How does altitude affect the flavor of coffee?

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Batches are subdivided and cut from the land of an estate, and the scale of land between batches may vary greatly. the information of each batch of land, from the description of the environment, altitude, soil, microclimate, and so on, will determine how coffee is grown and processed.

Larger batches usually produce coffee with a higher quality stability, with a cup test score of 80-84. Smaller batches of land produce micro-or even nano-batches of coffee, which may account for only 1% or even 0.1% of tens of thousands of packets of coffee.

On the other hand, in some countries such as Luanda, Burundi and Uganda, the total output of a farmer may be less than that of a microbatch in Brazil, where some farms produce only 20-30 bags of coffee a year. This is why some small batches of coffee, such as Tanzania, may have coffee produced by multiple farmers from a cooperative.

The more information we get about the source of coffee, from the local climate to the harvest and handling preferences of producers, the more we know about coffee itself. This explains why the coffee industry is developing in the direction of "single manor", "micro batch" and "nano batch".

This micro-batch is backed by coffee grown on smaller, more specific and more precisely controlled land, which is divided into four main assessment areas:

Traceability

No one will want to drink coffee from an unknown source, and the more details of the origin can be described, the more you will know about the coffee. The certification of this coffee is also important, so you can also know that this cup of coffee is environmentally sustainable or farmer-friendly.

Smaller batches of coffee are more traceable. You can know where coffee is grown, under what conditions, and even its impact on the local environment. You start to have a little connection with coffee growers, and even ideally, buyers can work with farmers to create sustainability.

Uniqueness

Each planting and processing process will form a unique flavor of coffee (good or bad). Some coffee really have very unique flavor characteristics, some may be full of floral flavor, some may be sweeter.

If such coffee is mixed into formula beans, these flavor characteristics may be masked. On the contrary, if such coffee is presented as a single product, it can reflect its unique flavor and batch processing characteristics.

Quality

If the quality of a cup of coffee is poor or mediocre, of course there is no need to retain the regional flavor. And single origin, single manor, micro-batch, nano-batch … These coffees are usually of good quality. In addition, through the screening of small batches, it is easier to identify which are really high-quality coffee.