How Altitude Impacts Coffee Taste and Profile

You may not have realised it, but altitude is one of the most critical factors in determining the flavour profile and quality of coffee! The height at which coffee is grown directly influences the plant's growth rate, bean density, and flavour characteristics. In this guide, we’ll explore why altitude matters, how it affects coffee’s taste, and what you should look for when choosing altitude-specific coffee.

What Is Altitude in Coffee Growing?

Altitude refers to the elevation at which coffee plants are cultivated, typically measured in metres above sea level (MASL). Coffee grown at higher altitudes (1,200 MASL and above) tends to produce beans that are denser, more complex, and higher in quality. Robusta, which is a cheaper coffee typically used in instant coffee is generally grown at 1100 meters or below. 

Altitude Categories for Coffee

• Low Altitude (<900 MASL): Found in regions like Brazil and Vietnam. Vietnam is the number one region for producing instant coffee. 
• Medium Altitude (900–1,200 MASL): Common in countries such as India and parts of Central America.
• High Altitude (1,200–2,000 MASL): Found in regions such as Ethiopia, Colombia, and Kenya.

In general, higher elevations are associated with premium coffee due to their influence on the bean's development and coffees from these countries are typically known for being the best coffee. Take Colombia as an example, the average altitude at which Colombian coffee is grown ranges from 1,200 to 2,000 metres above sea level (MASL). This high elevation is one of the reasons Colombian coffee is prized for its bright acidity, sweet flavours, and complex profiles!

When we visited Uganda and sourced coffee from The Rwenzori Mountains, we trekked up to 2,200 MASL to select the coffee, which is why Ugandan coffee has such a beautiful distinct flavour. Check out Alice in Uganda below! 

How Altitude Affects Coffee Plants

1. Temperature and Bean Maturation

Higher altitudes are cooler, with temperatures averaging 15–24°C—ideal for Arabica coffee plants.

• Slower Growth: Cool climates slow down the bean’s maturation process, allowing sugars and compounds to develop more fully. This creates more nuanced flavours and aromas.
• Example: Ethiopian coffee grown at 1,800 MASL often has bright floral and citrus notes, a direct result of slow growth, the same with Ugandan coffee. 

2. Bean Density

Altitude affects the physical structure of coffee beans:

• High Altitude Beans: Denser and harder, leading to better roasting potential and more concentrated flavours.
• Low Altitude Beans: Softer and less dense, producing flatter and simpler flavours.

For example, Colombian beans grown at 1,600 MASL are known for their balance of sweetness and acidity, a hallmark of high-altitude coffee.

3. Pest and Disease Resistance

Higher altitudes are less hospitable to pests like the coffee borer beetle and diseases such as coffee leaf rust. This naturally reduces the need for chemical treatments, resulting in cleaner and more sustainable coffee.

Taste Profiles by Altitude

High Altitude Coffee (1,200 MASL and Above)

• Flavour Profile: Bright acidity, fruity and floral notes, with a clean and crisp cup.
• Examples:
  • Ethiopian Yirgacheffe (1,800 MASL): Known for jasmine and citrus tones.
  • Kenyan SL28 (1,500–2,000 MASL): Famous for blackcurrant and wine-like acidity.
• Ideal Brewing Methods: Filter and pour-over to highlight the delicate flavours.

Medium Altitude Coffee (900–1,200 MASL)

• Flavour Profile: Balanced acidity and body, with chocolate and nutty tones.
• Examples:
  • Costa Rican Tarrazú (1,200 MASL): Known for caramel sweetness and mild acidity.
  • Brazilian Cerrado (800–1,200 MASL): Offers nutty, cocoa-like notes.
• Ideal Brewing Methods: Espresso or French press for a fuller flavour experience.

Low Altitude Coffee (<900 MASL)

• Flavour Profile: Low acidity, earthy and woody tones, with a heavier body.
• Examples:
  • Robusta coffee from Vietnam: Known for its strong, bitter profile.
  • Indian Monsooned Malabar (sea level): Offers earthy and spicy notes.
• Ideal Brewing Methods: Espresso or blends for milk-based drinks.

Scientific Insight: Why Higher Altitudes Taste Better

The cooler temperatures at higher altitudes cause coffee plants to develop slower, storing more nutrients in the beans. This results in:

1. Higher Sugar Content: Beans grown at altitude have more natural sugars, which translates into sweeter and more complex flavours.
2. Increased Acidity: Altitude enhances the presence of acids like malic and citric acid, giving coffee its brightness and vibrancy.

According to a study by the Specialty Coffee Association (SCA), altitude is a key determinant of coffee quality, with most award-winning coffees grown above 1,200 MASL.

Challenges of High-Altitude Coffee Production

While high-altitude coffee boasts superior taste, it comes with challenges:

• Labour Intensity: Steep terrains make harvesting more labour-intensive.
• Limited Yield: Cooler climates slow production rates.
• Climate Vulnerability: High-altitude regions are more susceptible to climate change, which can disrupt growing seasons.

These factors contribute to the higher price of high-altitude coffee. For example, a single cup of Ethiopian Yirgacheffe can cost £5–£7 in UK speciality coffee shops.

How to Choose and Brew High-Altitude Coffee

1. Look for Altitude on the Packaging

Speciality roasters often list the growing altitude. Opt for coffees grown at 1,200 MASL or higher for vibrant and complex flavours.

2. Focus on Brewing Methods

• Highlight high-altitude coffee’s bright flavours with pour-over methods like V60 or Chemex.
• For medium-altitude coffee, try espresso or AeroPress to bring out its balance.

3. Support Ethical Sourcing

High-altitude farms are often smallholder operations, so buying from ethical roasters ensures farmers are fairly compensated.

Conclusion

Altitude is a game-changer in coffee cultivation, shaping everything from the bean’s density to its flavour profile. Higher altitudes generally produce better-quality coffee with bright acidity, intricate flavours, and a clean finish. Whether you’re enjoying a floral Ethiopian brew from 1,800 MASL or a balanced Colombian cup from 1,500 MASL, understanding the role of altitude can enhance your appreciation for the craft behind every sip.

For high-quality, high-altitude coffee, explore roasters like Climpson & Sons, Square Mile Coffee Roasters, or check out our RISE coffee box subscription where you will find super high quality coffee!