News
Coffee Knowledge Guide
by 528 Digital
on Feb 03 2026
Why Coffee Growing Altitude Matters
Altitude plays a huge role in the flavour and quality of coffee beans. Many of the world’s best speciality coffees are grown at high elevations in countries like Guatemala, Honduras, and Mexico.
Slower Maturation = Better Coffee
At higher altitudes, temperatures are cooler and the air is thinner. This slows down how quickly coffee cherries ripen.
The slower growth gives the beans more time to develop sugars and flavour compounds, leading to a richer and more complex cup.
Denser Beans, Stronger Flavour
High-altitude coffee beans grow harder and denser. These dense beans:
Absorb flavours more effectively during roasting
Produce brighter, cleaner flavours
Create more layered taste profiles
Superior Taste Profile
High-altitude coffees are known for:
Vibrant acidity
Citrus notes
Chocolate undertones
Clean, complex flavours
This is why many premium Central American coffees are grown at elevation.
What is SHB (Strictly Hard Bean) Coffee?
SHB coffee refers to beans grown at high altitude, where slower maturation produces denser, higher-quality beans.
Key SHB Altitude Ranges
Minimum: 1,200–1,350 meters
Common range: 1,200–2,000 meters
Premium regions like Huehuetenango: 1,600–1,700+ meters
When you see SHB on a coffee label, it usually signals higher quality specialty coffee.
What is an SCA Coffee Score?
The Specialty Coffee Association (SCA) grades coffee on a 100-point scale.
Only coffees scoring 80 points or above are classified as Specialty Coffee.
SCA Score Categories
80–84.99 — Very Good
85–89.99 — Excellent
90–100 — Outstanding
These scores are given by trained Q Graders, who assess:
Aroma
Flavour
Acidity
Balance
Aftertaste
Overall quality
An SCA-graded coffee assures customers they’re buying high-quality, specialty beans.
What Does Roast Level Mean?
Roast level refers to how long coffee beans are roasted and how much heat they’re exposed to.
During roasting, beans go through audible stages called cracks.
First Crack
Sounds like popcorn popping
Beans expand and release moisture
Typically where light roasts are developed
Second Crack
Beans crack again as oils surface
Leads to medium-dark and dark roasts
Flavours become deeper and bolder
Roast Levels & Flavour
Light Roast
Brighter acidity
More origin flavours
Fruity and floral notes
Medium Roast
Balanced flavour
Sweetness and body
Popular for everyday drinking
Dark Roast
Bold and rich
Chocolatey, smoky notes
Lower acidity
