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.
Low altitude
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.
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.
Yield vs quality trade-offs
This topic explains the natural and management-driven trade-offs between maximizing coffee yield and achieving high cup quality, and why farmers, buyers, and consumers must balance these competing priorities.
Altitude and temperature effects on growth
This topic explores how altitude and temperature shape coffee growth, yield, and flavor, explaining why terroir is central to coffee’s identity and quality.