Everything you should know about the coffee belt, coffee production, and coffee types

Welcome to an in-depth (but easy-to-read) article about coffee's journey from seed to cup. Perfect for those who want to understand why some beans taste fantastic after a light roast, while others require a dark roast to shine.

What is the Coffee Belt?

The Coffee Belt is the tropical region around the equator where Arabica and Robusta can grow optimally. It is typically located between the Tropic of Cancer and the Tropic of Capricorn (approximately 25° north and 30° south).

Here are the main coffee countries in the belt:

Central and South America: Colombia, Brazil, Guatemala, Costa Rica, Honduras, Peru, El Salvador
Africa: Ethiopia (the birthplace of coffee), Kenya, Tanzania, Rwanda, Uganda, Burundi
Asia & Oceania: Indonesia (Sumatra, Java, Sulawesi), Vietnam, India, Papua New Guinea, Hawaii (Kona)

Altitude is crucial:

600–1200 m: Often Robusta or low-grown Arabica (Brazil)
1200–1800 m: Classic good Arabica altitude
1800 m+: “Strictly Hard Bean” / “Strictly High Grown” – slow maturation = more complex flavor

The two main types of coffee

Arabica (Coffea arabica) – 60–70% of the world production

Taste: Fine, complex, fruity, floral notes, high acidity
Grows best at 1200–2200 m altitude
Sensitive to diseases (especially leaf rust)
Popular varieties: Typica, Bourbon, Caturra, Catuai, Geisha/Gesha, SL-28, Pacamara, Castillo, etc.

Robusta (Coffea canephora) – 30–40% of the world production

Taste: Strong, bitter, nutty, low acidity, high caffeine (about twice as much as Arabica)
Grows well at lower altitudes (0–800 m) and is more resilient
Often used in espresso blends and instant coffee

From cherry to green coffee – processing methods

What happens on the farm after harvest has a huge impact on the flavor – often more than the roasting does afterwards.

Washed / Fully Washed (wet process)
The fruit pulp is mechanically removed immediately → fermentation in water for 12–36 hours → washed clean → dried. Result: Clean, high acidity, clear fruit notes. Classic for Kenya, Colombia, Central America.

Natural / Dry Process
The whole cherry is dried in the sun for 2–4 weeks → the fruit pulp is peeled off at the end. Result: Sweet, fruity, winey, full-bodied. Often Ethiopia (Yirgacheffe, Harrar), Brazil natural.

Honey / Pulped Natural
The fruit pulp is peeled off, but some of the sticky layer (mucilage) remains during drying.

Black Honey = most mucilage → most sweetness
Red, Yellow, White Honey = less and less mucilage Very popular in Costa Rica and El Salvador.

Anaerobic / Fermentation Processes (newer trend)
Cherries or peeled fruit ferment in closed tanks without oxygen – often with music, fruit, or yeast added. Can produce wild flavor notes: tropical fruit, rum, spices. Seen a lot from Costa Rica, Panama, and Colombia now.

Carbonic Maceration (as in wine production)
Whole cherries ferment in CO₂-filled tanks → extreme fruitiness (think Beaujolais Nouveau style).

Why does it matter to you as a coffee roaster?

Washed beans often tolerate slightly lighter roasts (City/City+) without becoming grassy
Natural and honey develop sweetness faster and caramelize earlier – be careful not to roast too dark, or the fruit will disappear
Anaerobic and carbonic are often already very intense – many prefer them roasted light to medium to preserve the wild notes
Robusta often requires longer development time (preferably into second crack) to reduce bitterness