Why do most people like coffee beans with high altitude in SHB?

Ideal condition

Most people think that tropical coffee is native and ideal for hot and humid environments-but this is not always the case. The best coffee actually comes from cooler, milder environments in the higher mountains of the tropics. The best conditions for growing coffee include abundant rainfall, an average annual temperature of about 70 degrees Fahrenheit ​​, well drained, nutrient-rich soil-elements that can be found at all altitudes. Coffee is cultivated at all heights from sea level to frost.

Reduce the growth height (not used by BPR)

The lower altitude pushes the ideal growth conditions to the limit. In this hot and humid environment, due to excessive rainfall throughout the year, coffee trees almost endlessly produce fruit, there is no specific season, because higher temperatures tend to accelerate ripening. Due to the excessive decay of fruit, the response of natural coffee trees is to produce too much fruit to overwhelm adverse conditions, allowing a small number of seeds to enter the next growing season. As a result, these coffees end up with a SCAA cupping score of less than 85, high acidity, poor mouthfill, tend to have a higher taste of a hard bite (either in the front or back cup), as well as in the higher caffeine, which is generally quite undesirable. However,

High altitude

Higher mountain elevations are significantly different by extending the growth conditions to the other extreme. The rainfall is limited, and the temperature at these heights is much lower, making the beans mature gradually and develop more flavor essence. The cold night at this altitude does slow plant growth. These rugged mountain areas tend to have thinner soil, possibly volcanoes, no rich soil, and insufficient nutritional support for coffee trees. In response to these situations, trees produce only one small tree a year, an average of one pound per tree. Reward, every bean is full of precious oil and coffee flavor. These coffees are often not very rich because of their low yield. However, their scarcity, coupled with the special attention needed for planting, makes these real pecan or special hard bean (SHB) coffee more expensive and special than mass-produced commercial varieties. The flavor processed from these extreme conditions is worth all the hard work pushing BPR to focus on these unique and intense flavor profiles.