The influence of latitude of coffee growing place on coffee what are the requirements of coffee growing environment?

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Is latitude important to the growth of coffee?

Sometimes we hear some coffee sellers deliberately emphasize that beans come from high mountains (high latitudes), and in some tasting activities, we also find that different latitudes give coffee beans different flavors. Generally speaking, beans at higher elevations have more sour taste and flavor complexity, while beans at lower elevations have a stronger flavor.

Some studies hypothesized that the low oxygen environment caused by low pressure at high latitudes caused differences in flavor, so they experimented with lettuce and radish, but in the end, it was found that air pressure only affected their appearance (lettuce-leaf, radish-root)-not to mention that the "flavor" test was not included in the experiment. On the other hand, the flavor parts of the above two plants are leaves (lettuce) and roots (radish), which are not based on the same experiments as coffee trees (fruits / seeds) and are not convincing enough.

From another variable, we know that latitudes can also cause changes in temperature, which can be seen from plants and biological samples at different latitudes. Therefore, we can reasonably infer that apart from the change in air pressure, temperature change is the main variable affecting the flavor diversity of coffee beans. Based on the above conclusion, going back to the first paragraph, if all coffee beans come from an altitude of 2500 feet, why is there still a difference in the performance of monosodium glutamate? I wonder if you have guessed? The answer is longitude. In the case of this article, beans are also grown in areas 2500 feet above sea level, but the results from Hawaii or Colombia will be different; that is to say, because longitude and geographical conditions vary from country to country, it is not enough to look at the number of "latitude" (height). The "longitude" of the country of origin must be included in the condition of measuring / speculating flavor performance.

I believe that some readers still do not understand why the environment at high latitudes is conducive to the flavor of coffee beans. Similar to cold vegetables and alpine tea: the cold environment allows plants to grow slowly, thus giving birth to a solid appearance / fruit compared with flat plants; in addition, because of slowness, better / more stable air quality and local environment, it is conducive to the brewing of flavor in the growth process, resulting in a beautiful end result. If you have the opportunity, you can choose a few samples and compare the differences in hardness and flavor described in this article. You can find that the world of coffee beans actually contains a lot of surprises that you may never think of.