Why altitude can affect the acidity and Flavor of Coffee
Why altitude can affect the acidity and Flavor of Coffee
The highest peak of the Blue Mountains in eastern Jamaica is 2256 meters above sea level. It is the highest peak in the Caribbean and a famous tourist attraction. It is located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round, and this climate has created the world-famous Jamaican Blue Mountain Coffee. This kind of coffee has all the characteristics of good coffee. Not only the taste is rich and mellow, but also because the coffee has a perfect combination of sweet, sour and bitter taste, it has no bitter taste at all, only a moderate and perfect sour taste.
Different eating habits and growing backgrounds lead to subtle differences in people's perception of the taste and smell of the same thing. And a cup of coffee goes from grinding to dry powder, to being moistened by water, to being extracted into a drink, sipping it in your mouth when it's hot, and drinking it when it's warm, and it's so cold that you finally have a little taste left. What you smell, what you drink may be all! All! No, no! one! Sample
Altitude, that is, the altitude at which coffee grows, will directly affect the size, appearance and taste of coffee beans. High-quality Arabica coffee beans grow at the highest altitude where coffee trees can grow, that is, 3000 to 6000 feet (900 to 1800 meters).
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.
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