Specialty coffee only grows in certain places in the world, particularly at specific altitudes in countries that often lie between the optimal latitudes of the so-called "Bean Belt." There are more than 50 countries in the world that grow coffee. However, not all of these countries produce specialty coffee or coffee in large quantities. Some countries grow coffee only on a small scale or focus on producing high-quality coffee for export.
But what makes the difference? Are some regions lucky enough to have a climate that allows the cultivation of high-quality coffee? Or is it possible that a promising coffee variety is more important than geographical and soil-related factors such as rainfall and altitude? Since all the factors that determine the price, quality and reputation of a coffee variety are based on the concept of flavor potential, it is necessary to clarify what this flavor potential actually consists of.
The coffee bean
Although the coffee bean is quite small, it is extremely complex. After centuries of consumption, it continues to reveal new aspects of knowledge. In the history of coffee, the art of roasting or processing was considered "essential" or "supportive" when it came to unlocking the flavor potential of coffee. In contrast, studying the flavor potential of beans from a specific geographical area, in conjunction with varieties, cultivation methods and other factors, is a relatively new idea that still has many discoveries in store.
Brewing tools and artisan techniques can make a big difference, but no matter how much the technique is perfected, the final quality of the coffee cannot be improved if you start with inferior coffee beans.
In The Craft Coffee, coffee scientist Christopher H. Hendon emphasizes that the outcome of any cup of coffee depends on four main variables: the flavor potential of the green coffee beans, the roasting process, the quality of the water, and the brewing technique. However, Hendon argues that these variables do not all have the same impact on quality. The flavor potential of the green coffee beans has the greatest impact on the quality of a cup of coffee - it far exceeds the influence of roasting techniques, water quality, and brewing methods. This perspective can also be viewed differently: While roasters, baristas, and water quality are bound by certain limits, there are no such limits for the quality of the green coffee beans. This quality is influenced by countless variables that are difficult to control, such as climate, soil conditions, and harvest times.
Factors that influence the taste potential
Several scientific sources have identified seven factors that significantly affect the flavor potential of coffee beans: genetic origin, growing altitude, pest infestation, processing methods, drying, grading, and storage. However, it is important to note that there are aspects that have not been adequately researched or for which there is not enough information to assess their effects. These include light conditions, soil type, fertilizer sources, agricultural chemicals, and the age of the plants (according to The Little Coffee Know-It-All by Shawn Steiman).
In The Craft and Science of Coffee, Britta Folmer further examines how the quality of coffee beans is determined before roasting and finds that the flavor potential of each coffee bean is defined by the combination of three pillars: environmental factors, genetic factors, and agricultural practices. Although these findings deepen the understanding of flavor potential, knowledge about producing a good cup of coffee remains limited. Rather, we currently only know how to avoid spoiling the flavor potential.
The differentiation of factor groups
All of the factors mentioned are important, but the most important is their interaction with each other. This must be clearly understood by coffee farmers who want to produce high-quality coffee. Some factors can be adjusted, while others are unchangeable. To some extent, agricultural practices are crucial, but they cannot fully compensate for adverse environmental conditions.
While environmental factors such as growing altitude, climatic conditions and soil fertility are almost fixed and difficult to change, agricultural practices can be adjusted to a certain extent. For example, appropriate shading, irrigation and fertilization can be implemented, but they will never completely compensate for unfavorable environmental conditions. However, when environmental conditions are favorable, coffee farmers must select the varieties and types of coffee that have the desired flavor potential. Many studies have shown that not all coffees are equal in terms of quality and some will never produce the best quality.
In summary, only when the growing locations and the selection of varieties offer sufficient flavor potential should new cultivation methods be applied. If the coffee plants are not grown and harvested properly, the quality of the green coffee obtained after processing will not meet requirements.
Source:
- Craft Coffee: A Manual: Brewing a Better Cup at Home Book by Jessica Easto
- The Little Coffee Know-It-All: A Miscellany for Growing, Roasting, and Brewing, Uncompromising and Unapologetic Book by Shawn Steiman
- The Craft and Science of Coffee By Britta Folmer
- primecoffea.com
