You've probably heard before about high-altitude coffee, while browsing undecided through shelves filled with different types of coffee, or while being lectured by some cool but nerdy barista about the cup he is serving, or maybe just while reading around on our website.
There are many factors which influence the flavor of a cup of coffee, one is elevation.
Elevation effects the size, shape and taste of the bean. A high elevation produces harder, denser, more acidic beans, which have a higher concentration of complex sugars, -- which produce a more desired and flavorful cup of coffee.
We grow our coffee under the shade of big avocado and jocote trees, which, together with the more difficult growing conditions and the cooler temperatures that the altitude provides, slows down the bean’s maturation process and makes time for complex sugars to develop, yielding a deeper, fuller, more aromatic and sought-after bean.
These kind of terrains also have good drainage, leaving a reduced amount of water for the plants, keeping the beans dense with flavor.
"Our bean is spirited, heavy-bodied
and vibrantly aromatic."
VIEW FROM THE MONASTERY, OF VOLCÁN SAN PEDRO, LAKE ATITLÁN
There are Exceptions for lower elevation:
It is said, that there a few cases of beans at lower elevations which can still have a slower development, if the growing conditions provided are harsher and shadier.
As for Hawaiian Kona coffees, grown below 2,000 feet.
TASTE BY ELEVATION CHART:
LOW ALTITUDE: above 2,500 feet (762 meters) - soft, bland, mild, simple, and earthy
MEDIUM ALTITUDE above 3,000 feet (914 meters) - low acidity, sweet and smooth
HIGH ALTITUDE above 4,000 feet (about 1,200 meters) - citrus, vanilla, nutty, chocolate
VERY HIGH ALTITUDE above 5,000 feet (about 1,500 meters) - fruity, spicy, floral, berry, wine