WHAT DOES "ROASTED AT ALTITUDE" MEAN FOR COFFEE DRINKERS?

WHERE COFFEE GROWS

To gain a better understanding of the significance of high altitude roasted coffee, it is essential to understand the origins of coffee cultivation.

Coffee grows on trees around the equator, more specifically from the Tropic of Cancer through the Tropic of Capricorn. High quality coffee grows at elevation--defined as 1000 meters above sea level (3200 feet above sea level). Coffee can grow anywhere from sea level up to about 8000 feet above sea level. The general rule of thumb is that high grown coffee equals higher quality, better tasting, more complex coffee.

THE HIGH ALTITUDE EFFECT

Boyer's Coffee is located in Denver, CO which is a "mile high" at 5,280 feet above sea level. We are actually located on a hill in Denver and our final elevation is about 5,400 feet above sea level so everything we roast is at a high altitude. 

If you bake at altitude, you know there are instructions that are specifically for high altitude cooking. It has to do with the altitude like the atmospheric pressure and available oxygen which is about 15-25% less than at sea level.

Water boils in our laboratory at 196 degrees Fahrenheit, not 212 degrees like we were taught in science class.

COFFEE ROASTING PROCESS

Coffee is a super complex and extremely delicate agricultural product that has over 1000 known chemical compounds so how a coffee is roasted can really impact what you taste in the cup.

Coffee roasting is a process where we take the dried coffee bean and place it under extreme heat, while being agitated and rotated for a period of time. Roasting affects the coffee's appearance, aroma, taste and color. During the roasting process, many chemical reactions take place. As water molecules evaporate, sugars and carbohydrates are breaking down, reacting with amino acids to form new chemical compounds. As the bean moves from green to yellow to brown, the beans unlock their hidden flavor and aromatic compounds.

THE BENEFIT OF ROASTING AT ALTITUDE

Roasting at high altitude means we achieve roasted coffee at lower final temperatures and in less time than coffee roasted at lower elevations. This is good for all coffee drinkers. By achieving our targets sooner with less heat, we preserve and accentuate coffee's natural characteristics:

  • Sweetness - because we don't have to put beans under as much stress with roasting, which leads to more available sweetness in the cup.
  • Brightness - more available positive acidity remains inside the roasted beans at altitude.
  • Body - more body is available with shorter roasting times at altitude
  • Aromatics - more coffee aromatics are available with shorter roast times at lower temperatures
  • Signature velvety smooth finish - with more acidity and sweetness available in the cup combined with less expression of essential coffee oils, we end up with a smooth and satisfying finish.