Where are the main coffee bean producing regions in the world | Introduction to coffee belt distribution map

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The Global Coffee Belt: Origin of World's Finest Coffee

World coffee bean origins are mainly distributed in Africa, Central and South America, as well as Asian regions, located between the Tropic of Cancer and Tropic of Capricorn, collectively known as the Coffee Belt. These regions have average annual temperatures above 20°C, featuring warm seasons, frost-free winters, abundant sunshine, and sufficient rainfall, making them ideal for coffee tree cultivation.

Although all are coffee, we can notice in daily tasting that coffee beans from different regions have distinct flavors. Even for the same coffee variety, when grown in Panama and its neighboring country Costa Rica, the flavor expression will differ.

The flavor/taste differences between coffees are not only related to their inherent varieties but also influenced by the altitude, climate, and soil of each region. These factors allow coffee to develop a unique character that enables people to identify the origin of coffee beans with just one sip.

African Coffee: Bright and Complex Acidity

In FrontStreet Coffee's daily cupping sessions, it's been discovered that most coffee beans from African regions typically have more pronounced acidity. Through research, it's found that this characteristic stems from both the varieties grown in coffee regions that naturally have rich acidity, and the fact that African soils contain abundant phosphorus, making the acidity in coffee beans even more pronounced. Representative coffee beans include:

FrontStreet Coffee - Ethiopia Yirgacheffe Gedeb Cooperative Coffee Beans

Region: Ethiopia Yirgacheffe
Cooperative: Gedeb Cooperative
Altitude: 2000-2100m
Processing: Washed
Variety: Ethiopian heirloom varieties
Roast Level: Medium-light
Flavor: Bright citrus-like acidity, berry sweetness, honey-like sweetness, green tea aftertaste.

FrontStreet Coffee - Kenya 72-Hour Washed AA Coffee Beans

Region: Thika, Kenya
Processing Station: Assalia
Altitude: 1550-1750m
Processing: 72-hour washed processing
Variety: SL28, SL34
Roast Level: Medium-light
Flavor: Small tomato aroma, plum, dark plum-like acidity, brown sugar-like sweetness.

Central and South American Coffee: Rich and Layered Flavors

Most coffee beans from Central and South American regions typically have richer flavor profiles and layered textures, with gentle acidity. This is due to high-altitude cultivation and the diverse climate in Central and South America, which creates large temperature differences between day and night, slowing coffee growth time. This allows more flavor compounds to develop over longer periods, resulting in richer coffee flavors and more layered mouthfeel. Representative coffee beans include:

FrontStreet Coffee - Panama La Esmeralda Red Label Coffee Beans

Region: Boquete, Panama
Finca: La Esmeralda, Mario section of Jaramillo
Altitude: 1700m
Processing: Natural processing
Variety: Geisha
Roast Level: Medium
Flavor: Complex fruit juice sensation, bright citrus-like acidity, rose floral aroma, honey-like sweetness, black tea aftertaste.

FrontStreet Coffee - Costa Rica Strawberry Candy Coffee Beans

Region: Tarrazú, Costa Rica
Finca: Mirasu Estate
Altitude: 1700m
Processing: Raisin honey processing
Variety: Geisha SL28 ET47 Maico
Roast Level: Medium-light
Flavor: Strawberry candy aroma, grape raisin fermentation notes, strawberry sweetness, rose floral aroma.

Asian Coffee: Rich Body and Low Acidity

Coffee beans from Asian regions typically have rich, mellow coffee flavors with strong body and low acidity. This is because compared to African and Central/South American regions, Asian coffee cultivation altitudes are relatively lower, with warm climates and small temperature differences between day and night, allowing coffee to grow and mature more quickly. Representative coffee beans include:

FrontStreet Coffee - Yunnan Xiao Li Coffee Beans

Region: Baoshan, Yunnan
Altitude: 1450-1550m
Processing: Full red cherry natural processing
Variety: Catimor
Roast Level: Medium-dark
Flavor: Red berry sweetness, rich dark chocolate, roasted nut-like aroma, caramel-like sweetness.

Indonesia PWN Golden Mandheling Coffee Beans

Region: Aceh Province, Sumatra, Indonesia
Company: PWN Company
Altitude: 1100-1600m
Grade: G1 Triple hand-sorted
Processing: Wet-hulled processing
Variety: Ateng
Roast Level: Medium-dark
Flavor: Herbal, spice-like rich aroma, dark chocolate, caramel, nuts.

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