WHY Coffee's Origin Matters: The Impact of Terroir on Flavour

February 5, 2025

Each year, the world produces 11 million tonnes of coffee, with origins ranging from Angola to Zimbabwe. This incredible diversity significantly influences coffee’s taste, shaping everything from its acidity to its sweetness.

The origin of a coffee bean can entirely transform its flavour, with terroir playing a pivotal role. This French term, borrowed from winemaking, refers to the unique combination of soil, climate, and altitude that creates the distinct flavour profiles we enjoy.

Many cafés—especially independent ones—carefully select beans based on these flavour profiles to align with their style and attract the right customers, often crafting unique blends to meet specific needs. Whether you’re a seasoned barista or a casual coffee drinker, understanding these factors is key to finding and appreciating a truly exceptional cup of coffee.

What is Terroir? The Foundation of Unique Coffee

Terroir refers to the combination of environmental and human factors that shape the flavour profile of agricultural products, including coffee beans. It encompasses soil composition, altitude, climate, and farming practices, all of which work together to create distinct coffee characteristics.

For example, beans grown in Kenya’s volcanic soils may have entirely different flavours from those grown in Colombia’s fertile valleys.

Much like coffee, other crops—such as strawberries—reflect the unique conditions of their growing environments. A strawberry from a sunny coastal farm during peak season might taste sweeter than one grown in a cooler, rainier region.

Similarly, variations in coffee terroir, even within the same farm, can lead to differences in flavour, acidity, and aroma. This dynamic nature makes every harvest—and every cup of coffee—distinct.

The Key Elements of Terroir

Soil

Soil plays a significant role in shaping coffee’s flavour by providing the nutrients and minerals the plant absorbs as it grows.

Key factors include:

Nutrient Availability: Rich soils with nitrogen, phosphorus, and potassium promote healthy growth, resulting in well-balanced and flavourful beans.
Mineral Content: Minerals like magnesium and iron, often found in volcanic soils, add depth, enhancing acidity and complexity.
Water Retention: Well-drained soils slow growth, concentrating sugars and acids, which leads to sweeter, more nuanced flavours.
pH Levels: Soil acidity affects brightness, with more acidic soils producing lively flavours and neutral soils creating smoother profiles.

Regions like Central and South America owe their coffee’s balanced and nutty flavours to volcanic soils rich in phosphorus and potassium. Colombian regions such as Antioquia and Nariño, for instance, produce bold and floral notes, respectively. Meanwhile, African coffees—like those from Ethiopia and Kenya—stand out for their bright, fruity profiles thanks to iron-rich soils and high altitudes.

Climate

Climate directly impacts coffee’s growth and flavour. Moderate rainfall and temperatures between 15°C and 25°C are ideal.

Key climatic influences include:

Rainfall: Too much rain can dilute flavours, while drier conditions encourage slower growth, enhancing complexity.
Temperature Variations: Cool nights and warm days slow the ripening process, leading to brighter acidity and fruity notes.

Examples of climatic influences:

Ethiopia: Known for floral and fruity flavours shaped by high altitudes and diverse microclimates.
Colombia: Offers balanced, chocolatey coffees, thanks to temperate climates.
Brazil: Produces smooth, nutty beans due to warm, consistent weather.
Indonesia: Famous for earthy, spicy profiles resulting from its humid climate and volcanic soil.

Altitude

Altitude is a critical factor in coffee cultivation, as higher elevations produce beans with greater complexity.

Regions such as Guatemala and Papua New Guinea use designations like "Strictly Hard Bean" (SHB) or "Mile High" to indicate coffees grown in cooler, high-altitude environments.

Higher Elevations (1200m–1800m): Slower growth allows for more nuanced flavours, as seen in Ethiopia’s floral notes above 1800m.
Lower Altitudes: Faster ripening leads to simpler flavours and softer beans, which are often blended into inexpensive coffee mixes.

WHY Coffee Lovers Should Understand This

Understanding terroir makes the coffee experience better for everyone:

For casual drinkers: It helps you choose coffee you’ll enjoy and turns every cup into a story about where it comes from. Personally, I love the smooth, nutty taste of Peruvian coffee—it feels like a little taste of the Andes in every sip.
For baristas: Knowing about terroir makes it easier to suggest coffees that match what a customer likes, making each coffee experience more special.
For coffee lovers: It deepens your appreciation of coffee by helping you pick up on the subtle differences between coffees from different places.

In the end, learning about terroir improves your skills, makes coffee preparation more interesting, and helps you connect with the wide world of coffee—whether you’re enjoying Ethiopia’s floral flavours or Peru’s nutty sweetness.

What do you think about terroir’s impact on coffee? Do you have a favourite origin or flavour profile? Let us know—we’d love to hear!

This article was crafted by Chelsea Keetley. Chelsea has spent the last four years immersed in the world of coffee, turning her passion into a mission to share the stories behind every cup. Whether perfecting a brew or exploring sustainable coffee practices, she’s driven to spark curiosity and connection in every sip.