Elevation

Elevation plays a tremendous role in producing coffee of high quality.

Generally speaking, the higher the elevation, the denser, harder, and more tightly structured the coffee will be, which reflects a more complex, intense, acidic, and dynamic cup. The cool nights and high elevation air tend to slow the growth of the coffee cherry while simultaneously creating more sugars, resulting in a more flavorful and interesting coffee profile. Often, microclimates in craters of dormant volcanoes or in valleys between steep peaks can create even more unique and vibrant characteristics.

While some robusta and disease resistance hybrid coffee plants can grow in warm equatorial regions that are below 300 MASL (meters above sea level), the highest quality arabica coffee is grown between 600 and 2000 MASL (or 1800-6000 feet) Since most coffee producing nations use the metric system, we tend to use meters when referring to the elevation of the coffee farm.

The fact that specialty coffee is reliant on high elevation is also cause for concern in the face of climate change. As the planet warms, coffee farmers must press ever upward in their pursuit of the proper climate for growing coffee. This often leads them to less hospitable terrain and, ultimately, the tops of mountains where there is simply less land.