Coffee Knowledge Guide

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