- High altitude coffee is grown at elevations of 3,000 to 7,000 feet above sea level. At these high altitudes, the cooler temperatures and thinner air make it harder for pests and diseases to survive. This means that high altitude coffee is often grown using fewer pesticides and herbicides, resulting in a more environmentally-friendly product.
- Coffee beans grown at high altitudes tend to have a denser structure and are often smaller in size. This results in a more concentrated flavor, with notes of fruit, chocolate, and caramel.
- High altitude coffee is often grown in mountainous regions with steep slopes, which makes it more difficult and expensive to harvest. However, the steep terrain also means that coffee is often grown using sustainable farming practices, as large machinery cannot easily access these areas.
- The high altitude also affects the rate at which coffee beans mature. Because of the cooler temperatures and intense sunlight, coffee beans at high altitudes take longer to ripen, resulting in a more complex flavor profile.