From Yemen to Brazil to Ethiopia: My Journey into Single Origin Coffee

 

There's a difference between knowing a concept and experiencing it.

I learned about single origin coffee last year, when my Professor, Dr. Adekunle, introduced the concept and shared his extensive research, including a detailed post titled Part II: Single Origin Coffee.

What I hadn't done, until now, was experience it for myself. 

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A single origin coffee is from a coffee bean which is grown and harvested from a specific location (Adekunle). Single origin is “related to geographical indications," meaning the coffee's identity is closely tied to the place where it is grown and produced (Adekunle). Drinking it brings out the distinct flavours of its region (Business Insider). Learning this changed the way I looked at coffee.

My journey began at Deewan Coffee House, a popular café in Brampton. Before visiting, I explored their website and learned that they serve single origin Yemeni coffee, making it the perfect place to begin learning more.

Photos taken from the interior of the busy Deewan Coffee House, showcasing flags, large windows, and lighting. As stated on their website, it's designed around a “bohemian concept”

During my visit, I decided to try both the Mofawar and the Iced Deewan Latte.

Mofawar, a medium roast coffee with cardamom, enriched with creamy evaporated milk

                                 

Iced Deewan Latte

The Mofawar was unlike any coffee I had tried before. Its warm spices, including cardamom, gave it a unique aroma and flavour. These warm spices reminded me of the flavours found in Punjabi/Indian tea, something I grew up with but never expected to find in a cup of coffee. The Iced Deewan Latte felt refreshing and creamy, with subtle flavours of cardamom that weren’t overwhelming.

Before this experience, I assumed the coffee would taste bitter. However, as Dr. Adekunle shared, "Coffee does not necessarily need to be bitter” and that its taste depends on factors like variety, where it is grown, climate.”

Although Deewan states that its coffee is sourced from Yemen, I wanted to know the specific region. I reached out to the café hoping to learn more, but I hadn't received a reply. This experience reminded me that learning about coffee is an ongoing journey.

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Thinking about what I had learned also made me reflect on my next visit to Biscotteria Forno Cultura inside Toronto's Union Station.

 Exterior of Biscotteria

 Interior of Biscotteria

I asked about their single origin coffees. The barista informed me about their Brazilian single origin coffee. At the time, I didn't think to question that.

coffee along with the front and back package of the Brazil Forno Cultura Espresso

As I took my first sip, I noticed a roasted aroma and a smooth texture. Although it was bitter for my personal taste, the experience itself stayed with me far more than the flavour. It reminded me that it's also about the journey behind the beans

Later, however, I noticed the packaging described the coffee as a "meticulously selected blend," despite the barista describing it as single origin. That left me a little confused. But it was a useful moment as it reminded me that origin labeling isn't always as straightforward as it looks.

Although the packaging raised questions about its origin, it also encouraged me to learn more about Brazil's important role in specialty coffee, like how consumption increased in [Brazil] because of the continuous evolvement of the different waves of coffee and the role of different Latin American countries in the promotion of single origin coffee” (Adekunle).

Photo of the specialty pour-over coffees showcasing single-origin offerings from Guatemala (Allen Melgar) and Kenya (Muinami), with information on the producer, varietal, processing method, and tasting notes. The detailed labeling illustrates the traceability and transparency associated with single-origin coffee. 

Finally, I researched Yazol Coffee in Scarborough, an Ethiopian coffee shop owned by my friend, Lina and her family (a student at TMU). Although I have not yet visited the café, I was interested in learning about their focus on Ethiopian coffee traditions and single origin. Yazol, as she explains, means “hey friend”

Ethiopia is widely recognized as the birthplace of coffee, and Yazol celebrates this heritage. Lina explains further that coffee is a source of community, not just a commodity to drink. I found that to be an amazing understanding.

As Lina explains, they use Ethiopian, dark roast coffee, which has citrus and a dark chocolate taste. And as listed on their website, “Our coffee beans are sourced directly from Ethiopian highlands, bringing you the authentic taste of where coffee was born” (Yazol Coffee).

Reading about Ethiopian coffee ceremonies reminded me that coffee is much more than a beverage. Learning about another coffee-producing region reinforced the idea that every single origin offers its own unique experience.

Dr. Adekunle also similarly describes experiencing freshly roasted Ethiopian coffee, where guests were encouraged to appreciate the aroma because, according to Ethiopian culture, it is believed to bring blessings.

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What these experiences taught me was that single-origin coffee is more than just a drink. It reflects the geography of a country, the dedication of farmers, or traditions that have been passed down for generations.

