Does boutique coffee mean high-altitude coffee? is boutique coffee good coffee? what's the difference?

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High altitude = boutique coffee? Good coffee?

"altitude determines the quality of coffee" is the most common perception of many producers and consumers.

This definition may be right or wrong. Today we will bring you a new understanding of the intimate relationship between coffee and altitude, as well as fine coffee and good coffee.

"Middle and low altitude producing areas can also produce good coffee and boutique coffee," and "high altitude producing areas can also produce bad coffee and inferior coffee."

The relationship between altitude and coffee quality:

Today, when you buy a cup of coffee, you know from the packaging or from your boss that it is coffee from a high-altitude producing area. Don't rush to think he's a good coffee or a boutique coffee.

When you hear that she is a coffee from a high-altitude producing area, you need the following knowledge in mind:

Altitude affects yield and fruit ripening period:

There is no denying that the higher the altitude of the coffee producing area, the lower the yield.

The fruit ripening period is also slow, in terms of coffee quality alone, the decrease in yield helps to improve the quality of each coffee bean, and the longer the fruit ripening period, the slower the fruit ripening period, which means that each coffee bean has enough "time" to absorb enough nutrients. In terms of these two points, reduced yield and slow ripening period contribute to the improvement of coffee quality.

So high-altitude coffee is good coffee? Boutique coffee?

The answer is: not necessarily!

To become good coffee and high-quality coffee, in addition to the "innate conditions" of coffee beans, they also play a very important role in "post-processing".

However, the post-making of coffee is another subject of knowledge. From harvest to baking and packaging leaving the factory and selling, every link in this process cannot be missed, as long as one of the links goes wrong, then the whole batch of beans can only become "fertilizer."

Next, let's talk about good coffee and fine coffee.

Good coffee is relatively simple, the author believes that "as long as you or he 'can like and fall in love", then she is a good cup of coffee, which should not be controversial.

As for boutique coffee, there is more room for controversy. What is fine coffee?

This is a question that I have asked my seniors everywhere in recent years, but often everyone has a different story.

Some people say that high-altitude coffee is fine coffee? But the mid-bottom elevation can also produce good coffee.

Some people say that zero defect is fine coffee? What about sun-dried beans in Yemen, Kona, Hawaii, Africa and other places?

And now Taiwan still has room for disagreement on the identification of defective beans.

There are many kinds of opinions, but they don't have much in common, so the author thinks about what the definition of fine coffee is.

In the end, there was an answer.

Of course, the quality of coffee beans should not be poor, and there should not be many defective beans, but the author believes that the most important element lies in whether the producer has the intention to pay attention to the whole process of making coffee beans, and whether the coffee produced is meaningful coffee.