ReviewFoods (Basel, Switzerland)2022
Does Coffee Have Terroir and How Should It Be Assessed?
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed.
- Regional Cultivation Forms ofJournal of fungi (Basel, Switzerland) · 2026Review
- A Systematic Review of Imaging Techniques for the Botanical and Geographical Classification of Coffee.Foods (Basel, Switzerland) · 2026Review
- Sensory Perception and Physicochemical Characteristics of Geisha Coffee From Different Production Zones in Panama.Food science & nutrition · 2025Article
- Influence of Coffee Roasting Degree from Four Mexican Regions on In Vitro Antioxidant Activity and Digestive Enzyme Inhibition and Its In Vivo Effects on Carbohydrate and Lipid Absorption.International journal of molecular sciences · 2025Article
- Effects of Harvesting Periods and Cultivar on the Physicochemical and Sensory Properties of Two Coffee Bean Varieties.Foods (Basel, Switzerland) · 2025Article
- Development of a flavour wheel for Coffea canephora using rate-all-that-apply.Scientific reports · 2025Article
- Identifying the origin of Yemeni green coffee beans using near infrared spectroscopy: a promising tool for traceability and sustainability.Scientific reports · 2024Article
- Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans.Heliyon · 2023Review
- Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil.Scientific reports · 2023Article
- Coffee Yield Stability as a Factor of Food Security.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The terroir of coffee is defined as the unique sensory experience derived from a single origin roasted coffee that embodies its source. Environmental conditions such as temperature, altitude, shade cover, rainfall, and agronomy are considered the major parameters that define coffee terroir. However, many other parameters such as post-harvest processing, roasting, grinding, and brewing can combine to influence the perception of terroir. In this review, we discuss the contribution of these parameters and their influence on coffee terroir. Assessment of terroir requires defined sensory descriptors, as provided by the World Coffee Research Lexicon, and standardized roast level, grind size, and brew method. The choice of the post-harvest processing method is often environmentally dependent, suggesting that an inclusion into the coffee terroir definition is warranted. Coffee terroir is often not intentionally created but results from the contributions of the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.