{"id":7141,"date":"2021-04-02T14:15:17","date_gmt":"2021-04-02T12:15:17","guid":{"rendered":"https:\/\/storycoffee.pl\/?p=7141"},"modified":"2026-03-11T11:09:54","modified_gmt":"2026-03-11T10:09:54","slug":"terroir-varietal-altitude-coffee-origin-and-flavour","status":"publish","type":"post","link":"https:\/\/storycoffee.pl\/en\/terroir-varietal-wysokosc-uprawy-pochodzenie-kawy-i-jej-smak\/","title":{"rendered":"Terroir, varietal, altitude - the origin of the coffee and its taste"},"content":{"rendered":"<p>Wielu ludzi, kt\u00f3rzy dopiero zaczynaj\u0105 swoj\u0105 bajeczn\u0105 podr\u00f3\u017c po \u015bwiecie kawy pyta mnie dlaczego <strong>kawa jest bardziej lub mniej kwa\u015bna<\/strong>. Dlaczego jedna ma smak przypominaj\u0105cy rze\u015bkie porzeczki, a inna jest kakaowo-przyprawowa. Jeszcze bardziej si\u0119 dziwi\u0105, kiedy m\u00f3wi\u0119 im, \u017ce w dobrej kawie bierze si\u0119 to tylko i wy\u0142\u0105cznie z natury. Kawa jest owocem. A owoce nawet jednego rodzaju potrafi\u0105 smakowa\u0107 diametralnie inaczej.<\/p>\n<h2>How is this possible?<\/h2>\n<p>Before we begin, I will also admit to my little sin In writing this text, I had to remind myself and put together all the knowledge I have gained over the years of working with coffee. Therefore, I would like to immediately thank Perfect Dialy Grind, James Hoffman and the irreplaceable ... Wikipedia. Without you I think I would be lost ?<\/p>\n<p>Zacznijmy od najbardziej egzotycznego poj\u0119cia, jakim jest <strong>terrior<\/strong>. Wymowa tego s\u0142owa to <em>terule<\/em>. It sounds a bit French, and maybe that's a good thing, because it's a phrase often used in wine - and France, as we know, is fond of good wine.<\/p>\n<h2>So what does this magic word mean?<\/h2>\n<p>Terrior to wyj\u0105tkowa dla danego miejsca kombinacja warunk\u00f3w klimatycznych i geologicznych. Czyli to, co daje nam natura w\u0142a\u015bnie w miejscu, w kt\u00f3rym <strong>ro\u015bnie drzewko kawowe<\/strong>. Wszystko, z czego mo\u017ce ono czerpa\u0107 np. warto\u015bci mineralne do dalszego wzrostu.<\/p>\n<p>Mo\u017cna to por\u00f3wna\u0107 do siewu zbo\u017ca. Zbo\u017ce te\u017c potrzebuje odpowiedniej gleby, nas\u0142onecznienia, nawo\u017cenia, wilgotno\u015bci, temperatury. Wszystko to jest niezb\u0119dne, \u017ceby odpowiednio wzros\u0142o. Ka\u017cdy z Was ma zaprzyja\u017anionego rolnika albo farmera, od kt\u00f3rego ch\u0119tnie kupuje jab\u0142ka, brzoskwinie, wi\u015bnie. W\u0142a\u015bnie ci ludzie najlepiej wyt\u0142umacz\u0105 Wam jakie warunki musz\u0105 zosta\u0107 spe\u0142nione, aby ich plony by\u0142y jak najlepszej jako\u015bci. Taka sama kombinacja kilku czynnik\u00f3w wp\u0142ywa na smak kawy. <strong>Drzewko arabiki<\/strong> te\u017c potrzebuje specjalnych warunk\u00f3w, aby mog\u0142o prawid\u0142owo rosn\u0105\u0107:<\/p>\n<ul>\n<li><strong>temperatures oscillating between 18 and 21 degrees Celsius,<\/strong><\/li>\n<li><strong>semi-shade so that the sun's rays do not burn its delicate leaves,<\/strong><\/li>\n<li><strong>moist, but not wet ground,<\/strong><\/li>\n<li><strong>Soils - it is often the volcanic, fertile soils that are the ideal base for the growth of the coffee tree.<\/strong><\/li>\n<\/ul>\n<p>This is what goes into terrior.<\/p>\n<h3>In addition to this, varietal is also important.<\/h3>\n<p>Another interesting word, rather unused on a daily basis.<\/p>\n<p>What does it mean? It means the same as botanical variety.