This book examines the influence of the environment, or terroir, on coffee plants and the resulting quality of coffee. The genotype of the plant and the surrounding environmental factors such as climate, soil, and farming techniques contribute to the terroir of the farm. While some factors like elevation cannot be altered, others such as soil nutrition can be improved at a significant cost.
We have interviewed experts in the field of science, agronomy, and green buying to gain a better understanding of the financial aspects of farm management and how terroir affects the physical attributes of coffee plants. This book provides an overview of the controllable factors that can support a sustainable coffee crop and produce high-quality coffee. It explains how terroir determines the characteristics of coffee and the success of a crop.