Taste the terroir
You might have heard terroir discussed when you sip a nice glass of chardonnay or a pinot noir. It’s term that literally means “sense of place” and it’s one of the most effective ways you can distinguish between wine or coffee grow in different regions. It’s mostly it’s used as a fancy way to describe the complex natural environment, or environmental factors like the soil, climate, and topography that wine or coffee can take on during the growing process. And it’s the real reason why some varieties of grapes or coffee plants taste wildly different depending on where they’re grown.
For example, factors like growing temperatures, sunlight, rainfall, and the nutrients present in the soil have a major implications on the sugar levels and acidity in the fruit grown. The more sunlight the higher sugar level and in some instances depending on when the coffee berries are picked the coffee takes on sweeter notes.
Guatemalan soil
Parliament Roasting sources the majority of our beans from the Antigua and Lake Atitlan regions of Guatemala. We focus on that region because it has a great terroir of nutrient-rich volcanic soil with enough altitude and sunlight to give a complex and slightly sweeter tasting coffee. It’s why you’ll get hints of chocolate, cherry, and toasted nuts in our medium roasts and darker fruits like blackberries and caramel in our darker roasts. Guatemalan coffee is known for producing high quality medium, dark and espresso roasts, and that’s where Parliament Roasting likes to live. It’s also why we don’t push lighter more acidic or overly fruit forward roasts. In my opinion, the terroir of the areas we like don’t reveal their best qualities in the lighter roasts.
Antigua/Lake Atitlan Region:
Growing conditions:
High altitude over 1,500 meters of nutrient-rich volcanic soil Antigua and Lake Atitlan regions are surrounded by three volcanos (Aqua, Fuego, and Acatenango) providing a unique mircoclimate with frequent mists and sunny mornings.
Climate:
Temperate, stable climate between 66-71F supporting slow, even maturation
Harvest season:
coffee tends to be hand-picked from January to March
Flavour profile:
Sweet, lively acidity with notes of chocolate, spices, nuts, and fruits like cherry, blackberry, and apricot.
Rainfall:
Typically ranging between 800mm and 1,200mm per year
Ethiopia
Growing conditions:
Southwestern highlands at elevations of 1,500–2,200+ meters. The high altitude provides cool temperatures and a significant day-night temperature difference. Key growing areas include Sidamo, Yirgacheffe, and Harrar.
Climate:
Temperate, stable climate between 64-72F supporting slow, even maturation
Harvest season:
Coffee tends to be hand-picked from October to February
Flavour profile:
Vibrant, complex, and aromatic profile, often featuring bright, tea-like, or fruity, wine-like characteristics. Common tasting notes include blueberry, citrus, jasmine, and floral
Rainfall:
The southwestern,, coffee-growing regions generally experience high annual rainfall, sometimes exceeding 1800 mm per year.
Indonesia
Growing conditions:
Mid to high altitudes, and a warm, humid, tropical climate provide ideal growing conditions. Typically high quality Indonesian coffee is grown at elevations of 800 and 1,400 meters. Key growing areas include Sumatra, Sulawesi, Java, Bali, and Flores.
Climate:
Warm, humid, and tropical environment 59°F–79°F providing the perfect, cooler climate for premium coffee.
Harvest season:
Coffee tends to be hand-picked from October to February
Flavour profile:
Heavy, syrupy body, low acidity, and distinct earthy, rustic flavors. Dark chocolate, cedar, tobacco, licorice, and herbal undertones.
Rainfall:
Indonesian coffee particularly Sumatra thrives in high-rainfall regions often 2,000+ mm/year.