Most good Arabica coffees grow at altitudes over 2,000 feet above sea level. High-elevation coffee trees only have sunlight for part of the day, slowing the development of the coffee cherries. This slower growth increases the flavor oils that give coffee “acidity” (not sour or unpleasant – it is the winey flavor that coffee connoisseurs prize). Generally, the higher the altitude, the brighter the coffee will be. Coffee trees at lower altitudes or on flat terrain are exposed to more direct sunlight, causing the coffee cherries to develop faster, resulting in less acidity and more body.