The Journey to an Exceptional Cup of Coffee - Part 3 the Climate

Climate – The Environmental Conditions That Shape Coffee’s Flavor

Welcome to Part 3 of our four-part series, The Journey to an Exceptional Cup of Coffee, where we explore the key fundamentals behind how great coffee is produced. In the first two parts, we looked at the role of soil and varietals in crafting exceptional coffee. Now, we turn our attention to another critical factor: climate.

From high-altitude regions with cool temperatures to lowland areas with consistent warmth, climate plays a defining role in coffee cultivation. It shapes everything from the way the coffee plant grows to the unique flavors we savor in every cup. Understanding how environmental conditions such as altitude, temperature, rainfall, and seasonality influence coffee provides deeper insight into why beans from different regions taste so distinct.

Join me as we explore how climate combines with soil and varietals to create the diverse and extraordinary flavors that make coffee so beloved. Let’s uncover how nature’s influence transforms a simple bean into an unforgettable experience.

The Key Climate Factors

When it comes to growing exceptional coffee, climate is not just a backdrop—it’s the stage on which the entire performance unfolds. As I’ve traveled through coffee farms around the world, from the highlands of Ethiopia to the tropical landscapes of the Philippines, I’ve seen how variations in altitude, temperature, rainfall, and seasonality create the distinct flavors we associate with different coffee origins.

Altitude: The Higher, The Better?

As a long time coffee professional and consultant, one of the first things I consider when evaluating a coffee-growing region is its altitude. Higher altitudes often mean cooler temperatures, which slow down the maturation process of the coffee cherries. This allows the beans to develop more complex sugars, leading to heightened acidity and vibrant flavors in the cup. Coffees grown at higher altitudes, like those from Ethiopia or Colombia, often exhibit bright, citrusy notes and floral aromas.

However, altitude isn’t just about elevation—it’s about how it interacts with the local microclimate. In regions like Itogon Benguet, Philippines, coffee grows in high-altitude areas but is also influenced by misty mornings and cool nights, which add a unique layer of complexity to the beans.

That said, altitude, while important, isn’t the only determining factor in growing great coffee. Technological advancements are enabling regions previously unsuitable for coffee cultivation to produce exceptional beans. For example, in parts of the USA, coffee is now being grown by using controlled environments to replicate the ideal conditions typically found in high-altitude regions. Through precise modulation of temperature, humidity, and light, these innovative approaches allow coffee plants to thrive even in unconventional settings, proving that with the right technology, altitude can sometimes be replaced with ingenuity.

This blend of tradition and innovation ensures that coffee production can continue to evolve, bringing the potential for unique flavor profiles from unexpected parts of the world.

Temperature: Striking the Perfect Balance

Temperature is one of the most crucial factors influencing the growth and quality of coffee plants. Coffee thrives in a narrow range, typically between 18°C and 24°C (64°F to 75°F). When temperatures are too low, the plants grow slowly, potentially stunting their development. On the other hand, excessive heat can stress the plants, affecting both yield and the quality of the beans.

During my travels to coffee farms in Dalat, Vietnam, I observed how the region’s consistent moderate temperatures create an ideal environment for coffee cultivation. The steady climate allows the plants to flourish, producing beans with balanced sweetness, body, and acidity. Similarly, in Colombia’s coffee belt, the combination of mild temperatures and consistent rainfall creates the perfect conditions for year-round harvesting, resulting in coffees with smooth, approachable profiles.

The Role of Diurnal Temperature Fluctuations

One fascinating aspect of temperature is how day-to-night fluctuations, or diurnal ranges, impact coffee quality. Cooler nights slow down the cherry ripening process, encouraging the development of dense, flavorful beans. Warmer days, on the other hand, promote photosynthesis, fueling the plant’s growth. This interplay between warm days and cool nights is why high-altitude coffees often exhibit such vibrant and complex flavors.

For instance, in Benguet, Philippines, the stark contrast between daytime warmth and the cool evening air creates ideal conditions for developing bright acidity and nuanced flavors. The resulting beans often have fruity or floral notes, reflecting the unique climate of the region.

Adapting to Changing Temperatures

As global temperatures rise due to climate change, coffee farmers face increasing challenges. Many regions are becoming too hot for traditional coffee cultivation, pushing farmers to adapt by moving to higher elevations or introducing heat-tolerant varietals like Catimor and Robusta. Additionally, shade-growing techniques and innovative farming practices are being employed to create cooler microclimates and shield coffee plants from excessive heat.

Another promising solution lies in planting Liberica, a coffee species well-suited to withstand the changing climate. Unlike Arabica and Robusta, Liberica has a deep root system that allows it to access water and nutrients from deeper soil layers, making it highly resilient to both heat and increased rainfall. This natural adaptability makes Liberica an ideal choice for regions facing more extreme weather patterns, offering farmers a sustainable alternative to ensure continued coffee production.

By embracing species like Liberica alongside other adaptive strategies, coffee farmers can better navigate the challenges posed by climate change. At Henry & Sons, we are committed to supporting these efforts, promoting sustainable practices, and exploring innovative solutions to secure the future of coffee cultivation.

Rainfall: The Lifeblood of Coffee

Rainfall is a critical factor in coffee cultivation, providing the water necessary for the plants to grow, flower, and produce cherries. However, the amount and distribution of rainfall can greatly affect the health of the coffee plants and the quality of the beans. Consistent rainfall supports steady growth and predictable harvests, while erratic rainfall or prolonged droughts can lead to stressed plants and reduced yields.

Balanced Rainfall for Optimal Growth

Regions like Colombia’s coffee belt benefit from well-distributed rainfall throughout the year, creating ideal conditions for continuous coffee flowering and staggered harvests. This ensures a steady supply of fresh coffee cherries, which is not only good for quality but also provides farmers with year-round income. In contrast, regions with distinct wet and dry seasons, such as Ethiopia, rely on careful timing to ensure that cherries ripen uniformly. These climatic conditions often produce coffees with vibrant acidity and clean, complex flavor profiles.

Too Much or Too Little

While rainfall is essential, too much water can lead to challenges like soil erosion, nutrient leaching, and root rot, weakening coffee plants. On the other hand, insufficient rainfall can slow down growth, causing cherries to shrivel or fail to mature. Farmers in regions experiencing extreme weather fluctuations are increasingly turning to innovative solutions to manage water levels and protect their crops.

Innovations to Manage Rainfall Challenges

One effective adaptation is the use of shade-growing techniques. By planting coffee under the canopy of larger trees, farmers can regulate the impact of heavy rain while also conserving soil moisture during dry periods. Mulching is another method employed to retain soil moisture and prevent erosion.

Species like Liberica also offer a solution to rainfall-related challenges. Its deep root system allows it to access water during droughts while withstanding heavy rainfall, making it a resilient choice for farmers dealing with changing precipitation patterns.

Supporting Sustainable Water Management

At Henry & Sons, we recognize the critical role of water in coffee production and are actively supporting farmers in adopting sustainable water management practices. Through education and resources, we help growers implement techniques like rainwater harvesting and irrigation systems to balance water usage effectively. By ensuring that farmers can adapt to changing rainfall patterns, we aim to secure both the quality of their coffee and the sustainability of their livelihoods.

Rainfall, when balanced and managed wisely, becomes a powerful ally in the quest for exceptional coffee. It nurtures the plants, sustains the farmers, and ultimately shapes the flavors that we enjoy in every cup.

Seasonality: Nature’s Clock in Coffee Production

Seasonality sets the rhythm for coffee farming, influencing when coffee plants flower, when cherries ripen, and ultimately, when they are harvested. The interplay of wet and dry seasons is crucial in determining not only the timing but also the quality and consistency of the coffee harvest.

Wet and Dry Seasons: A Delicate Balance

In regions like Ethiopia and Kenya, distinct wet and dry seasons create the perfect conditions for coffee production. The wet season prompts coffee plants to flower, while the dry season allows cherries to ripen evenly, resulting in denser beans with more vibrant flavors. This balance is critical to the clean, complex flavor profiles often associated with coffees from these regions.

In contrast, regions like Colombia, which experience consistent rainfall year-round, enjoy multiple harvests. This unique feature supports a steady supply of coffee cherries and allows for flexibility in picking cherries at their peak ripeness. While this system ensures smoother, approachable coffee profiles, it also presents logistical challenges for farmers, who must manage the ongoing demands of staggered harvests.

Seasonality’s Role in Flavor Development

Seasonality doesn’t just dictate timing—it also plays a pivotal role in flavor development. Coffee cherries that ripen gradually under balanced conditions often result in beans with well-rounded acidity, sweetness, and body. In contrast, regions that experience extreme or unpredictable weather may produce beans with irregular flavor characteristics, reflecting the stress endured by the plants during inconsistent ripening cycles.

Challenges of a Changing Climate

As climate change disrupts traditional weather patterns, many coffee-growing regions are experiencing the consequences of erratic seasonality. Unpredictable rainfall, extended dry spells, or unseasonal storms complicate the flowering and ripening cycles, leading to uneven harvests and reduced bean quality. For farmers who have relied on the rhythm of nature for generations, these changes are forcing new approaches to maintaining crop stability.

Adaptations for Unpredictable Seasons

To overcome these challenges, coffee farmers are finding innovative ways to adapt, such as:

• Staggered Harvesting: Collecting cherries multiple times during the season to ensure only ripe cherries are picked.

• Irrigation Systems: Using controlled watering techniques to compensate for erratic rainfall.

• Diversification: Growing complementary crops to reduce reliance on coffee as a single source of income.

Seasonality is nature’s clock, governing the life cycle of coffee plants and the flavor potential of every bean. While it can be unpredictable, farmers’ ability to adapt and innovate ensures that the rhythm of coffee production continues. Every season brings a unique story, and in every cup, we taste the influence of nature’s timing and the resilience of those who cultivate it.

The Climate Connection to Every Cup

As we conclude this exploration of how climate influences coffee, it’s clear that the environmental conditions where coffee is grown leave an indelible mark on every bean. Altitude, temperature, rainfall, and seasonality work in harmony—or sometimes in challenge—to create the flavors, aromas, and qualities we cherish in our morning cup.

Each of these climate factors tells a story. The high-altitude regions of Ethiopia gift us with vibrant floral notes and bright acidity. Colombia’s consistent rainfall allows for smooth, mellow profiles and year-round harvests. Meanwhile, the deep-rooted Liberica species demonstrates resilience in the face of rising temperatures and increasing rainfall, offering a glimpse into coffee’s future in a changing climate.

But climate’s role doesn’t end with flavor—it extends to the livelihoods of farmers, the sustainability of coffee-growing regions, and the preservation of this beloved crop for future generations. Adapting to climate challenges requires innovation, collaboration, and a commitment to protecting the environment that makes coffee cultivation possible.

Looking Ahead: Part 4 – Processing

In the next and final part of this series, we’ll explore how the journey continues after the coffee cherries are harvested. From washing to drying, fermentation to milling, the processing methods used have a profound impact on the flavors and characteristics that emerge in the cup. Join me as we uncover the art and science behind turning raw cherries into the coffee we love.

Every step of coffee’s journey—from the soil, through the climate, to the processing—reveals the extraordinary effort and care that goes into each cup. By understanding these fundamentals, we can better appreciate the complexities of coffee and the people who make it all possible.

If you’re ready to explore the world of coffee like never before, treat yourself to the unique flavors of our varietal-specific coffees available on The Vault, Henry & Sons Shopee, and Lazada stores. Each cup offers a journey into the rich diversity of coffee, allowing you to savor exceptional flavors and aromas right at home. Plus, with every purchase, you’re supporting sustainable coffee farming in the Philippines, ensuring that each sip contributes to a beautiful coffee future.

Read Part 1 The Soil The Journey to an Exceptional Cup of Coffee

Read Part 2 the Varietal The Journey to an Exceptional Cup of Coffee