Coffee at high altitude (cafe, coffees)
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The higher the altitude, the more ideal it is for growing coffee plants, with cooler temperatures delaying the growth cycle. This allows the coffee cherries to undergo a longer ripening process, thus creating a fuller, richer, and more prominent flavor. This lengthy maturation process also ensures that the coffees are imbued with flavors typical of the region in which they are grown. Coffee grown in the highlands retains its flavor longer in storage because growth lasts longer. Coffee is grown at high altitudes and has a higher body and aroma.
A high altitude is suitable for growing Arabica, but even the same variety at different altitudes also produces completely different flavors.
Coffee at low altitude (like taste)
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Coffee plants at low altitudes give higher yields and faster ripening times. Robusta coffee grows well at lower altitudes because it is better suited to harsher conditions, such as higher temperatures and potential fungal contamination. These coffee varieties have their flavor profile and are mostly underrated. They have a stronger taste but are less physical and the scent is not perfect.
This chart is intended to classify the flavor characteristics of Arabica beans grown at different heights, from high to low, although this is only a guide due to many other influencing factors involved in growing and coffee production. In general, however, the longer ripening of coffee at higher altitudes results in more complex sugar formation, resulting in deeper flavors, while lower beans are generally lighter and less acidic.
In addition, the altitude at which the coffee plant is grown is a major factor in the chemical composition of the beans. Robusta has a much higher caffeine content than Arabica.
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