Coffees grown at high altitudes take longer to develop into maturity. This longer development allows for complex sugars to develop, leading to coffees with more distinct flavours and profiles.
‘Coffees grown above 1,500 masl become increasingly complex and can showcase a range of acidic, floral, berry, and wine-like notes.’[1] Our Huehuetenago coffee (SHG) benefits from the lower temperatures and climate of the northern mountains of Guatemala, growing in a region that is 1600-1700m above sea level.
1. Quoted from New Ground Magazine, https://newgroundmag.com/2023/08/high-altitude-coffee/
Photo credit: Ripe Cherries by Jake Liefer (CC BY 2.0)
