Why does one coffee taste fruity and bright, while another is full of nuts and chocolate? Part of the answer is the altitude at which the coffee grows. You can see this reflected in the flavor, although it is not a fixed rule.
What happens at higher altitudes?
It is cooler in the mountains. As a result, the coffee cherries ripen more slowly. The bean is often denser and contains more sugars and acids. In the cup, you often taste this as a bright, complex flavor.
Coffee that grows at lower altitudes is often fuller, with less acidity. You are more likely to taste nuts and chocolate.
Four coffees, four altitudes
| Coffee | Altitude | What you can taste |
|---|---|---|
| Brazil ian | 1100 m | nuts, oatmeal pancakes |
| Frinsa #5 | 1400 m | papaya, dark chocolate |
| Yandaro | 1774 m | raspberries, pomegranate |
| Tropical Rascal | 2100 m | yuzu, raspberry |
You can see the pattern: from nuts and dark chocolate at lower altitudes to red fruit and citrus at higher altitudes. With the highest coffees, you often taste extra vibrancy.
A guide, not a guarantee
Altitude is a tool for choosing, not a guarantee. Processing, variety, and roasting also determine what you taste. Read more about natural, washed, and anaerobic and roast level.
How to use this when choosing
- Do you like fruity, bright, and vibrant? Then look at coffees from higher altitudes.
- Do you like nuts, chocolate, and a fuller cup? Then look at coffees from lower altitudes.
- Always also read the tasting notes and roast level. You can find more about origin and reading a coffee bag in our other blogs.
Ready to taste?
- View our specialty coffee.
- Want to learn how to taste more? Read what you taste in specialty coffee.