Many people in the specialty coffee industry are working toward "more transparency, better pay for producers, and more access to research and best practices (Business Insider). Learning this gave me a greater appreciation for the effort that goes into producing quality coffee.

Deewan showed me that understanding coffee begins with curiosity about its origin. Whereas Biscotteria Forno Cultura reminded me that origin information is not always as straightforward as they appear. Yazol showed me how a coffee's place of origin shapes its traditions and identity.

The next time I visit a café, I know I will be curious about where the beans came from, how they were grown, and the story they narrate. I now realize that every cup has a story worth discovering.

Reading about single origin coffee helped me understand the concept but tasting it gave that knowledge a meaning.

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Thank you for reading!

Bibliography

Adekunle, B. 2025. Food Authenticity. ECV Ontario. https://evcontario2011.blogspot.com/2025/05/food-authenticity.html

Adekunle, B. 2025. Part I: Understanding Coffee. Substack. https://bamideleadekunle.substack.com/p/part-i-understanding-coffee

Adekunle, B. 2025. Part II: Single Origin Coffee. Substack. https://bamideleadekunle.substack.com/p/part-ii-single-origin-coffee

Business Insider. 2023. Why Single-Origin Coffee Is So Expensive. YouTube. https://www.youtube.com/watch?v=Dmpnrtey3YU

Deewan Coffee House. n.d. Deewan Coffee House. https://deewancoffeehouse.com/

Forno Cultura. n.d. Forno Cultura. https://www.fornocultura.com/

Yazol Coffee. n.d. Yazol Coffee. https://www.yazolcoffee.com/

 

Harsimr Dhillon | TMU Student | IRG Intern

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Heytea Lab at Eaton Centre: An Honest Review

 

Triple Supreme Matcha Latte

After my class let out earlier than expected, I decided to take a small detour to the CF Toronto Eaton Centre. It was around 12:05 pm, just the perfect time for lunch or a refreshing drink, and my target was none other than Heytea Lab, a brand that’s been making waves on social media and in foodie circles. Although the store officially opens at 12 pm, I was surprised to find a line of about 20 to 25 people already waiting outside. Even at opening time, the hype around this global tea chain had drawn a sizable crowd having people lining up for a taste. I had expected a quick, casual stop, but it turned into an experience in itself, a little lesson in patience, expectation, and perception.

First Impressions: Minimalist Design Meets Tea Innovation

The first thing that caught my eye was the store’s clean and minimalist design. True to the “Lab” concept, the space was modern, almost futuristic, with sleek counters, glass displays of tea leaves, and subtle lighting. There was a small seating area tucked along one side, inviting visitors to sit back and enjoy their drinks. However, most people seemed intent on grabbing their orders and moving on, reflecting a fast-paced downtown lifestyle.

Observing the workflow, I realized that efficiency takes precedence over interaction; the staff wasn’t particularly outgoing or warm unless you approached them. Perhaps this is because they were constantly handling orders and mobile pickups, but it did create a slightly impersonal feel. Even so, the environment was chill and visually appealing, making the wait in line less tedious.

The Ordering Experience and Mobile Apps Perks

I waited in line for almost an hour, not realizing there was a faster way to get my drink. It wasn’t until I was nearly at the counter that the staff handed me a menu paper that entailed a QR code for mobile ordering with faster pick-up time. The staff hadn’t mentioned it, so I only discovered it on my own. I quickly scanned the code and placed my order through the Heytea app, which was impressive. Its design is simple, lean, and minimalistic, with a black-and-white background that makes each colorful drink pop in the photos. Every beverage is represented by a realistic image rather than just a graphic, and the app includes clear instructions, detailed descriptions, and a rewards system encouraging repeat visits. For someone who appreciates intuitive design, the app made the ordering process smoother and more enjoyable. The long wait itself wasn’t worthwhile, but at least I could take advantage of the online-only discount, which was a small consolation.

 

Tasting the Drinks: Expectation vs. Reality

I decided to try two drinks that caught my eye: the Coconut Mango Boom, because I was craving something sweet and tangy, and the Triple Supreme Matcha Latte, which I ordered out of curiosity to see how it tasted.

Coconut Mango Boom – $7.99 (with 25% off via coupon)

● Rating: 7/10 The first sip was… underwhelming. The mango flavor, which had been the main reason I ordered it, was faint and didn’t leave a lasting impression. The sago pearls were soft but nothing extraordinary, not enough to elevate the drink to the level of online praise. I had seen countless posts lauding it as a tropical masterpiece, yet the reality felt modest. Still, the drink was refreshing during the summer heat, though the coconut undertone was barely noticeable, and it fell short of the flavor explosion I had expected.

