The coffee itself at both of the field study sites were rather favorable. In “The Pale Yellow Glove” in The Culture Reader by Escher, it reads, “it is, I am sure, as much a matter of spirit as of body. Everything is right; nothing jars. There is a kind of harmony, with every sensation and emotion melted into one chord of well-being” (325). That quote had been running through my mind constantly throughout the entirety of both of the tasting. I personally am not a coffee drinker and I did not know what to expect honestly. I found myself in a similar situation when doing the wine tastings: not having much experience. I was trying to find what I enjoyed in both cases. For coffee, I had somewhat an idea of the kind of coffee I enjoyed. But come to my surprise, the tastings lacked the very things I enjoyed (the sugar, cream and drizzle of chocolate on top).
It was really interesting to taste the different regions of the world. Although during the tasting at Olympia Coffee Roasters, they believe that the terroir came from the different fermentation processes that each region uses. As there are only a handful of varieties grown, and a narrow selection of environments they are able to be grown in. Along with that, the reason why different regions do different things is due to historical content and different environments in which they have to deal with. All of those factors never left my mind and forever changed my perception of terroir. To think that it is not the taste of the origin, but rather the taste of how it traveled.