"Yet a research team from Poland recently gave scientific credence to the idea that high-elevation coffee may naturally result in more desirable characteristics, both in terms of human health and coffee quality. In a study published Aug. 17 in Scientific Reports, the researchers suggest that coffees grown at higher altitudes contained higher levels of certain phenolic compounds, antioxidants that may play a powerful role in coffee's many health benefits."
"Coffees from the study came from different elevations in Ethiopia, Peru, Costa Rica and Guatemala. The researchers noted that some of the data involved in the open-access study remain confidential "due to suggestions" from the coffee company. The study found that the Ethiopian coffees - which were grown at the highest elevation of 2,065 meters above sea level - contained the highest levels of desirable phenolic compounds, namely chlorogenic acids."
Coffees grown at higher altitudes showed higher concentrations of phenolic compounds, especially chlorogenic acids, and greater antioxidant potential. Four typica Arabica varieties from Ethiopia, Peru, Costa Rica and Guatemala were sourced and roasted by a Poland-based boutique roaster. The highest-elevation Ethiopian sample (2,065 meters) had the greatest total phenolic content, while the lowest-elevation Guatemalan sample had the least. An electronic nose measured volatile organic compound emission strength, indicating stronger aroma characteristics in higher-elevation coffees. The sample set was limited and some dataset details remain confidential due to company suggestions.
Read at Daily Coffee News by Roast Magazine
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