Coffee Answers

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Six coffee questions, answered without the attitude.

Plain-English answers drawn from the Specialty Coffee Association, World Coffee Research and the National Coffee Association. These explain general coffee knowledge, not the scores or identity of any untested coffee. The full searchable answer bank is available below when you need something more specific.

Are tasting notes ingredients added to coffee?

Usually not. Notes such as citrus, cocoa or jasmine describe aromas and flavors a taster perceives in brewed coffee; they are not an ingredient list. Flavored coffees are a separate category. A roaster's tasting notes are its descriptions, not proof that we independently tasted that bag.

Why this matters: A descriptive assessment records perceived sensory characteristics. It is separate from an evaluator's judgment of quality.

Explore the flavor wheel Source: Specialty Coffee Association — Coffee Value Assessment

What is the difference between washed, natural and honey coffee?

In broad terms, washed coffee is depulped and its mucilage is removed before drying; natural coffee dries inside the whole cherry; honey coffee is depulped but dried with some mucilage remaining. These process labels do not guarantee a particular flavor or a higher score.

Why this matters: Processing choices influence fermentation and drying, but variety, ripeness, handling and roasting also affect the cup.

Compare coffee processes Source: National Coffee Association — Coffee Processes

Is Arabica a coffee variety?

Arabica is a species, Coffea arabica. Bourbon, Typica, and many other named lines are varieties within that species. A variety name can help explain agronomic traits, but it cannot identify a farm or establish that a particular lot tastes a certain way.

Why this matters: Growing environment, plant health and postharvest decisions matter alongside genetics.

Understand coffee genetics Source: World Coffee Research — Arabica catalog

Is dark roast stronger than light roast?

Dark roast can taste more bitter or intensely roasted, but that does not by itself mean it contains more caffeine. Roast color labels are not uniform across companies. Compare the same coffee brewed at the same dose before attributing flavor or strength to roast alone.

Why this matters: Roast degree affects flavor, while brewing dose and recipe affect the concentration in your cup.

Read the roasting guide Source: National Coffee Association — Coffee Roasts

How should I store whole-bean coffee?

Keep beans in an airtight, opaque container in a cool, dry, dark place, away from moisture and heat. Grind just before brewing when practical. Freshness depends on the roast, packaging and how the coffee has been stored; a single universal peak-freshness date is not reliable for every bag.

Why this matters: Air, light, warmth and moisture all speed flavor loss or create storage problems.

Explore brewing methods Source: National Coffee Association — Storage and Shelf Life

Can one tasting score prove which coffee is best?

No. A score reflects a particular evaluation method, sample and taster or panel. The Specialty Coffee Association distinguishes sensory descriptions, judgments of quality, physical characteristics and information such as origin traceability. We publish our own scores only for coffees actually brewed and reviewed by us.

Why this matters: A competition result, a roaster's flavor description and an independent tasting score answer different questions; they should not be converted into one universal ranking.

How we research and rate coffee Source: Specialty Coffee Association — Coffee Value Assessment

Research update · Genetics

Is Pink Bourbon actually a Bourbon?

Genetic tests reported by Cafe Imports in 2017 and 2023 indicate that sampled Pink Bourbon material belongs closer to Ethiopian landrace ancestry than the traditional Bourbon variety. The older Red × Yellow Bourbon origin story should not be repeated as established fact.

A farmer or roaster may use Pink Bourbon as the trade name for a pink-cherry coffee; a name and cherry color do not prove genetic parentage. Some tested samples had mixed markers, so the identity of any particular lot still needs evidence.

Read the corrected comparison Source: Cafe Imports — Pink Bourbon genetics report (2023)

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ALTITUDE & TERROIRAnswer

Why does volcanic soil make better coffee?

Volcanic soil is prized for coffee production because it is exceptionally rich in minerals like potassium, phosphorus, and magnesium. These nutrients, combined with the soil's excellent drainage and porous structure, create an ideal environment for coffee trees to thrive. This unique terroir often results in coffee with higher acidity, complex flavor profiles, and a cleaner, more balanced cup.

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Does low altitude coffee have less acidity?

