‘Altitude,’ said Jimi. ‘Coffee beans from trees cultivated at a low altitude have a lower acidity and the flavour is often mild and bland. High-altitude beans tend to be more acidic, resulting in a stronger fruity or floral scent and a more complex flavour.’
I’m not a coffee drinker, but I’ve been reading a lot of books where coffee plays a big role—and this one is actually teaching me about it. The world is so ironic.
