Origin Coffee Roasters
Origin coffee was founded over 15 years ago by Tom Sobey and roast their coffee in Cornwall.
Having worked closely with his fathers coffee business growing up, he has always been involved in the industry
After a trip to Australia in the early 2000’s where coffee culture reigns, Origin was born.
Since then Origin coffee has evolved into a full team of industry professionals, a world class coffee program, 6 coffee shops and an ever evolving product range.
They are one of the founding fathers of third wave speciality coffee in the UK and are amongst the front runners in the industry.
Origin coffee source direct from the farms. A practice that is true to speciality coffee and one that rewards the people who grow the coffee rather than the many middlemen.
Through their direct trade practice they’re able to support their farm and mill partners directly, giving their customers full traceability of the coffee in their cup.
They attempt to visit the farms at origin every year in El Salvador, Nicaragua, Colombia, Brazil.
The relationships that they have built over the years of visiting these coffee growing regions means they are able to ask questions and provide support to workers and their families.
What sets certain coffee roasters apart for me is the stories that they tell through coffee.
Origin coffee does exactly that, the quality of their coffee is matched by the stories behind it and it’s easy to see why these guys are paving the way into the 4th wave.
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The Origin
The Guatalón coffee from Origin coffee roasters originates from the Juayua region of El Salvador.
This is the ninth year Origin have showcased Carlos Pola’s incredible coffee. Which really highlights their dedication to supporting coffee farms.
Guatalon was processed using black honey anaerobic techniques, which results in final cup full of aroma rich, heady and sweet qualities.
Another exceptional coffee, at the hands of a true pioneer.
The hands-on producer combined his creative flair and pragmatism, with a black honey process that nods to his love of barbecuing.
The coffee is placed in airtight containers for 3 days before being ready for drying.
Underneath the mesh fabric of the drying beds, handmade by Carlos, he layered coffee pulp, understanding the potential in aroma – much as a barbecue grill – when the sun shone down on the coffee.
After 18 days of drying, the sugar browning caramelisation turns black.
Carlos Pola is a third generation producer and a pioneer in coffee. His coffee drying beds in San Antonio were built from wooden posts, string, and mesh fabric, forming an elevated surface.
This offers greater air flow when drying coffee, leading to more even, controlled temperature.
What To Expect
Here’s an idea of what to expect from this pioneering El Salvadorian coffee from Origin Coffee Roasters.
Team Batch brew method of choice - Pour Over coffee.
If you loved this coffee and want it to have it in your life again order directly from Origin Coffee Roasters now.
FAQs
Where to buy Origin Coffee?
You can purchase all of their fantastic single origin, blends and decaf coffee’s from their online store.
Download Our Free Brew Guide PDF
