For some years now, we've watched some speciality coffee nerds, including ourselves, evaluate bags with a predictable ritual: check the origin, skim the tasting notes, and inevitably scrutinise the elevation number. This fascination with altitude has become so ingrained in coffee culture that it's practically gospel: higher is better.
But after talking with roasters across the UK about how they source green coffee, we've discovered a startling disconnect between marketing narratives and industry practice. That elevation number prominently displayed on your bag? It might be the least important factor in why that coffee was selected in the first place.
The High-Altitude Halo Effect
The industry has venerated high-altitude farms perched above 1500 meters as the gold standard for quality. But a quiet revolution is brewing in the speciality coffee world, which challenges this long-held orthodoxy.
Mid-elevation coffee farms, typically ranging from 900 to 1300 meters above sea level, have traditionally been overlooked by speciality buyers chasing the dense, bright, and complex profiles associated with higher altitudes. Yet, these forgotten altitudes have produced some of the most exciting and award-winning coffees in recent years. This trend reflects both changing climate conditions and evolving consumer tastes.
Climate Change: Redrawing the Coffee Map
Climate change has forced the coffee industry to reconsider everything previously understood about ideal growing conditions. As global temperatures rise, many traditional high-altitude growing regions are experiencing increased stress from heat, unpredictable rainfall patterns, and new pest pressures. Meanwhile, previously "suboptimal" mid-elevation zones find themselves unexpectedly well-positioned in this new climate reality.
According to research from the Intergovernmental Panel on Climate Change (IPCC), a 1.4° to 5.8°C increase in global temperature is expected by the end of the 21st century. This presents an unprecedented threat to coffee, which serves as the economic foundation for many tropical countries. Studies from Brazil, Mexico, and Uganda predict that even minimal increases in mean temperature will have serious consequences for coffee production, in some cases reducing the area suitable for coffee by up to 95%.
Climate scientists tracking coffee-growing regions have observed a significant shift in optimal growing zones. In many areas, the "sweet spot" for Arabica cultivation is migrating upward by approximately 3-5 meters per year due to climate change. This shift means that yesterday's mid-elevation farms are experiencing conditions more closely resembling what high-altitude regions enjoyed a generation ago: cooler nights, moderate daytime temperatures, and extended maturation periods contributing to complex flavour development.
Temperature, Not Altitude: Breaking the Causation Myth
One of the most persistent beliefs in coffee quality assessment is that higher altitudes inevitably produce denser beans with more concentrated flavours. While this correlation holds in many cases, recent research reveals a critical distinction: the relationship between elevation and quality is correlation, not causation. The real driving factor behind better-quality, more delicious coffee is temperature.
Coffee grown at lower temperatures, not necessarily higher elevations, develops sweeter, more complex flavours. This insight fundamentally changes how we should evaluate potential quality. While high-elevation farms often benefit from cooler temperatures, mid-elevation farms with the right microclimate conditions can produce equally exceptional coffee.
This temperature-centric understanding explains why certain mid-elevation regions are now producing outstanding coffees. These areas achieve the ideal temperature regime through various mechanisms beyond simple altitude, shade management, valley positioning, or particular microclimates.
There are notable trade-offs with cooler-temperature cultivation: coffee trees typically yield less fruit, require more attentive care, and harvest later in the year. The key insight is finding the balance: coffee shouldn't be grown in a climate that is too warm, but it shouldn't be grown in a cold one.
Recent Cup of Excellence competitions have validated this understanding, with surprising wins from farms sitting hundreds of meters below what was traditionally considered the premium altitude range. These successes have prompted many buyers to reconsider their altitude biases.
After cupping blind and repeatedly finding themselves drawn to these mid-elevation lots, many speciality coffee buyers have had to confront their prejudices about altitude. The evidence in the cup has proven more convincing than preconceived notions about elevation as the primary quality driver.
The Latitude Factor: A Global Perspective
Just as elevation affects temperature, so too does latitude. This crucial relationship helps explain why quality coffee can be produced at vastly different elevations worldwide.
