Journal of Experimental Agriculture International

The study of terroirs is related to the understanding of a certain small territory, in which different local factors provide products with distinct qualities. This study had the objective to evaluate the influence of climatic, soil and topographic factors on the terroir and also on the quality of the coffee that is produced in these areas. The study was performed on two coffee producing terroirs. The climate's influence was evaluated regarding relative humidity, temperature, solar radiation and photoperiod. The soil at the terroirs was characterised based on its textural physical attributes and its formation and source material. The quality of the coffee was assessed through the analysis of its physical characteristics and sensory analysis. The results from the textural soil fractions were submitted to descriptive statistical analysis, followed by geostatistical analysis. They were also submitted to a separation test in order to identify significant differences in the various terroirs. The data were subjected to correlation analysis between quality and the variables that characterise the terroir. The data were also submitted to principal component analysis to describe the association of the variables. The soil's mineralogical and physical attributes did not differ between plantations, they did not exert an influence on coffee quality or the terroirs of production. Coffee quality is dependent on the terroir, and this, in turn, on the altitude, in plantation position and micro-climatic characteristics.