Yes, low altitude coffee generally has less acidity compared to high-grown beans. Because lower elevations have warmer climates, coffee cherries mature more rapidly, resulting in beans that are less dense and exhibit a heavier body with muted, lower acidity. In contrast, high altitude environments slow maturation, allowing for the development of more complex sugars, vibrant acidity, and nuanced flavor profiles.

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How does terroir influence coffee aroma?

Terroir influences coffee aroma by dictating the environmental conditions—such as altitude, soil mineral content, and climate—that shape the chemical development of the coffee cherry. These factors determine the concentration of volatile organic compounds in the bean, which are released during roasting and brewing to create the distinct floral, fruity, or earthy scents that define a coffee's sensory experience.

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Is there a specific altitude where coffee becomes more complex?

While there is no single magic number, coffee generally begins to exhibit significantly more complexity and nuanced flavor development at elevations above 1,200 meters (approximately 4,000 feet). At these higher altitudes, cooler temperatures slow the maturation of the coffee cherry, allowing for a denser bean structure and the development of more intricate sugars, vibrant acidity, and floral or fruity aromatics.

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Does temperature at high altitude slow down coffee cherry maturation?

Yes, cooler temperatures at high altitudes significantly slow down the maturation of coffee cherries. This extended growth cycle allows the plant more time to accumulate complex sugars, organic acids, and aromatic compounds. Consequently, the beans become denser and develop more nuanced, vibrant flavor profiles compared to those grown in warmer, lower-elevation environments where cherries ripen rapidly.

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How does rainfall affect coffee terroir?

Rainfall is a critical component of coffee terroir, as it dictates the plant's growth cycle and nutrient uptake. Consistent, moderate rainfall supports healthy cherry development, while extreme fluctuations—either drought or excessive rain—can stress the plant, lead to disease, or cause inconsistent ripening, ultimately degrading the quality and complexity of the final cup.

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What is the difference between high-grown and low-grown coffee?

The primary difference between high-grown and low-grown coffee is the rate of maturation. High-grown coffee matures slowly in cooler temperatures, resulting in denser, more complex beans with vibrant acidity. Low-grown coffee matures quickly in warmer conditions, typically producing beans that are less dense with a heavier body and more straightforward, nutty, or chocolatey flavor profiles.

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How does altitude affect coffee bean density?

Altitude increases coffee bean density by slowing the maturation process. At higher elevations, cooler temperatures force the coffee plant to grow more slowly, allowing more time for the bean to develop complex sugars and organic compounds. This results in a harder, more compact bean structure that is highly prized for its ability to withstand intense roasting and produce nuanced flavors.

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What is the ideal altitude for growing Arabica coffee?

The ideal altitude for growing high-quality Arabica coffee is generally between 1,200 and 1,800 meters (roughly 4,000 to 6,000 feet) above sea level. Within this range, cooler temperatures and consistent rainfall create the perfect conditions for the coffee cherry to mature slowly, resulting in the complex sugars, vibrant acidity, and dense bean structure that define specialty-grade coffee.

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Does higher altitude coffee always taste better?

Not necessarily, but higher altitudes generally produce denser, more complex beans. Because the cooler temperatures at high elevations slow down the coffee cherry's maturation, the beans have more time to develop sugars and acids. While this often results in brighter, more acidic, and nuanced flavor profiles, altitude is just one of many factors influencing coffee quality.

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Does volcanic soil make coffee taste better?

Volcanic soil is widely considered to contribute to better-tasting coffee because it is rich in essential minerals and nutrients that promote healthy plant growth. The unique composition of volcanic earth, combined with excellent drainage, helps coffee trees produce more complex, vibrant, and nuanced flavor profiles, which are highly prized in the specialty coffee industry.

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What is terroir in coffee?

Terroir is a French term used to describe the complete natural environment in which a coffee is produced. It encompasses factors such as altitude, soil composition, climate, rainfall, and even the local ecosystem. These environmental variables interact to give a coffee its unique flavor profile, making it a distinct expression of its specific origin.

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Why does high altitude coffee have more acidity?

