The organoleptic quality of coffee, which includes aspects such as aroma, fragrance, flavor, residual flavor, and body, is positively influenced by the altitudinal range. Some research on coffee has revealed that plantations located at lower altitudes, between 1020 and 1250 meters above sea level, develop a more acidic flavor compared to higher altitude regions, between 1550 and 1780 meters above sea level.
Source: Ramos, L. J., & Criollo, H. (2017). Physical and sensory quality of Coffea arabica L. variety Colombia, Nespresso AAA profile, in Unión Nariño. Journal of Agricultural Sciences, 34(2), 83-97.