Trending
Share With Your Friends
Coffee these days is more interesting than ever, with the way we talk about it becoming increasingly similar to how we talk about wine or beer. As with wine or beer, it is fascinating to uncover and explain where coffee flavor comes from.
“Why does this Ethiopian coffee taste peachy, but last time it tasted more like blueberry?”
To answer this question, we need to start by talking about origin and its relationship to coffee flavor. Let’s take Ethiopia as an example. Different beans from different regions of Ethiopia can taste similar yet different at the same time.
But why is that? What makes coffee taste different?
“Seed to Cup” is a well-discussed concept within the coffee industry. It describes how every step of the journey, from the growing of the coffee seed to how your barista brews your coffee, impacts the flavor in your cup.
Everything that surrounds the coffee plant fundamentally impacts how the coffee flavor is developed and, in many ways, pre-determines how the coffee will taste. Factors such as macro/micro-climate, soil composition, mineral deposits, natural surroundings (like coastlines and biodiversity), temperature, elevation, and more all play a role in the development of coffee flavor.
There is no such thing as “good” or “bad” terroir. Some countries may have a terroir that is more suited to particular varietals, processing methods, and coffee flavor profiles, but that doesn’t mean it is impossible to produce other types of coffee there.
Since “terroir” means earth in French, it’s no surprise that soil is a crucial factor. The organic compositions and minerals in the soil can be absorbed into the coffee plant. Volcanic soil, for instance, is rich in nutrients like magnesium, phosphorus, potassium, calcium, and zinc, which are essential for the plant and contribute to rich organic compositions in the coffee cherry and its seeds.
The layout of the soil in the surrounding area is also important. Soil with more oxygen-rich and organic materials can guarantee better water retention during rainy seasons, creating reserves for dry periods. This directly helps the coffee plants access nutrients and minerals, creating a tastier flavor profile in your coffee.
“The Coffee Belt” is a specific stretch of area around the globe suitable for growing coffee, covering regions between the tropics of Cancer and Capricorn. Within this belt, there are many different climates—both macro and micro.
It is important to have distinct dry and wet seasons as well as defined temperature, wind, and rainfall patterns. These factors help the flowering and maturation of the coffee cherry, contributing to clarity and complexity in coffee flavor.
Higher elevations usually produce sweeter and higher quality coffee fruits. The colder atmosphere at higher altitudes creates more acidity in both coffee and wine. Elevation affects the maturation process of the fruit. Fruits with slower development have characteristics such as a higher concentration of sugars, making the coffee seed more complex and denser.
Since elevation is really about temperature, it’s important to also consider the distance from the equator, wind factor, and more when talking about it. Elevation can be useful for comparing two farms from the same region, but it’s not as useful for comparing, say, an Ecuadorian coffee with a Mexican one or a Yemeni coffee with a Kenyan coffee, as there are many other factors affecting differences between them.
Similar to grape vines in wine, coffee has different species and varieties that exist in different areas. The two common terms thrown around are Arabica and Robusta, comparable to white or red wine in terms of general categorization. However, this is quite vague. A deeper look at the coffee family tree reveals many varietals, such as Geisha, Bourbon, or Caturra, each with its unique characteristics.
Farmers often choose varietals based on the suitability of their terroir. Ethiopian heirloom coffees often taste very floral and have a distinct citrus-like character. The Geisha varietal is dominated by floral and fruity notes, while Caturra and Bourbon tend to be sweet and juicy.
For some farmers, deciding on the varietal is a conscious decision based on research and experience. For others, it is simply a matter of continuing what has been growing on their land for generations.
Coffee is natural produce, and the flavor is affected by how and when it is harvested. The expertise of the farmers largely dictates the timing of the harvest, as there is no universal color code to indicate ripeness. Different farms harvest their coffee cherries at varying levels of ripeness, often relying on tradition and experience.
While terroir, varietal, and harvest practices play crucial roles, processing and roasting are equally important steps in manipulating the flavors in coffee. These processes transform the coffee from a raw fruit into the complex beverage we enjoy.
Coffee flavor originates from a combination of factors, including the terroir, varietal, and harvest practices. The processing and roasting methods further enhance and develop these flavors. At Society Coffee Roasters, we believe that the care and expertise taken by the farmer, along with the natural environment, are fundamental in creating the rich and diverse flavors found in coffee. Enjoy the flavor of mother earth through coffee.
If you found these tips helpful, be sure to subscribe to our newsletter for more coffee insights, brewing techniques, and exclusive offers. Happy brewing!
