Why High Grown?

Much like wine, beer, and tea, the way in which coffee beans are grown can drastically affect the flavor of the cup that you eventually drink. There are many factors that affect the quality of a coffee bean, but none more important than the altitude it’s grown at.

To understand why altitude has such a large impact on the flavor of a coffee bean, we have to dig into a little bit of plant biology. As a general rule, the higher the altitude, the harder it is for a plant to thrive. While this seems like a bad thing on its face, it’s actually beneficial for the plants that survive. They produce high altitude coffee beans that are more dense and hard, packed with the sugars and flavors sought after by coffee buyers (and drinkers) around the world.

Higher Altitude Has Effects on Coffee Plants

Beans mature slower in the harsher climate, giving the sugars more time to develop. The angled growing surface of mountainous regions promotes runoff, meaning plants get less water and the coffee cherries are denser.

Because most plants that we eat are grown at sea level, you might be wondering exactly what high altitude is when it comes to coffee. Generally, coffee grown over 4,000 feet above sea level (1200m) is considered “high altitude” coffee. At 4,000 feet, we are getting into the realm of some of the finest coffees in the world. This is the altitude at which the best arabica beans in the world are grown. Another factor in the quality of beans at this altitude, especially arabica beans, is that they’re often grown in exceptionally nutrient-dense soil.

Now that you’re aware of the drastic differences that altitude can have on the flavor of a coffee bean, you’ll know which beans to purchase when you head over to your local roaster. Understanding the fundamentals of coffee elevation and what makes a bean taste a certain way are the first steps in becoming a more discerning coffee drinker.