🌍 Why Terroir Matters in Coffee Flavor

Just like fine wine, coffee is shaped by its terroir—the unique combination of soil, climate, altitude, and farming traditions.

When you sip our Papua New Guinea roast, you're tasting volcanic soil and island humidity. Our Peruvian batch? That floral sweetness comes from high-elevation shade and glacial spring water.

Here’s how terroir impacts taste:

• Altitude: Higher elevations = slower-growing beans = more complex flavors.

• Soil Composition: Volcanic, loamy, or clay-rich soils add distinct mineral notes.

• Microclimate: Rainfall, sunlight, and wind all contribute to flavor depth.

• Cultural Practice: Drying beans on raised beds vs. patios changes everything.

We obsess over terroir because it brings authenticity. Each bean carries the fingerprint of its environment—unaltered, unblended, unforgettable.