Elevation plays a major role in how coffee develops and, ultimately, how it tastes in the cup.

Coffee grown at higher altitudes matures more slowly in cooler temperatures. This extended growing time allows sugars to develop more fully inside the bean, often resulting in greater density, brighter structure, and more layered flavor development.

Lower-elevation coffees tend to mature more quickly. These coffees often show rounder, softer profiles with a heavier body and more straightforward sweetness. Neither is inherently better — they simply reflect different growing conditions.

You’ll often see MASL listed in our coffee descriptions. MASL stands for meters above sea level and indicates the elevation at which the coffee was grown. It’s a useful reference that helps explain structure and overall character, working alongside climate, soil, and farming practices to shape what ends up in the cup.