Why coffee beans at high altitude taste better

Why coffee beans at high altitude taste better

The rating of Central American coffee is based on the altitude at which the coffee grows.

Mexico, Honduras, Haiti and other countries are rated at a high level.

Strictly High Grown (SHG), followed by High Grown (HG)

Mexico is called Altura, which means high in Spanish, which means high-altitude coffee; Papua New Guinea adds the name "Mile High" to mark coffee beans grown in the highlands and mountains.

On the other hand, in the alpine area, due to the cold climate, the coffee grows slowly, the density of raw beans is higher, the texture is harder, the more mellow and aromatic the coffee is, and it has a supple sour taste; on the other hand, in lower areas, the density of raw beans is lower, the texture is less hard, the quality of coffee is worse, so some people grade it according to hardness.

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, climate characteristics of producing areas and other comprehensive analysis, so that it is easier to buy their favorite coffee.

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 of its suitable natural environment and good planting under the loose soil of volcanic ash. It is famous for its extra-large bean shape and clear and pure taste. Overall: PACAMARA is a multi-flavor, rich coffee bean. Elegant soft and sour taste, with berry-like fruit aromas throughout, with a pleasant and satisfying taste in the finish. PACAMARA is one of the hybrids of BORBON, so it has the soft and sweet characteristics of BORBON. In the performance of medium baking, it has a bold but sour and bitter taste, and has a nutty taste, while in deep baking, it has dark chocolate flavor.