High-altitude coffee has more acidity because the cooler temperatures at higher elevations significantly slow the maturation of the coffee cherry. This extended growth period allows the bean to develop a higher concentration of complex sugars and organic acids, which translate into the bright, vibrant, and nuanced flavor profiles that define high-quality, high-elevation coffee.

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What is the ideal altitude for growing coffee?

The ideal altitude for coffee cultivation depends on the species, but generally, high-quality Arabica thrives between 1,200 and 2,200 meters above sea level. At these elevations, cooler temperatures slow the maturation process, allowing for more complex flavor development. Conversely, Robusta is typically grown at lower elevations, ranging from 200 to 800 meters, where warmer climates support its hardier growth cycle.

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How does rainfall affect coffee flavor?

Rainfall is a fundamental component of coffee terroir, directly influencing the sugar concentration and growth rate of coffee cherries. Moderate, consistent rainfall supports balanced, well-rounded flavors, while excessive rain can dilute acidity and sweetness. Conversely, drier conditions often stress the plant, leading to slower maturation and more concentrated, syrupy flavor profiles in the final cup.

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Does coffee grown at low altitude taste different?

Yes, coffee grown at low altitude typically tastes different than high-grown counterparts, often featuring a fuller, heavier body and lower acidity. Because these beans mature more quickly in warmer environments, they tend to develop more intense, rounded, and nutty or chocolatey flavor profiles rather than the bright, floral acidity common in high-altitude harvests.

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How does rainfall affect coffee bean quality?

Rainfall directly impacts coffee farming and crop quality by regulating the growth cycle and cherry maturation. Consistent rainfall is essential for healthy development, but excessive moisture during harvest can lower terroir expression by encouraging defects, while insufficient water stunts bean density and flavor complexity, fundamentally altering the final cup profile.

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How does volcanic soil change the taste of coffee?

Volcanic soil is highly prized in coffee farming because it is rich in essential minerals like potassium, phosphorus, and magnesium. These nutrients, combined with the soil's excellent drainage and aeration, promote healthy plant growth and contribute to a cleaner, more vibrant flavor profile in the cup, often characterized by bright acidity and distinct sweetness.

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Why do high altitude coffees have more acidity?

High-altitude coffees have more acidity because the cooler temperatures at higher elevations slow down the maturation of the coffee cherry. This extended ripening period allows for a higher concentration of organic acids and sugars to develop within the bean, resulting in a cup that is perceived as brighter, more complex, and more vibrant.

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What is coffee terroir?

Coffee terroir refers to the unique combination of environmental factors—such as altitude, soil composition, climate, and rainfall—that influence the flavor profile of coffee grown in a specific region. Just like wine, coffee beans absorb the characteristics of their origin, meaning the same variety can taste vastly different depending on where it is cultivated.

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Why do high altitude beans have higher density?

High-altitude beans have higher density because the cooler temperatures at higher elevations slow the maturation rate of the coffee cherry. This slower growth allows the seed to become more compact, resulting in greater bean hardness. This increased density contributes to more complex, vibrant flavor profiles that are highly sought after in specialty coffee science.

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Does high altitude coffee always taste better?

High altitude coffee is not inherently "better," but it is often more complex and acidic due to specific growing conditions. While elevation is a key pillar of coffee terroir, "quality" remains subjective. Some drinkers prefer the lower-acidity, heavier-bodied profiles typical of coffee grown at lower elevations, making the "best" coffee entirely dependent on your personal taste preferences.

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How does soil type affect coffee flavor?

Soil type affects coffee flavor by providing the specific mineral content and nutrients the tree needs to grow. Volcanic soil, for example, is rich in minerals like potassium and phosphorus, often contributing to a balanced, sweet, and bright profile. The soil composition, including pH and drainage, influences the plant's health and the eventual concentration of acids and sugars in the bean.

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How does altitude affect the taste of coffee?

Altitude significantly affects coffee taste by influencing the rate of bean maturation. At higher elevations, cooler temperatures cause coffee cherries to ripen more slowly, resulting in increased bean density and higher concentrations of complex sugars and acids. This generally leads to a more refined, acidic, and aromatic flavor profile compared to the lower density and mellower body of low-altitude beans.

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How does rainfall impact coffee terroir?

