How does altitude affect coffee flavor?

Higher altitude positively influences coffee flavor by increasing acidity and complexity. As coffee is grown at higher elevations, the cooler temperatures contribute to slower maturation of the coffee beans. This extended growth period allows for the development of more intricate flavor profiles. The beans tend to have higher acidity levels, which can enhance the brightness and overall flavor experience of the coffee.

In addition to acidity, the complexity of flavors is also heightened due to the lengthy maturation process. Beans grown in high-altitude regions often exhibit a wide range of tasting notes, which can include floral and fruity hints, making them highly sought after by coffee enthusiasts.

Other options lack the nuanced understanding of altitude's impact on coffee. Higher altitude doesn’t decrease acidity, and it does not produce more bitter beans. In fact, low acidity and bitterness are often associated with coffee grown at lower elevations. The idea that altitude has no effect on flavor contradicts well-established knowledge in coffee cultivation, where different growing conditions contribute significantly to the unique characteristics of the beans.