So my understanding is that it is the temperature of a coffee farm that determines if a coffee ripens slower and therefore develops more complex sugars and acidity etc it therefore not the altitude that affects it?
Sure there is a very strong correlation but not necessarily causation.
So, if in our pivot to a more data driven accurate and culture towards roasting and coffee in general, why aren't we putting average farm temperatures on coffee bag descriptions or as green bean sellers instead of MASL?
If a coffee farm at say 2000 MASL had a a higher average farm tempreture than a farm in another part of the world at 1500 MASL wouldn't the lower temp farm be more desirable regardless of altitude?
