A Trip Around the Bean Belt

Coffee has a rich history that spans centuries and continents. No continent or country produces a bean quite like another, offering coffee lovers around the world, including our own customers, diverse flavors and unique characteristics with every sip.

In the 16th century, coffee cultivation and trade began on the Arabian Peninsula, spreading rapidly to Persia, Egypt, Syria, and Turkey. Ottoman Turks introduced coffee to Constantinople, where coffee shops emerged as vibrant hubs for intellectual discourse and social gatherings. These establishments, dubbed "Schools of the Wise," became epicenters for lively discussions, political debates and cultural exchanges among eminent patrons, who savored their coffee while engaging in music, performances or chess matches.

The 17th century witnessed the golden era of coffee across Europe, as coffee houses sprang up in major cities from Arabia to Holland. These establishments quickly became bustling centers of social activity, where people gathered to enjoy the stimulating brew and engage in spirited conversations, further cementing coffee's role as a catalyst for connection and enlightenment. Soon, coffee was being sourced worldwide.

This article explores the characteristics of each coffee hub around the globe, nestled within the expansive region known as the "Bean Belt." The Bean Belt stretches between the Tropic of Cancer and the Tropic of Capricorn and is the equatorial regions where coffee thrives. This vast area, with its ideal climate and rich volcanic soils, provides the perfect conditions for coffee cultivation, resulting in the diverse array of flavors and profiles found in coffees from around the world. These commonly known coffee hubs are known for their distinct beans:

• Hawaii: Creamy, smooth and clean with notes of chocolate and fruit, boasting low acidity and a medium body.

• Nicaragua: Meaty and robust, with hints of vanilla and hazelnut, low acidity and a full-bodied richness.

• Jamaica: Silky smooth with balanced sweetness, minimal acidity and a light body.

• Yemen: Earthy, pungent and complex with high acidity and a subtle body.

• Ethiopia: Creamy and smooth featuring chocolate and fruity undertones, low acidity and a full-bodied richness.

• Mexico: Balanced fruitiness and spice with low acidity and a medium body.

• Colombia: Sweet, smooth and rich with caramel and nut flavors, low acidity and a full-bodied richness.

• Brazil: Bittersweet chocolate notes with a strong aftertaste, low acidity and a full-bodied profile.

• Tanzania: Bright and vibrant, with intense citrus flavors, medium acidity and a moderate body.

• India: Creamy and smooth, accented by clove and nutty undertones, low acidity and a full-bodied richness.

• Guatemala: Smooth and rich, with aromatic honey notes, low acidity and a full-bodied profile.

• Peru: Soft and sweet, boasting low acidity, a medium body and a bright flavor profile.

• Costa Rica: Mild and bright, with a clean aftertaste, low acidity and a medium body.

• Kenya: Bright and vibrant, featuring citrus and berry flavors, high acidity and a medium body.

• Sumatra: Rich and smooth, with syrupy sweetness and chocolate undertones, medium acidity and a full-bodied richness.

• Sulawesi: Earthy and smooth, with bold spices and hints of black pepper, low acidity and a full-bodied profile.

• Java: Rich, rustic and earthy, boasting low acidity and a full-bodied richness.

Those travelling across the Bean Belt or tasting the coffees from home encounter a rich tapestry of flavors each reflecting the unique landscape and cultural heritage of its origin. From the creamy smoothness of Hawaiian coffee to the vibrant acidity of Kenyan beans, the global coffee landscape offers a diverse array of experiences for coffee enthusiasts to savor and enjoy.

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