Consider Colombia, famous for its high-quality, high-elevation coffee. Farms in regions like Nariño sit barely 100 miles from the equator at elevations around 2,300 meters above sea level, producing coffees with high acidity, sweetness, and pronounced aromas.
In stark contrast, Brazil's Cerrado Mineiro region, positioned over fifteen times farther from the equator than Nariño, produces exceptional coffees at much lower elevations, between 800 and 1300 meters. According to The Association of Brazilian Coffee Producing Regions, the area's average temperature is 23°C, placing it within ideal coffee-growing conditions despite the lower altitude.
This latitude effect raises a fundamental question: why should we look down on coffee grown at just 1100 meters above sea level when the local temperature will still be relatively cool due to geographic positioning?
Even more extreme examples exist. The Galápagos Islands straddle the equator, with coffee farms just 200–300 meters above sea level. Yet, thanks to the Humboldt Current bringing cold air up from Chile and Peru, the temperature is similar to that of Brazil's Cerrado Mineiro. These low-elevation coffees tend to be sweet and medium-bodied with caramel notes, defying traditional altitude-based expectations.
Elevation alone is an unfair and often misleading quality indicator. While it can indicate coffee quality within a specific region, knowledge of latitude, local climate patterns, and other environmental factors becomes meaningless without proper context. Comparing Hawaiian and Venezuelan beans or Indonesian and Yemeni ones based solely on elevation ignores the crucial latitude effect on temperature.
The Sweet Spot: Striking the Balance
Finding the perfect elevation for coffee cultivation is a delicate balancing act. As with any meticulous agricultural art, no single factor operates in isolation. Plant trees too high, and they may prioritise leaf production over cherries, significantly reducing yields. Grow them at lower altitudes, and the higher average temperatures increase susceptibility to pests and diseases, potentially compromising quantity and quality.
This balance helps explain why mid-elevation coffee farms are increasingly gaining recognition. They often represent a sweet spot where temperature conditions remain favourable for quality development while avoiding the extreme stresses and diminished productivity that can occur at very high elevations.
The coffee industry has long celebrated high-grown coffees and with good reason. Many Cup of Excellence winners have come from farms at impressive altitudes, like the 2012 winner from Buesaco, Nariño, grown above 2100 meters, and the 2011 winner from San Agustin, Huila, at 1850 meters. The prestige associated with these high-altitude producers is well-earned.
Yet the assumption that "higher is better" remains entirely subjective. Coffee preferences vary dramatically among consumers, and elevation produces specific characteristics that appeal to different palates. Those who prefer sweeter, more acidic coffees with bright, complex aromatics often favour high-altitude beans. However, consumers who enjoy fuller-bodied, more robust flavours with pronounced bitterness might prefer coffees from lower elevations.
This diversity of preference is one reason why mid-elevation coffees deserve greater recognition. They often offer a perfect middle ground, maintaining complexity and sweetness while delivering the body and approachability many coffee drinkers value. As the speciality coffee market matures, recognising that quality exists across the elevation spectrum serves both producers and consumers by expanding the definition of what makes coffee exceptional.
Microclimates: The Temperature Equaliser
Many coffee professionals are discovering localised microclimates, particularly those creating optimal temperature conditions, often significantly impact cup quality more than raw elevation numbers. The interplay of mountain shadows, prevailing winds, proximity to bodies of water, and the orientation of slopes can create pockets of ideal growing temperatures at surprisingly modest elevations.
Coffea Arabica thrives in average temperatures of 18–21°C, while Coffea Canephora (Robusta) prefers slightly warmer conditions of 24–26°C. Farms that shouldn't theoretically produce exceptional quality based on elevation alone thrive by achieving these ideal temperature ranges through unique microclimatic conditions. Some valleys trap cool air at night, creating temperature differentials that mimic higher elevations without requiring extreme altitudes.
