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.