Reduce Exposure to Toxins, Fight Disease, and Experience Complex, Rich Flavors with Mountain Grown Coffee
Nausea, vomiting, and gastrointestinal problems. Cancer, immunodeficiency, kidney and liver damage.
Not exactly the words you expected when exploring an article about coffee, right?
The fact of the matter is, what we put into our bodies is important. We are truly fighting or feeding disease in everything we consume.
With coffee, where it’s grown (specifically here, at what height it’s grown) can make a drastic difference in that fight.
And, avoiding those negative effects listed above begins with mountain grown coffee.
Mountain grown coffee
Simply put, mountain grown coffee is coffee that is grown at elevations of 3000-6000 feet.
Arabica, the most popular type of coffee bean worldover, is best suited for growth at these altitudes.
While growing coffee at these heights can lead to a lesser yield, there are great benefits to be gained and passed onto you, the consumer.
Here we’ll explore the top three benefits you can gain by drinking mountain grown coffee.
1- Reduce Exposure to Toxins
Chances are you were first educated about mold, mildew, and other fungi at some point between kindergarten and third grade. My recollections include documenting mold growth on foods such as bread and citrus fruits.
And, though I don’t remember cataloging such growth on them in elementary school, mold can grow on coffee beans too.
Some molds produce what are called mycotoxins, which are poisonous to humans and animals.
It has been estimated that nearly 25% of the world’s food crops are contaminated with mycotoxins. And, if you are an avid coffee drinker, that can lead to a lot of mycotoxin exposure.
High levels of mycotoxin exposure can lead to some cancers, threaten the immune system, cause liver and kidney damage, and can even affect fetal development.
Coffee grown at a higher elevation is provided with a natural way for rainwater to drain away from the plants. Better drainage makes for a drier climate which then prevents fungi like molds from growing on the coffee plants.
Elevation is nature’s defense against the growth of harmful molds, as such high altitudes make it difficult for mycotoxins to colonize.
If you ask me, I’d like to reserve mold growth for science experiments only and leave it out of my coffee.
2- Fight Disease
Coffee is no longer just a cup of caffeine, a morning jolt, or an afternoon pick me up. Depending on where your coffee is grown, it can be a source of nutrition as well.
Coffee farms abound in the rainforest covered mountains of Central America. But, the best, most nutrient dense beans are the ones grown at high elevations.
In altitudes above 4500 feet, some of the most dense beans can be found.
Because the mountain slopes facilitate run-off, coffee plants grown at such high elevations take in much less water from the typical heavy rains. And, less water, in this case, produces a more dense coffee bean.
So, why does density matter? Because the more dense the bean is, the more nutrient rich it is.
Coffee contains multiple micronutrients such as: magnesium, potassium, and riboflavin. But, a powerful disease fighter is present as well...antioxidants.
And, research shows that when beans are grown at a high elevation, such as in mountain grown coffee, antioxidant levels are much higher than those grown at low elevations.
3- Experience complex, rich flavor
Most all coffee lovers, at some point, come to realize that the aromas and flavors that comprise their favorite cup are specific to the bean’s origin. Perhaps you’re accustomed to hearing descriptions such as: earthy, nutty, chocolate notes, citrus, hints of floral, or berry.
But, did you know that those flavors are also dependent on the elevation at which the coffee is grown?
Different growing altitudes create different flavor profiles. So, with mountain grown coffee, not only are you avoiding harmful mycotoxins and fighting disease, you don’t have to sacrifice flavor in doing so.
In fact, in your efforts to consume clean, nutritious coffee, you’ll actually be rewarded with rich, complex flavors.
Research shows that at higher elevations where the temperature is lower, coffee matures at a much slower rate. These cooler temperatures, and slowed growth, produce a deeper and more richly flavored coffee.
These longer growth times are said to permeate the coffee beans with complex sugars, adding to the depth of flavor.
Coffee is graded, in part, by elevation. The higher up in the mountains that the coffee is grown, the better the flavor potential. Coffee buyers seek out hard, dense beans for this potential, and their quest takes them to elevations often 5000 feet and higher.
It is said that coffee grown above 5200 feet is expected to have exceptional flavor.
Lifeboost Mountain Grown Coffee
On small plantations all over Nicaragua, including the Bosawas Biosphere Reserve, (the second largest rainforest in the Americas), Lifeboost coffee is grown under a canopy of shade on pristine mountains such as Mt. Kilambe, nearly a mile above sea level (at an altitude of 5700 ft).
Grown at this altitude, our coffee gains the benefit of maximized, exceptional flavor in nutrient-dense, mycotoxin-free beans.
...allowing us to bring YOU the cleanest, most delicious cup of coffee you’ve ever experienced.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Charles Livingston nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.