I am curious to know whether roasters ever roast darker when the coffee is to be brewed in places that are above 2.300 masl (7.450 feet) to compensate for the lower water boiling point and still reach high extracction %?
Case in point woud be Bogota, Quito, La Paz, etc
If so, how much darker? Agtron reference would be great.
Thanks in Advance!