High-altitude coffee means beans are grown way up high, from 1,000 to 8,000 feet. At these heights, quality coffee with great traits is produced. Cooler temperatures and less oxygen make coffee cherries ripen slower. This leads to beans that are more flavorful and complex. Let’s look at Boyer’s Coffee in Denver, roasted at 5,400 feet. […]
How Climate Impacts Coffee Flavor Profiles
Climate is key in creating the flavors in our coffee. Different areas, like Ethiopia’s rich soils or Vietnam’s tropical climate, add unique tastes. By understanding how the environment affects coffee, we grow our love for this drink. Click here to learn more about coffee’s caffeine content Soil, rain, temperature, and height all mix to shape […]