What 1,000 metres does to a coffee
Lot 002 grew some 600 m lower than lot 001. You can taste the difference.
Fazenda Mumbuca sits at 940 to 1,010 m. Finca Villa Betulia, where the Pink Bourbon grew, is at 1,550 to 1,600 m. On a bag that reads like a ranking. It is not one.
Lower ground is warmer, and a warmer cherry ripens faster. The seed ends up less dense, and a less dense coffee tends to carry less acidity and more body. That is a large part of why this cup is soft and round where the Pink Bourbon is bright and juicy.
As with lot 001, the number only means something with the rest of the sentence. Campo das Vertentes lies about twenty-one degrees south of the equator, and Huila about two degrees north. The further from the equator, the cooler a given altitude. A thousand metres in Minas Gerais is not a thousand metres in Colombia.
It matters in the roaster too. A less dense seed takes heat more readily, and the profile has to account for it.
This lot was grown at 940 to 1,010 m. We print it for the same reason as before: it is a fact you can check against the farm, not a claim you have to take from us.