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About altitude and taste

It is said that the higher the altitude of coffee, the higher the quality of coffee. In high altitude areas, the temperature difference between day and night is large, so coffee seeds are tight and high-quality coffee beans with condensed acidity, aroma, and taste grow.

The altitude of the area where coffee is grown is also one of the criteria for determining the grade of coffee. Growing in the highlands is a condition that has a great influence on the taste of coffee beans.

・ Emerald Mountain (Colombia)

Coffee beans cultivated in the plateaus on the hillside of the Andes. Its greatest feature is its sweet aroma like citrus fruits, and it is also said to be the jewel of Colombian coffee.

・ Crystal Mountain (Cuba)

The finest coffee beans cultivated in the Escambry Mountains, where crystals are produced. With a large screen size of 18 or more, you can enjoy a gentle aroma and a mellow taste.

・ Gayonese Mountain (Sumatra, Indonesia)

Organically grown coffee beans in the Gayonese Highlands, the northernmost part of the Aceh region of Sumatra. It features an elegant sweetness like red wine and a deep richness.

・ Coral Mountain (Costa Rica)

Coffee beans cultivated on the steep slopes of the triangular area connecting Torres Rios and Coralillo across the Talas River in the mountainous area of western San Jose, the capital of Costa Rica. It has an aged taste and a mellow aroma.

・ Kilimanjaro (Tanzania)

Coffee beans cultivated on the hillside of Kilimanjaro, the highest mountain in the African continent. A mild and rich coffee with a high-quality acidity and sweet and sour aroma.

・ Blue Mountains (Jamaica)

Coffee beans cultivated in the Blue Mountains area, inside the Blue Mountains. A coffee of the highest quality with an exquisite balance of sweetness, acidity, bitterness, and richness.