The Terroir of Coffee

What’s the best part of waking up? In 2014, it was terroir in your cup. Kyle Glanville and Charles Babinski of G&B coffee and Go Get ‘Em Tiger in L.A., are tasting brews for regional characteristics and annual variations. And in Baltimore, Roaster Jay Caragay of Spro Coffee is bringing out terroir through a vintage coffee program, aging beans for up to seven years.

Having a national coffee culture that has mainly been driven by chains and massed produced schlock, coffee roasting and brewing in the American market has mostly been adhoc and lacking in technique. 2014 was a banner year for coffee in America, and the Third Wave has yet to crest.