Speciality coffee goes through a thoughtful preparation before it reaches our door. Coffee farmer have a great eye for detail from the soil that is used, to the temperature and watering. Creating a tantalising organic coffee experience for a perfect sensation for your taste buds.
The importance of soil selection:
Soil significantly impacts the taste of coffee by impacting how the coffee plant's growth and develops.
Nutrient Composition:
Different soils contain varying levels of essential nutrients like nitrogen, phosphorus, potassium, magnesium, and calcium. These nutrients are critical for the healthy growth of coffee plants and the development of flavourful beans. Rich minerals often contribute to more complex and vibrant coffee flavours.
Soil pH:
The acidity or alkalinity of the soil can affect nutrient availability and absorption by the coffee plant. Optimal soil pH for coffee is usually slightly acidic (around 6 to 6.5) making the coffee taste slightly acidic. This creates a perfect sweet spot for speciality coffee. Soils that are too acidic or too alkaline can hinder nutrient uptake, affecting the plant's health and making the beans taste more acidic or more alkaline.
Organic Matter:
High levels of organic matter in the soil improve its fertility, structure, and water retention capabilities. This enhances root development and overall plant health, which can lead to more natural sugars developing to create flavourful coffee beans.
Microbial Activity:
Soils rich in beneficial microorganisms contribute to the health of the coffee plant by aiding in nutrient absorption and protecting against diseases. Healthy, biodiverse soils often result in healthier plants and higher-quality beans. Perfect for production of speciality coffee.
Water Retention and Drainage:
Proper water retention and drainage are crucial for coffee plants. Soil that retains too much water can lead to root rot, while soil that drains too quickly can stress the plant. Both conditions can negatively impact bean quality and flavour. Ideal soil balances moisture retention with good drainage to support optimal plant growth.
Soil Texture:
The texture of the soil (clay, silt, sand, loam) affects root penetration, water retention, and aeration. Loamy soils, which are a mix of sand, silt, and clay, are often considered ideal for coffee cultivation as they provide good drainage while retaining necessary moisture and nutrients. Creating the perfect cup of luxury speciality coffee.
The combination of these factors creates a unique set of environmental conditions that create distinct characteristics to coffee beans. Thus, soil is a fundamental component in the complex interplay of elements that determine the final taste profile of coffee.
Moisture and humidity are essential:
Moisture and humidity play crucial roles in determining the taste of coffee at various stages, from cultivation to processing and storage. Managing moisture and humidity is critical at every stage of coffee production to ensure the development and preservation of the beans’ desired flavours, contributing to a superior tasting cup of coffee.
Cultivation:
Optimal moisture and humidity levels are essential for the healthy growth of coffee plants. Soil moisture supports proper nutrient uptake and root development, contributing to the production of high-quality beans. But of course, too much moisture can lead to root rot and fungal diseases, which will negatively impacting the plant's health and bean quality making the coffee beans lower quality and unusable.
Processing:
After harvesting, coffee beans must be dried to reduce their moisture content to about 10-12%. Proper drying is crucial for preventing mould growth and preserving the beans’ quality. In humid environments, drying beans can be challenging meaning inadequate drying can lead to mouldy or over-fermented flavours, which is often masked in commercial coffee by roasting the beans darker.
Storage:
Coffee beans need to be stored in conditions with stable, low humidity to prevent moisture absorption. High humidity during storage can lead to mould growth, spoilage, and a decline in bean quality, resulting in stale or musty flavours.
Green coffee beans stored in a humid environment can also age prematurely, leading to a loss of acidity and a flattening of flavour profiles. Which ultimately, helps preserve the beans’ freshness and complex flavours until roasting.
Roasting and Brewing:
The moisture content of green beans affects how they roast. Beans with higher moisture levels may roast unevenly, leading to inconsistent flavours. Controlled moisture levels ensure uniform roasting and essentially enhancing the development of desired flavour notes.
Humidity can also influence the brewing process. In high humidity, coffee grounds may absorb moisture from the air, affecting the extraction process and potentially leading to over-extraction or bitterness.
The benefits of altitude:
Altitude significantly impacts the taste of coffee due to its influence on the growing conditions of coffee plants.
Temperature:
Higher altitudes generally have cooler temperatures, which slow down the maturation process of coffee cherries. This slower growth allows for more complex sugars and acids to develop in the beans, leading to richer and more nuanced flavour profiles. Typically, coffee grown at higher altitudes has brighter acidity and more pronounced flavour notes.
Bean Density:
The slower growth rate at higher altitudes results in denser beans. These denser beans are often considered to be of higher quality because they contain more concentrated flavours and aromas. Hard beans are also more resilient during the roasting process, allowing for more nuanced flavours in the roasting.
Acidity:
Higher altitudes contribute to the acidity, which is often described as bright, crisp, or vibrant. This acidity can add a pleasant tartness to the coffee, enhancing its overall flavour profile.
Flavour Complexity:
Ultimately, the combination of cooler temperatures, slower cherry maturation, and higher bean density results in a more complex and layered flavour profile. Often exhibiting a wide range of flavours, from fruity and floral to spicy and chocolaty, with distinct and well-balanced notes.
Pest and Disease Resistance:
Higher altitudes typically have fewer pests and diseases that affect coffee plants, reducing the need for chemical interventions. This can lead to cleaner and more natural flavour profiles.
Sunlight Exposure:
Although higher altitudes receive more intense sunlight, the cooler temperatures help balance the plant's growth, preventing over-ripening and promoting even maturation of the cherries.
In summary, higher altitudes tend to produce coffee with brighter acidity, greater density, and more complex flavours, which are often highly prized in specialty coffee markets. The unique environmental conditions at these elevations create an ideal environment for developing exceptional coffee flavours.