Rainfall is a fundamental component of coffee terroir, influencing bean density, sugar concentration, and overall flavor profiles. While coffee trees require 1,500–2,500 mm of annual rainfall, the distribution of that water is critical. Distinct wet and dry seasons create physiological stress that concentrates sugars in the cherry, whereas excessive or erratic rainfall can lead to lower quality, bitterness, and reduced yields.

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Does low altitude coffee have a heavier body?

Yes, low-altitude coffee often exhibits a heavier body and a more pronounced mouthfeel compared to high-altitude coffee. Because these beans grow in warmer climates, they mature faster and tend to be less dense, which often results in a cup that feels fuller, smoother, and less acidic, with flavor notes leaning toward chocolate, nuts, and earth.

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How does temperature affect coffee bean maturation?

Temperature is the primary driver of coffee bean maturation. Cooler temperatures, typically found at higher altitudes, slow down the growth of the coffee cherry, allowing it to develop higher density and more complex sugars and acids. Warmer temperatures accelerate maturation, leading to faster growth, lower bean density, and a flavor profile that is generally less acidic and more muted.

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How does climate change affect coffee growing?

Climate change threatens coffee growing by altering temperature and rainfall patterns, which reduces suitable land for Arabica cultivation. Rising temperatures increase the prevalence of pests and diseases like Coffee Berry Disease, while unpredictable weather disrupts flowering and harvest cycles. This leads to lower yields, decreased quality, and significant economic instability for coffee farmers worldwide.

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Why do coffee plants need high altitude?

Coffee plants thrive at high altitude because cooler temperatures slow the maturation process, allowing the coffee cherries to develop more complex sugars and acids. This extended coffee plant growth results in denser beans with superior flavor profiles. While lower elevations produce faster-growing crops, high altitude benefits include better bean density and a more nuanced, premium cup quality.

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Why is high altitude coffee better?

High altitude coffee is generally considered superior because cooler temperatures at higher elevations slow the maturation of the coffee cherry. This extended growth period allows the bean to develop higher density and a more complex concentration of sugars and acids, resulting in a cup with brighter acidity, deeper sweetness, and more nuanced flavor profiles compared to faster-growing, lower-elevation crops.

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What is the coffee bean belt?

The coffee bean belt is the tropical region encircling the Earth between the Tropics of Cancer and Capricorn, roughly 25 degrees north and 30 degrees south of the equator. This specific geography provides the consistent, warm, and frost-free climate necessary for coffee plants to thrive, making it the only place on the planet where commercial coffee production is viable.

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What does MASL mean on a coffee bag?

MASL stands for 'Meters Above Sea Level.' It is a standard measurement used on coffee packaging to indicate the elevation at which the coffee was grown. This metric is a key indicator of quality, as higher elevations generally result in slower-maturing, denser beans with more complex flavor profiles compared to those grown at lower altitudes.

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Does coffee taste different based on the region?

Yes, coffee tastes significantly different based on its region of origin. Factors like soil composition, altitude, climate, and local processing methods create a unique 'terroir' for each growing area. For example, African coffees are often prized for their bright, floral, and fruity acidity, while Latin American coffees are frequently noted for their balanced, nutty, and chocolatey profiles.

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What is the ideal altitude for coffee?

The ideal altitude for Arabica coffee is generally between 1,200 and 2,000 meters above sea level. Within this range, the cooler temperatures slow the maturation of the coffee cherry, allowing for the development of complex sugars and acids. While some high-quality coffee grows outside this range, this 'sweet spot' is widely considered the standard for producing exceptional specialty-grade beans.

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How does soil pH affect coffee flavor?

Soil pH significantly influences coffee flavor by determining the availability of essential nutrients to the coffee tree. Coffee typically thrives in slightly acidic soil, which allows for optimal uptake of minerals like nitrogen, phosphorus, and potassium. If the pH is too high or too low, nutrient deficiencies can occur, negatively impacting the bean's development and final cup quality.

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What is a coffee micro-climate?

A coffee micro-climate is a small, localized area where the weather conditions—such as temperature, humidity, and rainfall—differ significantly from the surrounding region. These variations are often caused by factors like elevation, proximity to water, or the presence of mountains, and they play a crucial role in defining the unique flavor profile of the coffee grown there.