<\/p>\n<p>But what is this variety? We can confidently compare it to apples, for example. Coffee, after all, is a fruit, as I keep repeating ad nauseam, so even though there are two varieties, arabica and robusta, they still have a very large number of, in inverted commas, \"sub-varieties\".<\/p>\n<p>Translating it into ours. We go to the grocery shop, enter the fruit and vegetable section, stand in front of the apple counter, and look... because we can't decide -. <em>grannies smith, papier\u00f3wka, jonagold, champion<\/em>. Each of these varieties has its own flavour characteristics, corresponding to its varietal.<\/p>\n<p>So it is with coffee. The mother of all coffee botanicals has become the Ethiopian variety of <em>heilroom<\/em>which later mutated into a variety of <em>typica<\/em> &#8211;\u00a0 i jak ju\u017c posz\u0142o, tak leci do dzi\u015b ? Co chwil\u0119 powstaj\u0105 nowe odmiany botaniczne, kt\u00f3rych w\u0142a\u015bciwo\u015bci genetyczne maj\u0105 na celu poradzenie sobie z tym, co dla ro\u015bliny najtrudniejsze. Mowa tu oczywi\u015bcie o zmianach klimatycznych.<\/p>\n<p>Na \u015bwiecie jest coraz cieplej, wi\u0119c <strong>drzewka kawowe<\/strong> trzeba sadzi\u0107 coraz wy\u017cej. Tak, aby dalej by\u0142y na zboczach \u017cyznych gleb powulkanicznych. Jednak za jaki\u015b czas i tam b\u0119dzie za ciep\u0142o dla arabiki. Niestety, wtedy kawa b\u0119dzie dro\u017csza ze wzgl\u0119du na to, \u017ce zacznie brakowa\u0107 miejsc z dobrymi warunkami klimatycznymi. Kawy b\u0119dzie po prostu mniej.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-medium wp-image-7146\" src=\"https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/IMG_0035-1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/IMG_0035-1-300x225.jpg 300w, https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/IMG_0035-1-600x450.jpg 600w, https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/IMG_0035-1-64x48.jpg 64w, https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/IMG_0035-1.jpg 676w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3>Here is another issue that is often raised when it comes to grain quality. Namely - altitude.<\/h3>\n<p>It is said that the higher the coffee grows, the better the bean. There is a grain (?) of truth in this. After all, altitude is linked to a drop in temperature, and the lower the temperature, the richer the bean in flavour notes and aromas.<\/p>\n<p>Why? Because the lower the temperature, the slower the cherry ripens. And the slower it ripens, the more time it has to develop a sublime flavour. In addition, there are also fewer insects and bacteria living at high altitudes, and these pose a serious threat to coffee trees.<\/p>\n<p>Keep in mind, however, that if a tree grows too tall, that's not good either. Firstly, it lowers the harvest. Secondly, due to the low temperatures, the cherries may not ripen. Thirdly, the tree may simply not survive.<\/p>\n<p><strong>These are the main components that affect how the coffee ultimately tastes. And remember, if the beans are of high quality, the coffee will have a full bouquet of flavours and there will be no need to burn it hard in the roaster!