“Variety”, “terroir”, “micro-climate”, “the producer’s hand”, all of these concepts sound pretty familiar if you know something about wine, right? Well, believe it or not but they are just as important in the production of coffee, especially when we talk about the sensory characteristics that we find in the final cup. It is quite common that people ask us coffee professionals about the coffee of Central America or Africa, about its taste and production but the truth is if I ask you “What does the wine of France taste like?”, wouldn’t you be a bit confused? Which wine region are we talking about, Bordeaux, Rhone Valley, but what about the producer, they’re all different!