The higher up that coffee is grown, the better. A cool, wet climate means the cherries ripen gradually and develop complex flavours. At 5,000ft (1,500m) above sea level, the height of Ethiopian coffee plants, you can expect floral, stone fruit and spicy flavours. At 4,000ft (1,200m), like Brazilian coffee, the beans develop nutty and chocolate notes. Those grown at 3,000ft (900m) tend to be earthy and dull.