Coffee & Wine

I was on a recent trip to Hawaii (The Big Island), and paid a visit to the Kona region to taste and explore a few coffee farms. One of our visits was Kona Joe, known for its patented growing technique: trellis-grown coffee. Inspired by winemakers, Joe spent years developing this unique growing system to grow award winning beans.

As a coffee enthusiast, this got me thinking of the many similarities of these two beverages:

·       Variety – Just like wine, different types of coffee beans are suited to different terroirs, affecting aroma and taste of the brew.

·       Growing patterns – Wine & coffee are both suited to best grow in specific regions (belts to be specific)

·       Flavor & Tasting – both beverages are tasted and described in terms of key flavors, aromas and acidity, and “Q Graders” are quality tasters that reflect the wine industry’s leading sommeliers.

·       Roasting / Winemaking Process – The roasting process reflects the winemaking process in its role in highlighting flavors and influencing “boldness” of a brew

However, despite all these similarities, wine has far outpaced coffee in developing a robust and complex economy, while coffee is primarily traded as a commodity (the world’s top traded commodity). While the wine economy has greatly implemented the practice of appellations and protected designation of origin, coffee has yet to cultivate a formal appellation system. One reason for this is its long history of primarily being produced in developing regions, and primarily being sold as a cheap commodity. For most people, the primary purpose of coffee is fuel. Wine is for enjoyment. However, we’re seeing a shift as coffee connoisseurship and focus on quality coffee grows.

As for the trellis grown coffee? Fascinating, and tasted very different than what I’m used to. However, despite my enthusiasm for the beverage, I couldn’t get into it for the additional price. I’d much rather spend the extra cash on… well, a bottle of wine.