Research from organisations like World Coffee Research confirms that the coffee industry has been overly simplistic in assessing growing conditions. Temperature, not elevation itself, is the critical variable. Two farms at identical elevations can produce dramatically different cups based on their specific temperature profiles throughout the growing season.
Forward-thinking coffee buyers have begun seeking out these "temperature sweet spots" rather than filtering potential purchases by altitude, discovering remarkable coffees from traditionally considered medium elevations. By focusing on temperature data rather than altitude measurements, these buyers identify exceptional coffees that previous buying practices would have overlooked.
The Coffee Berry Borer: A Case Study in Climate Adaptation
The coffee berry borer (Hypothenemus hampei), the most devastating pest of coffee worldwide, provides a perfect case study of how a changing climate affects coffee cultivation. Detailed laboratory studies have shown that this pest can survive and reproduce within a broad temperature range (15-32°C), with optimal development between 27-30°C.
Interestingly, research has revealed that in regions like Ethiopia, where temperatures were historically too cold for the coffee berry borer to complete even one generation per year, rising temperatures have now made it possible for the pest to complete 1 to 2 generations annually. This explains why the pest has recently become widespread in southwestern Ethiopia, an area previously free of infestations.
The implications are significant for coffee farms at various elevations. As temperatures rise, high-altitude farms that were once naturally protected from pests by cooler temperatures are now becoming vulnerable. Meanwhile, progressive mid-elevation farms have been forced to develop integrated pest management strategies that may give them an advantage in pest control and quality production.
Shade as a Strategy: Back to Coffee's Roots
A proven strategy for mid-elevation farms to enhance quality is the reintroduction of shade trees, essentially returning coffee to its natural habitat as an understory plant. Research demonstrates that shade trees mitigate microclimatic extremes and can buffer coffee plants from temperature variability.
Shade can reduce high solar radiation and buffer detrimental diurnal changes in air temperature and humidity, decreasing temperatures around coffee berries by up to 4°C under low altitude conditions (below 700 meters) and by up to 2°C under mid to high altitude conditions (above 1100 meters).
Moreover, studies have shown that coffee berry borer densities are significantly lower in shaded versus unshaded coffee plantations. Shade coffee ecosystems serve as refuges for beneficial arthropods, leading to higher levels of natural pest control.
Despite potentially lower yields than unshaded coffee, shade-grown berries often have higher weight and better quality, with overall favourable economics for small-scale producers. This approach helps mid-elevation farms maximise their potential while mitigating climate change impacts.
Economic Implications: A More Sustainable Future?
Beyond the cup quality implications, the recognition of mid-elevation coffee excellence carries significant economic potential for producing countries. These zones typically contain far more available farmland than the limited high-altitude regions, which have been subject to intense competition and price inflation.
Agricultural economists point out that high-altitude areas in many countries are already fully cultivated. By expanding the definition of "speciality-capable" growing zones to include quality-focused mid-elevation farms, the industry is potentially increasing the supply of speciality coffee without compromising quality.
This expansion could address one of speciality coffee's persistent challenges: limited supply relative to growing demand. It also creates more equitable economic opportunities across producing regions rather than concentrating premium prices in a few high-altitude areas.
This shift represents a newfound economic opportunity for farmers at modest elevations whose lands were previously considered suitable only for commercial-grade production. Farms that were once dismissed without even being tasted due to their elevation are now selling their best lots for significantly higher prices, transforming economic outcomes for entire communities.
What Drives Buying Decisions: The Roasters Weigh In
When we asked UK roasters what drives their purchasing decisions, their responses painted a picture that might surprise many coffee enthusiasts. Far from prioritising altitude as a quality measure, these professionals described a much more holistic evaluation process.
For most roasters, flavour quality stands as the overwhelming priority. Before anything else, the coffee clearly must be delivered in the cup. Roasters typically seek diverse flavour profiles to create a balanced offering for their customers, from approachable, chocolatey options to more adventurous, fruit-forward selections. Many maintain a "flavour matrix" to ensure they're covering various taste experiences rather than focusing on where or how high the coffee was grown.
