Typical description of coffees grown at low altitudes

Often used to describe coffee s grown at relatively low altitudes. In the same context, coffee s grown at higher altitudes are often designated hard bean. The lower altitudes and consequently warmer temperatures produce a faster maturing fruit and a lighter, more porous bean. Soft bean coffee s usually make a less acidy and less flavorful cup than do hard-bean coffee s, although there are many exceptions to this generalization. The hard bean /soft bean distinction is used most frequently in evaluating coffee s of Central America, where it figures in grade descriptions.