Coffee: Terroirs and Qualities

This book looks at coffee growing from two viewpoints: that of the human societies that practise it and the landscapes it shapes, using a geographical and socioeconomic approach; and that of the plant itself, its cultivation and its processing, using an agronomic and technological approach. Based on concrete examples, it analyses the relationship between terroirs and quality, looks at the role of quality in coffee sector revival programmes and observes how these commodity chains perform in the face of market reality. It is intended for a broad readership: researchers, students, national coffee sector authorities, producer group representatives, policy-makers and industrialists.  The French version of this book, Cafes : terroirs et qualites, is available on our website.La version francaise de ce titre, Cafes : terroirs et qualites, est disponible sur notre site.