Terroir
Terroir is a term used to describe the influence of the natural environment on the flavor of coffee, including soil, climate, topography, and ecosystem, along with human factors such as cultivation techniques and processing methods. This combination creates distinctive flavor profiles for different growing regions. For example, Ethiopian coffee is often floral and fruity, while Central American coffee tends to have bright acidity with a well-balanced aftertaste.
Beyond flavor, terroir also affects bean structure, nutrient density, and the growth cycle of coffee plants. Regions with high temperature fluctuations and prolonged dry seasons often produce denser coffee beans, which help retain freshness after roasting.
More than just defining origin, terroir is a crucial factor in assessing coffee quality, contributing to the uniqueness and identity of each coffee-growing region worldwide.