The relationship between the altitude of coffee growth and the flavor of coffee? What are the advantages of high altitude?

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The relationship between the altitude of coffee growth and the flavor of coffee? What are the advantages of high altitude?

Coffee beans are generally graded according to their size, defect rate and altitude. The size and defect rate of raw beans are easy to understand, but many people don't quite understand. Why do some producing areas use the altitude of coffee beans as the basis for classification, and many coffee sellers also sell their coffee at high prices because of their high altitude coffee?. Why?.

First of all, we should realize that the influence of geographical location on the flavor of coffee beans is important.

All coffee grows in the tropics, in fact, altitude has no direct effect on coffee, but altitude can affect the growth, development and quality of coffee through the redistribution of meteorological elements (temperature, light, heat, wind speed, rainfall, etc.). The tropics between the Tropic of Cancer and the Tropic of Cancer produce the world's truly high-quality Arabica coffee. Central and South America, South Asia and some Pacific islands, and south-central Africa are also the most important coffee-growing areas in the world. The 3000-6000 ft (90-2000 m) high altitude provides ideal conditions for coffee to grow: an average frost-free climate of 60-70 degrees Fahrenheit (15-21 ℃) throughout the year, about 80 inches of moderate rainfall, and abundant sunshine. Coffee beans in cold mountain areas grow more slowly, and the slow ripening process makes coffee beans have higher sugar content, more interesting flavor and more mellow flavor. High elevations have a high displacement and produce more concentrated fruit flavors, and the best Arabica coffee-growing areas have very fertile soil, often in volcanic areas.

Coffee beans grown at high elevations are hard, dense and have the potential to give full play to their special flavor. The really amazing coffee growing areas are at high elevations, and these beans are only picked carefully during the mature season. Generally speaking, with the increase of altitude, the aroma of coffee will become more and more prominent and unique. From the temperature and sweetness of Brazilian beans at 3500 feet to the soaring taste of Ethiopian coffee beans above 6000 feet, altitude will give coffee beans a more complex and subtle taste.