What is high-altitude coffee and why is it better?

When we talk about high-altitude coffee , we're referring to beans grown at more than 1,000 meters above sea level . This type of coffee is grown in high-altitude areas, where cool temperatures and cold nights create perfect conditions for slower bean growth.

🌱 The impact of altitude on flavor

The climate at these altitudes favors a more gradual ripening of the beans, resulting in a higher concentration of natural sugars. As a result, high-altitude coffee has more complex flavors, with bright acidity and fruity, floral, and citrus notes that make it stand out among other types of coffee.

Additionally, the high altitude conditions also help reduce the presence of pests and diseases, resulting in cleaner, healthier coffee.

🏞️ Where is high-altitude coffee grown?

Countries like Colombia , Ethiopia , Mexico , Guatemala , and Costa Rica are known for their mountainous coffee farms. These volcanic regions are particularly favorable for high-altitude coffee production, as the mineral-rich soil adds even more flavor to the cup.

☕ Why is it considered better?

High-altitude coffee is prized for its unique flavor profile , which is generally cleaner, more complex, and balanced than that of coffees grown at lower altitudes. The combination of vibrant acidity, natural sweetness, and a wide range of sensory notes leads many baristas and coffee lovers to prefer this bean for brewing methods like the V60, Chemex, or even espresso.