#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 HereMentioned 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 ChamberDemeter Fragrance LibrarySupport the show