Why high altitude coffee is better Growing area Manor Flavor Description Taste characteristics Introduction

Coffee elevation

Science has proved that this doctrine is not entirely trustworthy. There is some scientific evidence that the flavor of upland beans changes with altitude, but there is also some evidence that this is not true. Many people in the coffee industry, including myself, have demonstrated through their work experience that beans at different altitudes do respond differently when tested in cups. The coffee industry has found that beans at higher altitudes have higher acidity and a more complex flavor spectrum. But amazingly, there are still some low-altitude beans that are full of flavor. If this is true, why is it so controversial? Many people think that the altitude at which coffee is grown is very important. More than 50 years ago, many coffee-growing regions began claiming that their coffee was grown at high altitudes. Today, too many for-profit coffee traders often deceive consumers by fabricating their coffee as high-altitude coffee. Just like many "mountain red rice" and "mountain tea" in Taiwan, they are all tricks. It makes you wonder if the alpine coffee is fairy or "there's a bunch of smurfs over there in the mountains and Haiti"--all distance runners will tell you, the higher the altitude, the thinner the air. It's just that the higher the altitude, the lower the air pressure, which leads to lower oxygen content in the air. For plants, however, low air pressure is not that important. So far, no one has ever experimented with the extent to which coffee trees are affected by changes in air pressure. Just as astronauts want to eat, will they change their human status because of what they eat? But there's been a special study of lettuce leaves growing at different pressures, and damn it, there's no use in that study, and those people haven't tasted the change in lettuce flavor. Some people have been bored to study how root vegetables represent radish growth under different pressures, and there is no difference except that the pressure is very low and "death" occurs. So, leaf crops represent lettuce and root crops represent radish and coffee, which is an embryonic crop, there is no significant difference, but after all, coffee berries are processed into green beans, roasted, and then brewed into a delicious cup of coffee. Such a complicated process means that altitude will more or less affect the quality of coffee. Changes in atmospheric pressure are only one of the variables in terms of altitude. Another thing that may be overlooked is the temperature. The higher the altitude, the lower the temperature. This is already well documented at this point. Temperature has a great impact on the growth and cultivation of many crops, including coffee. So it seems that altitude and thus atmospheric pressure change does not affect the taste of coffee, but the low temperature of high altitude really affects the coffee in our mouth.