Discover our meticulously curated collection of specialty-grade single origin coffee beans, scoring 80+ on the Specialty Coffee Association (SCA) cupping scale. At Coffeeangel, we've spent over 20 years (since 2004) building relationships with coffee farmers and specialist roasters to bring you exceptional beans that showcase the very best of what coffee can be.
Unlike our signature blends, single origins let you taste the terroir—the unique character created by soil, altitude, climate, and farming practices. Each coffee represents a specific region, farm, or harvest. Some showcase the bright, clean acidity of washed processing. Others deliver the full-bodied, fruity richness of natural methods. And some experiment with anaerobic fermentation, carbonic maceration, and extended fermentation techniques that push the boundaries of specialty coffee.
CURATED FOR EXPLORATION
Every 6–12 weeks, our team works with Bailies Coffee Company and specialised roasters to identify the best recently-arrived fresh-crop single origins. We keep selection intentionally small—typically two coffees at a time—because we believe exploring deeply is better than overwhelming choice. This rotation reflects our commitment to educating you about specialty coffee rather than maximising sales.
ROASTING FOR OPTIMAL EXTRACTION
Every coffee in our collection is roasted fresh weekly by our trusted roasting partner, Bailies Coffee Company in Belfast, one of Ireland's most respected specialty coffee roasters. We receive fresh roasted beans multiple times per week, ensuring you're brewing coffee at peak flavour—typically within 7–14 days of roasting, the optimal window for specialty coffee extraction.
WHY SINGLE ORIGINS COST MORE
Single origins cost more than blends—typically €15–30 more per kilogram—for good reason. These are exceptional coffees from exceptional farms. Coffees that have won awards. Coffees that are traceable to specific co-operatives and communities. When you pay premium, that premium reaches the farmer, incentivising better farming practices, better fermentation, better care. Your purchase supports coffee farming families and communities around the world.
Questions about our single origins? Our Dublin-based team has decades of combined specialty coffee experience—reach out at shop@coffeeangel.com.
UNDERSTANDING COFFEE PROCESSING: THE SPECTRUM FROM WASHED TO NATURAL
Coffee processing dramatically influences flavour. While specialty coffee encompasses dozens of processing variations—honey, pulped natural, carbonic maceration, anaerobic fermentation, and more—all fall along a spectrum between two fundamental approaches: Washed and Natural processing.
Understanding this spectrum helps you explore and appreciate the full range of flavours available. At Coffeeangel, we typically ensure you have coffees representing different points on this spectrum, so you can taste the full difference processing creates.
WASHED PROCESSING
Clean, Bright, Vibrant Acidity
When cherries are harvested, they're soaked in water to remove the fruit before drying. This process removes the fruit's natural sugars, creating clean, crisp acidity. You'll taste citrus, floral notes, vibrant brightness.
Best brewing methods: Pour-over (V60, Chemex, AeroPress)
Flavour profile: Citrus, jasmine, grapefruit, sparkling acidity
Why taste test it: Highlights terroir—altitude, soil, processing precision
NATURAL PROCESSING
Full-Bodied, Fruity, Wine-Like
Whole cherries are dried with the fruit intact before being hulled. The fruit ferments, adding sweetness, body, and complex fruit flavours. Natural coffees are richer, more forgiving, often wine-like.
Best brewing methods: French press, immersion, cold brew
Flavour profile: Stone fruit (peach, plum), berry notes, syrupy body
Why taste test it: Shows how processing transforms flavour—same bean, vastly different taste
Beyond the Basics: The Full Spectrum of Processing Methods
Combining aspects of both washed and natural, with varying amounts of fruit mucilage left on the beans during drying. Results in coffees that are sweeter than washed but cleaner than natural.
Experimental methods where processing happens in sealed, oxygen-free environments (like our current Ethiopia Gatta Anaerobic). Creates bold, wine-like, often fruit-forward flavours with unexpected complexity.
Whole cherries fermented without removing the fruit, similar to winemaking techniques. Creates intense fruit character and unique fermentation notes.
Controlled fermentation periods (sometimes lasting weeks) to develop specific flavour notes. Common in high-end Colombian and Costa Rican coffees.
Creative blends combining elements of washed, natural, and fermentation techniques. Producers experiment constantly, pushing specialty coffee into exciting territory.
These methods typically fall somewhere on the washed-to-natural spectrum, creating unique flavour profiles that showcase the creativity of specialty coffee producers worldwide.
Curious about a specific processing method on one of our coffees? Email our Dublin team at shop@coffeeangel.com—we love discussing how processing creates flavour.
Single Origin Coffee Questions
Blends combine coffees from different regions, creating consistent flavour every time. Single origins showcase coffees from a specific region, farm, or harvest. You taste the terroir—the unique character created by soil, altitude, climate, and farming practices. Single origins are more variable (since nature varies), more interesting, and the best way to understand specialty coffee.
Start by reviewing the Processing Method section at the top of this page. Prefer bright, clean, vibrant coffee? Look for washed processing. Prefer full-bodied, fruity, rich coffee? Look for natural processing. Love experimental flavours? Try anaerobic or carbonic maceration coffees. If you're unsure, email our Dublin team at shop@coffeeangel.com—we'll recommend based on your brewing method and taste preference.
