What are the characteristics of coffee beans at high altitude? Is the coffee at high altitude good?

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Coffee beans grown at high elevations are hard, dense and have the potential to give full play to their special flavor. The really amazing coffee growing areas are at high elevations, and these beans are only picked carefully during the mature season. Generally speaking, with the increase of altitude, the aroma of coffee becomes more and more prominent and unique (see figure). From the temperature and sweetness of Brazilian beans at 3500 feet to the soaring taste of Ethiopian coffee beans above 6000 feet, altitude will give coffee beans a more complex and subtle taste.

The rating of Central American coffee is based on the altitude at which the coffee grows.

Mexico, Honduras, Haiti and other countries are highly graded: Strictly High Grown (extremely high mountain bean, referred to as SHG), followed by High Grown (high mountain bean, referred to as HG)

Mexico is called Altura, which means "high" in Spanish, indicating that it is high-altitude coffee; Papua New Guinea appends the name "Mile High" to mark coffee beans grown in the highlands and mountains.

On the other hand, due to the cold climate and slow growth of coffee in alpine areas, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic the coffee is, and it has a supple sour taste; on the other hand, in lower areas, the density of raw beans is smaller and the texture is less hard, the worse the quality of coffee is, so some people classify it as "hardness".

Guatemala, Nicaragua, El Salvador, Costa Rica and other countries are classified as follows

Grade growth height grade abbreviation

Strictly Hard Bean (extremely hard beans) about 1372 Murray 1524m SHB

Good Hard Bean (high hard bean) is about 914 GHB 1372m.

Hard Bean (hard beans) is about 610 HB (914m)

Pacific (Pacific Coastal area) about 300m Pacific 1000m

The following is a brief introduction to a high-altitude coffee bean brewing method

Product name: Sidamo Sidamo

Producing area: Sidamo, Ethiopia, Africa

Ethiopia is a very important coffee exporter in the world, with major producing areas such as Sidamo, Yegashifi, Kochel, Hara, Gima and so on. Sidamo is the main producing area of boutique beans, and the coffee beans are famous for their excellent fruit characteristics and delicate and elegant flavor. Yega Xuefei, as we all know, is a small city belonging to Sidamo, and the ancient saying means "wetland".

Altitude: 1950 m

Variety: Heirloom

Treatment: insolation

Baking degree: light baking

Sidamo hands-on advice:

Utensils: V60 filter cup

Degree of grinding: medium and fine grinding

Gouache ratio: 1:16

Water temperature: 88muri 90 °C

Time: 130s

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