Why should coffee beans be graded on the basis of altitude? what is the effect on coffee flavor?

Why grade coffee beans on the basis of elevation?

First of all, we should realize that the influence of geographical location on the flavor of coffee beans is profound. All coffee grows in the tropics. In fact, altitude has no direct effect on coffee. However, altitude can affect the growth, development and quality of coffee through the redistribution of meteorological elements (temperature, light, heat, wind speed, rainfall, etc.).

The tropical region between the Tropic of Cancer and Tropic of Cancer produces the world's truly high-quality Arabica coffee in Central and South America, South Asia and some Pacific islands, central and southern Africa is also the most important coffee growing area in the world. 3000-6000 feet (2000 meters) high altitude provides ideal conditions for coffee growth: an average frost-free climate of 60-70 degrees Fahrenheit (15-21) throughout the year and about 80 inches of moderate rainfall In addition, the coffee beans in the mountains with abundant sunshine and lower temperatures grow more slowly, and the slow ripening process makes the coffee beans have higher sugar content, more interesting flavor, higher displacement at higher elevations, and more concentrated fruit flavors. the best Arabica coffee-growing areas have very fertile soil and are often in volcanic areas. Coffee beans grown at high elevations are hard, dense, and have the potential to give play to a special flavor. the really amazing coffee growing areas are at high altitude. these beans are picked carefully only in the mature season, generally with the increase in altitude. The aroma of coffee will gradually become prominent and unique, from the temperature and sweetness of Brazilian beans at a low altitude of 3500 feet to a surge in the taste of Ethiopian coffee beans above 6000 feet, altitude will give coffee beans a more complex and subtle taste. According to the measurement, compared with the same kind of coffee beans, the higher the altitude, the greater the acidity, the smaller the concentration; on the contrary, the smaller the acidity.