Why the coffee grown at high altitude is of high quality
Why coffee grown at high altitudes is of high quality
1. The importance of altitude
Elevation, the altitude at which coffee grows, directly affects the size, appearance and taste of the beans. Of course, you can't just walk into a coffee shop and tell the barista how much altitude you want to drink, but understanding altitude can help you understand coffee better.
In another of my articles on how growers choose coffee varieties, I said that altitude and climate affect coffee growers 'choice of coffee bean varieties. Simply put, Arabica coffee prefers to grow in cool highland areas between 1800 and 6300 meters above sea level, while Robusta coffee prefers to grow in warm lowlands between 600 and 2400 meters above sea level. From this we can see that altitude can greatly affect the quality and taste of coffee.
Coffee beans grown at high altitudes are hard and dense and have the potential to develop special flavors. The truly amazing coffee is grown at altitudes of 4000 to 6000 feet, and the beans are carefully picked only during the ripening season.
Generally speaking, as the altitude increases, the coffee aroma will gradually become prominent and unique. From 3500 feet, Brazil beans are mild and sweet, to 6000 feet and above, Ethiopian coffee beans soar, indicating that elevation allows coffee beans to play a more complex and subtle taste.
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