What effect does the altitude of coffee beans have on the flavor?

The influence of coffee beans on altitude

In addition, the leaf shape of coffee trees in areas with low temperature is larger than that in areas with high temperature, and the photosynthetic effect of large leaves is better than that of small leaves.

Strong, the leaves of coffee trees at high altitude are large, dark green in color and thick in wax. Due to little change in temperature throughout the year, the leaves become smaller in summer.

The chance is small, and the nutrients produced by strong leaves can be adequately supplied to the fruit, and when the nutrients are sufficient, the color is biased.

Dark blue and dark green, after we bake the aroma will be rich and sufficient.

Many people are saying that although this is not absolute, the aroma of coffee beans is higher because of such an environment.

The flavor can also highlight and better play the complex and subtle taste.

Coffee beans grown at high elevations are hard, dense and have the potential to give full play to their special flavor. The really amazing coffees are grown between 4000 and 6000 feet above sea level, and these beans are picked carefully only during the mature season. Coffee in Central America is rated according to the altitude at which it grows. For example, SHB (Strictly Hard Bean) is the term for Guatemalan coffee beans, indicating that coffee grows above 4500 feet. Mexico is called Altura, which means "high" in Spanish, indicating that it is high-altitude coffee; Papua New Guinea adds the name "Mile High" to mark coffee beans grown in the highlands and mountains.

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 above sea level to the soaring taste of Ethiopian coffee beans above 6000 feet, it shows that the increase in altitude will enable coffee beans to better play the complex and subtle taste and geographical location has a profound impact on the flavor of coffee beans. All coffee grows in the tropics, and the altitude at which it grows has a profound effect on the taste of the coffee. From the tropics to 30 degrees north latitude and the mountains south of the equator 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.

3000-6000 feet above sea level provide ideal conditions for coffee to grow: an average frost-free climate of 60-70 degrees Fahrenheit throughout the year, about 80 inches of moderate rainfall, and abundant sunshine. Coffee beans grow slowly in cold mountain areas, but the slow ripening process makes coffee beans have higher sugar content, more interesting flavor and mellow flavor. At high altitude, the displacement is high, and the fruit taste is more concentrated. The best Arabica coffee growing areas have very fertile soil, often in volcanic areas.