What is one of the characteristics of coffee grown at high elevations?

Coffee grown at high elevations typically exhibits increased density, which is a crucial characteristic that influences several aspects of the coffee's overall quality. The cooler temperatures found in high-altitude regions slow the maturation process of the coffee cherries. This extended growing period allows for a more complex development of sugars and flavors within the beans, contributing to their density.

Denser coffee beans often result in more pronounced flavor profiles, as they tend to retain more of the desirable aromatic oils and acids that enhance taste. Additionally, denser beans can be more resilient to the roasting process, leading to a better extraction of flavors during brewing. This is why coffee from high elevations is often associated with nuanced flavors and aromatic complexity, appealing to coffee connoisseurs seeking distinctive tasting notes.

In the context of the other options, lower acidity is generally not a characteristic of high-elevation coffee, as these beans often have vibrant acidity. Coffee from high altitudes is also noted for its rich flavors rather than less flavor, contradicting another option. The caffeine content in coffee can vary due to different factors, but it is not universally higher in high-elevation varieties compared to lower-elevation coffee. Thus, increased density stands out as a hallmark trait of high-elevation coffee cultivation.