Coffee Growing Regions of the World

Coffee is grown in a band between the Tropics of Cancer and Capricorn that coffee professionals call the Bean Belt or Coffee Belt. Within this zone, altitude, rainfall, soil, and temperature create dramatically different growing conditions that produce coffees with distinctly different flavor profiles.

Africa

Africa is where coffee originated, and it still produces some of the world's most distinctive coffees. Ethiopia produces coffees with extraordinary floral and fruit character, particularly from the regions of Yirgacheffe, Sidama, and Harrar. Kenya produces coffees known for blackcurrant, tomato, and vibrant acidity. Rwanda and Burundi produce coffees with stone fruit and citrus that are among the best on the continent.

Latin America

Latin American coffees are the most consumed worldwide and typically offer balanced, approachable profiles. Colombia produces coffees with caramel, red fruit, and medium acidity. Brazil dominates world production with large volumes of nutty, chocolatey, low-acid coffees that form the base of many espresso blends. Guatemala, El Salvador, and Costa Rica produce coffees with chocolate, spice, and fruit character that are excellent at all roast levels.

Asia and the Pacific

Indonesian coffees, particularly from Sumatra, are known for their earthy, full bodied, low-acid character that comes partly from the wet-hulling process unique to the region. Papua New Guinea produces coffees with tropical fruit character and significant complexity. India's Monsoon Malabar is processed by exposure to monsoon winds, producing a unique low-acid coffee with grain and spice notes.

Central America

Panama produces some of the world's most sought-after coffees, particularly the Geisha variety from the Boquete region, which commands some of the highest auction prices in the world for its extraordinary floral and tea like character.

Altitude as a predictor

Within any growing region, altitude is one of the best predictors of quality. Higher altitude means slower maturation, which develops more complex sugars and acids in the coffee cherry. Coffees grown above 1500 meters are generally more complex than those grown at lower altitudes.

Related reading: coffee processing methods, coffee tourism.

The specialty cafes that source from these regions are exactly what Pulled Coffee challenges are built around.