Why Altitude Matters in Coffee
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Some of the world’s best coffee grows thousands of feet above sea level.
That’s not a coincidence.
Altitude plays a huge role in shaping the flavor of coffee beans.
At higher elevations, cooler temperatures slow the growth of coffee cherries. Because the fruit matures more slowly, it has more time to develop sugars and complex flavors.
The result?
Sweeter coffee.
Brighter acidity.
Greater balance.
More distinct tasting notes.
Many of the exceptional coffees from Colombia, Costa Rica, Guatemala, Peru, and Honduras are grown at elevations well above 4,000 feet.
That’s one of the reasons Latin American coffee has earned such an incredible reputation around the world.
While altitude isn’t the only factor that determines quality, it’s one of the ingredients nature provides for producing remarkable coffee.
Every cup begins on a mountain.
And every mountain tells a different story.
- Alexandra, Founder of Don Eugenio Café