Altitude and Coffee Quality

The podcast explores the common belief that higher altitude coffee is of higher quality. It challenges the assumption that altitude alone determines quality and argues that altitude is just one factor among many. Higher altitude coffees are often associated with cooler climates, slower maturation, and less microbial diversity, leading to more consistent and defect-free coffees. However, this narrative overlooks the significant influence of microbes on fermentation and processing. The podcast highlights a study that examines the microbial communities and flavor outcomes in natural-induced anaerobic fermentations at different altitudes. The study reveals that altitude impacts microbial populations, organic acid profiles, and flavor compounds in coffee. While higher altitudes have lower bacterial populations and higher yeast and mold populations, resulting in fewer defects, the relationship between altitude and specific flavors is complex. The podcast calls for a more nuanced understanding of altitude's role in coffee quality and emphasizes that other factors, such as cultivar, processing, and microbial management, are equally important.