No experience, but some folks who test flours point out that it's in no way better or worse for baking at altitude. The "high altitude" refers to the wheat from which it's made having been grown at higher altitudes.
Other than that, all I know that can be done with the flour for bread baking in the mountains is to use a bit more flour than called for or a higher protein flour to toughen the dough some, due to the lower pressure at altitude. So, if it's a bread flour, it might do a little better than APF.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen