In coffee, we talk a lot about elevation and processing. But here’s the truth: soil is just as important as the two mentioned factors above.
The soil in which a coffee tree grows in determines how much nutrition it receives.
If the soil is packed with nitrogen, potassium, and magnesium, the plant becomes stronger and bears sweeter cherries and more complex flavours.
Potassium boosts sweetness and clarity. Magnesium improves photosynthesis, thus producing denser beans. Calcium strengthens the plant and influences acidity. Essentially, Everything starts underground.
And it’s not just nutrients, the drainage matters too. Little did you know, Arabica coffees hates sitting in water. This means, Good drainage = healthy roots = better coffee.
Soil texture also shapes flavour potential:
Loamy soil → ideal balance for root growth
Sandy soil → drains too fast → less sweetness
Clay-heavy soil → holds too much water → weak roots
Bottom line: Don’t just look at the plant, that's not the only thing to it, Understand the soil it grows in. Because good soil grows good coffee. Bad soil grows bitter cups as it serves as the foundation of where the coffee bed lies.
So here's some food for thought, your favourite brew? Did you know It started way before the roasting even began? it started in the ground!