Single-Origin, Single-Minded

A bag of coffee should be able to answer three questions: where it is from, who grew it, and why it tastes the way it does.

Most cannot.

Provenance is a discipline

We name the region on the back of every bag — not because it is fashionable, but because it is the difference between a beverage and a craft. Yirgacheffe and Sidama in Ethiopia. Huila and Cauca in Colombia. Kintamani in Bali. These are not romantic abstractions. They are altitudes, varietals, processing methods, hands.

A coffee that hides its origin is hiding something else. Usually price.

Why one cup, considered, is enough

The argument for single-origin is not exclusivity. It is intent.

When the bean has a place, the cup has a perspective. Aurelia is not "a light roast." It is washed Yirgacheffe at 1,800 meters, roasted to honor jasmine and lemon zest, brewed at 205°F for three minutes — and at no other temperature, for no other reason.

Specificity is the point. The point is the point.