Definitions for "Hard bean"
Keywords:  denser, altitudes, bean, coffee, slowly
a high-grade mountain grown coffee from Central or South America
The term often used to describe coffees grown at relatively high altitudes, 4,000 to 4,500 feet. Coffee grown above 4,500 feet is referred to as strictly hard bean. The higher altitudes and lower temperatures produce a slower-maturing fruit and a harder, less porous bean.
Term often used to describe coffees grown at relatively high altitudes; in the same context, coffees grown at lower altitudes are often designated Soft Bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean. Hard bean coffees usually make a more acidy and more flavorful cup than do soft bean coffees, although there are many exceptions to this generalization. The hard bean/soft bean distinction is used most frequently in evaluating coffees of Central America, where it figures in grade descriptions.