As coffee enthusiasts and purveyors of exceptional flavor, we at Mosey Coffee Roasters believe that the altitude at which coffee is grown plays a crucial role in the quality of the final beverage. Here, we present a list of compelling reasons outlining why coffee grown at high altitude surpasses its counterparts grown at lower altitudes.

Before we delve into the benefits and quality differences between low and high altitude coffee, let’s just outline the “why”. Why. Why does high altitude coffee demand more praise than low altitude coffee? One of the reasons is how quickly the coffee fruit and seed grows. Think of it like this.

If you have ever grown your own tomatoes in a vegetable garden at home and really taken care of the water and soil, you would have noticed that the fruit, once picked and sliced, is very full of flesh. Less “holes”, more “meat”, than it’s supermarket counterparts, so to speak. Not only is this due to the care taken to grow the plant but, more importantly, that the fruit had more time to develop and grow slowly, thus building more density and structure within. This is the same with coffee grown at altitudes above 900 masl (metres above sea level).

When it comes to coffee seeds grown at altitudes above 900 masl, the result is truly something special. These high-altitude conditions often mean cooler temperatures and consistent moisture levels, which create an ideal environment for the coffee plants to thrive. The slower maturation process at higher altitudes allows the coffee cherries to develop more complex flavors. The mitochondria have more time to pack sugars, fats, acids and complex molecules within each cell, resulting in a higher density of mass per cell. Coffee growers and coffee roasters measure coffee density as a key indicator of quality. The more dense the coffee, the higher potential for the resulting cup of coffee to be more vibrant, flavorful, and nuanced. The unique combination of the altitude, soil quality, and climate truly shines through in each sip, offering a truly exceptional coffee experience.

When it comes to producing exceptional specialty coffee, altitude plays a crucial role in the quality and flavor profile of the beans. Some of the countries known for cultivating coffee at high altitudes include:

1. Ethiopia: Known as the birthplace of coffee, Ethiopia boasts some of the highest coffee-growing regions in the world. The mountainous landscapes, particularly in areas like Yirgacheffe and Sidamo, provide the perfect conditions for flavorful and complex beans.

2. Colombia: With its famous Andean mountain ranges, Colombia is home to many high-altitude coffee farms. Regions like Huila and Nariño benefit from elevations that contribute to the bright acidity and rich sweetness of Colombian coffee.

3. Guatemala: The volcanic soils and high altitudes in regions such as Antigua and Huehuetenango make Guatemala a prime location for growing specialty coffee. The beans from these areas are known for their full body and distinct chocolatey notes.

4. Costa Rica: Costa Rica's coffee farms, situated in regions like Tarrazú and Naranjo, benefit from elevations that enhance the beans' acidity and complexity. The high altitudes help develop a vibrant cup with notes of citrus and floral aromas.

5. Kenya: In regions like Nyeri and Kirinyaga, coffee is cultivated at high altitudes on the slopes of Mount Kenya. The cool temperatures and ample rainfall create ideal conditions for coffee plants to thrive, resulting in bright acidity and fruity flavors.

These countries, among others, have garnered a reputation for producing some of the finest specialty coffees in the world due to their high-altitude coffee-growing regions. The combination of altitude, climate, and soil composition in these areas contributes to the unique and exceptional characteristics that coffee enthusiasts around the globe appreciate. With that all being said, the following are a list of benefits to high altitude coffee:

1. Flavor Complexity: Coffee grown at higher altitudes benefits from a slower maturation process. As the beans take longer to ripen due to cooler temperatures, they develop complex flavor profiles. The extended growing period allows the beans to absorb more nutrients, resulting in rich, nuanced flavors and a vibrant acidity that elevates the overall taste experience.
2. Enhanced Acidity: Coffee grown at high altitudes tends to exhibit a brighter and more pronounced acidity. The cool temperatures and thin air create ideal conditions for the coffee cherry to develop higher levels of acidity. This acidity contributes to a lively and refreshing cup, enhancing the distinct characteristics of the beans.
3. Increased Sugar Content: The extended maturation period at higher altitudes results in an accumulation of sugars within the coffee cherries. These sugars are subsequently transformed during the roasting process, creating a delightful caramelization effect. The resulting coffee boasts a natural sweetness and a robust flavor profile that evokes the raw beauty of its origin.
4. Greater Complexity of Aromas: The slow maturation process and low oxygen levels at high altitudes have a profound impact on the aromatic qualities of coffee. High-altitude beans produce an expansive range of captivating aromas, from delicate floral notes to intense fruity and wine-like fragrances. The heightened aromatics enrich the sensory experience, enticing coffee lovers from the first sniff to the last sip.
5. Denser and Harder Beans: Coffee trees cultivated at high altitudes struggle to survive in the harsh conditions, leading to the development of denser and harder beans. This density allows for more even heat distribution during the roasting process, resulting in a more consistent and well-rounded flavor profile. Additionally, denser beans tend to preserve their freshness for a longer period, ensuring you relish a superior cup of coffee long after it is roasted.
6. Natural Resistance to Pests and Diseases: The higher altitudes naturally offer a defense mechanism against pests and diseases that can harm coffee crops. Cooler temperatures and lower humidity levels make it difficult for pests and diseases to take hold and decimate crops.

As altitude increases we see flavour, density and nuance elevate. The table below illustrates the relationship:

When it comes to selecting the perfect coffee, altitude is a crucial factor that should not be overlooked. The altitude at which coffee is grown plays a significant role in determining its flavor profile and quality. Coffee beans grown at higher altitudes tend to develop more complex and nuanced flavors, often resulting in a superior and more enjoyable coffee experience.

By paying attention to altitude when buying coffee, you are not just choosing a beverage, but embarking on a journey of taste and discovery. Whether it's the bright acidity and floral notes of a high-altitude Ethiopian coffee or the rich, chocolatey flavors of a coffee grown at lower elevations, each cup tells a story of its origin.

About the Author

I’m Dave and I’m the owner of Mosey Coffee Roasters and That Coffee Van.

Having worked within the hospitality sector for more than 20 years, my relationship with coffee has always been a close one. From freeze dried instant to pour over Geishas, my coffee journey has been so inspiring to me and such a big part of my life. Coffee still continues to surprise and fascinate me and I’m always excited when the opportunity to try new coffees presents itself.

We created Mosey Coffee Roasters to roast, prepare and present coffee that we like to drink ourselves. We think you’ll enjoy it too. Nothing too crazy but not understated either. Delightful blends and elegant Single Origins. Something for everyone to keep in line with our motto.

Specialty. Coffee. Simply.

We’re based on the Central Coast of NSW between Newcastle and Sydney. We currently sell physically through That Coffee Van but will be creating a space with an espresso bar in the near future.

Thanks for your support and we look forward to seeing you soon.