The way you prepare your coffee has a large impact on the way it tastes. However, preparation is only the last domino that needs to fall in a long line of dominoes.

Aspects such as the varietal of the plant, the nutrients in the soil, the weather during the season, the aspect of the slope, the insects that nibbled at it, the method of processing and the skill and attention of the farmer who processed it all affect the flavour of the final flavour of the coffee in your cup. These kind of aspects are collectively called the agronomy and can be thought of as both the nature and nurture.

We'll explore agronomy in four sections: varietal, terroir and processing and grading. Have a look at the video below then make your way over to varietals.