Coffee in Olympia, Washington is widely available, and generally delicious. If you’re looking for a cup of drip, you can choose from a standard cup of anonymous coffee at any of the restaurants or bakeries, or you can buy a cup that is marketed with its flavor descriptors, its processing method, and its country of origin. Within the local roasteries that use information about the origins of their coffee to sell products, there is a range between the amount shared.

Between the two main local roasteries in Olympia, Batdorf & Bronson and Olympia Coffee, there is a striking difference in the amount of information provided to consumers about each different bag or cup of coffee sold. Although each company emphasizes the quality of their purchasing and relationships with farmers, Olympia Coffee Roasting Company goes above and beyond. They make a point to give the consumer sourcing information, because they have built their brand around the terroir of their coffee and the quality of their relationships with farmers and cooperatives. A bag of Batdorf & Bronson coffee includes (if single origin and not a blend), the country of origin, the region and farm, a quick aroma profile, and ‘shade grown.’ Just enough information to please the savvy consumer. In contrast, even a blend from Olympia Coffee, like their current Holiday Blend, includes on the package detailed aroma and flavor profiles, information about where each of the coffees were purchased, and what each different coffee brings to the ultimate blend created. The educational and excited way in which the information is conveyed to the consumer creates a connection between the consumer and that place, so that my holidays now include a little bit of the terroir of Honduras, Karinyaga, Kenya, and Yirgacheffe Ethiopia.

http://www.olympiacoffee.com/collections/coffees/products/holiday-blend-2

“This year’s holiday blend is approachable in flavor, rich in complexity, and perfectly balanced. Three very different coffees are combined to achieve a drink that pairs well with a cool morning or a holiday dessert table. The heart of the blend is a combination of micro lots purchased during the Capucas Cooperative Competition earlier this year. These award-winning lots are put together as Capucas Reserva and represent our sweetest and best tasting Honduran lots. Flavors of blackberry and caramel are derived from Kenya Kiunyu. The name Kiunyu is from a stellar washing station in the Karinyaga region of Kenya. Lastly, a natural processed coffee from the Banko Cooperative in Yirgacheffe Ethiopia adds spice and more berry fruit to this winter-friendly mix. Happy Holidays from Olympia Coffee Roasting Co.!” (printed on a bag of Olympia Coffee Roasting Co.’s Holiday Blend)

On a November 10th, our class took a field trip to Olympia Coffee Roasting Company’s newly renovated storefront and roastery in downtown Olympia for a tour and a coffee cupping (tasting).

 

During the course of answering all the questions asked of them by our classmates, OCR owners Sam Schroeder and Oliver Stormshak spoke about what they think terroir means in regards to coffee.

An audio clip recorded by Emily Dunn-Wilder on November 10th, 2015 at Olympia Coffee Roasting Company. Two separate quotes spliced together using Audacity Audio Editor and Recorder.

 

When asked by Sophie if they see terroir as primarily the place, soil, and climate where the coffee is grown, Sam and Oliver replied:

“I think it’s very specific to the place. This farm, on this hillside, that gets this kind of weather, at this elevation, that’s what we see as terroir. Elevation, we know, has a huge impact. The most important thing, the reason Olympia Coffee tastes the way it does, is the roasting process. The roasting process, actually, is the most important thing.”