The world's truly stunning coffees are grown between 4000 feet and 6000 feet.
How does Elevation ( Altitude ) affect the taste of coffee?
The cooler temperatures at higher altitudes ensure that the coffee cherries grow slowly and gently. It is these factors along with the abundance of rich soil that is key to the unique flavour. Generally, as the growing altitude increases, a coffee’s flavour profile becomes more pronounced and distinctive.
Coffee beans that are grown at higher altitudes tend to be harder and richer. Due to higher elevations, there is less oxygen in the air. This causes the plant to grow slower giving it more time to mature. The beans develop more intense flavour profiles with different tastes and stay 2 months longer in the plant.
The many varieties of Arabica coffee plants grow between average temperatures of 16-23 degrees Celsius. Within that range, the lower the temperature, the better the chance of flavourful coffee. Coffee grown at very high altitude (1,500 metres, or 5,000 feet above sea level) is associated with the most prized flavours: florals, stone fruits, high acidity, even spiciness.
Higher altitudes are considered ideal for growing the coffee plant. Cooler temperatures delaying the growth cycle allow the beans to go through a longer maturation process. Thus creating a much fuller, richer and more flavoursome coffee.
We at Panduranga Coffee source coffee beans grown at High Elevation from the hills of Bababudan, Chikmagalur, which is also the birthplace of coffee in India. Baba Budan Giri ( Elevation - 6217 feet ) is a mountain in the range of the Western Ghats of India. Located in the Chikmagalur taluk, Chikmagalur District of Karnataka.
Keep in mind, when you sip Panduranga coffee, you are sipping the world’s most stunning and flavoursome coffee.