15 Years in Pursuit of Exceptional Coffee. Our Search Never Ends.
Over the last 15 years, the way that we source coffee has evolved. For the past ten years, we’ve been fortunate enough to have travelled... Read more
15 Years in Pursuit of Exceptional Coffee. Our Search Never Ends.
Over the last 15 years, the way that we source coffee has evolved. For the past ten years, we’ve been fortunate enough to have travelled... Read more
Beyond the Bag - Brazil with Chloe Alexander
Origin's Barista Trainer, Chloe Alexander recently visited Brazil on a sourcing trip. This is what she had to report on her time with coffee producers in the... Read more
Experimental Coffee Processing
Exploring different experimental coffee processing methods including malic fermentation, black honey and a unique frozen coffee process from Carlos Pola. Read more
Malic Fermentation With Carlos Pola
Together with Carlos Pola, a producer with an appetite for innovation, we’ve been experimenting with different fermentation processes and the results have been hugely exciting. Read more
Welcoming back Los Altos. A Q&A with Eleane Mierisch.
Read more about the people behind Nicaragua Los Altos. A coffee that has been at the core of who Origin are for years. A real... Read more
Tasting Coffee in Kenya: 800 Cups in Two Days
Cupping coffee in Kenya is a scaled up process. It’s about speed, efficiency and trusting your palate. But how do you avoid palate fatigue? Read... Read more
Meet the Team: Simon, Quality Control Manager
On Monday our coffee team will embark on the start of this year’s sourcing trips. First off will be a week in El Salvador, followed... Read more
Quality Control: Our Complete Approach
The term quality control is an often used phrase within the specialty coffee industry with all companies practising it. Read more