amazing how a few hundred meters makes for such dramatic differences in a cup. commodity coffee is mostly grown on elevated flat land around 600m. up at 1,600 m, cherries ripen more slowly, packing in extra sugars and depth. by 1,800 m, cooler days and crisp nights give beans higher density. These dense beans roast more evenly and sing with juicy acidity. Push above 2,000 m and the thin air, strong uv, and steep slopes stress the plant into fortifying every cell, unlocking floral, fruity...