Every coffee in our collection is roasted fresh weekly by our trusted roasting partner, Bailies Coffee Company in Belfast, one of Ireland's most respected specialty coffee roasters. We receive fresh roasted beans multiple times per week, ensuring you're brewing coffee at peak flavour – typically within 7-14 days of roasting.
For optimal flavour, consume within 4-6 weeks of the roasting date. All coffees arrive with roasting date printed on packaging.
Every 6–12 weeks, our team selects new coffees based on what's exceptional right now. We keep selection small (typically 2 coffees) to encourage deep exploration rather than overwhelming choice. New arrivals are announced via email newsletter—subscribe to be first to know when exciting new origins arrive.
Single origins often have delicate, nuanced flavours that shine with precision brewing. Pour-over methods (V60, Chemex, AeroPress) are ideal for lighter roasts and washed processing. French press works wonderfully for natural-processed and darker roast coffees. Each product page includes specific brewing recommendations tailored to that coffee's characteristics. When in doubt, email us—we love discussing brewing!
Single origins are exceptional coffees from exceptional farms—often award-winning, traceable to specific communities, and processed with meticulous care. Your premium price reaches the farmer, supporting better farming practices, sustainable agriculture, and community development. We work directly with roasters committed to direct trade relationships. Your purchase supports coffee farming families worldwide and incentivises quality over quantity.
Yes. Brew bags contain the identical beans as our whole-bean offerings. Same roasting date. Same specialty grading (80+ SCA score). Same quality. The only difference is convenience and packaging. Brew bags are ideal for travel, gifting, outdoor adventures, or sampling new origins before committing to whole beans. Many customers keep both—whole beans for home rituals, brew bags for travel and convenience.
FOR THE TRAVELLER: Exceptional Coffee, Zero Compromise
You're at 35,000 feet. The hotel room has instant coffee. The airport café costs €8. There's a third option: brew bags.
No grinder. No scales. No brewing equipment. Just hot water and three minutes. Perfect café-quality coffee wherever you are—airports, hotels, campsites, road trips, business meetings.
Each bag is precisely dosed, individually sealed, takes up no space in your carry-on. Peak freshness for 12 months. Because travel shouldn't mean compromising on coffee.
OUTDOOR ADVENTURES, CAFÉ-QUALITY COFFEE
Your thermos is full. Your backpack is ready. There's nothing between you and the wilderness—except maybe the question of coffee.
Brew bags change that. Drop one in your cup, add hot water from your camping stove or flask, wait three minutes. No equipment. No fuss. Full specialty coffee experience with the mountain view as your only distraction.
Lightweight. Compact. Peak freshness for 12 months. Brew bags are designed for adventurers who refuse to compromise.
THREE MINUTES. ZERO COMPROMISE. PURE COFFEE JOY
Your morning is chaos. You're juggling work, family, commitments. Visiting the café means lost time. Grinding beans means you're already late.
Brew bags exist for moments like this. Three minutes. That's all. Hot water, brew bag, cup.
Specialty coffee quality without the ritual. Without the equipment. Without the time tax.
Perfect for your commute. Your office desk. Your hectic schedule. Because great coffee doesn't have to wait for slow mornings.
Brew Bags
Ready in 3 minutes
Zero equipment needed
Perfect for travel/outdoors/hectic mornings
Whole Beans
Superior freshness (4-6 weeks)
Better value per cup
Full brewing control
Not Sure? Choose This Way
If you have a grinder, scale, and morning ritual, whole beans shine. If you value time, travel, or simplicity, brew bags are your perfect match. Many customers buy both—whole beans for home, brew bags for everywhere else.
"Our recommendation: Get both!"
How to Brew: Your Complete Guide
1.PLACE one brew bag in your favourite mug (200–300ml capacity).
2.ADD freshly boiled water (just off the boil – about 95°C) until mug is 80% full.
3.STEEP for 4–5 minutes:
• 4 minutes = lighter, brighter cup
• 5 minutes = fuller body, deeper sweetness
4.REMOVE the bag, give it a gentle squeeze with a spoon, and enjoy.
PRO TIPS:
• Dunk or stir the bag for the first 30 seconds to help even extraction.
• Use filtered water for best flavour (hard water can dull brightness).
• Try it black first to experience the full fruit profile, then add milk if desired.
• Steep time matters more than water temperature – don't rush it!
WHAT YOU'LL TASTE:
Expect a clean, bright cup with strawberry sweetness, wine gum chewiness, and crisp apple cider acidity. The coffee will be lighter-bodied than French press or espresso (similar to pour-over or filter), showcasing the delicate fruit notes of this Ethiopian natural.
This is specialty coffee – it's meant to taste fruity, complex, and unlike anything you'd find in a supermarket. If you're used to dark, heavy, bitter coffee, this will be a delightful surprise.
- Just off boil (205°F/96°C) = Bold, full-bodied
- Hot tap + kettle (195–200°F/90–93°C) = Balanced, bright
- Thermos water (190°F/88°C) = Smooth, approachable
- Use filtered water if possible for best taste
- Don't over-steep—3–5 minutes is ideal
- Brew bags work with any cup or mug
- Travel tip: One bag per cup, perfect for sharing on adventures