Coffee Know-how

Terroir Coffee

The soil is crucial

The term "terroir", which originally comes from viticulture, has now also established itself in the coffee industry. A significant part of the character of a coffee can be traced back to its origin. It is the terroir that gives coffee its complexity. The soil and the climatic conditions shape its aroma, its acids and thus the entire profile of a coffee.

The Terroir line from Blasercafé in Bern responds to this awareness that the cherries of a coffee plant cannot thrive in exactly the same way in another location. On the package, the GPS coordinates of the respective plantation indicate where the beans come from, and thus their origin is 100 percent traceable.

The Terroir line is roasted on a Ghibli profile roaster from Coffeetech, which is located in the Rösterei Kaffee und Bar next to the Blasercafé production hall. This allows batches of 15 kilograms to be roasted to profile. The roasting time and the roasting curve (temperature curve) can be defined according to the origin and variation of the beans using electronic control via the laptop. For example, coffees with a low degree of roasting have fruity, sweet and flowery notes, while coffees with a high degree of roasting have toasted, chocolate, caramel or clove flavours. The "terroir" aspects of a coffee are particularly pronounced in light roasts, which are particularly suitable for the preparation of filter coffee.

Most coffees from the Terroir line are only available in limited quantities. The Terroir line is therefore constantly on the move, new speciality coffees are added and some are no longer available.

Terroir Impressions

Shop

Terroir coffee