Why the higher the altitude, the better the quality of the coffee?-the finer the coffee beans, the better?

Why the higher the altitude, the better the quality of the coffee?-the finer the coffee beans, the better?

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.

Thirdly, the altitude of Yunnan coffee should be specially explained that because the topography of Yunnan hot areas is complex, the mountains and valleys are deep, the elevation drop is large, and the three-dimensional climate is obvious, coupled with the fact that the land of farmers in Yunnan is relatively scattered and the elevation difference is relatively large, so the classification according to the altitude of coffee is very complex and tedious, and few coffee producers do so. Even if there is, it is an extravagant range rather than an absolute value.

In short, the choice of coffee altitude should be based on their own taste requirements, producing area distribution, climatic characteristics and other comprehensive analysis, so that it is easier to buy your favorite coffee.

The best quality coffee beans are usually strong and grow at an altitude of more than 4500 meters. The growth of these coffee beans is very slow, so the density of the beans is very high, and the gap in the middle of the beans should be curved. In contrast, coffee beans grown at low elevations usually have a lower density and slightly open gaps in the middle. As for the color of the bean, the growing environment of the coffee bean and the processing technology of the raw bean will affect the color of the coffee bean. If the same kind of coffee beans produced on the same plantation are treated differently, for example, one batch is washed with water and the other batch is treated with honey, then the colors of the two batches of beans will be very different. Generally speaking, the density of bean body is the most powerful basis to judge the altitude of coffee bean growth.

Another legend is that one day in 500 BC, an Ethiopian shepherd herded his sheep to a strange place for grazing. On a small hill, the sheep ate a kind of small red fruit on a small tree. after returning in the evening, the sheep were unusual in the fence, not as peaceful and docile as usual, but excited, restless, tearing and shouting, and even jumping all night long. The owner thought that the sheep had been poisoned by eating some grass and got up several times to take a closer look at the lights, but they saw the sheep in high spirits and alive. It doesn't look like poisoning pain.

CATURRA [Katula] was first found in Brazil and is also the result of hybridization with BORBON. Its plant is short and compact, so it has more shade, forming a good windproof effect, so that its flowers are not easy to be blown down by the wind, and bear more fruit. CATURRA tastes like BORBON (American whisky) with a thick soup-like feel and a deep syrup-like ultra-high fat, creamy mouthfeel. Medium acidity, with slightly acidic and sweet dark chocolate finish in medium and deep roasting, is an unforgettable espresso. PACAMARA was first found in El Salvador (Central America). It continues to develop because its natural environment is suitable for growth, especially in the volcanic ash and fertile soil.