| Do coffee drinkers perceive a difference between | | | | good at selecting coffees from distinct locations and |
| single origin coffee versus blended coffee? A scientific | | | | bringing out the best characteristics of each in creating |
| study was conducted by the University of Padova in | | | | an unbeatable blend. |
| collaboration with the Tasters Study Centre in order to | | | | There are already many restaurants and bars which |
| provide a definitive answer to this question. In order to | | | | specialize in single origin coffee and supplies. Often the |
| determine whether coffee drinkers can perceive a | | | | choice espressos change on a monthly basis, |
| difference between single origin and blend, 350 taste | | | | alternating between Guatemala, Dominican Republic, |
| tests were made at Padova according to standards | | | | Costa Rica, etc. It is thought that consumer curiosity |
| established by the International Institute of Coffee | | | | about single origin coffees is sparked by the ideas |
| Tasters coffee shop supplies. Among the contending | | | | these places are connected with, rather than to |
| coffees were a blend of Arabica coffees with seven | | | | genuine nuances in tastes. In the first place, the term |
| ingredients of four different origins (namely Haiti | | | | "single origin" connotes a homogeneity of product |
| XXXXX, Colombia Armenia Supremo, Ethiopia | | | | which is not there. When consumers read the word |
| Sidamo, and Santo Domingo Barahona Toral AA). The | | | | "Brazil" on a bag of coffee they believe that all the |
| group of tasters was half male and half female, age | | | | coffee bearing that name is basically identical, which is |
| range between eighteen and sixty-four. The tasters | | | | not at all true. An example of a successful single origin |
| were able to distinguish the blended coffee from the | | | | marketing vision is Evancaffe, which introduced its |
| single origin coffee, preferring the blended coffee, in a | | | | menu of gourmet coffees into topnotch restaurants. In |
| way which is statistically significant. The study notes | | | | the beginning the clients were wary; but interest in |
| that coffee drinking has evolved as an art, with | | | | single origin coffee has grown with the years. This |
| drinkers becoming more sophisticated in their tastes | | | | was helped along by the enthusiasm of the proprietors |
| and at the same time fussier. This has caused a boom | | | | and the maitres who ran the restaurants to promote |
| in coffee menus at restaurants, new niches in the | | | | single origin coffees. |
| coffee shop and bar sector, and selections of coffee | | | | Interest level varies with nation - in Italy it is noticeable |
| type based upon sensory pleasure. Coffee roasters | | | | that while there is a large interest in single origin |
| have also noticed the increased attentiveness and | | | | coffees among the coffee drinking public, nonetheless |
| curiosity of coffee drinkers. Our society is increasingly | | | | restaurants and commercial coffee suppliers don't |
| producing people who are knowledgeable about taste | | | | seem to respond. At the present time single origin |
| and who are seeking new sensory experience. Brand | | | | coffees are very much a small niche in the total |
| loyalty doesn't mean as much to these consumers as | | | | volume of coffee marketed worldwide, but one that is |
| does qualitative excellence. The fact that tasters | | | | bound to grow. |
| preferred the blend shows that roasters are very | | | | |