High Altitude Coffee

High altitudes are perfect for coffee cultivation because of their unique climate. The mountainous terrain and specific climate conditions allow for an extended maturation period that creates coffee with a rich and complex flavor profile.

The characteristics of the soil on which coffee is grown have an impact on its flavor. This is especially true for volcanic soils that yield strong brews that have chocolate and nutty notes.

Cooler Temperatures

The climate of a region is a key element that determines the taste characteristics and the quality of coffee. The most sought-after arabica varieties thrive in mountainous areas that stretch along the band of planet known as the "coffee belt". The climate conditions that prevail in these mountainous regions, which include a frost-free tropical climate, moderate rainfall and plenty of sunshine, provide the ideal growing environment for coffee.

The ideal temperatures for arabica plants are between 16 to 23 degrees Celsius which is much less than the temperatures needed to grow robusta. Plants exposed outside of this range will have lower yields and a less desirable flavor.

High altitudes offer a cooler climate, allowing the plant to mature slowly, and the beans to mature over time. This allows for the growth of complex sugars which are essential to coffee's distinct flavors and aromas. This also reduces the amount of water in the whole bean arabica coffee, which results in more intense flavors and more dense (hard) coffee beans.

A mountainous location also has fertile soil. This is essential, as soils that are rich in nutrients provide an ideal environment for the growth of healthy arabica plants and produce better quality coffee beans. A well-drained soil is important for direct trade arabica coffee beans plants since it stops the roots from becoming saturated, which could cause illnesses and diseases.

A site at a higher altitude is also less prone to being affected by diseases and pests. This is especially true of the coffee berry borer, a common pest that can damage crops at low altitudes.

The only alternative coffee that can compete in terms of quality at high altitudes with arabica is robusta. Robusta is less susceptible to pests and thrives in hotter environments where arabica struggles to endure. However, the taste of a robusta is less distinctive than the taste of an arabica. Although arabica is more abounding at higher altitudes than robusta, consumers should still choose a blend or single origin that includes both types when shopping for high-altitude arabica.