Coffee and Altitude: Higher beans, More Flavors

Coffee farming is a very intricate and delicate occupation. Lots of things that can go wrong (or right) depending on temperature, water, heat, altitude and soil. Focusing on altitude today, let’s take a look at why it is so important in growing coffee. 

Size, Shape and Taste

The coffee that is grown between 2,000 and 6,500 feet is usually Arabica beans. Arabica is the typical bean that we find in specialty coffee today and it delivers on its use. It is usually a complex cup with an enormous range of flavors when drunk. One of the reasons for that is its ability to be grown at high elevations. 

The largest aspects that altitude plays into is the size, shape and taste of the bean. The higher you go, the denser the bean is going to be. Generally, if the bean looks more “open” it is going to be less dense. You can also look at the fissure lines of the bean and whether they are closed or zig zag. The color of the bean can vary based on processing method, so it is not most reliable.

But the largest attribute comes in its taste. Higher elevations tend to produce a more acidic, aromatic and all around more flavorful cup. It is why they are prized so highly in the roasting world. You have more ability to bring out the subtleties of the bean during the roasting process. 

How does it work?

Altitude plays into both temperature and water drainage. You are looking at cooler temperatures year round slowing the maturity rate of the plant. Also there is a somewhat larger temperature range throughout the day. Which means it grows slower. The slower growing plants allow for more bean production as it is focusing on the sugars that are going to produce more flavors. 

Well drained plants store less water in them, so those sugars that it is producing are going to be in higher concentration levels than at lower altitude levels. The higher you go, the more floral, berry/fruity notes you are going to have. 

Let’s take a look at the different elevation levels:

Below 3,000 Feet: Here you are going to be mainly encountering Robusta coffee varieties. They are going to be harsher and more bitter because the Robusta varieties can handle high temps, insects, and a lot of times too much water. People aren’t going to find it as enjoyable as the Arabica varieties. A notable exception to this is the Hawaiian Kona coffees.

3,000 - 4,000 Feet: This is going to typically be your Brazilian Coffees. It has more nutty flavors and a touch smoother and sweeter. 

4,000 - 5,000 Feet: Mexico, Indonesia, and Costa Rican coffees are typically grown in this range. You’ll get more vanilla, citrus and chocolate notes. 

5,000 + Feet: This is going to be your Colombians, Ethiopians, and Guatemalans. These are your most dense beans, and also the most “flavorful.” You are going to see notes of florals, fruits, spices and wine. They can produce a very complex cup for you.

If you would like to check out some of our coffee, follow the link below:

Single Origin Coffees