When I’m asked about specialty coffee, the first response that comes to my mind, to keep it simple, is that specialty coffee is like the wine industry. Just as each wine is unique depending on its country of origin, the same is true for coffee. People generally understand that wine can range from very expensive to very cheap, with the price-quality relationship going hand in hand. The same trend is starting to emerge in the coffee industry. However, coffee and wine are fundamentally different products. Therefore, the concept of terroir, which originates from the wine industry, cannot be entirely applied to coffee.
Terroir is defined as the complex interaction of the environment, variety, and agronomic management that affects the sensory experience of a product. In the case of coffee, this is better known as single-origin coffees, representing the country and region where the coffee was produced and processed. Like wine terroir, coffee terroir is influenced by the environment, latitude, rainfall, temperature, and altitude.
For instance, Costa Rican coffees grown at high altitudes often exhibit vibrant acidity and floral notes. In contrast, coffee from the same country but grown in lower altitude regions tends to have nuttier, chocolatey profiles. Generally, higher altitude and less rainfall result in better aromatic attributes and other qualities in coffee. Conversely, coffee produced at lower altitudes tends to have less complex and more bitter profiles. Therefore, coffee produced at higher altitudes is of higher quality, which can also be said for wine.
Terroir can’t be fully applied to the Specialty Coffee Industry
However, coffee terroir does not have a formal definition. This is where my simplistic response that specialty coffee is similar to the wine industry stops working. Coffee is more complex than wine. The steps involved in processing coffee that can affect the final sensory experience are more extensive compared to those in the wine industry.
The impact of the processing method (washed, natural, experimental, honey), the roasting level, the brewing method, and even the type of water used for brewing coffee, can all affect the final result. This means that even the same variety from the same farm can taste very different, which makes coffee terroir capable of offering many different experiences.
Therefore, if we take coffee from a region, or better yet, from a single farm, to make a fair analysis of coffee terroir, it should be carried out under the same standards for roasting, grinding, and brewing methods.
Post-harvest process should be considered as part of the terroir
Likewise, much of the post-harvest processing of coffee occurs under uncontrolled environmental conditions. Using methods such as sun drying is limited by the climatic conditions of the region. Similarly, if we consider natural processes where coffee is fermented, the microorganisms present in the process will be specific to the region as well. Therefore, not only does agronomic management influence the sensory experience and create terroir, but also the processing and the unique conditions of the region where they are carried out.
As you can see, throughout the production chain, coffee is affected by many factors. This complexity is why answering the question, “What is the best coffee?” is not straightforward. All these conditions come to mind, making it difficult to provide a simple answer. Ultimately, it’s more about what works for you and what you genuinely enjoy. Specialty coffee offers a diverse range of experiences, each unique and worthy of exploration.
コメント