Why does high-altitude coffee taste better? introduction to manor varieties

Why is high-altitude coffee better?

Secondly, how do we know if the coffee we buy is really high altitude? Coffee growth and reproduction has specific requirements for environmental conditions, sexual preference for calm wind, cool, shaded or semi-shaded environment. In other words, coffee can not be grown and produced in any environment. In other words, coffee production is regional. Most of the coffee producing areas in the world are distributed in tropical plateaus or high-altitude mountain areas. The heat in the equatorial area is high and can be planted to about 2000 meters above sea level; the heat on both sides of the Tropic of Cancer is relatively low, mostly below 1000 meters. In China, it is mainly distributed in Yunnan, bounded by Ailao Mountain, and mainly planted below 900m in the east; in the west, it is mainly planted below 1200 m above sea level, and a few can be planted up to 1500 m above sea level; in the hot area of the Jinsha River basin, it can be planted to 144m 1670m. So to buy high-altitude coffee, you have to ask the origin. If a seller tells you that the producing area is to the east of Ailao Mountain in Yunnan and the elevation is 1200 meters, it is absolutely deceiving you, because coffee cannot be grown at this altitude at all in this area.

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 make the coffee beans better display the complex and subtle taste.

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.