Impact of altitude and humidity
This topic explains how altitude and humidity influence honey and pulped natural processing, affecting drying times, fermentation dynamics, and final flavor outcomes.
Acidity floral
Process selection for cultivar/terroir
This topic explains how the choice of processing method interacts with coffee cultivar and terroir, shaping sensory outcomes and helping producers maximize both quality and market potential.
Mapping terroir to sensory outcomes
This topic explains how terroir factors such as soil, altitude, climate, and farming practices translate into sensory outcomes in the cup, and how these links are mapped and understood by producers, roasters, and consumers.
Regional flavor profiles by continent
This topic explores the characteristic flavor profiles of coffees from different continents, showing how terroir, cultivars, and processing methods shape sensory identities across regions.
Soil types and fertility management
This topic explores the main soil types suitable for coffee cultivation, how soil fertility influences plant health and cup quality, and the management practices farmers use to sustain productive soils.
Altitude and temperature gradients
This topic explains how altitude and temperature gradients shape coffee growth, yield, and flavor, and why these environmental factors are crucial to terroir and quality expression.