How does altitude affect the taste of coffee?

Screenshot_20200807-135504.jpg

Have you ever heard the terms “high grown coffee”? What does it mean, and what role does elevation play in the growth of coffee?

What are physical differences between high and low grown beans? 

If you look at an unroasted low-grown coffee bean and a high-grown coffee bean, you’ll notice some physical differences. Most likely, the higher grown bean will be denser, smaller, and the tiny crack, or fissure, in the center will be closed. The lower-grown bean, on the other hand, will be larger, less dense, and may have a more open fissure. The differences are not only physical; they are chemical, too, and you will notice that in the taste of the brewed cup. 

But what causes these differences? 

The coffee plant, like any other plant, is affected by environmental variables around it: temperature, humidity, availability of water, etc. Two of these factors - temperature and water availability - play a key role in the development of the bean and ultimately its taste

Let’s start with temperature. As you climb higher up a mountain, you’ll notice the temperature drop. The lower temperatures at higher elevations cause the coffee plant to grow slower than it would at a lower elevation. In turn, the coffee cherries and the beans inside also mature slower. As the cherries take longer to ripen and mature, this extra time allows the coffee bean to produce more sugars and other compounds that translate to more delicate and complex flavors in a cup of coffee.

Another important factor is the availability of water. Generally, soil on a mountain will be naturally drained of water faster than soil on flat topography. As the water drains faster, coffee beans have less time to soak it up, causing the sugars to concentrate in a smaller and denser bean and resulting in a sweeter and more acidic cup.

Why is high-grown coffee so expensive?

High-grown coffee can get really expensive. Why? Well, there’s the fact that there is less of it, and rarer coffee always tends to be more expensive. There is also the cost of production: accessibility to and from the top of the mountain, maintenance of roads, and the labor and expenses that come with planting a crop on a mountain. 

Does this mean that higher altitude coffee is always better? It all depends on your preference. Some people prefer the milder and more bitter taste of lower-grown coffee, while some prefer the sweet and smooth profile of coffee from medium altitudes. There is no right answer or wrong taste!

Penstock Events