Taste the terroir
You might have heard terroir discussed when you sip a nice chardonnay or a pinot noir. It’s a term that literally means “sense of place” and it’s one of the ways a refined palate can distinguish between wine or coffee grown in different regions. The term describes the factors of the complex natural environment, like soil, climate, and topography, that combine during the growing process to give a particular grape or coffee bean their particular flavour profiles. It’s reason why some varieties of grapes or coffee plants taste wildly different depending on where they’re grown.
Factors like temperature, sunlight, rainfall, and the nutrients present in the soil have major implications on the sugar levels and acidity in the fruit grown. For example, the more sunlight, the higher the sugar level, and, depending on when the coffee berries are picked, the coffee can take on a sweeter note.
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 lush 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 coffee from the terroir we like doesn’t reveal its best flavour qualities in the lighter roasts.
So what do some of the more well known and well loved terroir’s look like? Here’s a few to get you started:
Antigua/Lake Atitlan Region:
Growing conditions:
High altitude, elevation over 1,500 metres, in nutrient-rich volcanic soil. The Antigua and Lake Atitlan regions are surrounded by three volcanos (Aqua, Fuego, and Acatenango) providing a unique microclimate 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+ metres. 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 between 800 and 1,400 metres. Key growing areas include Sumatra, Sulawesi, Java, Bali, and Flores.
Climate:
Warm, humid, and tropical environment between 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 flavours. Dark chocolate, cedar, tobacco, licorice, and herbal undertones.
Rainfall:
Indonesian coffee, particularly Sumatran, thrives in high-rainfall regions often 2,000+ mm/year.