What are the advantages of high-altitude coffee beans? what's the difference in flavor?

What are the advantages of high-altitude coffee beans? what's the difference in flavor?

3000-6000 feet about 1000 meters to 2000 meters 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.

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.

Generally speaking, with the increase of altitude, the aroma of coffee will become more and more prominent and unique. From the low-altitude temperature and sweetness of Brazilian beans at 3500 feet to the soaring taste of Ethiopian coffee beans above 6000 feet, indicating that the increase in altitude will make the coffee beans better display the complex and subtle taste.

In the tropics, high altitude provides ideal conditions for coffee to grow:

Moderate rainfall, frost-free climate with an average annual average of 15-21 degrees, but also because the temperature is low and is often surrounded by clouds and fog, so there is less sunshine

In the environment with lower temperature, coffee grows more slowly at higher elevations, and coffee trees absorb soil moisture during the growing period.

The more points, the fuller and bigger the coffee fruit, the harder the beans, and the taste is naturally richer and sweeter.

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.