of grains from different origins, created to balance flavors, body and acidity. A process that seeks consistency in the flavor profile. This is useful for coffee shops and brands that want to offer their customers a recognizable coffee in each cup.
Origin coffee vs. blend
If we were to compare it to wine, the origin coffee would be like a wine from a single vineyard, with its particularities and variations. On the other hand, the blend would be a mixture of coffees designed to achieve a balance. In addition to seeking, as in the case of Cafés El Magnífico, an identity of its own.
We also taste many coffees in order to have fresh green coffees at every moment of the year. The intention is to arrive at the flavor profile without any noticeable changes in origin or region. This is another essential part of our craft.
Why choose a blend
Blends are an interesting option because they allow the creation of balanced, consistent and versatile flavor profiles. Some reasons to value themare:
- Balance of flavors. By mixing coffees of different origins, acidity, sweetness and bitterness can be compensated, achieving a more harmonious and also more personal flavor.
- Consistency. Unlike origin coffees, which can vary according to the harvest, blends maintain a stable profile over time. This is ideal for coffee shops and brands that seek to offer a uniform experience.
- Versatility: Specific blends can be designed for different preparation methods (espresso, filtered, cold brew), maximizing their performance in each one.
- Creativity and customization: They allow playing with combinations of grains to highlight certain notes (chocolate, nuts, red fruits), adjusting to different palates.
- Cost optimization: In some cases, blends can combine high quality coffees with other more accessible ones, offering a good product at a competitive price.
In short, coffee blends are not a random mixture. They are a careful composition that seeks to enhance the best of each bean and offer a unique and accessible coffee experience.
Origin coffee vs. blend: which preparation method to choose?
The choice between an origin coffee versus a blend depends on several factors. Of course, one of them is the preparation method and the experience sought in the cup.
Filtered methods (V60, Chemex, AeroPress, Kalita…)
Best choice: Origin coffee
- These methods bring out the nuances and complexities of the coffee. A coffee of origin with fruity, floral or acidic notes will express itself better in filtered coffees, since the extraction is slower and more delicate.
- Especially recommended are those of high altitude and with washed or honey processes.
Espresso and milk beverages (cappuccino, latte, flat white…)
Best choice: Blend
- An espresso requires a balance between sweetness, acidity and body. The blends designed for espresso usually combine coffees with chocolate, nuts or caramel notes, achieving a rounder and more consistent cup.
- If coffee of origin is used, the most balanced and full-bodied coffees, such as those from (country example?), are suitable.
Cold brew and cold methods
Best Choice: Blend or origin coffee with sweet notes
- The cold brew softens the acidity and highlights sweetness and body, so blends with a chocolate profile work well.
- Origin coffees with sweet and fruity notes (natural Ethiopian, Colombian, Guatemalan) also work well.
French press and Italian moka
Best choice: Blend or origin coffee with a pronounced body.
- The French press emphasizes the texture and oils of the coffee, so full-bodied blends with notes of chocolate, nuts or spices work well.
- In the Italian mocha, which extracts with more intensity, blends designed for espresso are also ideal.
In summary, for preparations with filtering methods, origin coffee with fruity notes is usually a great option. On the other hand, if you are an espresso or milk-based brewer, we recommend you try our blends, which also contain all of our history.
History of coffee blending
Now that we have reviewed the differences between origin coffee vs. blend, we can historically situate the blending of coffees.
Of course, blending coffees of different origins is a very ancient practice. Surely it must have been done by the first coffee traders shortly after the arrival of the beans in Europe.
The oldest practice evokes two of the first exporting countries, since Mocha-Java was made with beans from Yemen and Java. In the latter area, the Dutch had promoted the cultivation of coffee plants to compete with Yemen, until then the only world producer.
The great Jules Verne already spoke of coffee in Five Weeks in a Balloon. The writer tells that the adventurers carry among their equipment coffee of the Mocha, Puerto Rico and caracolillo blend. Likewise, Balzac had a store in Paris where his favorite blend was prepared for him. Then, with 55 beans he prepared his coffee of which he drank enormous quantities every day.
In Europe, therefore, during a large part of the 19th century, it was the overseas food merchants who sold coffee at retail. Since it was a scarce and very expensive product, they blended it to ensure a constant supply for their clients.
House coffee, House blend, Kaffe Mischung, Mélanage Maison… could not be missing in these stores. In addition, in some cases they would end up becoming, through the success of their coffees, some of the roasting brands that have survived to the present day. This is the case of
World War II as a turning point
The great leap in consumption took place after World War II. It occurred at the domestic level thanks to the industrialized coffee machines invented by Melitta and Bialetti. But also in the hotel and catering industry thanks to the large-scale production of Espresso coffee machines.
All this gave a big boost to the roasting brands. Undoubtedly, they saw in the blend a great solution for the continuity of flavor, differentiation and the propagation of their name. Coffee no longer belonged to a producing country, it belonged to a roasting brand, which allowed it to invest in advertising and conquer markets.
The blend of coffees in Spain
In Spain, the word blend has not had the wide use that it has had in other producing countries due to the use of roasted coffee. That product was used to indicate the percentage of natural roast and roasted roast. We have ended up with the English word blend, much to my regret.
The fact that the blend was so widespread does not mean that origin coffees were not sold in small roasteries. Yes, it was done, even in a generic way, and Colombia, Brazil, Costa Rica, etc. were offered…
In London, Higgins roasted Tanzania and in Paris, Maison Verlet roasted various exotic origins such as Martinique or Reunion.
So far a bit of history to confirm that everything is evolution and not revolution.