Coffee in the World
One drink. Countless landscapes and characters.
Coffee grows mainly in the tropical zone between the Tropics of Cancer and Capricorn. Altitude, climate, soil, variety and processing create the potential later revealed through roasting and brewing.
From plant to ripe cherry
Coffee begins as a fruit. Most cherries hold two seeds: the green coffee beans. Ripeness at harvest influences sweetness, clarity and the quality that can be preserved.
Arabica and Robusta
Arabica is valued for aroma, sweetness and complexity. Robusta can add body, strength and crema. Species alone never tells the full quality story; selection and handling remain decisive.
Processing changes flavour
Washed coffees are pulped, fermented and washed. Natural coffees dry inside the fruit and can develop greater sweetness and fruit character. Honey processing sits between both approaches.
Shared responsibility
Producer, processor, transporter, importer, roaster and brewer all influence the final result. Good coffee succeeds only when care continues throughout the chain.
From knowledge to your cup
One drink. Countless landscapes and characters.
- 01
Start with your brewing method
- 02
Choose a character: gentle, intense or adventurous
- 03
Use fresh water, the right grind and a repeatable recipe
Frequently asked questions
Coffee in the World
Where does coffee grow?
Mainly in tropical regions of Latin America, Africa and Asia within the coffee belt.
Is origin more important than roasting?
Origin defines potential; roasting develops it. Both matter.
What coffee suits a beginner?
A balanced blend is often a clear start because it can be versatile and forgiving.
