Terroir Factors: Altitude¶

Why Altitude Matters¶

Altitude affects temperature, which in turn changes how quickly coffee cherries ripen and how dense the beans become [web:46][web:52]. Higher altitudes generally produce denser beans that can deliver brighter acidity and more complex flavours when roasted well [web:54][web:58].

Typical Altitude Bands¶

Low altitude (below ~900 m): Faster ripening, softer beans, simpler flavour; often lower acidity [web:52][web:56].
Medium altitude (~900–1,500 m): Balanced sweetness and acidity, broader flavour range.
High altitude (above ~1,500 m): Slower ripening, dense beans, pronounced acidity and aromatic complexity [web:44][web:48].

Links¶

../What Is Coffee Terroir?
Terroir Factors - Climate and Latitude
Ethiopian Coffee/Ethiopia Coffee Articles/Ethiopian Terroir Profile
Colombian Terroir Profile

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