How Altitude Influences Coffee

Altitude is one of the factors commonly associated with specialty coffee quality.

Higher elevations often have cooler temperatures, which can slow the development of coffee cherries.

Slower development may allow complex sugars and other compounds to develop over a longer period.

High-altitude coffees can therefore show pronounced acidity, sweetness and aromatic complexity.

However, altitude should not be considered a guarantee of quality. Variety, climate, farming practices, processing and roasting all play important roles as well.