The Bean Belt is the term used to refer to a region around the globe (a strip of land near the equator that goes all the way around) where the environmental conditions allow the coffee plant to thrive.
Each of the countries that fall along the Bean Belt has a record of coffee cultivation, and in many cases, even exporting coffee.
You already know the regions in India that grow coffee. A majority of coffee coming out of the country is full-bodied and doesn’t have a lot of acidity.
Keep reading to know how the coffee of India’s neighbouring coffee-producing countries differs in taste.
Yemen
Although India doesn’t share a border with Yemen, they are located to India’s left on the Bean Belt.
What can be said about the birthplace of coffee that hasn’t already been said? Coffee from Yemen draws praise from coffee connoisseurs everywhere for its rich flavour and full body.
Yemeni coffee has notes of dried fruit, chocolate, and spices. Being grown at altitudes of 1600-2400 meters above sea level (masl), the beans develop a sweet and complex flavour profile.
The country has been cultivating coffee since the 15th century. They typically use traditional dry processing for their coffee.
While Indian coffee has earthy, nutty, and chocolatey notes, Yemeni coffee is known to be fruity, spicy, and earthy.
Nepal
Nepal is not a name most people hear about when it comes to coffee. But what’s interesting is that coffee was introduced to them by the Swiss in the 19th century and they have now begun gaining international recognition.
Kavrepalanchok, Gulmi, Syangja, and Panchthar are some of the districts that contribute the most to Nepal’s coffee production.
These coffee farms tend to be located at 1,000 to 1,800 meters above sea level, with a significant majority focused on arabica cultivation.
Nepali coffee farmers use a mix of wet processing and dry processing methods.
You’ll find that they have a light to medium body in contrast to the full-bodied coffees of India. The flavour notes you can expect from a Nepali coffee are floral, berries, and mild citrus.
Sumatra
As one of Indonesia’s biggest coffee-growing regions, Sumatra’s coffee is known for its low acidity and full body, somewhat similar to Indian coffee.
How they differ is in the richer and heavier flavour profile compared to the smooth and mild coffees that India produces.
A good Sumatran coffee boasts herbal, woody, and chocolatey notes. It is their unique wet-hulling process referred to as Giling Basah that brings out a distinctive earthy flavor in the coffee.
Grown at altitudes of 800 to 1500 masl, the island produces both robusta and arabica coffee.
Aceh, Lintong, and Mandailing are some of the regions in Sumatra that grow coffee.
China
Coffee has been grown in China since the late 19th century but it’s only in the last decade or so that they have seen the effect of commercially growing the crop.
The Yunnan province has a suitable climate with coffee farms located at altitudes between 1,000 to 1,500 meters.
Both arabica and robusta coffee are produced in China. Their specialty coffee tends to be wet-processed but you can also find Chinese coffee that has been made with dry processing.
The mild acidity in these coffees with notes of chocolate, nuts, and mild fruit makes Chinese coffee worth trying.
In contrast to the full-bodied nature of Indian coffee, Chinese coffee is characteristically lighter and less intense.
Sri Lanka
An island nation, Sri Lanka lies to the south of India. The highlands of this country and its tropical climate enable the coffee plant to flourish.
Sri Lanka’s coffee cultivation resonates with the saying, “Quality over quantity”. Though they don’t produce a large volume of commercial coffee, the efforts of Sri Lankan coffee farmers are focused on specialty-grade arabica.
Mainly washed processing is used in the production of Sri Lankan coffees, lending a bright, crisp flavour to the cup.
While Indian coffee is often full-bodied and rich, coffee from Sri Lanka has a cleaner and more delicate profile. You can expect notes of caramel, citrus, and flowers that set them apart from the earthy and spicy flavours of Indian coffee.
Moreover, they also have a light body and bright acidity.
While flavour attributes can be altered through processing, roasting, and brewing, coffee from a region is known for the specific characteristics it has. This is all because of the climate, soil, altitude and processing methods used in that country.
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