What is the relationship between altitude and coffee beans the relationship between altitude and temperature

What is the relationship between altitude and coffee beans the relationship between altitude and temperature

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.

The influence of geographical location on the flavor of coffee beans is profound. 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 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.