Altitude (Effect on Coffee)

Growing altitude is one of the strongest predictors of cup quality in Arabica coffee. Above 1,500 metres, cooler nighttime temperatures slow the maturation of the coffee cherry, giving the bean more time to accumulate sugars, organic acids, and aromatic precursors. Coffees grown above 1,800m are classified SHB (Strictly Hard Bean) in Central American grading systems and consistently produce denser, more complex beans. The density correlation is measurable: denser beans absorb roasting energy more evenly and tend to score higher on SCA cupping forms.