Coffee grown at high altitudes is often prized for its exceptional quality and flavor—but why does elevation matter so much? Here at Burka Coffee Estates, located over 1,400 meters above sea level, the answer is in every bean we produce.
Slower Growth = Better Flavor
At higher elevations, coffee cherries grow more slowly. This extended maturation allows the beans to develop more complex sugars and acids, resulting in vibrant flavors, bright acidity, and a clean finish.
Cooler Temperatures Protect Quality
Cooler nights and warm days create optimal growing conditions, reducing stress on the coffee plant and protecting the delicate flavor compounds that make Arabica coffee so desirable.
Less Pests and Disease
Higher altitudes are less hospitable to common coffee pests and diseases, allowing farms like Burka to practice more sustainable and chemical-free farming methods.
What You’ll Taste in High-Altitude Coffee
Coffee from our Mt. Meru estate often features floral notes, hints of citrus and berries, balanced acidity, and a smooth, medium body—a direct result of our elevation and volcanic soil.
When you choose high-altitude coffee, you’re tasting the mountain’s unique fingerprint in every cup.