The term single origin means coffee that has been sourced from a farm, cooperative, coffee variety, or region. This differs from a blend which is a coffee made up of several single origin coffees.

In short, we enjoy single origins because they showcase the flavors of a particular place.

What creates the unique flavors of single origin coffees? To borrow a term from the wine industry, it’s terroir—climate, soil, elevation—all contribute to the distinct flavor of your favorite coffee origin.

Soil: Was the coffee grown in volcanic soil? It can impart a smoky taste in the coffee’s finish.

Elevation: the higher the elevation the more likely you will find elegant flavors like citrus or floral notes.

Process: Washed coffees typically have a “cleaner” finish. Dry process coffee will have earthier and berry notes. Honey process, depending on how much fruit has been removed, can have a smooth finish (“white honey”) or may be full-bodied and complex (“black honey”).

Finally, single origins represent a harvest. That is why during certain times of the year we may be waiting for the new coffee harvest to arrive at our roastery.

In the Red Cedar Coffee Co. Tasting Room our single origin coffees are represented by either a gold or green band across the front label. Examples of our single origin coffees include Organic Guatemala Huehuetenango, Costa Rica La Lia Finca Dragon and Ethiopian Sidamo.

Our coffee tastings also provide an opportunity to learn more about single origin coffees and to taste why they are unique.

We will release our new direct trade micro-lot coffee Costa Rica La Lia Pie San on March 3, 2018, at the Red Cedar Coffee Co. Tasting Room in Berea, Ohio.

Luis Alberto Monge Ureña acquired the farm Pie San in 2012 and this is the highest elevation of the family’s six farms. Luis works closely with his brother Oscar to manage their farms and to process their coffee harvest.

The family owns their micro-mill, La Lia, which means the best care and attention is given to the farm’s crop. The micro-mill specializes in the processed coffee in the manner of “white honey,” or “miel.” Approximately 20% of the coffee cherry fruit remains on the bean prior to sun-drying on patios.

This is our second coffee from Luis Alberto Monge and the La Lia micro-mill.


Region: Santa Rosa, León Cortés, Tarrazú

Micro-mill: La Lia

Farm: Pie San

Altitude: 2000 meters

Process:  White honey, sun-dried

Profile: Smooth, sweet, citrus, nut

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