The altitude at which a coffee is grown plays a major role in determining the quality of the bean.

Because there is less oxygen, coffees grown at higher altitudes take longer to mature than plants grown at lower altitudes.

This allows the flavors to develop more fully and produces beans that are delicate and flavorful.

Higher-grown coffee beans usually have a higher density than low-grown beans,
which enhances the complexity of the coffee flavor profile.

Most coffees from Panama and Central American are graded by altitude. (2,000-5,000 ft)

Altitude Bean Type:

* above 1.600 meters Strictly Hard Bean
* 1.350 – 1.600 meters Hard Bean
* 1.200 – 1.350 meters Semi Hard Bean
* 1.000 – 1.200 meters Extra Prime Washed
* above 600 meters Prime Washed