Primary Tasting Notes & Cultivation Altitudes of 745 Single Origin Coffees

The visualization below shows how the primary tasting note of coffee changes, in aggregate, as you move from lower cultivation altitudes to higher. One outcome to note is that chocolate as a primary tasting note fades away as you move from left to right, as berry and citrus notes become more prominent. In general, higher altitudes slow the maturation process of the coffee, which leads to brighter, more complex flavor patterns.

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