Why is altitude important to grow coffee? Are there any differences in the physical level, acidity and flavor of beans?

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Why is altitude important?

Altitude will directly affect the size and shape of coffee beans and the flavor of coffee. We don't need to ask coffee shops to brew coffee at a specific altitude, but understanding the important properties of altitude to coffee can help you find the coffee you love. How much do you know about altitude?

Altitude affects the physical level of coffee beans. When you have a chance to come into contact with raw coffee beans (unroasted), take a closer look. Are they small and tightly structured? Is the dividing line in the middle closed, open or jagged? What color are the raw beans? Emerald green, light green or blue? These characteristics are the result of the elevation of coffee planting. The highest quality of coffee beans is called SHB (more than 1370 meters). These high-density coffee beans are attributed to the slow growth of coffee beans grown at high elevations. The central line of coffee beans may be closed, jagged or slightly skewed. On the other hand, coffee beans grown at low altitudes are generally less compact and have semi-open cracks, the color of coffee varies depending on the variety, and the raw bean processing program also affects the color. The same coffee beans from the same estate may have different colors due to different treatments, just as honey treatment and water washing have the same effect on coffee beans. In this way, the density of coffee beans may be the best proof of the altitude of coffee cultivation.

Why is high altitude better?

The main reason for the pursuit of high-altitude coffee is its flavor. As long as it is well taken care of, high-altitude coffee will have higher acidity, better aroma and flavor, while low-altitude coffee tends to be less acidic and less distinctive. This is why baristas will tell you that altitude will deeply affect the flavor of the coffee you drink. Generally speaking, high altitude means that coffee tastes better. This kind of coffee is defined to grow above 1730 meters, and it also means that this kind of coffee has a good flavor.

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 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.

Altitude is only one of the many factors that affect the flavor of coffee, but it is one of the most important factors. Ask the barista for more information and try coffee from different elevations and regions.