Global Coffee Atlas

Terroirs, Altitude & Flavor Science

Discover how altitude, volcanic soil, and processing traditions forge distinctive flavor profiles in single-origin extractions.

Ethiopian coffee cherries drying on raised African beds in Yirgacheffe region
1,800 - 2,200m Altitude

Ethiopia Yirgacheffe

Primary Notes: Jasmine Floral, Lemon Bergamot, Earl Grey Tea, Dried Apricot.
Processing: Washed & Sun-Dried Natural Heirloom Varieties.

Acidity: Very High Yirgacheffe Terroir Guide →
Highland coffee plantation in Huila region Colombia overlooking mountain valleys
1,500 - 1,900m Altitude

Colombia Huila

Primary Notes: Sweet Red Apple, Panela Cane Sugar, Red Grape, Roasted Pecan.
Processing: Double Anaerobic Fermentation & Washed.

Acidity: Medium-High Huila Terroir Guide →
Sumatran coffee beans drying under tropical sun following wet-hulling process
1,300 - 1,600m Altitude

Sumatra Mandheling

Primary Notes: Dark Chocolate, Earthy Cedar, Cinnamon Spice, Syrupy Body.
Processing: Wet-Hulled (Giling Basah).

Acidity: Low / Heavy Body Mandheling Terroir Guide →