Coffee.Global
The Coffee Belt

An atlas of the world's coffee origins.

Coffee grows in a narrow band between the tropics — from the Ethiopian highlands where it began to the volcanic slopes of Central America and the islands of Southeast Asia. Each origin produces a distinct cup, shaped by altitude, varietal, processing, and centuries of agricultural practice.

East Africa

Ethiopia

1,500–2,200

The birthplace of coffee — and still its most expressive voice.

JasmineBergamotStone fruit
October — FebruaryRead →

Kenya

1,400–2,100

The world's most acid-bright coffee — sharp, glassy, alive.

BlackcurrantGrapefruitTomato
October — January Read →

South America

Colombia

1,200–2,000

The world's most consistent specialty origin — and its most diverse terroir.

CaramelRed appleCocoa
Year-round Read →

Brazil

800–1,400

The world's largest producer — and the backbone of every espresso menu.

ChocolateHazelnutBrown sugar
May — SeptemberRead →

Arabian Peninsula

Yemen

1,500–2,400

The cradle of the cultivated coffee trade — and its rarest origin.

CardamomDried figCocoa
October — DecemberRead →

Central America

Guatemala

1,300–2,000

Volcanic terroir, eight distinct regions, structural elegance.

Dark chocolateOrangeSpice
December — AprilRead →

Southeast Asia

Indonesia

1,000–1,800

The wet-hulled wild card — earth, cedar, and tropical depth.

CedarTobaccoEarth
May — September Read →

Vietnam

500–1,500

The world's second-largest producer — and a rising specialty story.

Dark chocolateMolassesWalnut
October — JanuaryRead →

East Asia

Japan

Roastery

Not a producer — but arguably the world's most refined roastery and café culture.

PrecisionClarityCeremony
Year-round Read →