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Terroir Factors: Climate and Latitude

The Coffee Belt

Most of the world’s coffee is grown in a “bean belt” between the Tropics of Cancer and Capricorn, where temperatures and rainfall patterns suit coffee trees [web:60][web:64]. Within this belt, local microclimates create distinct expressions of sweetness, acidity, and body in the cup [web:61][web:68].

Temperature and Rainfall

  • Temperature: Cooler average temperatures around 15–22°C slow cherry maturation, often increasing bean density, acidity, and flavour complexity [web:45][web:59]. Warmer conditions speed ripening, which can lead to milder coffees with lower perceived acidity [web:45][web:65].
  • Rainfall: Well-distributed rainfall supports healthy flowering and uniform ripening, while excessive or poorly timed rain can reduce aroma and promote simpler, less distinct flavours [web:44][web:62].

Latitude and Microclimate

  • Latitude: Regions closer to the equator can still produce “cool” terroirs at higher elevations, combining intense sun with lower air temperatures [web:59][web:61].
  • Microclimates: Canyons, shade trees, and nearby bodies of water create local variations in temperature and humidity that influence sweetness, acidity, and aromatic intensity [web:60][web:69].