The Coffee Belt & Geography
Coffee grows in the tropical zone between the Tropic of Cancer and the Tropic of Capricorn. This region is known as the “Coffee Belt” and encompasses roughly 70 countries where coffee is produced.
What is the Coffee Belt?
The coffee plant (Coffea) thrives in tropical climates at elevations of 600-2,200 meters, in regions receiving 1,500-3,000mm of annual rainfall. The ideal temperature range is 15-24°C. Frost can be lethal to coffee plants — which is why frost events in Brazil dramatically impact global prices.
Altitude directly affects coffee quality. The general rule: the higher the altitude, the slower the maturation, and the more intense and complex the flavor profile. This is why coffees from high-altitude countries like Colombia and Ethiopia are valued in the “specialty” category.
Arabica vs Robusta
Arabica (Coffea arabica)
- • 60-70% of global production
- • High altitude (800-2,200m)
- • Less caffeine (1.2-1.5%)
- • Complex, acidic, sweet
- • Susceptible to disease and frost
Robusta (Coffea canephora)
- • 30-40% of global production
- • Low altitude (0-800m)
- • More caffeine (2.2-2.7%)
- • Strong, bitter, woody
- • Disease resistant
Major Producing Countries
Brazil
World's #1 producer
Type
Arabica & Robusta
Regions
Minas Gerais, Sao Paulo, Espirito Santo, Bahia
Altitude
600-1,400m
Flavor
Chocolatey, nutty, low acidity, full-bodied
Accounts for roughly 35% of global production. Biennial production cycles (on/off year) directly affect prices.
Colombia
Specialty Arabica leader
Type
Arabica only
Regions
Huila, Nariño, Antioquia, Tolima
Altitude
1,200-2,000m
Flavor
Bright acidity, caramel sweetness, fruity notes
Two harvests per year (main harvest + mitaca). High altitude and volcanic soil support specialty quality.
Ethiopia
Birthplace of coffee
Type
Arabica only
Regions
Yirgacheffe, Sidamo, Guji, Harrar
Altitude
1,500-2,200m
Flavor
Floral, citrus, blueberry, tea-like
Home to the greatest genetic diversity on Earth. Thousands of wild varieties. The origin of coffee culture.
Vietnam
World's #1 Robusta producer
Type
Mostly Robusta
Regions
Dak Lak, Lam Dong, Gia Lai (Central Highlands)
Altitude
400-800m
Flavor
Strong, bitter, woody, low acidity
Key raw material source for the instant coffee industry. Arabica production has also been rising in recent years.
Indonesia
Country of diversity
Type
Robusta & Arabica
Regions
Sumatra, Java, Sulawesi, Bali
Altitude
800-1,500m (Arabica), 200-800m (Robusta)
Flavor
Earthy, spicy, low acidity, heavy body
The giling basah (wet-hulling) processing method creates a unique flavor profile. Homeland of Kopi Luwak.
Honduras
Central America's rising power
Type
Arabica only
Regions
Copán, Santa Barbara, Lempira, Ocotepeque
Altitude
1,000-1,600m
Flavor
Balanced, chocolatey, citrusy, nutty
Production volume has doubled in the last 15 years. Competitive on quality-to-price ratio. Fair Trade certified production is widespread.