Which of the following is NOT a characteristic impacted by coffee terroir?

The correct answer is the roasting method. The concept of terroir in coffee refers to the unique set of environmental factors in a specific region where the coffee beans are grown, including soil composition, climate, altitude, and local agricultural practices. These factors significantly influence the characteristics of the coffee beans, such as their flavor profile, acidity levels, and aroma.

Flavor profile is shaped by the specific agronomic conditions of the growing region, highlighting how different environmental elements contribute to the distinct tastes associated with coffees from various areas. Similarly, acidity levels are directly affected by the terroir; for instance, certain soil types and climates can enhance or diminish the acidity present in the beans. Aroma, too, is a result of both the genetic potential of the coffee plant and the factors related to its growing environment, leading to diverse aromatic compounds in the final brew.

On the other hand, the roasting method is a technique used in processing the green coffee beans, rather than a characteristic outlined by the terroir. Roasting can influence the flavor and aroma but is not determined by the geographical and environmental factors of the coffee’s origin. Thus, while terroir has a profound impact on certain inherent qualities of the coffee itself, the method of roasting is entirely a product of human technique