HOW ALTITUDE SHAPES FLAVOR
Altitude plays a defining role in how Arabica coffee develops its flavor. As elevation increases, cooler temperatures slow the maturation of coffee cherries—allowing sugars, acids, and aromatics to develop more fully.
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​Below 762 meters
Coffee tends to be soft, mild, and simple, with limited flavor complexity.
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Around 914 meters
Beans develop a sweeter, smoother profile with gentle balance.
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Around 1,200 meters
Flavor complexity increases, revealing notes of citrus, vanilla, chocolate, and nuts—hallmarks of premium Arabica.
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Above 1,500 meters
Coffees express greater aromatic depth, often showing spicy, floral, or fruity characteristics.
This is why Coffee Penida sources Arabica grown between 1,200–1,700 meters—where balance, sweetness, and refined complexity naturally emerge.
