#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing

Welcome to the next installment of terroir in coffee. This one little word contains a whole world of history and has an important role in the economic viability of certain agricultural products. After the last episode I heard from some of you who wished I had talked about soil minerals and plant nutrition from soil. Others also asked about the wine making regions like Bordeaux where Terroir is regulated by french law. I cover both of these concerns in todays episode before we get to discuss what I really wanted the episode to be about: microbes and morality. There is an unspoken understanding that products that express terroir are more moral than others. I wanted to give you an episode that focused on microbiology, that talked about the yeast and bacteria that contribute to a "taste of place" but I couldn't do it without including the human perception that products that express terroir, products that are "transparent" are superior. I think we need to be really careful because science doesn't support this view. Any moral component of terroir is a choice to see it through a religious and political lens. I want to challenge your views on "transparency" and "intrinsic quality". To pick future podcast topics, get access to the scientific papers, ask questions that I answer on the podcast, and help me continue making episodes: consider supporting the show by Joining Patreon Here Mentioned on the podcast: The historical origins are from the book Terroir and Other Myths of Winegrowing by Mark A Matthews. How to Use a Pressure Chamber Demeter Fragrance Library Support the show