Processing & Terroir Guide

Understanding how climate, soil, and processing methods create the unique character of your coffee.

What is Terroir?

Terroir refers to the complete environmental conditions in which coffee is grown, including climate, altitude, soil composition, rainfall patterns, and sunlight exposure. These factors work together to influence the chemical composition of coffee cherries, ultimately shaping the flavor profile of the beans.

Just as wine grapes reflect their growing region, coffee beans carry the signature of their origin. Understanding terroir helps explain why coffee from different regions tastes distinctly different, even when processed identically.

Key Terroir Factors

Altitude

Higher altitudes produce slower-growing beans with denser cellular structure, resulting in more complex flavors and higher acidity. Coffee grown above 1,200 meters typically exhibits brighter, more nuanced profiles.

Climate

Temperature fluctuations between day and night, along with consistent rainfall patterns, influence bean development. Cooler nights slow maturation, allowing more time for flavor compounds to develop.

Soil Composition

Volcanic soils rich in minerals contribute to coffee's body and complexity. Soil pH, drainage, and nutrient availability all affect how coffee plants absorb minerals that influence flavor.

Washed Processing

Also known as wet processing, this method removes the cherry's pulp and mucilage before drying. The process involves:

  1. Depulping: Removing the outer skin and pulp
  2. Fermentation: Soaking in water to break down mucilage
  3. Washing: Removing all remaining fruit material
  4. Drying: Sun-drying or mechanical drying to reduce moisture

Flavor Profile: Clean, bright, and acidic with pronounced clarity. Washed coffees typically showcase the bean's inherent characteristics and terroir more directly.

Natural Processing

Also called dry processing, this traditional method involves drying the entire coffee cherry with the bean inside:

  1. Harvesting: Picking ripe cherries
  2. Drying: Spreading cherries on patios or raised beds
  3. Turning: Regularly rotating cherries for even drying
  4. Milling: Removing dried fruit layers after drying

Flavor Profile: Full-bodied, fruity, and wine-like with lower acidity. Natural processing often produces sweeter, more complex flavors as the bean absorbs sugars from the drying fruit.

Honey Processing

A hybrid method that combines elements of both washed and natural processing:

  1. Depulping: Removing outer skin while leaving mucilage
  2. Drying: Drying beans with sticky mucilage layer intact
  3. Variations: White, yellow, red, or black honey based on mucilage amount and drying time

Flavor Profile: Balanced sweetness and body with moderate acidity. Honey processing creates a middle ground between washed clarity and natural fruitiness, often producing syrupy, complex cups.

Processing Impact on Flavor

The choice of processing method is one of the most significant factors in determining a coffee's final flavor. Each method extracts different compounds from the cherry, creating distinct taste experiences even from the same farm and harvest.

Terroir Expression

While processing shapes flavor, terroir provides the foundation. The best coffees showcase a harmony between origin characteristics and processing technique, creating unique and memorable cups.