The Role of Elevation in Coffee Production
Conversely, coffee grown at lower elevations tends to mature more quickly due to warmer temperatures, leading to a faster but less intricate flavor development. This often results in a cup profile with lower acidity and simpler, more straightforward flavors. The elevation factor is so significant in the specialty coffee industry that it is often included on coffee labels, signaling to consumers the potential quality and flavor attributes they can expect. As coffee buyers seek out beans that deliver exceptional taste experiences, elevation remains a key terroir element, much like in winemaking, that helps define the character and distinctiveness of the final product.