How does altitude affect coffee?

When browsing our single origin coffees you’ll probably have seen the meters above sea level (MASL) each coffee was grown, and you might be asking yourself why altitude matters so much. Elevation actually plays a fascinating role in coffee plants’ ability to develop the complex flavours we look for in specialty coffee.

The Science Behind High-Altitude Coffee

Essentially, coffee grown at higher elevations (1200 to 2000 MASL) develops differently than beans grown at lower altitudes. The cooler temperatures and thinner air at altitude force the coffee cherries to mature more slowly - sometimes taking up to 4 weeks longer than their low-altitude counterparts - and this extended development time allows the beans to develop more complex sugars and flavour compounds.

Furthermore, high-altitude coffee regions share several key characteristics that contribute to exceptional cup quality:

• Temperature variation: Greater difference between day and night temperatures stress the plants just enough to encourage deeper flavour development.

• Natural pest resistance: Fewer insects and diseases at high altitudes often mean less need for pesticides.

• Better drainage: Mountain slopes and volcanic soils provide ideal growing conditions.

• UV exposure: Increased sun intensity encourages the coffee plant to produce more protective compounds, which contribute to flavour complexity.

Generally, as altitude increases, coffee becomes more complex and nuanced. You'll typically find:

• 1200-1500 MASL: Balanced sweetness, medium body, subtle fruit notes

• 1500-1800 MASL: Bright acidity, pronounced fruit flavors, floral aromatics

• 1800+ MASL: Intense aromatics, vibrant acidity, complex flavor layers