Terroir

Coffee from Seed to Harvest

by Jem Challender / Barista Hustle Education

We begin our journey in the Continent of Africa, exploring the coffee plant’s physiology and the importance of its environment. Tracing the origins of arabica coffee back to the wild trees of the Ethiopian highlands and cloud forests.

Orders from USA are fulfilled by Amazon US and orders from Europe are fulfilled by scottrao.com.

Price: ^USD30,-

Order: Europe

Order: USA

Terroir

Coffee from Seed to Harvest

by Jem Challender / Barista Hustle Education

Orders from USA are fulfilled by Amazon US and orders from Europe are fulfilled by scottrao.com.

Price: ^USD30,-

Order: Europe

Order: USA

Overview

Great coffee is the result of a plant’s genotype and the terroir that surrounds it. The environmental factors of climate and soil, combined with farming techniques, create the specific environment, or terroir, of a farm. Some of the environmental factors that affect a coffee plant in its lifetime, such as the elevation at which it grows, are impossible to alter. Others, such as soil nutrition, can be altered, but often only with vast capital expenditure.

To get a clearer picture of the finances of farm management and how aspects of terroir can affect a plant’s shape, size, and other characteristics, we interviewed a range of scientists, agronomists, and green buyers. This book explores how terroir determines the character of a coffee and the success of a crop. It offers an overview of the factors you can control and the steps you can take to support a sustainable coffee crop and produce a great-tasting cup.

Sample Pages

Reviews

‘Terroir is a beautiful book put together by the Barista Hustle team about growing coffee: its botany, agronomy, the inputs and limits of growth, coffee-tree diseases, and the effects of climate change on coffee production. The book includes gorgeous photography and interviews with experts such as Tim Wendelboe, Hanna Neuschwander, Willem Boot, Graciano Cruz, and Anabella Meneses. Terroir offers an incredible education about the conditions that contribute to the success — and failure — of coffee production.’

Scott Rao (Author of The Professional Barista’s Handbook)

‘Reading Terroir has given me an even greater respect for the diversity and complexity of coffee and the professionals who tirelessly work on producing better coffee. Jem Challender has written the essential seed to harvest text for all coffee professionals.’

‘Our love for coffee has made the plant one of the most successful in spreading from its Ethiopian and Sudanese origins across the globe. Terroir shines a light on all aspects of coffee cultivation and leaves the reader with a deeper appreciation for the coffee they’re drinking.’

Andrew Tolley, (SCA Board Member, founder of Taylor St Baristas, and lead trainer at the Simonelli Knowledge Hub)

‘Although the concept of terroir is highly advanced in the wine industry, little is known about it in the coffee sector … This book is the first to thoroughly discuss the coffee plant in connection with the main building blocks of terroir.’

Getu Bekele (Author of A Reference Guide to Ethiopian Coffee Varieties

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