Coffee From All Over The World
Estimated Reading Time: 7 minutes
The Equatorial zone known as “The Coffee Belt” or “The Bean Belt” provides ideal conditions for coffee trees to thrive all over the world.
Arabica prefers high altitudes and fertile ground, whereas Robusta prefers a warmer climate and can grow on lower ground.
Coffee’s flavor can be greatly influenced by a variety of factors, including the soil, the climate, the amount of sunshine, and even the exact altitude at which it grows.
These key factors, as well as how the cherries are processed after they are picked, contribute to the differences in coffees from various countries, growing regions, and plantations around the world.
The quality and taste of the coffee vary even within a single plantation due to the complex combination of all the above factors.
The Tropical clouds form a natural roof over the trees in the afternoon, protecting them from the hot sun, and frequent island showers provide just the right amount of rain for the plants. Kona coffee is meticulously processed to produce a delectably rich, aromatic cup with a medium body.
Grand Lares in the south-central region and Yauco Selecto in the southwest are two major growing regions on the Caribbean Island. Both regions are known for the balanced body, acidity, and fruity aroma of their beans.
The Supremo from Colombia offers a delicate, aromatic sweetness, but the Excelso is milder and slightly acidic.
Both Arabica and Robusta are grown, and which variety grows best in which region is determined by climate, soil quality, and altitude. A good cup of Brazilian coffee is clear, sweet, medium-bodied, and low in acidity.
Indonesian coffees are known for their distinct richness, full body, and mild acidity. It is also known for its fine aged coffees, which can be stored for a long time. The coffee is gently aged in Indonesia’s warm, damp climate by warehousing, which gives it a deeper body and lower acidity. Even with today’s technology, this process is unrivalled.