Ever wondered why high-altitude coffee tastes better? Let's explore how elevation impacts the flavour of your coffee.
The altitude at which coffee is grown significantly affects its flavour. Higher elevations result in beans with distinct shapes, sizes, and taste profiles. This knowledge can help you choose coffee that suits your taste.
High-elevation coffee farms are usually found at 4,000 feet or higher. For instance, farms in Costa Rica might be at 4,500 feet, while those in Ethiopia can reach 6,000 feet. These heights provide optimal conditions for growing dense, flavourful beans.
Low Altitude Coffee
Low-altitude coffee is typically milder and less flavourful. Beans ripen quickly, resulting in softer, less dense beans. Regions like Hawaii and Bouma grow coffee at lower altitudes.
High Altitude Coffee
High-altitude coffee, grown between 900 and 1,500 meters and above, benefits from cooler temperatures, moderate rainfall, and abundant sunshine. This slows the growth cycle, allowing beans to develop complex sugars and deeper flavors. Volcanic soils in these regions produce dense, flavourful beans, such as Brazilian beans at 1,060 meters and Ethiopian coffee above 1,800 meters.
Next time you grab some coffee beans, take a look at where they were grown. High-altitude coffee offers richer, more complex flavours due to its unique growing conditions. Choosing coffee from these elevations can elevate your coffee-drinking experience with nuanced and satisfying flavours.
