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Stage one of a long project studying the influence of soil type and weather on coffee flavor profile: on-site in Puerto Rico.
Posted at 08:47 AM in coffee farming, coffee processing, coffee science, green coffee, origins, Puerto Rico, tasting, Travel, video | Permalink
agriculture, coffee, cupping, flavor, puerto rico, science, soil, video
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Absolutely amazing. It's universally accepted that soil type and micro climate has a definite affect on wine grapes. Why not coffee beans? Just think of the impact this could have on the coffee industry. It will be interesting to see the results from the study. Look forward to hearing more.
Stephen Jeske |
December 14, 2010 at 04:21 PM
You're absolutely right. It's well-established in coffee, too, that "terroir" greatly influences flavor profile. But whereas the wine industry has done a great job of documenting this with extensive scientific study, rigorous studies in the coffee industry are few and far between.
There are coffee science experiments, there are cuppings, and there is "origin work," but rarely do you see all three go hand in hand.
Daniel Humphries |
December 14, 2010 at 05:10 PM
wow! amazing stuff. A friend of mine showed me your blog. Thanks for doing this. When are the data going to be available? Thanks.
September 22, 2011 at 11:36 AM
This sounds like a great study! I'd really like to know if they published a paper on their results.
Chris Reilly |
February 04, 2012 at 05:40 AM
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