What is elevation in coffee growing?

Elevation is used interchangeably with altitude to describe the height above sea level at which a coffee is grown. In specialty coffee, elevation is typically expressed in MASL - metres above sea level - and is one of the most reliable indicators of a coffee's potential flavour complexity.

The relationship between elevation and cup quality is rooted in temperature. At higher elevations, cooler air temperatures slow the maturation of coffee cherries - a longer development period allows the plant more time to build complex sugars and acids within the seed. The result is typically brighter acidity, more defined fruit character, and greater aromatic complexity compared to lower-grown equivalents.

Different origins have different viable elevation ranges. Ethiopian coffees can grow at 2,200 masl and above; Central American SHB coffees are classified above 1,350 masl; Indonesian coffees often top out around 1,500-1,800 masl. The significance of a given elevation number therefore depends on the origin - 1,200 masl in Sumatra represents very different conditions to 1,200 masl in Guatemala. MASL figures on green coffee specifications are most useful when read in the context of what's typical for that origin.