Terroir by Barista Hustle
Barista Hustles erstes Publikation widmet sich in noch nie dagewesener Tiefe der Auswirkung von Terroir auf die Qualität des Kaffees. In beeindruckenden Fotografien, Illustationen und Interviews mit Kaffeeexperten und Produzenten wie Tim Wendelboe, Willem Boot oder Graciano Cruz beschreibt dieses Buch Zusammenhänge von Umweltfaktoren, Anbautechniken und Rentabilität einer Kaffeefarm, geht auf Herausforderungen des Klimawandels ein und schafft so ein ganzheitliches und realisitisches Bild davon, was es bedeutet (Spezialitäten-)Kaffee anzubauen.
<br>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.
Kapitelübersicht:
- An Introduction to Coffee Cultivation (3-8)
- Chapter One - Growing Coffee (10-41)
- Chapter Two - Factors That Limit Plant Growth (44-67)
- Chapter Three - Inputs (72-96)
- Chapter Four - Parthogens (102-121)
- Chapter Five - Climate Change (124-134)
- A Final Word
