“Altura” is not a specific coffee variety or cultivar but rather a term used to describe the altitude at which coffee is grown. In Spanish, “altura” translates to “altitude” or “height,” and it is often used in the context of coffee production to refer to high-altitude coffee. High-altitude coffee cultivation is known to produce coffee beans with distinct flavor characteristics.
Here’s some information about high-altitude coffee and what it generally represents:
- Altitude Range: High-altitude coffee is typically grown at elevations of 1,200 meters (3,937 feet) above sea level or higher. Some high-altitude coffee farms can be located at altitudes exceeding 2,000 meters (6,562 feet).
- Flavor Profile: Coffee beans grown at higher altitudes tend to develop unique flavor profiles due to the cooler temperatures, reduced oxygen levels, and slower maturation of the coffee cherries. High-altitude coffee is often associated with bright acidity, a clean and crisp taste, and a complex flavor profile with floral, fruity, and sometimes wine-like notes.
- Arabica Dominance: High-altitude coffee is primarily composed of Arabica coffee beans. Arabica coffee is known for its nuanced flavors and lower caffeine content compared to Robusta coffee.
- Specialty Coffee: High-altitude coffee is often considered part of the specialty coffee category. Specialty coffee places an emphasis on unique flavor characteristics, sustainable farming practices, and meticulous processing methods.
It’s important to note that while “altura coffee” generally refers to coffee grown at high altitudes, there can be considerable variation in flavor profiles depending on the specific altitude, climate, soil, and other factors in a particular coffee-growing region. Different high-altitude regions around the world may produce coffee with distinct flavor profiles, and the specific coffee varieties or cultivars can vary widely as well. Consequently, the term “altura coffee” is more about the growing conditions and elevation than a specific coffee variety.