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Coffee Terror: What Is It And What Is Its Effect On Flavor?


A good #coffee connoisseur knows how to distinguish the characteristic aromas and flavors of a quality and expertly made beverage, and knowing the terroir of this beverage is one of the main ways to cultivate this differentiation. So what is terror and what is its effect on coffee?

The so-called coffee terroir is basically a set of factors that affect the final result of the beverage, especially the natural ones, such as the way it is cultivated and what is used in this process. In addition, the origin of the grains is one of the points affecting this singularity.

If you want to know what the coffee terror is and how it affects this much loved beverage, this article is for you!

What is terrorism?

As we mentioned earlier, terroir consists of a number of factors that affect coffee production, such as soil, relief, temperature, and even human influence on this agricultural process and what happens with the beans after harvest.

The term is very popular with wine lovers and has been used in the specialty coffee industry to distinguish between bean types and certain characteristics.

The production of a coffee can be affected in different ways by the above-mentioned factors that go beyond a simple external influence and genetically affect the beans.

Thus, each type of grain has its own characteristics due to these factors surrounding it during their production.

What is the effect of terroir on coffee flavor?

The final quality, taste and aroma of your beverage can be influenced directly by the soil, i.e. by cultivation, by post-harvest practices and mainly by the regional origin of the grain.

In this way, your coffee carries the characteristics of the region of origin. The Espírito Santo region, for example, is home to #robusta coffee plantations due to its warmer climate.

On the other hand, Arabica beans are grown in places with a milder climate and temperature increases, and therefore they have a softer and sweeter flavor than robusta coffee, which is more bitter and full.

Thus, the characteristics of the soil in which the coffee is planted directly affect the final result, such as the sweet taste of the drink.

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