Imagine savoring a cup of coffee while perched on a mountainside, the aroma intertwined with crisp, high-altitude air. The elevation of where your coffee is grown dramatically influences its taste, from the depth of flavor to the balance of acidity. The dance of coffee cultivation occurs typically between 600 and 2,200 meters above sea level - a vertical ballet resulting in a diverse flavor spectrum.
Descend to the lush tropics (600-1,200 meters) where robusta coffee thrives, basking in the warm consistency of the climate. Here, the brew exudes a rich, full-bodied earthiness, a hearty salute to its low-lying roots, humming with a high caffeine kick.
*coffee plants over the mountain
Ascend to the cool embrace of medium to high altitudes (1,200-1,800 meters). Here, the arabica plant sways, its beans maturing slowly, absorbing the subtle complexities of its lofty environment. The result? A refined brew that pirouettes on your palate, an intricate ballet of sweet, nuanced flavors underpinned by a bright, zesty acidity.
L
*Andes in the Horizon
At the summit, above 1,800 meters, where conditions are harsh yet beautifully pure, the 'strictly hard bean' holds court. The cup it produces is akin to a symphony, a complex composition of vibrant acidity and exceptional quality, every note a testament to the altitude's lofty influence. This journey from valley to peak offers a scenic route to understanding why each sip of coffee is a tribute to the heights it originated from.