A brief introduction to the method of flavor description and taste treatment of coffee produced at high altitude

A brief introduction to the method of flavor description and taste treatment of coffee produced at high altitude

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. The 3000-6000 ft (9-2000 m) high altitude provides ideal conditions for coffee growth: an average annual frost-free climate of 60-70 degrees Fahrenheit (15-21 ℃), about 80 inches of moderate rainfall, and abundant sunshine.

Coffee growth and reproduction has specific requirements for environmental conditions, sexual preference for calm wind, cool, shaded or semi-shaded environment. In other words, coffee can not be grown and produced in any environment. In other words, coffee production is regional. Most of the coffee producing areas in the world are distributed in tropical plateaus or high-altitude mountain areas. The heat in the equatorial area is high and can be planted to about 2000 meters above sea level; the heat on both sides of the Tropic of Cancer is relatively low, mostly below 1000 meters. In China, it is mainly distributed in Yunnan, bounded by Ailao Mountain, and mainly planted below 900m in the east; in the west, it is mainly planted below 1200 m above sea level, and a few can be planted up to 1500 m above sea level; in the hot area of the Jinsha River basin, it can be planted to 144m 1670m. Therefore, if you buy high-altitude coffee, you should ask the origin. If a seller tells you that the producing area is east of Ailao Mountain in Yunnan, and the elevation is 1200 meters above sea level, it is absolutely deceiving you, because coffee cannot be grown at this altitude at all.

Coffee beans grown at high elevations are hard, dense and have the potential to give full play to their special flavor. The really amazing coffee bean growing areas are at high elevations, and these coffee beans are only picked carefully 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 temperature and sweetness of Brazilian beans at 3500 feet above sea level to the soaring taste of Ethiopian coffee beans above 6000 feet, altitude will give coffee beans a more complex and subtle taste.