Illustrating the effect of coffee tree planting altitude on coffee flavor why high-quality coffee beans are at high altitude

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When it comes to the conditions for growing good coffee, high altitude is often mentioned. Simply looking at the picture only helps to understand that coffee beans grown at high altitude can show more good taste after proper roasting. As for why there are these differences? Take a look at the following analysis.

Coffee flavor by altitude

The ripening time is longer: the ripening time of very high-high altitude coffee fruit is 1 ~ 2 months longer than that of middle and low altitude. The longer it takes to ripen, the more delicious ingredients including sucrose in coffee beans are. In the high-temperature baking process, the more delicious elements that can be utilized and catalyzed, of course, the richer the overall flavor.

There are fewer diseases and pests: most organisms, including coffee pests, fungi and bacteria, like people, like warm environments. Because the higher the altitude, the colder, the fewer diseases and insect pests, the less coffee trees need to produce and secrete chlorogenic acid and caffeine. Caffeine is resistant to high temperature but bitter, and many new products of chlorogenic acid baked at high temperature are often the main reasons for the bad taste of coffee.

* the above conclusions are based on the comparison of the neighboring producing areas. It is incomparable that there will be great differences in water quality, soil composition, planting techniques and so on in non-nearby producing areas.

In addition, there are good raw materials (raw coffee beans), or with "baking technology" and "freshness" and other acquired conditions. Plus your brewing is in place to make sure you get a delicious cup of coffee. How can we do that?