What is the Coffee Belt?
The coffee belt refers to the equatorial areas circling the globe, spanning from the Tropic of Cancer in the north to the Tropic of Capricorn in the south. It runs through Latin America, Africa, and Asia, regions where altitude, climate, and soil combine to create the ideal conditions for cultivating Arabica coffee. Within this belt, countless microclimates and terroirs give rise to the diverse flavour profiles that define specialty coffee.
Why the Coffee Belt matters
Unique growing conditions: Consistent temperatures, rainfall, and elevation produce beans with remarkable flavour clarity.
Regional diversity: Countries across the belt—from Ethiopia to Colombia to Indonesia—deliver dramatically different cup profiles.
Specialty focus: Within the belt, producers are able to cultivate microlots, heirloom varieties, and other high-value coffees sought by roasters worldwide.
Where Nordic Approach fits in
At Nordic Approach, we focus on sourcing coffees from diverse regions within the coffee belt. Some origins are remote, with farms that can take hours—or even days—to reach. These are the places where specialty coffee thrives, and through strong partnerships with our producers, we can access these unique territories. By highlighting the impact of terroir, variety, and processing, we bring roasters traceable, high-quality coffees with exceptional flavour potential.
FAQ about the Coffee Belt
Q1: Does coffee grow outside the belt?
A1: Almost all commercial and specialty coffee comes from within the belt due to climate requirements, though small projects exist beyond it.
Q2: Which part of the belt produces the best coffee?
A2: There’s no answer, it depends on what flavour profile you’re after. Talk to your sales rep to guide you on our portfolio or check out the cupping notes on our offer list to find what works best for you.
Q3: Why is elevation important within the belt?
A3: Higher altitudes slow cherry maturation, concentrating sugars and developing more complex flavours. What counts as “high altitude” varies by origin, for example, 1,300 masl may be considered very high in Brazil, but more average in Ethiopia. Context is key when evaluating a coffee’s growing conditions.