Why Altitude Matters: The Secret to Specialty Coffee Flavor

There is a quiet revolution happening in the mountains of Huila, Colombia, and its flavor is rich, bright, and unforgettable. This revolution is led by dedicated specialty coffee producers of the region.

At Ancestro 1926, we guarantee all our coffees come from the best regions in the world, and Huila is the gold standard. 

Huila is one of Colombia's most celebrated coffee regions, and a major factor in its fame is its elevation. The specialty coffee farms, often sit high in the Andes mountains, typically ranging from 1,200 to 2,000 meters above sea level (masl).

This high altitude is not just a geographical marker; it's a fundamental ingredient that dramatically influences the final coffee flavor. Understanding how altitude impacts coffee flavor is key to appreciating quality.

🌬️ Slower Growth for Superior High-Altitude Coffee

At these higher elevations, the temperatures are naturally cooler. This simple fact is the secret behind the superior quality of high-altitude coffee beans:

• Slower Maturation: The cooler climate slows down the ripening process of the coffee cherry. This extended time allows the bean inside to develop a higher concentration of sugars and organic acids (like citric and malic acids). This complex chemical development is what creates the vibrant, desirable acidity in specialty coffee.

• Denser Bean Structure: Slower growth also results in a physically denser and harder coffee bean. Denser beans effectively hold these crucial flavor compounds and handle the roasting process better, leading to a more stable and complex coffee flavor. Colombian coffee from Huila is prized for this density and quality.