Single-origin coffee allows you to taste the authentic profile of an area. In this guide we compare three iconic origins-Ethiopia, Colombia, and Guatemala-tohelp you make informed choices based on flavor, body, acidity, and preferred extraction methods.
Why choose a single-origin
Unlike blends, single-origin coffees clearly tell the story of the terroir from which they come: altitude, microclimate, botanical varieties, and processing method (washed, natural, honey) translate into distinct and recognizable flavor profiles. Choosing a single-origin means being able to study taste consciously: you learn to distinguish citric or malic acidity, caramel or ripe fruit sweetness, silky or more structured bodies. It is also a choice of transparency: you often find the individual area, plantation, cultivar, even roasting date on the label. For those using mocha, filter, or “light” espresso, single-origin allows you to find the ideal method to bring out the desired notes. Finally, many single-origins come from more traceable and sustainable supply chains, sometimes with quality programs (microlots, specialty) that reward producers and ensure higher standards from harvest to roasting.
Single-origins: discover them in our online shop
The Campetelli Coffee single-origin selection includes flavor profiles from around the world!
Ethiopia: the cradle of Arabica
In Ethiopia, the historic cradle of the Arabica, coffee is born on high plateaus and microclimates that sculpt bright, fragrant cups. Heirloom varieties and washed or natural processing create profiles from floral and citrusy to ripe fruit, with lively acidity and silky body. Ideal for clean extractions: light roasts, filter (V60, Chemex) and “light” espresso that enhances brilliance and finesse.
Profile identity
- Aromas: floral (jasmine), citrus, black tea; red and tropical fruits emerge in the natural.
- Acidity: lively, often citric.
- Body: light to medium, silky.
Origins and processing
- Famous areas: Yirgacheffe, Sidamo, Guji.
- Processing: washed (clear, floral cups) and natural (ripe fruit, intense sweetness).
Varieties and altitudes
- Local heirlooms (wide genetic variants), 1,800-2,200 m above sea level.
How best to drink it
- Toastiness: light to medium-light to enhance florals.
- Methods: filter (V60, Chemex) and light espresso for those who like bright acidity.
- Mocha: great if you are looking for a clean smelling cup (use slightly coarser grind than classic mocha to reduce bitterness).
Colombia: balance and versatility
Colombia is synonymous with balance: high altitudes, diverse microclimates and precise processing generate harmonious and accessible cups. Here the profile ranges from caramel and milk cocoa to stone fruit, with smooth acidity and round body. It is the “all-rounder” origin: it yields well with medium roast and works great in mocha, espresso and filter.
Profile identity
- Aromas: caramel, milk cocoa, stone fruit; sometimes red fruit notes.
- Acidity: medium, soft.
- Body: medium, round.
Origins and processing
- Areas: Huila, Nariño, Antioquia, Tolima.
- Predominant processing: washed (cleanliness and definition), increasing presence of honey and controlled fermentations for sweetness and complexity.
Varieties and altitudes
- Caturra, Castillo, Colombia, Bourbon; 1,500-2,000 m a.s.l.
How best to drink it
- Toastiness: medium to balance sweetness and body (medium-dark if you want more chocolate).
- Methods: extremely pliable-moka, espresso, filter-verygood “handyman” for the home.
Guatemala: structure and spicy sweetness
In Guatemala, coffee grows amid active volcanoes, cool winds and mineral-rich soils: conditions that sculpt textured, enveloping cups. The prominent appellations-Antigua, Huehuetenango, Cobán, and Atitlán-combine high altitudes and predominantly washed processing, with honey and natural increasingly common. The result is a mouthwatering, uncluttered profile: bitter cocoa, brown sugar and sweet spices, vinous-citric acidity and medium-to-full body, ideal for espresso and mocha.
Profile identity
- Aromas: bitter cocoa, brown sugar, sweet spices; dried fruit and citrus nuances.
- Acidity: medium lively, often vinous-citric.
- Body: medium-full, silky.
Origins and processing
- Famous designations: Antigua, Huehuetenango, Cobán, Atitlán.
- Predominant processing: washed, with honey and natural becoming increasingly common at high altitudes.
Quick comparison table
Ethiopia
Light-mediumColombia
MediumGuatemala
Medium-fullHow to choose by taste
- Do you love fragrant, bright coffees? Choose Ethiopia (light roast): floral, citrus, red fruit cups in the naturals.
- Want daily balance? Go for Colombia (medium roast): caramel sweetness, medium body, great versatility.
- Prefer structure and cocoa notes? Try Guatemala (medium to medium-dark roast): full body, spice, dark chocolate.
Practical tip: If using mocha, reduce the flame slightly, avoid pressing the grind, and stop extraction as soon as the drink starts to “vent.” Withespresso, adjust grind and dose to center 1:2 in 25-30 seconds (e.g., 18 g in → 36 g out).
Common mistakes to avoid
- Toastiness too dark for Ethiopia: covers floral and fruit, bringing bitterness.
- Incorrect grinding: too fine in mocha = bitter; too coarse in espresso = under-extraction.
- Purchase without roasting date: freshness affects more than declared origin.
- Method not consistent with profile: an Ethiopian natural in “pushed” espresso may be overly vinous; better filter or light espresso.
FAQ
What is the best single-origin to start with?
Colombia is the easiest choice: sweet and balanced profile that works well with all methods. From there, explore Ethiopia for florals and Guatemala for cocoa and spice. If you use mocha, Colombia and Guatemala offer fuller bodies; in filter, Ethiopia best expresses citrus and floral notes. To start without surprises, look for medium roast and grind suitable for your method. Also evaluate freshness: ideally 7-30 days from roasting.
Is Ethiopia always sour?
Acidity is often lively, but depends on processing and roasting. A medium-light natural roast brings ripe fruit and sweetness that balance freshness; a washed on light roast highlights citric and floral. With filter methods there is more brightness; in “light” espresso the acidity is more integrated. If you wish to mitigate it, lengthen the extraction slightly or increase the dose (ratio 1:2.5 in espresso; 1:16 in filter). Hotter water (93-95 °C) also tends to round out the perception.
What roast to choose for filter?
To enhance aroma and definition, choose light or medium-light, especially on Ethiopia and Colombia. If you want a more chocolatey, fuller filter, Guatemala in medium roast is ideal. Remember that water and the grind (coarser than mocha) affect the result as much as the roast. A good base is a 1:15-1:17 ratio (coffee:water) with temperature 92-96 °C and a bloom of 30-45 seconds. If the cup is bitter, grind coarser; if it is sour/thin, grind finer or extend the time.
Can I use these single-origins in mocha?
Yes. Colombia and Guatemala are perfect for a rich, round mocha; Ethiopia makes well if you are looking for fragrance and cleanliness. Use low flame, do not press the coffee, and stop extraction at the first “puffs” to avoid bitter notes. Fill filter flush without mashing (about 12-14 g on 2-cup mocha) and use water already hot in boiler to reduce time in contact with heat. If you want more sweetness, try a grind just coarser than classic mocha and stir gently in carafe before serving.
What is the impact of processing (washed vs. natural)?
Washeds give clear cups, clear acidity and greater definition of aromas; naturals bring sweetness, ripe fruit and more enveloping body. Honeys offer a midpoint. Choose the process by method: filter for cleanliness (washed), espresso/moka for roundness (natural or honey). In general, naturals often need slightly coarser grind to avoid over-extraction. Also check post-toasting rest: 7-14 days helps honey/natural stabilize.
