Does Coffee Have Terroir and How Should It Be Assessed?

Area of Science:

• Agronomy and Food Science
• Sensory Science

Background:

• Coffee terroir is the unique sensory experience of single-origin coffee, reflecting its source.
• Environmental factors like temperature, altitude, and rainfall significantly define coffee terroir.
• Post-harvest processing, roasting, grinding, and brewing also influence perceived terroir.

Purpose of the Study:

• To review the various parameters contributing to coffee terroir.
• To discuss the influence of these parameters on the perception of coffee terroir.
• To explore the inclusion of post-harvest processing in the definition of coffee terroir.

Main Methods:

• Review of existing literature on coffee production and sensory analysis.
• Analysis of environmental, agricultural, and post-harvest factors affecting coffee quality.
• Examination of sensory descriptors and standardized assessment methods.

Main Results:

• Environmental conditions are major determinants of coffee terroir.
• Post-harvest processing, roasting, grinding, and brewing significantly impact sensory perception.
• Post-harvest processing methods are often environmentally dependent and should be included in terroir definition.

Conclusions:

• Coffee terroir is a complex interplay of species, environment, agriculture, and processing.
• A holistic approach is needed to define and assess coffee terroir.
• The unique combination of factors results in a distinctive cup of coffee, linked to its origin.