Why Does Elevation Matter?

Elevation is just one of dozens of factors that affect the taste of the coffee you are about to drink, but it is an important one. 

Elevation has a direct impact on the size, shape, and taste of the coffee beans.

You can only identify the physical differences when the beans are unroasted: The higher grown beans will be smaller and have a tiny crack or fissure in the center that will be closed while the lower grown coffee beans are larger, less dense, and sometimes have a more open fissure.

When well-cared for, high elevation coffee will produce the more acidic, aromatic and flavorful cup of coffee that we love, while lower elevation coffee tends to have a lower acidity with little character in the cup. 

This is a summary of the different growing altitudes and the flavour notes they have: 

Below 2500 feet (762m)- produces soft beans that are mild, simple, and bland. 
Around 3000 feet (914m)- produces smooth, sweet beans with low acidity. 
Around 4000 feet (1200m)- produces beans with citrus, vanilla, chocolate, and nutty tones. 
Above 5000 feet (1500m)- produces beans with spicy, floral, and fruity tones. 

It's important to note that the coffee's flavour is not only affected by the altitude where it is grown but also by the soil quality, rainfall, temperature, and sunlight. Countries that grow coffee at high elevations include - Colombia, Ethiopia, Guatemala, Kenya, and more.