Seperti wine, kopi sangat dipengaruhi oleh terroir - kombinasi unik tanah, iklim, dan lingkungan yang menciptakan signature flavor profile.
Komponen Terroir
Soil Composition: Mineral tanah mempengaruhi nutrient
Altitude: Ketinggian mempengaruhi perkembangan buah
Climate: Suhu, curah hujan, musim
Topography: Lereng, arah hadap
Biodiversity: Ekosistem sekitar
Altitude Effect
High Altitude (1,400+ mdpl):
- Slower cherry maturation
- Higher density beans
- Brighter acidity
- More complex flavors
Low Altitude (800- mdpl):
- Faster maturation
- Lower density beans
- Lower acidity
- Simpler flavor profile
Soil Types
Volcanic Soil: Mineral kaya, drainage baik
Clay Soil: Retains moisture, different nutrient profile
Sandy Soil: Drainage excellent, less water retention
Climate Impact
Rainfall Pattern: Mempengaruhi flowering dan harvest
Temperature Range: Diurnal variation penting
Sun Exposure: Intensity dan duration
Regional Terroir Examples
Ethiopia Yirgacheffe: High altitude, volcanic soil, floral notes
Sumatra Mandheling: Volcanic soil, humid climate, earthy profile
Kenya Nyeri: High altitude, red soil, wine-like acidity
Micro-terroir
Dalam satu farm pun bisa ada micro-terroir berbeda karena variasi kecil dalam soil, shade, atau drainage.
Terroir vs Processing
Terroir memberikan potential, processing mewujudkannya. Processing method bisa enhance atau mask terroir characteristics.
Appreciating Terroir
- Coba kopi dari region sama, farm berbeda
- Bandingkan altitude effect
- Perhatikan seasonal variations
- Kunjungi origin jika memungkinkan
