If you’ve ever noticed that some speciality coffees taste bright and fruity while others are rich and chocolatey, altitude is one of the main reasons why. The elevation at which coffee is grown – measured in ‘metres above sea level’ (MASL) – has a massive impact on its flavour, body, and acidity.

But why does elevation matter so much, and how does it affect the coffee in your cup? Let’s dive in.

The science behind altitude and coffee

Coffee plants grow best in warm, tropical climates. But they also need cooler temperatures to help them develop their best flavours.

As altitudes increase, the air gets cooler, which slows down the growth of coffee cherries. This extended ripening period allows the beans to develop more complex sugars and acids – resulting in brighter, fruitier, and more nuanced flavours. 

Think of it like aging a fine wine or slow-cooking a stew: the extra time makes all the difference.

Low-altitude coffee (below 1,000 MASL)

Coffee grown at lower altitudes tends to develop more quickly due to warmer temperatures. This results in beans with lower acidity and a heavier body – often smooth, nutty, and chocolatey – making them great for espresso-based beverages or those who prefer a milder, easy-drinking cup of filter coffee.

Mid-altitude coffee (1,000-1,800 MASL)

At mid-range elevations, coffee cherries mature more slowly, balancing acidity with sweetness. Coffees from this range often have a well-rounded body and more complex flavour notes that are both rich and fruity. Think hints of caramel and brown sugar or notes of berries and stone fruit. 

Many speciality coffees come from this altitude range and make for great espresso, pour-over, or cold brew coffees alike.

High-altitude coffee (1,800 MASL and above)

At high altitudes, you find the most interesting coffees. The cooler climate forces beans to grow super-slowly. Developing bright acidity, floral aromatics, and crisp fruit flavours. They’re famous for their complexity, clarity, and vibrant tasting notes.

Think lighter, tea-like characteristics like citrus, berries, floral, and jasmine. With these coffees, you’re bang on track for a cracking pour-over experience!

Why altitude matters for your brew

Ultimately, there’s no ‘best’ altitude (spoiler alert!). Yes, higher-altitude coffees are often prized in the speciality coffee world because they offer more intricate flavours. But that doesn’t mean lower-altitude coffees aren’t worth drinking. Because they totally are. Sometimes, you just want a comforting, smooth, chocolatey cup, right? 

But, understanding altitude will help you choose the coffee that suits your taste preferences best. As a rule of thumb, if you…

• crave something rich and cosy, go for low-altitude.
• want something smooth and balanced, mid-altitude is your match.
• fancy a bold, fruit-forward experience, high-altitude will deliver the goods.

The next time you look for a coffee on our menu, check the altitude and use it as your roadmap to finding your perfect cup. Or, better yet, try a few side by side and taste the difference yourself in real time!