Terroir
Coffee from Seed to Harvest
by Jem Challender / Barista Hustle Education
We begin our journey in the Continent of Africa, exploring the coffee plant’s physiology and the importance of its environment. Tracing the origins of arabica coffee back to the wild trees of the Ethiopian highlands and cloud forests.
Orders from USA and Europe are fulfilled by scottrao.com. Orders from the rest of the world are fulfilled by baristahustletools.com.
Price: USD 39,-
Terroir
Coffee from Seed to Harvest
by Jem Challender / Barista Hustle Education
We begin our journey in the Continent of Africa, exploring the coffee plant’s physiology and the importance of its environment. Tracing the origins of arabica coffee back to the wild trees of the Ethiopian highlands and cloud forests.
Orders from USA and Europe are fulfilled by scottrao.com. Orders from the rest of the world are fulfilled by baristahustletools.com.
Price: USD 39,-
Overview
Great coffee is the result of a plant’s genotype and the terroir that surrounds it. The environmental factors of climate and soil, combined with farming techniques, create the specific environment, or terroir, of a farm. Some of the environmental factors that affect a coffee plant in its lifetime, such as the elevation at which it grows, are impossible to alter. Others, such as soil nutrition, can be altered, but often only with vast capital expenditure.
To get a clearer picture of the finances of farm management and how aspects of terroir can affect a plant’s shape, size, and other characteristics, we interviewed a range of scientists, agronomists, and green buyers. This book explores how terroir determines the character of a coffee and the success of a crop. It offers an overview of the factors you can control and the steps you can take to support a sustainable coffee crop and produce a great-tasting cup.
Sample Pages
Reviews
‘Terroir is a beautiful book put together by the Barista Hustle team about growing coffee: its botany, agronomy, the inputs and limits of growth, coffee-tree diseases, and the effects of climate change on coffee production. The book includes gorgeous photography and interviews with experts such as Tim Wendelboe, Hanna Neuschwander, Willem Boot, Graciano Cruz, and Anabella Meneses. Terroir offers an incredible education about the conditions that contribute to the success — and failure — of coffee production.’
Scott Rao (Author of The Professional Barista’s Handbook)
‘Our love for coffee has made the plant one of the most successful in spreading from its Ethiopian and Sudanese origins across the globe. Terroir shines a light on all aspects of coffee cultivation and leaves the reader with a deeper appreciation for the coffee they’re drinking.’
Andrew Tolley, (SCA Board Member, founder of Taylor St Baristas, and lead trainer at the Simonelli Knowledge Hub)
‘Although the concept of terroir is highly advanced in the wine industry, little is known about it in the coffee sector … This book is the first to thoroughly discuss the coffee plant in connection with the main building blocks of terroir.’
Getu Bekele (Author of A Reference Guide to Ethiopian Coffee Varieties
Product Information
Format: hardback
Size: 23.5 x 19.5cm
Weight: 700g
Extent: 162pp
Publication date: February 2023
ISBN: 9780646865867
Wholesale Information
Shipping Dimension
Carton size: 40.5 x 25.5 x 19.6cm
Copies per carton: 18
Approx. Carton weight: 13.5kgs
Order one carton of books with a 33% discount, shipping anywhere in the world with UPS Express at a flat rate of USD 80.
For wholesale orders larger than 1 carton, please contact us directly via email: [email protected]
