Density is the major element related to the Coffee Quality
The Coffee Notes relies on:
#1. The variety in particular (Java, Bourbon, Maragogype, etc).
#2. The density which at the same time depends on:
2.1. The Altitude, like SHB refers to the High Density Bean, which according to its latitude varies the reference height, example 1200 m in Costa Rica = SHB = 1000 m in Nicaragua.
2.2. The chemical composition of the Coffee Seed in which the CHLOROGENIC acid is the compound that determines the density.
High density is a Coffee Seed that contains between 6.0%, 6.5%, 7.0%, which in turn defines that its density is 0.68 g / mL, of 0.70 g / mL, of 0.72 g / mL respectively.
#3. The chemical composition of the soil, for this the preparation according to the analysis and evaluation in the leaves determines the deficiencies and the repairs.
#4. The Water: Rainfall, or irrigation, is important at the time of the growth of the seed, the endocarp, and in itself of the fruit and the plant. #5. The level of light and its use in the process of photosynthesis and maturation (beta carotene) is essential in combination with the above factors: type of variety, water, composition of soil and nutrient, and height.
Clarification: the shadow factor in relation to density and height.
#1. The shadow is not a growth factor. It would be seen as ABSENCE of Light.
#2. Each plant is different according to its variety, so your presumption is 100% wrong.
Why? Example a Geisha is designed for heights above 2000 meters and dense cloud conditions. Another type of plant like a caturor or catimor simply rot in its roots and its grains never mature.
#3. The shade is specifically to avoid severe exposures to heat (dehydration of the plant), and burns of the leaves and that occurs in especially low areas to areas of medium height where the orographic conditions are high exposure, dry forests, and higher relative concentration of oxygen in the air which increases the heat.
These are lower density coffees due to that higher concentration of oxygen, which does not stress the silver so that it has the need to create new chemical compounds and thus increase the complexity of its notes and flavors.
Coffee Center: EsquinaDeLosCafes Matagalpa, Nicaragua
Specialty Coffee and Non-Conventional Coffee Premium Chocolate and High Grade Cocoa Seeds.