The higher the altitude, the higher the quality!

Coffee beans grown at higher altitudes have significant differences in their aromas, flavours, and qualities.

Actually, the altitude also affects the plant’s growth rate, water retention, and of course, temperature. These differences in turn affect the chemical make up of the resulting coffee beans.

Elevation greatly mpacts the size, shape, volour and taste of the coffee you are about to drink.

The elevation at which coffee beans are grown will determine the physical aspects of the coffee bean.

In fact, you can often tell at what altitude the beans have been grown by noting their:

• Size: Are they small and densely formed?

• The fissure or line down the bean: Is it closed, open, straight or zig-zagged?

• Color: Are the jade, a light green or even a blue?

Whilst all of these characteristics are affected by the elevation at which the coffee is grown, some believe that the bean density is the clearest way of determining altitude of growth.

Coffee Bean Quality
The altitude - or more stricxktly elevastion above sea level - is probably the most important fator in the quality and flavour of the final coffee product.

Coffee beans grown at higher elevations are likely to be full-flavoured, fabulous aroma and of superior taste. This is down to the cooler conditions, thus allowing the beans to mayure more slowly and theore develop risher characteristics.