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What is the difference between Arabica and Robusta altitude?

Arabica coffee is typically grown at higher altitudes, generally between 600 and 2,200 meters, where cooler temperatures slow the bean's maturation, leading to more complex flavors. Robusta is more resilient and thrives at lower altitudes, from sea level up to 800 meters, where it can withstand warmer temperatures and higher humidity.

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How does shade grown coffee affect flavor?

Shade-grown coffee matures more slowly than sun-grown coffee because the canopy limits direct sunlight. This slower ripening process allows the coffee cherries to develop more complex sugars and acids, often resulting in a cup with greater depth, higher acidity, and more pronounced flavor notes. Additionally, shade-grown farming supports biodiversity and healthier soil.

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How does climate change affect coffee terroir?

Climate change disrupts coffee terroir by altering the precise environmental conditions—temperature, rainfall, and humidity—that define a bean's unique flavor profile. As rising temperatures and erratic weather stress coffee farming, the delicate balance of soil and climate is lost, threatening the future of coffee production and the distinct characteristics that define high-quality, origin-specific beans.

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Does high altitude coffee taste better?

Yes, high altitude coffee generally tastes better because cooler temperatures slow the maturation of the coffee cherry. This extended growth period allows the bean to develop more complex sugars and acids, resulting in a more refined, acidic, and flavorful cup. Specialty coffee roasters prioritize these high-grown beans for their superior density and nuanced flavor profiles compared to lower-elevation crops.

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Does volcanic soil make coffee taste different?

Yes, volcanic soil significantly influences coffee terroir by providing a rich, mineral-dense environment that enhances flavor complexity. These soils are typically porous and well-draining, continuously replenishing essential nutrients like potassium, phosphorus, and magnesium. This unique mineral content promotes denser bean development, which often results in the vibrant acidity, sweetness, and refined mouthfeel prized in specialty coffee.

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What is the best altitude for growing coffee?

There is no single 'best' altitude, but high-quality Arabica typically thrives between 1,000 and 2,000 meters above sea level. While Robusta is more resilient and often grown at lower elevations, Arabica requires the cooler temperatures found at higher altitudes within the coffee belt to slow cherry maturation, resulting in denser, more complex beans.

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How does altitude affect coffee flavor?

Altitude influences coffee flavor primarily by controlling the rate of cherry maturation. At higher elevations, cooler temperatures slow down growth, leading to denser beans with higher concentrations of sugars and acids. This results in a cup characterized by brighter acidity, complex aromatics, and a cleaner finish, whereas lower-altitude coffee often features a heavier body and more muted, chocolatey notes.

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Why is shade grown coffee better?

Shade grown coffee is considered superior because the canopy cover slows the coffee cherry ripening process, allowing sugars and complex flavors to develop more fully. This traditional method of coffee cultivation also promotes biodiversity, improves soil health, and reduces the need for chemical inputs, making it a more sustainable coffee choice compared to high-yield, sun-grown monocultures.

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What is Andisol Soil?

Andisol soil is a nutrient-rich, volcanic soil characterized by high porosity and excellent water retention, making it one of the most prized soil types for high-quality coffee cultivation worldwide.

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What is Oxisol Soil?

Oxisol soil is a highly weathered, acidic soil found in tropical regions, characterized by low nutrient content and high iron and aluminum oxide levels, requiring careful management for successful coffee production.

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What is High-altitude cloud forest?

A high-altitude cloud forest is a unique, moisture-rich ecosystem characterized by persistent fog and cool temperatures. These conditions slow coffee cherry maturation, leading to higher density beans and more complex, nuanced flavor profiles.

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What is Diurnal temperature fluctuation?

Diurnal temperature fluctuation is the difference between the daily high and low temperatures in a coffee-growing region. Significant shifts between warm days and cool nights are essential for slow cherry maturation and sugar development.

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What is Coffee growing latitude?

Coffee growing latitude refers to the geographic range between the Tropics of Cancer and Capricorn, known as the 'Coffee Belt,' where climatic conditions are optimal for the cultivation of Coffea arabica and Coffea canephora.

