How does the geographic elevation affect to the cafe taste

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Have you ever asked the bartender what kind of coffee they serve? If you’ve ever, they probably answered you with a complex answer that included a small note of altitude where the coffee tree was grown. That poses a question of height, how does it affect the coffee you are drinking? And is it really important?

Elevation has a direct impact on the size, shape and flavor of the coffee you are using. In fact, the next time you go for coffee, you don’t need to ask for a cup of coffee with seeds grown at a certain height, but understanding it a little better can help you find the type that’s your favorite coffee.

To summarize in the fastest way, arabica is usually suitable for altitudes from 550m to 1920m with a cooler climate, while robusta varieties are suitable for heights from 180m to 730m with a warmer climate. In these intervals, altitude affects a lot of coffee.

Elevation has many effects on the physical aspect of coffee beans. The next time you have the opportunity to interact with green coffee beans (unroasted coffee), try to look at the beans clearly. Is it small and looks “solid”? Cracks in the middle of closed or open, straight or zic-zac particles? The color of the grain is jade, blue or blue? The altitude where the coffee plant is grown affects all of these characteristics.

The “rare” coffee beans are very hard seeds (with a height of 1370m or more). These particles are very dense, due to slow growth in upland climatic conditions. They will have tight cracks, zic-zac or slightly inclined lines. On the other hand, coffee beans at lower elevations are usually less dense with slightly wider crevices. There will be some differences in color depending on the variety and method of coffee processing.