 

Triple Supreme Matcha Latte – $9.99 (with 15% off via coupon)

● Rating: 7/10 Advertised as a “cheese cloud” matcha latte, I was eager to try something unique. According to the app, the drink is made by blending 1,000+ mesh matcha into their original cheese cloud, layered over freshly hand-whipped matcha mochi and handcrafted matcha jelly. In reality, it was not the drink I expected. I could barely taste the mochi, which may have contributed to the slightly powdery texture of the latte. The matcha jelly didn’t add much, and the supposed cheese cloud? I didn’t taste any cheese at all. Overall, the latte fell short of expectations and, to be honest, kind of ruined my appetite for matcha for the rest of the day, showing how even a visually appealing drink that sounds elaborate can underwhelm when the flavors and textures don’t match what’s promised.

 

Tea Culture in Toronto

While sipping my drinks, I noticed the crowd consisted mostly of young adults and students, likely drawn by social media trends and the mall's convenience. Many were grabbing drinks to go, reflecting a modern, urban tea culture that values quick access and Instagram-ready visuals over lingering experiences. A few stayed behind to enjoy the minimalist seating area, but these seemed to be the exception rather than the rule.

It was interesting to see how a global tea brand like Heytea adapts to a Canadian context. While the drinks are inspired by traditional Chinese teas like Rock Oolong, the presentation, flavor combinations, and even app integration are tailored for a tech-savvy, experience-driven audience. This blend of heritage and innovation makes visiting Heytea Lab not just about the drink itself, but also about experiencing a new type of tea culture adapted for a tech-savvy, urban audience.

 

Social Media In Action

This visit highlighted the power of social media in shaping expectations. While the drinks are photogenic and heavily promoted online, the taste can feel disconnected from the hype, creating a perception gap. Taste is subjective, and what delights one person may disappoint another. For me, the Coconut Mango Boom and Triple Supreme Matcha Latte fell short of expectations. They are visually impressive, but only moderately enjoyable.

Ultimately, this experience reinforced that what works for others doesn’t always work for you, and individual experience matters more than online consensus. Social media can guide you to new spots, but it does not always guarantee satisfaction. It’s a reminder to approach trends critically, try things for yourself, and recognize that your taste, your subjective experience, is valid, even if it differs from the majority. Viral content and reviews are helpful tools, but they should never replace your own judgment. This experience also highlights how curiosity and personal exploration are just as important as following hype. Food and drink are subjective experiences, and taking the time to discover what truly appeals to your own palate can be more rewarding than simply following what’s popular.

Sipping and Learning: Takeaways from Heytea Lab

Despite the drinks not being revolutionary, I left with a positive impression of Heytea Lab. The store’s sleek design, minimalist ambiance, and digital ordering system make it a standout destination in Toronto’s bustling Eaton Centre. What struck me even more was how Heytea adapts traditional tea for a modern, urban audience, combining classic flavors like oolong and matcha with innovative textures, trendy presentations, and tech-friendly ordering. The result is a tea boom in Toronto, where social media popularity and word-of-mouth have turned the store into a must-visit spot almost overnight. Observing the interplay of consumer behavior, digital trends, and global tea culture was a more valuable takeaway than the drinks themselves.

Next time, I’d likely try other exclusive drinks and stick to mobile ordering to save time. This visit also sparked reflection on how global brands can make traditional products feel fresh and exciting, and how hype and social media influence can magnify a brand’s impact in a city like Toronto.

Conclusion: Is Heytea Lab Worth Visiting?

Yes, if for nothing else than the experience, the design, and the spirit of trying something new. Heytea Lab reminded me that life is full of little adventures, and sometimes it’s worth saying “why not?” try new things, explore new flavors, and embrace the unexpected. Each day is a chance to discover something different, to be curious, and to live fully, even in small ways like enjoying a new drink. While the drinks may not always match the hype, the visit is a reminder to stay adventurous, keep an open mind, and seize the surprises life offers.

 

Life is short; live in the moment, stay curious, embrace adventure, and don’t regret a thing!

 

Thi Tu Phuong Nguyen | Undergrad, Global Management Studies | TRSM

Toronto Metropolitan University

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IRG.Scroll: Issue 1 - February 2026

The Intellectnomics Research Group (IRG) has released the first issue of IRG.Scroll. This periodical strengthens our understanding of the relationship between property rights and entrepreneurship.

Explore: IRG.Scroll: Issue 1-February 2026

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