What Makes Craft Coffee So Amazing?

Where coffee is grown is important.

At Town Coffee Company, we are passionate about providing our customers with the highest quality coffee possible. Known as craft or specialty coffee we believe that one of the key factors in achieving this goal is understanding the unique characteristics of the coffee growing regions in which our beans are produced. In this blog post, we'll explore how elevation, microclimate, and terroir influence the taste and flavor of coffee beans, and provide examples of these attributes in coffee growing regions throughout the world.

Slow growing for more intense flavors.

Elevation is a critical factor in coffee cultivation, as it can significantly impact the temperature, precipitation, and other environmental conditions that the beans are exposed to. High elevation coffee beans tend to mature more slowly with the cooler nights, resulting in a denser, more complex flavor profile. In Africa, the Ethiopian coffee growing region of Yirgacheffe is located at an altitude of around 6,000 feet above sea level. This high elevation results in a mild, delicate flavor with notes of citrus and floral tones.

Similarly, in Central America, the coffee growing region of Antigua in Guatemala is located at an altitude of around 5,000 feet above sea level. The high elevation and volcanic soil contribute to the distinct flavor profile of Antigua coffee, which is characterized by a balance of sweetness, acidity, and bitterness with notes of chocolate and fruit.

Microclimate, including factors such as temperature, humidity, and rainfall, can also significantly influence the flavor of coffee beans. In Papua New Guinea, for example, the coffee growing region of the Waghi Valley benefits from a unique microclimate characterized by high rainfall, warm temperatures, and abundant sunshine. These conditions result in a rich, fruity flavor with notes of berries and spice.

Finally, terroir refers to the unique characteristics of the soil, climate, and geography of a particular region, which can also impact the flavor of coffee beans. In Africa, the coffee growing region of Kenya is known for its distinctive flavor, which is characterized by a bright acidity and notes of black currant, grapefruit, and caramel. The unique terroir of this region, which includes a combination of volcanic soil and a cool, dry climate, contributes to the distinctiveness of Kenyan coffee.

At Town Coffee Company, we source our beans from a variety of coffee growing regions throughout the world, each with their own unique elevation, microclimate, and terroir. By carefully selecting and roasting our beans to bring out the unique flavor notes and aromas present in each variety, we aim to provide our customers with a truly exceptional craft coffee experience.

In conclusion, the combination of elevation, microclimate, and terroir in coffee growing regions throughout the world all contribute to the flavor and character of the beans produced there. By understanding and appreciating these unique attributes, coffee lovers can gain a deeper appreciation for the complexity and richness of the coffee they enjoy.