Roasting at Altitude: Why Your Coffee Just Got Even Better

At CoffeeAM, we’re always looking for ways to level up your coffee experience. That’s why we’re excited to share a behind-the-scenes detail that makes a big difference in the cup: we’re now roasting your coffee at 5,400 feet above sea level—and that elevation matters more than you might think.

Let’s break it down: just like grapes for wine, high-quality Arabica coffee grows best at higher altitudes—typically starting around 3,280 feet (or 1,000 meters). The higher the elevation, the slower the coffee cherries develop on the tree, allowing for more complex sugars and acids to form. That complexity translates to deeper flavor, better balance, and more nuance in your brew.

But here’s the twist: not only is great coffee grown at altitude, now we’re also roasting at altitude—and it’s a total game changer.

What Makes High-Altitude Roasting So Special?

At 5,400 feet, things work a little differently in the roaster. For one, the air pressure and available oxygen are about 18% lower than at sea level. Water boils at just 196°F here in Denver (compared to 212°F at sea level), which gives you a clue: heat behaves differently at elevation.

And that’s actually a good thing for coffee.

Roasting is a wild ride for every coffee bean—intense heat, rapid agitation, color shifts, and chemical transformations. During roasting, moisture evaporates, sugars and carbohydrates break down and reform, and over 1,000 compounds begin to unlock the aromas and flavors that make coffee irresistible.

At high altitude, we’re able to roast faster and at lower temperatures. That means the beans spend less time under direct heat, which helps preserve the delicate, origin-specific traits that make each coffee unique.

The End Result? A Better-Tasting Cup

Here’s what you can expect from our high-altitude roast:

• Sweeter flavor – Less time in the fire means fewer burned sugars and more retained natural sweetness.
• Fuller body – Lower temperatures help preserve coffee oils that give your cup that rich, satisfying mouthfeel.
• Brighter acidity – The kind of brightness that’s crisp, clean, and pleasing—not sour or sharp.
• Smoother finish – With gentler roasting, we maintain the bean’s balance and complexity from first sip to last drop.

It’s a difference you can taste—whether you like bold dark roasts, lively light roasts, or anything in between.

Bottom Line: Coffee roasted at altitude retains more of what makes it special. And at CoffeeAM, we’re all about bringing out the best in every bean. Your coffee is now roasted with even more precision and care—at high altitude, for higher quality. From our new roasting facility in Denver to your favorite mug, it’s roasted to perfection. Every time.