Relationships and ethics form another crucial consideration. Many roasters develop long-term connections with particular importers they trust or direct trade with, valuing transparency, consistent quality, and shared values. These relationships often lead to discovering exciting coffees that might not have the marketing appeal of extreme elevations but deliver exceptional quality. The human stories behind the coffee, the families supported, the communities improved, and the sustainable practices implemented frequently outweigh technical specifications like altitude in purchasing decisions.
Price accessibility represents a practical reality that influences selection, especially for house blends and higher-volume offerings. Roasters must balance quality with affordability, often finding that mid-elevation coffees deliver excellent value that allows for fair producer compensation while maintaining accessible consumer pricing.
The most revealing thing is how roasters view elevation specifically. Rather than considering it a primary quality indicator during selection, most see it as a technical factor that affects the roasting approach. Higher-grown coffees typically require different roasting profiles due to their density characteristics. However, this doesn't necessarily make them "better"; they are different. Many roasters explicitly state that elevation ranks low among their selection criteria, mattering only insofar as it contributes to the final flavour profile.
Origin diversity also plays a role, with roasters typically seeking a geographic spread to offer varied experiences. The specific altitude matters far less than having representation from different regions and processing styles.
This perspective from industry professionals creates significant opportunities for mid-elevation producers who can deliver exceptional cup quality, compelling stories, and ethical production practices.
As the industry moves beyond simplistic "higher is better" thinking, outstanding coffees from previously undervalued elevation ranges are gaining recognition based on what truly matters, what's in the cup and the positive impact of their production.
Roaster Selections: Beyond the Altitude Hype
Here are a few standout coffees selected not for their elevation numbers but for the qualities that truly matter to the pros who roast them:
Bell's Beans - Timor-Leste - Cristo Liurai
This marks the third consecutive year Bell's Beans has sourced from Karst Organics, highlighting how relationship continuity influences buying decisions.
Stay High Coffee - Guatemala - Agua Tibia
When Stay High Coffee discovered Erick de la Roca's Agua Tibia farm, they were drawn to his hands-on approach as a fourth-generation producer who oversees every aspect from seed to cup.
Coborn - Rwanda Muzo - Baho Coffee
Baho Coffee is empowering women to become more resilient and regain their place in society and their communities.
Clo Coffee - Uganda Rwenzori Mountains
In their 5th season sourcing from this region, Clo Coffee demonstrates how consistency and regional familiarity trump elevation numbers.
The Cupping Table Doesn't Lie
Perhaps the most compelling evidence for the rise of mid-elevation coffees comes from the ultimate arbiter, the blind cupping sessions, where altitude information is removed from the equation, and the biases that have long influenced coffee-buying decisions disappear.
Rethinking Quality: What This Means for Us Coffee Nerds
We should reconsider how we evaluate and select coffees. That elevation number on the bag? Consider it just one data point among many and probably not the most important one.
Instead, we might take a cue from how professional roasters approach coffee selection.
- Focus first on flavour, what tastes good to you personally. Remember that while high-altitude coffees might deliver specific characteristics, mid-elevation coffees often provide exceptional value and accessible flavour profiles that many prefer when tasting blind.
- Look beyond altitude to factors like processing method, which can dramatically transform flavour regardless of elevation.
- Consider the farm's approach to sustainability, which increasingly includes climate adaptation strategies that may yield better results at mid-elevations.
- Pay attention to roaster relationships with producers who often discover exceptional coffees that don't fit the traditional "high altitude" marketing narrative.
So next time you're eyeing that bag of coffee, here's the truth: that altitude number might be the least important thing on the label. Altitude isn't irrelevant, but it's just one factor in a complex equation. And often, it's not even the most important one. The best coffee is the one that tastes exceptional, supports meaningful relationships, and contributes to a sustainable future, regardless of how high up the mountain it grew.
Sources & Credits
Research References
National Library of Medicine - Hypothenemus hampei
National Library of Medicine - Growing Altitude
National Library of Medicine - The coffee leaf rust
Photography Credits
