Does altitude have an effect on the taste? Altitude effects Coffee and tea and other plants. How does altitude have an effect on figs? What altitude is best? Thanks guys

(Sorry auto-correct earlier)

A positive attitude goes a long way ;) I think you meant altitude?

I'm not sure if altitude affects flavor like it does for coffee. I moved from 500ft to 2400ft last year. So far I noticed Kadota taste terrible up here, flavor was what I imagine hagfish slime taste like, a strong slimy fish flavor, but It may be the lack of enough heat to ripen correctly.

I found my magnolia figs taste great up here, like perfectly ripe dark plums.

I had a green unknown fig that I almost got rid of, because of lack of flavor and it had amber interior at low elevation, but bright red Interior and a nice tart/sweet flavor when it ripened up here.

Pretty much a mixed bag, some much better, some much worse. Not sure if it's the altitude, temperature, or a little of both.

I live in Albuquerque, New Mexico, which is 5000 ft.
Figs can be finicky here and I attribute it to the altitude. I've experimented with a lot of different varieties and I only have a few that have done better than others.
Aldo's Palermo Red and Longue D'Aout are two prime examples. They consistently produce a lot of great quality figs here. So do the Mt. Etna varieties.
Ronde de Bordeaux has not done well. Atreano, Conadria, Lattarolla, are other examples that have not performed their best.
Our growing season is short. Figs do not ripen well beyond the 1st week of October. We are a mix of zone 6-7.

Why is it spelled differently every other time lol?

Initially my RdB did not do well in taste. I rank it average for at least 4 seasons. Kept it at the encouragement of
my friend Michael. Sure glad I kept it & the last 3 seasons it got excellent.