What isSOE Espresso?

What is SOE? "SOE" is actually the abbreviation of "Single Origin Espresso," which translates to "single origin espresso." That is, espresso that emphasizes a single origin and is made from it. Compared with blends, the characteristic of single origin is that it is easier to identify the flavor of that origin, and it is easier to strengthen the connection between the origin and consumers. 
 

In addition, SOE coffee beans are also more difficult to roast. On the one hand, in order to highlight the flavor of a single origin, the roast level selected for SOE coffee beans should not be too dark, to avoid excessively wearing away the coffee's own flavor. But on the other hand, in order to provide the body and better stability of espresso, the coffee beans selected should not be roasted too light. So if it cannot be too dark and cannot be too light, how should we choose?

If you want to stably make delicious espresso, it is recommended to choose some medium-roast single origin coffee beans to extract SOE. They can roughly be divided into three types: floral-fruity, fermented winey, and full-bodied:

1. Floral-fruity recommendation - Front Street. Sidra

 This Front Street Sidra SOE comes from Huila, a famous producing region in Colombia, and is produced by Finca La Divisa. This place is close to a volcanic area, which gives the coffee a rich aroma. The ripe coffee cherries adopt double anaerobic natural processing and belong to medium roast, allowing the floral and fruity aromas to unfold to the greatest extent. Made into espresso, it will carry obvious flavors of blueberry juice, passion fruit, and ripe grapes, with the sweet-tart sensation of apricot;

2. Fermented winey recommendation - Front Street. Blackberry

To make the flavor extracted from SOE coffee more vivid, it is recommended to choose some coffee beans with ripe fruit flavors, so that we can more easily taste a sweet fermented sensation like fruit wine. In the pulping stage of honey processing, coffee farmers can freely adjust the amount of mucilage retained according to the desired degree of fermentation. Because mucilage is rich in sugar, when more mucilage is retained, the color of the coffee beans after drying will be darker. Black honey has the highest mucilage retention among the four, with almost no mucilage removed, and takes the longest to dry, generally requiring more than 14 days of drying. Therefore, coffee processed as black honey has very rich flavors, and its sweetness is also very abundant.

3. Full-bodied recommendation - Front Street. Queen Estate
Perhaps some friends feel that the SOE coffee made from the above two types at Front Street is not "coffee-like" enough, then full-bodied and rich coffee beans should suit you. For example, Front Street Brazil Queen Estate coffee beans are very representative. 

Front Street Brazil Queen Estate Coffee Beans

Region: Mogiana

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing Method: Semi-washed

Flavor: roasted nuts, creamy peanut, chocolate, caramel, cookies

Brazil has a relatively low altitude, flat and monotonous terrain, lacks microclimates, and is also accustomed to using sun-exposed methods to grow coffee trees. Therefore, it produces Brazil's unique soft bean flavor. Through cupping Brazilian coffee beans from different producing regions, Front Street believes that Brazilian coffee beans have low acidity, a nutty flavor, chocolatey sweetness, and a full-bodied mouthfeel.

The above content is compiled by CoffeeHunters, a coffee news website.