What is the significance of altitude in coffee cultivation?

Higher altitude is significant in coffee cultivation primarily because it contributes to the development of better flavor profiles in the coffee beans. At higher elevations, the temperatures are cooler, which slows down the growth and maturation of the coffee cherries. This slower maturation process allows the beans to develop more complex flavors and acidity, often resulting in a more desirable taste.

The gradual development of sugars and other compounds in the cherries enhances the overall quality of the coffee. Coffee grown at higher altitudes is often associated with bright acidity, vibrant flavors, and a more nuanced experience for the consumer. Many specialty coffees showcase these characteristics, making altitude a key factor in determining coffee quality and flavor.