High Altitude Coffee
High altitudes are perfect for coffee production due to their unique conditions. Mountainous terrain and climate conditions allow for an extended maturation time, which produces coffee with a distinct flavor profile.
The soil on which coffee is grown can also have a significant impact on its taste. This is especially applicable to volcanic soils, which produce strong brews that have chocolate and nutty notes.
Cooler Temperatures
The climate of a particular region is a key element that determines the taste characteristics and the quality of coffee. Although all coffees grow in the tropical regions, the most sought-after varieties of arabica beans thrive best in mountainous regions that extend along a band of the globe known as the coffee belt. These mountainous regions enjoy tropical climates that is moderately humid, with moderate rainfall and plenty of sun. This is the ideal climate for cultivating coffee.
The optimal temperature for arabica is between 16 and 22 degrees Celsius. This is much lower than what's required to grow robusta. Coffee plants exposed to temperatures outside of this range are less productive and less desirable flavor characteristics.
High altitudes offer an arid climate that allows the plant to mature slowly, and the beans to mature over time. This allows the complex sugars to grow which are vital to coffee's rich aromas and flavors. It also reduces the amount of water present in the coffee bean, leading to dense (hard) beans with more intense flavor characteristics.
A mountainous location also has fertile soil. This is important because soils that are rich in nutrients create a more favorable environment for healthy and vigorous arabica plants that yield higher quality coffee beans. It is important that the soil drains well for arabica plants as it prevents the roots from becoming saturated and can lead to disease.
A high altitude location is also less prone to being affected with pests and disease. This is especially true for the coffee berry borer, a frequent pest that can harm crops at lower altitudes.
The only alternative coffee that can be competitive in terms of quality at high altitudes with arabica is robusta. Robusta is resistant to pests, and thrives in warmer environments where arabica struggles to survive. The taste of a robusta coffee is less distinctive than an arabica. Although arabica is more abounding at higher altitudes than robusta, buyers should still choose a blend or single origin that has both varieties when looking for high-altitude arabica.
Well-Draining soil
Arabica coffee plants are more tolerant of cooler temperatures and higher elevations than Robusta plants which thrive in warmer climates. These conditions allow the beans to develop more slowly, which gives them a fuller body and more complex flavor profile.
The unique conditions that make high-altitude cultivation the ideal for arabica coffee plantations result in the production of top quality beans that are coveted by specialty roasters and consumers. This is because these conditions are favorable for the health of the plant and its productivity.
To prevent the spread of diseases like rot coffee plants require soil that drains well. A well-drained, airy soil is also more suitable for absorption of nutrients. These factors, coupled with cooler temperatures and less direct sunlight typical of high-altitude farming will result in an energizing and delicious cup of coffee.
The decreased oxygen levels in these regions are another important factor in the superior taste of arabica coffee that is grown at high altitudes. The lower oxygen concentration makes the plant more durable, and encourages it to develop strong roots that enhance its ability absorb nutrients from the soil.
The majority of arabica coffee around the world is grown at altitudes of between 2,000 and 6,500 feet, in subtropical areas known as the "bean belt". These regions are located around the equator, and are characterized by a tropical environment that is favorable for coffee plants, while still maintaining high elevations that are conducive to growing gourmet arabica beans.
In order to grow your own high-altitude arabica espresso at home, it is recommended to first purchase an adult, healthy green arabica seedling from a nursery that specializes in the cultivation of this species. You must then make sure that you have the appropriate equipment to tackle the challenges of cultivation at high altitude, which includes the shade cloth or greenhouse to protect your plant from the sun's harsh radiation. Then, single origin arabica coffee beans need to fertilize your arabica with an organic compost that is nitrogen-rich and rich in magnesium, calcium, and sulphur. You should water your arabica only sparingly until spring. This will help to encourage the development of fruit and flowering that should begin in the last week of winter or early spring.
Robust Root Systems
Arabica coffee beans are coveted for their delicate and complex flavor profiles that may contain hints of chocolate, flowers, and fruits. This unique flavor profile can only be achieved when high-quality arabica beans are grown under the conditions specified by the plant. Temperatures that are cooler and higher altitudes are a key part of the cultivation conditions, as they help to slow down the growth rate of the plant and allow it to produce more complex sugars. These sugars are the reason for the rich and complex flavor that arabica is known for.
The higher altitudes at which arabica beans are grown provide the conditions needed for the plants to grow robust root systems that can better absorb nutrients from the soil. Strong roots are essential to the health of the plant and are essential for its ability to produce coffee cherries that are sweet, ripe and delicious.
Robusta is also referred to as Coffea canephora is a coffee plant that can be grown at lower elevations than arabica. It is typically grown between 600 and 2,500 feet above sea-level. However this lower elevation results in plants producing a more bitter and less desirable coffee. Robusta is often used as a filler for coffee blends and instant coffee because of its low cost and resistance to pests.
The climate can affect the arabica plant that grows at higher elevations more than other crops, but farmers can ensure that their crops thrive in an ever-changing world by cultivating it in a controlled manner. In addition to the oxygen and temperature levels there are a variety of other environmental factors influence the quality of coffee
These environmental factors include soil fertility, water availability and drainage, sunlight intensity and duration as well as harvesting techniques, agroforestry practices and postharvest processing strategies. The combination of these elements plays a crucial role in determining the final physical and biochemical cup quality attributes of coffee.
Sustainable Cultivation
Coffee plants require specific conditions to thrive, particularly in higher elevations. It is also a vulnerable crop that is susceptible to pests and diseases.
High altitude farming provides farmers with numerous benefits that are sustainable such as better taste and less environmental impact. These unique characteristics contribute to the distinctive flavor profiles of coffee beans produced at higher altitudes, making them sought-after by discerning coffee drinkers as well as specialty grade cultivators.
High altitude coffee has a slower growing rate, which results in a richer flavor and more complex sugars. The slower growth process also allows plants to dedicate more energy to reproduction, resulting in more mature coffee beans with higher quality overall and more pronounced, desirable flavors.
Higher elevations also have better drainage which is essential for the health of the coffee bean. This ensures a more even distribution of nutrients across the ground, and lessens the chance of developing diseases such as root rot. Therefore, coffee that is grown at higher altitudes is more likely to have consistent taste profiles and stronger aromas that are not diminished by the presence of excess moisture.
Many high altitude coffee producers employ methods of farming that are shade-grown that not only help protect the biodiversity of the rainforest ecosystem but can also enhance the quality of a cup of coffee. This is because coffee bushes that love shade benefit from the microclimate that is created by the tree around them, which slows the growth rate, and results in a more balanced, rounded taste.
Furthermore, coffee grown in shade is more consistent in its harvest, which reduces the chance of illness and insect infestations, which are a major concern for growers at lower altitudes. Furthermore, coffee grown in shade is usually more sustainable since it eliminates the need for pesticides and herbicides which can degrade soil and water quality and negatively impact wildlife.
There are several notable examples of high-altitude coffee produced under these unique and sustainable conditions. One of them is the rare Geisha variety, which features long beans that show floral notes and tea-like tastes with notes of jasmine, citrus, and tropical fruits. Batian is a different example, a hybrid that is resistant to leaf coffee berry disease and rust with high yield and productivity.