Coffee genetics, terroir, regional flavor profiles, and how origin characteristics affect brewing approach and expectations.
Coffee genetics, regional terroir, and how variety and origin shape flavor. Understanding what makes each coffee unique before you brew it.
Coffee genetics and cultivar characteristics
Original arabica variety, clean and sweet
Complex sweetness, higher yield than Typica
Floral, tea-like, competition favorite
Kenyan cultivars, bright acidity and body
Compact Bourbon mutations, widely cultivated
Large bean hybrid, bold and complex
Coffee-producing regions and their characteristics
Birthplace of coffee, floral and fruited profiles
Bright acidity, berry notes, double fermentation
Balanced profiles, caramel sweetness
Guatemala, Costa Rica, El Salvador profiles
Geisha capital, high-altitude microlots
Wet-hulled process, earthy and full-bodied
Environmental factors shaping coffee flavor
How altitude affects bean development
Volcanic vs sedimentary terroir impact
Seasonal patterns and cherry maturation
Canopy coverage and sugar development
How variety, origin, and process combine
Genetic predisposition to flavor profiles
How processing amplifies varietal traits
Adjusting technique for regional characteristics