High altitude coffee beans are quality assurance? Is it bad for coffee beans at low altitude?

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The influence of the geographical location of coffee beans 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 becomes more and more prominent and unique (see figure). 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.

Grade growth height grade abbreviation

Strictly Hard Bean (extremely hard bean) is about 1372 to 1524m SHB.

Good Hard Bean (high hard bean) is about 91401372m GHB

Hard Bean (hard bean) is about 610-914m HB

Pacific (Pacific Coastal area) is about 300mm 1000m Pacific

Practice shows that the effect of altitude on quality has exceeded that of genotype on quality. Viagra personally believes that the classification of coffee beans based on altitude is more scientific and reasonable than simply grading by size and defect rate, because to a certain extent, altitude classification is indirectly graded by taste, and beans with low altitude grow rapidly and large. the defect rate can be changed by selection, but the altitude cannot be changed.

There are inherent limitations in low-altitude areas, which does not mean that there is no room for quality improvement. We can use shade trees to reduce the temperature and sunshine intensity of the coffee park. Another trick is to strengthen nutrition management, the use of nutrition management can also reduce the urgency of trees caused by high temperature in summer.

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