From Bean Belt to Brew: Why Origin Matters in Every Cup

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Coffee’s journey starts thousands of miles before it hits your cup — often in mountainous regions near the equator, within what’s known as the “Bean Belt”. This global zone, stretching between the Tropics of Cancer and Capricorn, is home to the most fertile environments for growing high-quality coffee.

 

For our catering clients we celebrate these regions not just for their geography but for the stories and flavors they bring to life. We provide some of the best coffee in the world through farmers we know.

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Our year-round coffee program features carefully selected beans from Mexico, a country that has quietly earned its place among the world’s top coffee producers.

 

We deploy rotating seasonals beans from Mexico, Africa, South and Central America, and the Pacific Rim enrich our offerings and reflect the unique character of each harvest.

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☕ Our Core: Mexican Coffee

 

Mexico often flies under the radar, but it consistently delivers clean, comforting, and subtly complex coffees. We source primarily from smallholder farms in:

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• Chiapas: Known for altitude-grown beans with nutty sweetness, soft citrus acidity, and notes of chocolate.

• Oaxaca: Offers floral-fruity aromas and balanced profiles, including the celebrated Pluma Hidalgo variety.

• Veracruz: Produces smooth coffees with moderate acidity and refined notes of nuts and flowers.

• Puebla: A quieter contributor but still offers well-rounded beans, often used in blends.

 

Mexican coffee is also a leader in organic and fair-trade practices, aligning with our commitment to sustainability and ethical sourcing.

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🌍 Our Seasonal Origins

 

To complement our Mexican base, we bring in rotating seasonal coffees that highlight the diversity of the global coffee landscape. Each region has a moment to shine throughout the year, depending on the harvest cycles:

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Africa & Arabia – The Birthplace of Coffee

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• Ethiopia (Yirgacheffe, Sidamo): Floral, fruity, wine-like; elegant complexity.

• Kenya: Bright, juicy, bold; blackcurrant and tomato notes.

• Tanzania: Lively citrus, balanced acidity, and light florals.

• Rwanda & Burundi: Sweet, clean, and increasingly prized for nuanced flavors.

• Yemen: Bold, spicy, and rich with ancient terroir character.​

 

Central & South America – Bright and Balanced

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• Colombia: Mild, consistent, citrusy with caramel undertones.

• Guatemala: Deep, rich, and complex with chocolatey smoke and spice.

• Costa Rica: Clean, crisp, and aromatic — perfect washed coffees.

• Honduras: Emerging specialty star with chocolate-fruit balance.

• Peru: Sweet and mellow; many organic options.

• Brazil: Nutty, low-acid, chocolatey — a cornerstone for espresso lovers.​

 

Asia & Oceania – Earthy, Spicy, Unexpected

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• Indonesia (Sumatra, Java, Sulawesi): Earth-forward, low-acid, full-bodied.

• Papua New Guinea: Juicy and bright — often compared to African coffees.

• Vietnam: Mostly Robusta, but specialty Robusta is rising.

• India: Spicy, bold, and unique — including monsooned styles.

• Hawaii (Kona): Clean, low-acid, and deeply aromatic.

 

📅 Why Seasonal Sourcing?

 

We believe the best coffee tells the story of time and place. Just like produce, coffee is at its peak shortly after harvest. By embracing seasonal sourcing, we can:

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• Showcase fresh crop quality at its best

• Introduce new and exciting flavor profiles throughout the year

• Support a wide network of smallholder farmers globally

 

Whether you gravitate toward the chocolatey sweetness of a Chiapas pour-over or the berry-bomb brilliance of a Kenyan single origin, our menu is a rotating map of the world’s best coffee regions — brought together with care, intention, and flavor in mind.