Why do coffee beans choose high altitude coffee beans? what are the benefits of high altitude coffee beans?

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Why do coffee beans taste better in high altitude areas? Are there any friends who have ever climbed mountains? is it the higher the temperature is, the lower the temperature is? Friends who spent the night at the top of the mountain watching the sunrise, are you deeply impressed by the fact that the temperature difference at high altitude is very large? It is precisely because of such natural conditions that coffee beans in high-altitude producing areas grow slowly, so that they can accumulate more nutrients, which is precisely in response to the old saying, "slow-growing children have milk to drink every day." Why do we say that coffee beans at high altitude are harder because they are nutritious and strong, and they are all "muscle", while coffee at relatively low altitude and growing too fast, beans are loose. Those who like to grind by hand must have experienced that fine beans like Moyega Chuefei are more difficult to grind than beans from other low-altitude producing areas. Because it's hard enough. After chlorogenic acid has tasted less high-quality coffee with rich flavor, do you like coffee that is bitter and astringent enough to shave your tongue? Do you know who is responsible for the bitterness of coffee? It's chlorogenic acid, this shrew. Because if the coffee bean growth environment is bad, such as insect pests, high temperature, dry, the body of coffee beans will summon the chlorogenic acid shrew army to protect themselves. Relatively low altitude, high altitude undoubtedly provides an ideal growth environment, so chlorogenic acid is relatively less. Rich in sour substances, scientists have found that coffee grown in high-altitude areas is rich in sour substances and strong sense of acidity, which is why most boutique coffees have rich, varied and pleasant acids. The acid here is not the kind of acidity that takes a bite of lemon and vinegar. So you will find that many coffees will use "high altitude" to shout for the quality of coffee beans, and many producing areas will grade the quality of coffee beans according to the altitude at which they grow. The high sucrose content is proportional to the altitude, while the sucrose content is proportional to the taste of our coffee. Although it is called sugar, it is not a sweet candy. Sucrose in coffee roasting, will produce a lot of aromatic substances, such as: Diacatyl (do not remember this English, this is the main ingredient of cream, yes, that is why you taste cream in boutique coffee), in addition to Diacatyl, but also derived a lot of aromatic substances, such as HMF, that is, honey, the aromatic ingredients of fruit juice.

Reprint: coffee culture