The growth process of Coffee and the introduction of the demand for Natural conditions and Climate in the planting process

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, indicating that it is high-altitude coffee; Papua New Guinea appends the name "Mile High" to mark coffee beans grown in the highlands and mountains.

On the other hand, due to the cold climate and slow growth of coffee in alpine areas, the density of raw beans is higher and the texture is harder, and 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 smaller and the texture is less hard, the worse the quality of coffee is, so some people classify it as "hardness".

Guatemala, Nicaragua, El Salvador, Costa Rica and other countries are classified as follows

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 growing areas are at high elevations, and these beans are only picked carefully during the mature season. 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 to the soaring taste of Ethiopian coffee beans above 6000 feet, altitude will give coffee beans a more complex and subtle taste.