The Effects of Elevation on Coffee Flavor

They’re much greater than you might realize.

Coffee is grown in a belt that circles Earth at the equator, spanning up to the Tropic of Cancer, and down again to the Tropic of Capricorn. The humid climate and consistent temperatures are ideal for the gradual condensation of flavor into tiny cherries. However, even identical trees grown within a few miles from each other can have a marked difference in quality — and the reason is elevation.

Beans grown higher are smaller in size and produce more complex, flavorful cups — typically brighter and more acidic than their lowland counterparts. They’re also visually distinct: lowland beans have broader, more open fissures, while higher-grown beans have tightly closed, wavy fissures. Why is this? The reasons break down on a biological level; higher altitudes have cooler temperatures. Cool temperatures slow the maturation of the cherry — concentrating sugars and allowing more complexities to develop.

As well as temperature differences, mountain slopes also have more water drainage — less water forces the plant to produces fewer cherries; this effectively concentrates more resources per cherry. The result is a smaller, denser bean that has had the advantage of several months of slow, layered flavors that ultimately end up as a stunning cup.

Cooler climes also protect against insects and fungus. Both the Coffee Borer Beetle and the Rust Fungus are sensitive to temperature variations of even a few degrees, and higher altitudes are an effective defense.

Not only does more flavor condense into higher-grown beans, but specific flavors also mark different heights. Our Ruli Mountain Single-Origin is grown at 7,100 feet above sea level, and the floral, fruity notes are incredibly pronounced.

There is some room for variation. For example: Coffee grown in Hawaii is cultivated between 1,500 and 3,000 feet, but still remain floral and vanilla-sweet. The reason for this? Hawaii is far enough North of the equator to be significantly cooler than most tropical zones, and as such, one doesn’t have to climb quite so high to gain advantageous temperatures.

The vast majority of specialty coffee is grown between 3,000 and 7,000 feet above sea level, and the stark increase in quality has many of us reaching for a cup made from some seriously delicious mountain beans. Most Specialty coffees — and all single origin — will have the elevation marked on the bag, so it’s the perfect excuse to do some exploring! Grab a couple of different elevations and find which ones are your favorites.

Happy sipping!