Deep dive into our flavour profile
Cooler temperatures at higher elevations decrease the development rate of the coffee plant. Plants focus more on reproduction when they grow at a slower rate. The flavor of beans is affected by the altitude at which they are produced. Coffee cultivated at higher elevations is often of higher quality, having more nuanced taste characteristics than coffee grown at lower elevations. The flavor and quality differences are attributable to two factors: water and temperature. Cooler temperatures at higher elevations decrease the development rate of the coffee plant.
Plants focus more on reproduction when they grow at a slower rate. The plant then devotes more energy to bean formation, which generates more of the sugars responsible for your favorite coffee’s wonderful flavor characteristics. Higher elevations have greater drainage than lower altitudes in the watershed. Improved drainage results in less water in the beans, which concentrates the tastes provided by the sugars.
So, while choosing up beans, what altitude should you check for? It’s totally up to you and your personal taste. Beans cultivated at higher elevations, exceeding 1,300 meters (4,500 feet), are more “acidic,” resulting in tastes like fruits and berries in the cup. This may be branded as SHB, which stands for super hard bean, or Altura, which means “height” in Spanish. A bean produced at a lower altitude would be better if you want a coffee that is more mellow and smooth in flavor. Take a look at the chart below to help you choose your new favorite bean.