The influence of altitude on coffee: why is it so important?

The influence of altitude on coffee: why is it so important?
The altitude at which coffee is grown is a key factor in its quality, taste and aroma. As altitude increases, climatic conditions change, affecting the development of the beans and resulting in more complex and delicate flavor profiles. But how exactly does altitude affect coffee and why is it so important?

Altitude and temperature: plant growth
One of the most important effects of altitude is temperature. Temperatures tend to be cooler in mountainous regions, which slows the growth of the coffee plant. This slower development allows the beans to absorb more nutrients and sugars, resulting in a higher concentration of flavors.

At lower altitudes, where the climate is warmer, coffee plants grow faster, which means the beans have a less complex taste and are less acidic.

altitude and bean density
Coffee grown at higher altitudes (over 1,200 meters above sea level) is usually denser and harder. This hardness is a quality feature because it indicates that the beans have had more time to develop sugars and flavors.

Coffees from lower altitudes (below 800 m) are less dense and more porous, making them less resistant to the roasting process and more prone to flat or bitter flavors.

The effects on coffee taste
Altitude has a direct impact on the sensory profile of coffee. In general, coffees grown at higher altitudes have

a higher acidity: brighter and more balanced, with citrus or fruity notes.
More complex aromas: They can contain floral, fruity, spicy or chocolate notes.
Lighter and silkier body: Compared to coffees from lower altitudes, which tend to be heavier.
In contrast, coffees from lower altitudes have less acidity and more bitterness and have an earthier, flatter taste.