Does Elevation Affect How Coffee Tastes?

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Colombian, Ethiopian, Honduran….there are a number of famous coffee countries and no shortage of regions trying to compete. If you’ve ever wondered by roasters always mention the originating county and region a coffee came from it is because geography has a significant impact on how coffee tastes. One of the biggest geographical factors that affect the quality and taste of a coffee is elevation, which is also commonly mentioned on coffee bags.

 Why is elevation play such an important role in how your cup of java tastes? We’ll share the deets below. 

 Elevation Produces Harder Beans 

Harder and denser coffee beans are produced at higher elevations and these beans are more sought-after than their lower elevation counterparts. Why? Taste! Hard beans (as they are often called) have a higher quality than lower elevation, softer beans. This is because they contain a higher concentration of sugars, which produces a more defined and nuanced flavor. There are a few factors that contribute to the increased sugar concentration of high elevation crops: 

 

  • Not as many plants can survive at high elevations, which reduces the chances that diseases can spread from other plants to the coffee crops. 

  • Water drains quickly down the mountainsides, which reduces the amount of water a coffee plant can absorb, which affects how fat the plants' cherries can become. 

  • The harsh growing conditions found in highly elevated areas slow down the coffee bean’s maturation process which gives a longer period of time for complex sugars to develop. 

 

What is Considered High Elevation?

Coffee grown 3,280 feet and higher above sea level are usually considered high elevation. Different regions of the globe have their highest grown coffees at different elevations, Honduras with farms in the Marcala region about 4,500 feet above sea level, while there are some farms in Ethiopia sitting at an altitude of almost 6,000 feet. Generally speaking, a growing altitude above 4,000 feet is considered amongst the coffee community as high enough to capture the growing conditions necessary to produce dense, flavorful beans. 

Honduras produces high-quality quality coffee with low acidity. Like our neighboring countries in Latin America, coffee is classified based on the altitude at which it is grown. Coffee grown at 700 - 1,000m is known as Central Standard, if it's grown between 1,000 and 1,500m it is known as High Grown and above 1,350m as the Honduran standard for Strictly High Grown (SHG) and also often called Strictly Hard Bean (SHB). 

 

Different Elevation, Different Flavor 

While the flavor of coffee already varies from region to region, it is also strongly associated with elevation. Coffee grown below 2,500 feet is mild, bland, and will have a soft bean. At elevations around 3,000 feet, the flavor will be sweet and smooth. Coffee grown around the 4,000-foot mark is infused with nutty, vanilla or citrus tones. And coffee that is grown above 5,000 feet is usually spicy or floral. 

 

Lower Elevation Exception

While most coffee lovers steer clear of coffee grown at lower elevations, there are is one region that is an exception to the typical bland taste. This is the Kona coffee in Hawaii which is grown about 2,000 feet above sea level. Part of the reason why this low elevation coffee may have a better taste is that it is grown very north of the equator. 

 

Montecillos Coffee 

At Montecillos, all of our coffee is 100% certified Strictly High Grown & High Altitude Grown, guaranteeing a delicious, flavorful cup every time. Our beans are infused with mild nutty and buttery tones with the soft aroma of citrus, herbal tints, and a dash of fruitness. Craving a cup yet? 

 

Kate HarrisonComment