<\/strong><\/p>\n<p><strong>Kwesti\u0119 nut smakowych i aromat\u00f3w w kawie<\/strong> mo\u017cna por\u00f3wna\u0107 do czego\u015b, co dla rozpoczynaj\u0105cych swoj\u0105 kawow\u0105 przygod\u0119 b\u0119dzie bardziej przyst\u0119pne. Praca baristy poniek\u0105d przypomina prac\u0119 someliera. Cz\u0119sto s\u0142yszymy w telewizji, jak somelier ocena wino, opowiada o jego aromatach i smakach, kt\u00f3re znajdujemy w kieliszku. Dok\u0142adnie tak samo jest z kaw\u0105. W dzisiejszych czasach te segmenty si\u0119 ze sob\u0105 przeplataj\u0105 \u2013 kawiarze inspiruj\u0105 si\u0119 winiarzami i odwrotnie. \u015awiat napoj\u00f3w zaczyna tworzy\u0107 wielk\u0105 siatk\u0119 pe\u0142n\u0105 po\u0142\u0105cze\u0144 i wzajemnych oddzia\u0142ywa\u0144.<\/p>\n<p>I hope I have briefly explained what is in the coffee cherries ?<\/p>\n<p><strong>\u017bycz\u0119 Wam teraz udanej podr\u00f3\u017cy po krajach pochodzenia kawy<\/strong> \u2013 poniewa\u017c co kraj, to obyczaj.\u00a0 Ka\u017cdy z nich ma w\u0142asne, unikalne w\u0142a\u015bciwo\u015bci. Dlatego ta sama odmiana botaniczna uprawiana w Etiopii i Panamie b\u0119dzie smakowa\u0107 inaczej! Ale o tym mo\u017cemy dyskutowa\u0107 bez ko\u0144ca ?<\/p>\n<p>Have a great trip!<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-7085\" src=\"https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/sc-swider.jpg\" alt=\"\" width=\"300\" height=\"298\" srcset=\"https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/sc-swider.jpg 300w, https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/sc-swider-150x150.jpg 150w, https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/sc-swider-100x100.jpg 100w, https:\/\/storycoffee.pl\/wp-content\/uploads\/2021\/04\/sc-swider-64x64.jpg 64w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Pawe\u0142 \u015awiderski,<\/p>\n<p>known in the industry as Swider or Sad Swider. He has been dabbling in coffee since 2015. Finalist in many coffee competitions, including 2nd vice-champion of the Polish Brewers Cup 2019. A devotee of overflows, antitalent of latte art, privately a musician, photographer and nature lover.<\/p>\n<p>Terroir i odmiana botaniczna to tylko cz\u0119\u015b\u0107 r\u00f3wnania. R\u00f3wnie istotne jest <a href=\"https:\/\/storycoffee.pl\/en\/arabica-or-robusta-bean-coffee-what-to-choose\/\">rozr\u00f3\u017cnienie mi\u0119dzy Arabik\u0105 a Robust\u0105<\/a> \u2013 przeczytaj nasze por\u00f3wnanie i dowiedz si\u0119, co wybra\u0107. Warto te\u017c zastanowi\u0107 si\u0119 nad pytaniem, <a href=\"https:\/\/storycoffee.pl\/en\/arabica-or-robusta-bean-coffee-what-to-choose\/\">czy lepszy b\u0119dzie single origin czy blend<\/a>.<\/p>\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Wielu ludzi, kt\u00f3rzy dopiero zaczynaj\u0105 swoj\u0105 bajeczn\u0105 podr\u00f3\u017c po \u015bwiecie kawy pyta mnie dlaczego kawa jest bardziej lub mniej kwa\u015bna. Dlaczego jedna ma smak przypominaj\u0105cy rze\u015bkie porzeczki, a inna jest kakaowo-przyprawowa. Jeszcze bardziej si\u0119 dziwi\u0105, kiedy m\u00f3wi\u0119 im, \u017ce w dobrej kawie bierze si\u0119 to tylko i wy\u0142\u0105cznie z natury. Kawa jest owocem. A owoce [&hellip;]<\/p>\n","protected":false},"author":195,"featured_media":1181,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[228,482],"tags":[],"class_list":["post-7141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-kawa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Terroir, varietal, wysoko\u015b\u0107 uprawy - pochodzenie kawy i jej smak | Story Coffee Roasters<\/title>\n<meta name=\"description\" content=\"Poznaj sekrety smaku kawy specialty. 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