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What is Micro-lot topography?

Micro-lot topography refers to the specific physical landscape and elevation features of a small, distinct section of a coffee farm, which creates a unique microclimate that influences the coffee's flavor profile.

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What is Andisol soil profile?

An Andisol soil profile is a type of volcanic soil characterized by high fertility, excellent water retention, and a porous structure, which provides an ideal environment for growing high-quality specialty coffee.

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What is Rain shadow effect?

The rain shadow effect is a meteorological phenomenon where mountains block moisture-laden air, creating a dry region on the leeward side, which significantly influences the microclimates available for coffee cultivation.

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What is Soil nutrient bioavailability?

Soil nutrient bioavailability refers to the portion of nutrients in the soil that are in a chemical form accessible for uptake by the coffee tree's root system, essential for healthy growth and fruit production.

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What is Coffee plantation aspect?

Coffee plantation aspect refers to the compass direction a hillside slope faces, which dictates the amount of direct sunlight, temperature, and wind exposure the coffee trees receive, significantly influencing the coffee's maturation and flavor profile.

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What is Coffee watershed protection?

Coffee watershed protection refers to agricultural and land-management practices designed to preserve the water quality and natural drainage systems surrounding coffee farms, ensuring long-term environmental health and the sustainability of local water resources.

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What is Volcanic ash soil?

Volcanic ash soil, often referred to as Andisols, is a highly fertile, nutrient-rich growing medium formed from volcanic activity, prized in coffee farming for its excellent drainage and ability to support high-quality crops.

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What is El Niño and Coffee?

El Niño is a climate pattern characterized by warming ocean temperatures that significantly disrupts rainfall and temperature patterns in coffee-growing regions, often leading to drought, disease outbreaks, and reduced yields.

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What is Coffee Blossoming?

Coffee blossoming is the brief, fragrant period when coffee trees produce white, jasmine-like flowers, triggered by the first rains after a dry season, marking the beginning of the coffee cherry development cycle.

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What is Biennial Bearing in Coffee?

Biennial bearing in coffee is a natural cycle where a coffee tree produces a heavy 'on' crop one year, followed by a significantly smaller 'off' crop the next due to resource depletion and hormonal regulation.

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What is Tree Age and Coffee Quality?

Tree age and coffee quality are closely linked, as young trees produce lower yields, while older trees may experience declining productivity and quality, requiring strategic stumping or replacement to maintain farm health.

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What is Dry Harvest Season?

The dry harvest season is the period during which coffee cherries are picked and processed, ideally occurring when rainfall is minimal to ensure that cherries can be dried effectively on patios or raised beds.

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What is Deforestation and Coffee?

Deforestation and coffee refers to the clearing of forests to establish coffee plantations, a practice that destroys biodiversity, degrades soil health, and removes the natural shade canopy essential for high-quality coffee.

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What is Coffee Berry Disease?

Coffee Berry Disease (CBD) is a devastating fungal infection caused by Colletotrichum kahawae that specifically targets Arabica coffee, causing young berries to blacken and rot, often leading to total crop loss.

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What is Hurricanes and Coffee?

Hurricanes and coffee have a volatile relationship, as tropical storms can cause catastrophic damage to coffee farms through wind destruction, soil erosion, and the loss of entire harvests in vulnerable regions.

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What is Drought at Origin?

Drought at origin occurs when prolonged periods of insufficient rainfall disrupt the coffee plant's growth cycle, often leading to reduced yields, poor cherry development, and increased vulnerability to pests and diseases.

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What is Ethiopian Forest Coffee?

Ethiopian forest coffee refers to wild or semi-wild Arabica coffee harvested from the ancient, biodiverse forests of Ethiopia, where coffee grows naturally under a dense, multi-layered shade canopy.

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What is Garden Coffee?

Garden coffee refers to small-scale coffee production where trees are grown in home gardens or small plots, often intercropped with other food crops, providing a diverse and sustainable source of income for families.

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What is Semi-Forest Coffee?

Semi-forest coffee is a production system where wild coffee trees are managed by humans through selective clearing of the forest understory to improve access and yield while maintaining the natural shade canopy.

