In today’s email, we’re digging into a common belief in the coffee world: that higher elevation equals higher quality. It’s a phrase you’ll see on labels, hear in cupping rooms, and use in sourcing decisions - but what does elevation really tell us about flavour, and where does it fall short? We’ll look at how altitude shapes the bean, where the idea comes from, and why context matters.
Does higher elevation mean better coffee?
It’s often assumed in the coffee world that high elevation equals high quality. You’ll see it on labels, in cupping rooms, and in sourcing decisions - coffees grown above 1,600 masl are often prized for their complexity and structure. But how much of this is grounded in science, and how much is just industry shorthand?
Why elevation matters in coffee production
At higher altitudes, temperatures drop and the climate variations between day and night become larger. The cooler environment slows the maturation of the coffee cherry, giving the seed inside more time to develop. This slower growth usually leads to greater bean density, which matters when it comes to roasting: denser beans tend to hold up better under heat and develop more evenly, allowing a wider range of flavours to emerge.
There’s also a link between high elevation and certain flavour traits. Coffees grown at higher altitudes - when farmed and processed well - often show brighter acidity, more complex aromatics, and a longer, more defined finish. These are the qualities that many roasters and buyers associate with “high quality” cups.
This is why high-elevation coffees from regions like southern Colombia, the Guji and Sidama zones of Ethiopia, or the volcanic slopes of Guatemala and Rwanda tend to dominate competitions and fetch higher prices.
But elevation is not a guarantee of quality
Not all high-grown coffee is good. If post-harvest practices are rushed or poor farming methods are used, the altitude won’t make up for it. In fact, high elevations can present serious challenges for producers: cooler nights mean higher risk of frost or slow cherry ripening, while difficult terrain and limited infrastructure can make harvesting and transporting cherries more labour-intensive.
On the other hand, lower elevation coffees are often dismissed too quickly. While it’s true they tend to have lower density and less acidity, that doesn’t mean they lack value. Some varietals perform better at lower altitudes, and with the right processing and care, these coffees can produce balanced, sweet, and crowd-pleasing profiles - especially for espresso or blend bases.
In Brazil, for example, many farms operate below 1,200 masl but consistently produce stable, high-performing coffees that are the backbone of the global supply chain. The same goes for parts of Honduras, India and Vietnam.
The trade-off: quality vs yield
High elevation coffee farming usually comes with a cost: lower yields. Trees grow more slowly and produce fewer cherries. For many farmers, this creates a tough decision - pursue quality at the expense of volume, or focus on more productive but potentially less complex lots. This is especially relevant in countries with limited land access or where farming at higher elevations means more labour and less certainty.
This trade-off is one reason that high-grown microlots are often more expensive. The production is smaller, the risk is higher, and the logistics are more complex - but the potential cup profile can justify it.
Context is everything
A key thing to remember: elevation is relative. 1,600 masl in Ethiopia, which lies near the equator, means something very different to 1,600 masl in China or Mexico. Local climate conditions, sunlight hours, rainfall, and wind exposure all influence how coffee trees develop at a given altitude.
That’s why using elevation as a blanket measure of quality across origins can be misleading. In some areas, 1,300 masl might be considered “high” due to local climate and latitude. In others, it might be fairly average.
So what should we really be looking at?
Elevation is a helpful part of the puzzle, but it’s not the whole picture. What matters more is how a coffee is grown, picked, and processed. Factors like varietal selection, pruning practices, fermentation control, drying conditions, and soil health all play a major role in cup quality.
Instead of focusing on altitude in isolation, it’s more useful to look at how that altitude interacts with everything else - from the microclimate and varietal choice to how cherries are handled after picking. When all these elements align, that’s when altitude becomes a true asset.
