Coffee Terroir

Coffee terroir encompasses all environmental factors that shape a coffee's sensory profile: altitude (affects temperature, UV radiation, sugar development), soil composition and pH, rainfall patterns and seasonality, shade canopy and microclimate, indigenous microorganisms driving fermentation. At high altitude (1,800+ m), slower cherry maturation produces denser beans with more complex sugars. Volcanic soils (Kenya, Guatemala, Sumatra) contribute distinct mineral notes. Terroir is most clearly expressed in single-origin coffees at light roast.