What is SHG Coffee?

You might be asking what the term SHG (or SHB) stand for. Well, the terms are used interchangeably usually depending on which country the coffee beans come from.

SHG means "Strictly High Grown".

SHB means "Strictly Hard Bean".

In both cases, what it essentially boils down to is the altitude at which the coffee is grown.

SHG means High Altitude Coffee

When you see these terms, it means that the coffee was grown at high altitude, usually over 1,200 metres above sea level. Higher altitudes mean cooler air, especially at night, and more rainfall.

Much like mother bear, the coffee tree doesn't like temperatures that are too hot or too cold. That's why most coffee is grown in the region between the Tropic of Capricorn and the Tropic of Cancer, where temperatures remain more stable throughout the year.

The Effects of Altitude on Coffee Production

There are of course downsides to these high-grown coffee beans, particularly for the coffee farmer. In order to get coffee trees growing higher they need to be planted on mountain sides.

This means the coffee is less accessible and harvesting is much harder and time consuming because only manual picking methods can be used. It's therefore more expensive to collect those beans for processing.

Exploring the Growth of Coffee at Low Altitudes

Does Coffee Grow in Low Altitudes?

Yes, coffee can indeed grow at lower altitudes. However, the characteristics and quality of these beans can be distinctly different from those grown at higher elevations.

Impact of Low Altitude on Coffee Quality

Growing coffee at lower altitudes typically results in beans that differ in flavour and body compared to their high-altitude counterparts. Here’s a simplified breakdown of how low altitudes affect coffee growth:

Rapid Growth Cycle: In warmer, low-altitude areas, coffee plants tend to mature faster due to higher temperatures and often reduced rainfall. This quicker maturation can lead to a shorter development period for the beans.
Flavour Profile: The accelerated growth cycle tends not to allow sufficient time for the beans to develop a full spectrum of flavours and acids. Consequently, these beans might lack the desired complexity and vibrancy, often resulting in a milder and somewhat muted flavour profile.
Economic Aspects: The increased growth rate can lead to higher yields, which might make these beans less expensive compared to specialty beans from higher altitudes. This is one reason why Robusta, commonly grown at these altitudes, is cheaper.
Physical Bean Quality: Beans grown at lower altitudes are often softer and may have a more pronounced fissure, which can affect their roasting characteristics and overall structural integrity.

Taste and Preference

Although low altitude coffees are generally considered to have a less complex flavour profile, they can still produce an enjoyable cup, particularly for those who prefer a milder taste. However, coffee aficionados and connoisseurs often seek out higher altitude coffees for their depth, acidity, and richer flavour notes that are typically associated with prolonged bean development in cooler mountain climates.

In conclusion, while coffee does grow at low altitudes, the resulting beans manifest distinct characteristics that might not cater to all palates. For those in pursuit of dynamic flavours and acidities, higher altitude coffees are often more appealing.

The Effects of High Altitude on the Coffee Bean's Flavour

High elevation coffee, grown at altitudes around 1,200 meters, boasts numerous distinctive attributes contributing to its reputation for quality. The cooler temperatures within this altitude range, typically between 16-23°C, slow down the growth rate of the coffee plants.

This gradual development allows the beans to fully mature, enhancing their natural sugar content which contributes to a rich flavour. These beans are denser compared to those grown at lower elevations, which is a factor in their complex flavour profile that often includes floral, acidic, and spicy notes.

Additionally, the beans are usually of the arabica variety, recognized for their superior taste and quality.

Found primarily in countries like Colombia, Ethiopia, Kenya, Costa Rica, and Nicaragua, high elevation coffees are celebrated for their distinctively floral and robust flavours.

How Does Altitude Impact Caffeine Content in Coffee Beans?

Does altitude affect caffeine in coffee? Absolutely, and understanding this can significantly influence your choice of coffee beans.

Caffeine Concentration Varies with Altitude

Caffeine acts as a natural pesticide and helps coffee plants resist diseases and pests prevalent at lower elevations. In environments where these stressors are less intense—typically at higher altitudes—coffee plants produce beans with lower caffeine concentrations.

Example of Altitude's Impact on Coffee Bean Types:

Robusta Beans: Cultivated at lower elevations, Robusta coffee beans inherently contain more caffeine (around 2.9 milligrams per bean). This high caffeine content is a defence mechanism against the harsher conditions found at these altitudes, which include more pests and higher temperatures.
Arabica Beans: Grown primarily at higher elevations, Arabica beans are known for their lower caffeine content (about 1.9 milligrams per bean). The cooler temperatures and reduced pest issues at these altitudes lessen the need for caffeine.

Taste Implications

The variance in caffeine content due to altitude not only affects the health of the plant but also the taste of the coffee. High caffeine content in Robusta beans contributes to their generally more bitter taste compared to Arabica beans, which, with less caffeine, offer a more balanced flavour, often described as having a sweet, soft taste with hints of fruit and sugar.

In conclusion, altitude does play a crucial role in determining the caffeine levels in coffee beans, which in turn influences their flavour profile. Understanding this can help you choose the right type of coffee based on your flavour preference and caffeine sensitivity.

SHG is a Grade of Coffee

Many Central American countries use the altitude at which the coffee is grown as a grading method. The higher the altitude, the better the quality and, because the seed or bean has been in its pulp for longer, a fruitier flavour.

The other grades of coffee bean used widely in addition to SHG are:

High Grown

Coffee beans are cultivated between 900 and 1,200 metres above sea level resulting in a mild flavour with some fruity overtones.

Central Standard

Coffee beans grown up to 900 metres above sea level and tend to be very mild, with little fruitiness.

So there you go. Higher altitude generally means higher quality but at the expense of greater cost. As always, you get what you pay for.

How Does Altitude Affect the Caffeine Content?

Coffee beans' caffeine content tends to vary with the altitude at which they are grown. Typically, beans cultivated at lower altitudes contain more caffeine compared to those grown at higher elevations. This variation can be attributed to the environmental pressures encountered at different altitudes.

In lower altitude regions, coffee plants face more challenges including a greater incidence of pests and fungi, along with higher temperatures. To cope with these harsh conditions, Robusta coffee beans, which thrive in these environments, have evolved to contain higher levels of caffeine. Caffeine acts as a natural deterrent to pests, enhancing the plant’s ability to survive and proliferate under such demanding circumstances. For instance, a single Robusta bean contains approximately 2.9 milligrams of caffeine.

Conversely, at higher altitudes where the climate is cooler and pests are less prevalent, Arabica beans dominate. These beans have naturally adapted to these conditions with less caffeine, since their risk of pest damage is lower. Arabica beans typically contain about 1.9 milligrams of caffeine per bean. The reduced caffeine content contributes to the milder, more balanced flavor profile characteristic of Arabica coffee, which is often described as having a nuanced sweetness. This adaptation showcases how altitude directly influences the chemical composition and taste of coffee beans.