“Highland Coffee” stands for Coffee grown at an altitude between 1200 – 1800 meters (3937 ft to 5906 ft) above sea level. But the expression “Highland Coffee” doesn’t refer only to the altitude at which coffee grows, but also to its quality, as explains Jose Nicolas Velez, one of Ecuador’s leading Coffee specialists. http://www.cafevelez.com/
“Highland Coffee” in Ecuador is without exception “Arabica Coffee”. Highland Arabica Coffee has the ideal balance between acidity, body, flavor, aroma and fragrance, and produces a very pleasant sensation when you drink the coffee in your cup .
The first step in obtaining a specialty coffee of very high quality is to select the proper seed. There are several varieties of arabica coffee and each has its characteristics and distinct flavor.
The ideal is to find the seed that in certain weather conditions will give the best performance and produces highest quality coffee.
During our Coffee Harvest Tour you will get first hand information about the seed selection process and the difference between Robusta and Arabica Coffee. We talk also about the different Arabica varieties and how they influence the Coffee flavors in your cup.
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