Coffee knowledge Altitude

It is generally foggy in alpine areas, and sunlight is affected by fog beads, which enhances part of the visible light, thus enhancing the effect of photosynthesis. for the second reason, the forest in the alpine area is luxuriant. under the premise of temperature, rainfall, topography and soil, coffee trees especially like the microclimate characteristics of frequent fog and large temperature difference between day and night. If an area has these two microclimate characteristics although the altitude is not high enough, it may also become a producing area of high-quality coffee. It is precisely because of these in high altitude areas (high mountain areas) that the conclusion of "good coffee comes from high mountains" is verified.

High altitude, benefits for many reasons, allow the role of shade. Coffee trees receive light for a short time and decrease in intensity and diffuse light, which is conducive to the accumulation of nutrients in coffee fruit. Third, the annual average temperature in alpine areas is low, the ripening period of coffee fruit is long, and the accumulation of nutrients is relatively sufficient. Just like one rice a year in Northeast China, it is naturally much better than three-or even four-season rice on Hainan Island. Reason 5, in alpine areas, there is a large temperature difference between day and night, so that coffee trees have sufficient dormancy time and can transform and store nutrients-early to go to bed and get up early is good for the body! Therefore, coffee beans produced in high mountain areas are usually rich in aroma and mellow in taste.