Why does the altitude of the coffee farm matter?
Altitude influences the conditions in which coffee grows, particularly temperature and how quickly the fruit ripens. Even so, it should not be read as an automatic guarantee of quality.
Ripening
In certain areas, cooler temperatures can favour slower ripening, which may influence how the fruit develops. That extra time is the usual argument in favour of altitude.
It is not the only factor
Variety, soil, rainfall, shade, nutrition, management, harvest and process also play an important part. A high farm managed badly does not beat a lower one worked well.
Every origin has its own character
Rather than judging a coffee on altitude alone, it is worth knowing the whole set of conditions on the farm and how it was handled.
Altitude is a piece of context, not a grade. It helps you understand a coffee, not score it before tasting.
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Growing, roasting and brewing, written by the people who do it on the farm. No offers, no noise.
