Is high altitude coffee better than low altitude coffee? How does altitude affect coffee and its flavor?

Have you ever asked the barista about the coffee you drank? Baristas may answer you in incomprehensible ways, such as the altitude at which coffee is grown. This makes people wonder, does the coffee we drink have anything to do with the planting height? Why is this important?

The outstanding flavor of high-altitude coffee is not without reason. Dr. Yili, a world-renowned coffee scientist, once put forward such an opinion: the characteristics and mellow potential of coffee beans. 70% is determined by genes, while the other 30% depends on the ecosystem of the planting site.

High altitude coffee and flavor

Coffee grown at higher altitude is rich in sour substances, but its oil concentration is lower than that of low altitude coffee, and the sour taste of high altitude coffee is stronger. The main reason for the pursuit of high-altitude coffee is its flavor. As long as it is well taken care of, high-altitude coffee will have higher acidity, better aroma and flavor, while low-altitude coffee tends to be less acidic and less distinctive. This is why baristas will tell you that altitude will deeply affect the flavor of the coffee you drink. Generally speaking, high altitude means that coffee tastes better. This kind of coffee is defined to grow above 1730 meters, and it also means that this kind of coffee has a good flavor.

High altitude and high nutrients

According to the study, for every 100 meters increase in altitude, the temperature decreases by 0.6 degrees. The study also found that for every 300 meters increase, the higher the sucrose content of coffee beans, the more mellow the coffee. This is because the higher the altitude, the lower the temperature and the large temperature difference between day and night, it can slow down the growth rate of coffee and accumulate more nutrients.