How does altitude affect coffee growth?

Higher altitudes are known to create a unique environment that significantly enhances the quality of coffee beans. As elevation increases, the temperature tends to decrease, leading to slower maturation of the coffee cherries. This slower growth process allows the beans to develop more complex flavors and aromatic compounds, resulting in what is often described as a brighter flavor profile.

Additionally, the cooler temperatures at higher altitudes can contribute to higher acidity in the finished coffee, which is generally appreciated in terms of flavor complexity. Many of the world's highest-quality coffees are sourced from regions at high elevations, such as the mountains of Colombia or Ethiopia, where these conditions are ideal for coffee cultivation. Thus, it is widely recognized in the industry that higher altitudes are favorable for producing coffee with a more pronounced and desirable flavor profile.