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𝗧𝗲𝗿𝗿𝗶𝗼𝗿 𝗶𝗻 𝗰𝗼𝗳𝗳𝗲𝗲

𝑛𝑜𝑢𝑛

𝐭𝐞𝐫·𝐫𝐨𝐢𝐫

/terˈwär/

the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.

𝘋𝘦𝘧𝘪𝘯𝘪𝘵𝘪𝘰𝘯𝘴 𝘧𝘳𝘰𝘮 𝘖𝘹𝘧𝘰𝘳𝘥 𝘓𝘢𝘯𝘨𝘶𝘢𝘨𝘦𝘴


Characteristics of flavor origin in coffee.



What's the difference? 𝗮̀ 𝗽𝗵𝗲̂?

With a simple cup of coffee, the "Barista" (the person who makes the coffee) is not the one who creates the flavor, but the "Barista" is the one who brings the inherent flavors of coffee into the finished product.


 “Brewing” or extract preparation is the final step to bring the flavor of all previous steps to customers. Maybe readers up to this point may underestimate the mixing process, but every step in the process chain is equally important to us. It is a link, indispensable for completeness!


The flavor of a cup of coffee is contributed to by many factors, for example the following factors can create new flavors for coffee:

- Like coffee

- Soil, climate, altitude

- How to fertilize plants

- Preliminary processing method

- Preservation process

- Roasting process


Returning to the article, there are many factors that can affect the taste of a cup of coffee, however coffee will always have unique elements from its origin. Let's learn about the concept of "terrior"!



“𝗧𝗲𝗿𝗿𝗶𝗼𝗿” 𝗹𝗮̀ 𝗴𝗶̀?

“Terroir” is a French concept commonly used in the wine industry to describe the unique set of environmental factors that impart a distinct character that influences flavors from a particular region. .


Recently, the term  “Terroir” has also spread to increasingly popular coffee, as environmental factors can have a significant impact on the flavor and aroma of coffee. finished coffee.


  “Terroir” itself is a relatively abstract concept, and is sometimes seen as just a marketing ploy, but in reality, identifiable flavors do exist and they We should also look at it objectively.


Similar to the concept  "Terroir" originating from alcohol, "Terroir" of coffee is defined as a unique sensory experience, or more familiar to us if we call it "Terroir". "specialty" has uniqueness originating from a type of coffee and flavors associated with a geographical region.


Coffee “terroir” is often not created intentionally but is a crystallization of many factors and is difficult or impossible to find elsewhere. From plant varieties, soil, climate, cultivation, preliminary processing, etc. The unique combination of these parameters gives consumers a cup of coffee reminiscent of the place where this cup of coffee was produced.


To make it easier to understand, we may have the same Catimor plant variety, but Catimor from geographical regions such as Son La, Dien Bien or Quang Tri, Lam Dong all have different flavor characteristics.



In addition, we should also pay attention to the next concept: “𝗧𝗲𝗿𝗿𝗼𝗶𝗿” 𝘃𝗶 𝘀𝗶𝗻𝗵 𝘃𝗮̣̂𝘁.

Microbial “Terroir”: refers to the effects of bacteria, yeast and other microorganisms in products that create distinct flavors, the concept of “microbial terroir” also brings about much discussion around around wine or other fermented products such as cheese and coffee.


Or we often refer to natural fermentation and fermentation with the intervention of intentionally added microorganisms. We will analyze a little more about "Microbial Terroir" according to the two arguments below:


- Argument one: natural microorganisms.

Understandably, it will appear everywhere, and fermentation can begin when conditions are favorable. These natural microorganisms are indigenous because they cannot be found anywhere else or are seasonal because of the influence of climate and weather.

The advantage of natural microorganisms to "Terroir" is that they contribute to creating a difference for fermented products.

The disadvantage of natural microorganisms is that it is difficult to control the microflora participating in the fermentation process and it is difficult to predict the final result.


- Argument two: purposefully supplemented microorganisms.

The purpose given to the fermentation process is to control two factors:

   _11100000-000 0-0000-0000-000000000111_ + Good control of microflora, Limit risks that occur during fermentation such as microflora negatively affecting flavor. Reduce financial risk.

   _11100000-000 0-0000-0000-000000000111_ + Certain flavor orientation by child yeast is added.

The disadvantage of this method is that it causes controversy affecting "Terroir" because the flavors produced during fermentation are not contributed by an indigenous factor (in this case, foreign yeast). .



𝗦𝘂̛̣ 𝗰𝗵𝘂𝘆𝗲̂̉𝗻 𝗱𝗶̣𝗰𝗵, 𝗵𝗮𝘆 𝗱𝗶 𝗰𝘂̛ 𝗰𝘂̉𝗮 𝗰𝗮́ 𝗰 𝘆𝗲̂́𝘂 𝘁𝗼̂́ 𝗮̉𝗻𝗵 𝗵𝘂̛𝗼̛̉𝗻𝗴 d𝗲̂́𝗻 𝗧𝗲𝗿𝗿𝗼𝗶𝗿 𝘁𝗿 𝗼𝗻𝗴 𝗰𝗮̀ 𝗽𝗵𝗲̂.

+ Yeasts applicable to coffee are increasingly widely used and accessible. This is also a factor that makes local flavors increasingly obscure.


+ Plant varieties: Coffee tree varieties are increasingly developed or indigenous varieties are now widely distributed in other geographical areas. For example, you can find: Gesha in any country, SL28 has now appeared in Costa Rica, or Ethiopian landrace has now appeared in Colombia or even Panama, ... meaning that familiar flavors are only tasted. found in Ethiopia will sometimes still appear in Colombia or Panama when using the same coffee seed source.


+ Climate change:

Climate is a major factor in "Terroir". It is clear that global warming is having a negative impact on agricultural products.

Irregular sunshine and rain, changing crops, rising temperatures and increasing epidemics are the reasons why coffee flavor is increasingly changing as well as new coffee plant varieties being developed more and more to adapt to climate change. These changes lead to a different coffee flavor even in the same geographical location!


According to Every Half, "Terroir" is a pretty interesting concept. Depending on your understanding, you can still call the concept "Terroir" by another name.


Cultural identity always remains unchanged and should be preserved, but the identity of coffee flavor in modern times is increasingly changing due to many factors, whether objective or subjective, because "Terroir" is at the boundary. very fragile in terms of variation, and in the spirit of Every Half, the ongoing "Terroir" change could also be an opportunity for diversity in the tasting offering.

That diversity comes from the opportunity to adopt new processing methods, or new coffee varieties, ... with the goal of improving product quality and eliminating stereotypes about poor quality coffee in this place. .


And you, do you already have a coffee product with a flavor that represents your own identity or origin or are you still on the way to find one?


Image: coffee and farmer from Muong Ang, Dien Bien.


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