Terroir, pronounced tur-WAH, is the French word for soil, land or terrain. It can be loosely translated as “a sense of place,” the sum of the effects that the environment has on the creation of what is grown there. It has long been used in wine and coffee analysis to denote the special characteristics of soil, geology, aspect and altitude that give the grape or bean its individuality. The term is now being used, appropriately, to describe cacao beans.
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