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What is Coffee Nurseries?

Coffee nurseries are controlled environments where young coffee seedlings are germinated and nurtured until they are strong enough to be transplanted into the main plantation, ensuring healthy, uniform, and disease-free crops.

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ALTITUDE & TERROIRCoffee 101

What is Carbon Sequestration in Coffee Farms?

Carbon sequestration in coffee farms is the process by which coffee agroforestry systems capture atmospheric carbon dioxide in biomass and soil, helping mitigate climate change while providing essential ecosystem services to the coffee plants.

Terroir

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ALTITUDE & TERROIRCoffee 101

What is Climate Change and Coffee?

Climate change and coffee refers to the systemic impact of rising global temperatures, shifting rainfall patterns, and increased weather volatility on the cultivation, quality, and long-term viability of coffee production worldwide.

TerroirBrazil

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ALTITUDE & TERROIRCoffee 101

What is Climate Adaptation on Farms?

Climate adaptation on farms involves implementing specific agricultural strategies and management practices designed to help coffee producers build resilience against the negative impacts of climate change, such as drought, pests, and temperature fluctuations.

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ALTITUDE & TERROIRCoffee 101

What is Coffee Leaf Rust?

Coffee leaf rust (Hemileia vastatrix) is a devastating fungal disease that attacks the leaves of coffee trees, causing premature defoliation, reduced yields, and, in severe cases, the death of the coffee plant.

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ALTITUDE & TERROIRCoffee 101

What is Coffee Berry Borer?

The coffee berry borer (Hypothenemus hampei) is a small, highly destructive beetle that bores into coffee cherries to lay eggs, causing significant crop damage and reducing the quality and market value of the coffee.

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ALTITUDE & TERROIRCoffee 101

What is Brazilian Frost?

Brazilian frost refers to the rare but devastating weather events in Brazil's coffee-growing regions where sub-zero temperatures cause severe damage to coffee trees, often leading to massive production losses and global price volatility.

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What is Microbial Terroir?

Microbial terroir refers to the unique community of yeasts, bacteria, and fungi present in a specific coffee-growing environment that influences the fermentation process and contributes to the final flavor profile of the coffee.

TerroirFermentation

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ALTITUDE & TERROIRCoffee 101

What is Pruning and Stumping?

Pruning and stumping are essential agricultural practices used to manage the growth, health, and productivity of coffee trees by removing old, unproductive, or diseased wood to encourage new, fruit-bearing growth.

TerroirBrazil

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ALTITUDE & TERROIRCoffee 101

What is Ecosystem Services on Coffee Farms?

Ecosystem services on coffee farms are the natural benefits provided by a healthy, biodiverse environment—such as pollination, soil fertility, and pest control—that support coffee production and enhance farm sustainability.

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What is High Grown?

High Grown is a classification for coffee cultivated at higher altitudes, typically above 3,000 to 4,000 feet, where cooler temperatures slow cherry maturation, resulting in denser, more complex, and often more acidic beans.

TerroirAltitude

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ALTITUDE & TERROIRCoffee 101

What is Central Standard?

Central Standard is a traditional grading classification used primarily in Central American coffee production, denoting coffee grown at lower altitudes, typically between 2,000 and 3,000 feet above sea level, which generally results in a softer bean.

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What is Coffee Growing Region?

A coffee growing region is a geographically defined area where environmental conditions, such as climate, soil, and altitude, are conducive to coffee cultivation, often resulting in a characteristic flavor profile for the coffee produced there.

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What is Micro-Region?

A micro-region is a specific, localized area within a larger coffee-growing district that possesses unique environmental characteristics, such as distinct soil composition or microclimate, which impart a recognizable flavor profile to the coffee grown there.

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What is Nanolot?

A nanolot is an extremely small, highly curated batch of coffee, often representing the absolute best quality from a specific micro-region or experimental process, typically produced in quantities too small for standard commercial distribution.

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What is Lot Separation?

Lot separation is the practice of keeping specific batches of coffee separate throughout the harvesting, processing, and milling stages to preserve the unique quality and characteristics of a particular harvest or farm section.

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