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Soil.
Whether you're talking about wine or coffee, terroir is a lofty term that alienates some people, but in fact, terroir is just the influence of the origin of coffee. We all know that coffee from Kenya tastes very different from coffee from Brazil. We also know that there are similarities in coffee in the vicinity. All these are the results of the influence of wind and soil conditions.
Of course, the specific factors that affect the flavor of coffee under native conditions are numerous and complex, but here are some important factors:
Height
Climatic change
Soil type
Soil micro-biome
Topography
Of course we are not saying that you need to understand every element of the soil coffee you drink, but pay attention to where your coffee comes from, and some characteristics of the local conditions, is beneficial if you want to better understand your coffee.
3) Agricultural practice
Perhaps one of the most important and difficult factors to grasp as an ultimate consumer is that the way you grow coffee will have a huge impact on the taste of the coffee you drink. Everything from the use of chemicals to planting patterns and pruning schemes will ultimately affect the nature of crops.
Picking is a very important way of farming. Like other crops, coffee picked at the best maturity is the best, but of course, coffee fruits do not ripen at the same rate. This means that in order to get the best results, cherries must be picked by hand, and pickers must be trained to pay attention to the maturity of the fruit.
Commercial grade coffee is usually picked in strips (that is, whole bunches of fruit at a time) or by machine, which means that the final product is a combination of ripe and immature fruit. Although it is cheaper, it does not produce high quality coffee!
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