The relationship between altitude, variety and coffee flavor? What are the advantages of high-altitude coffee?

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The relationship between altitude, variety and coffee flavor? What are the advantages of high-altitude coffee?

What kind of coffee varieties should be planted in what environment, which involves complex genetic traits and ecosystems, has become the hottest field of coffee science in recent years. Dr. Dr Bernard Guyot of the French Center for International Agricultural Development presented the following findings on how altitude and variety affect the flavor of coffee:

The main results are as follows: (1) Coffee grown at higher altitude is rich in sour elves, but the concentration of oil is lower than that of low altitude coffee. These two factors make high-altitude coffee more sour, which can be confirmed by the eight major producing areas of Guatemala, Huehuetenago (located on the border with Mexico in the northwest of Guatemala) and Fraijanes (located on the southeastern border with El Salvador), which are significantly sour than the other six regions, including Angelica. In addition, when the altitude increased by 100 meters, the temperature decreased by 0.6 degrees Celsius, and the study found that every 300 meters increased the sucrose content of coffee beans by 10%. In principle, the higher the content of sour elves and sucrose, the more mellow the coffee. This is because higher altitude, lower temperature and large temperature difference between day and night can slow down the growth rate of coffee and accumulate more nutrients.

(2) Shade trees also help to nurture the sour aroma of coffee, because shade can block the bright sun at noon, so that coffee trees will not be exposed to high temperature, their metabolism will not be too fast, and will help the development of nutrients and aromatics. Therefore, in bourbon and Tibica in lower altitude areas, shade trees must be planted to improve the sour taste of coffee. Some producing areas are less than 1,000 meters above sea level, but coffee has an elegant sour taste. Kona, Hawaii, is an example, because Kona Island is far from the equator at a latitude of about 20 degrees. It is subtropical and the sun is not as strong as in the tropics. More importantly, the wind blew up after noon on the big island of Hawaii, giving full play to the effect of shading trees. Thick clouds played a great role in cooling coffee trees and lowering their metabolism. In short, high altitudes (but no frost in winter) and shade trees slow the growth of coffee, giving it plenty of time to develop fragrant elves. This kind of ecological coffee has obvious sweet and sour aromas.