Coffee Case Study

Natural History and Soils
Today coffee is produced all over the world, from Central to Northern Africa to the Philippines and the Americas. The plant native to the Ethiopian Plateau grows in exclusively tropical environments with in 20 degrees north and south of the equator and prefers elevation of 1,600-3,600 feet. In environments within 10 degrees of the equator coffee prefers elevation ranges of 3,600-6,300 feet, these environments are prized for producing especially tasty cups of coffee. This is because the growth cycles are slowed resulting in cherries with more mucilage around the beans; producing a more acidic, sweet and flavorful cup of coffee. A healthy plant enjoys 60-80 inches of water a year with intermittent dry seasons. The plants also like a constant temperature of about 70 degrees Fahrenheit in partial to full sun. In full sun coffee plants may be susceptible nitrogen deficiency because a shade plant in full sun require more nutrientsContinue Reading

A taste of Olympia, and the industry behind it
1 Dec 2015

Although the taste of place, or terroir, as was said at Olympia Coffee Roasters is the least important or recognizable thing about the coffeeContinue Reading
Favorite Cafes
1 Dec 2015

Consider how cafes may serve as places to educate coffee drinkers about coffee terroir. Create a post that includes a table of your group’s 4 favoriteContinue Reading
Olympia Coffee Roasters Insight
1 Dec 2015

Water Availability “Water has become the most important commodity in the future” An increase in more stringent water laws, has brought about various new formsContinue Reading
” The Pale Yellow Glove” insight
22 Sep 2015

The coffee itself at both of the field study sites were rather favorable. In “The Pale Yellow Glove” in The Culture Reader by Escher, itContinue Reading

Defining Terroir
1 Dec 2015

photo courtesy of Katherine Garcia Terroir isn’t simply the taste of a place. Nor is it just a result of human intervention. Terroir is aContinue Reading
After the Tasting
22 Sep 2015

photo courtesy of Tess Macsiz What is it that we taste when we sip our coffee? Is it the soil or environmental factors of anContinue Reading

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