Belize
Origin
About the region
Belize is one of the rarest coffee-producing regions in Central America, with very limited coffee production volumes.
Key coffee-growing regions:
- Maya Mountains
- Toledo
- Stann Creek
- Cayo
Natural conditions
The main coffee-growing regions are located at elevations of 400–1,200 m. The climate is humid and tropical, and much of the coffee is grown within agroforestry systems — under the shade of mango, inga, mahogany and other native trees. This creates a stable microclimate, protects the soil and promotes slow cherry maturation.
About the region
Belize is one of the rarest coffee-producing regions in Central America, with very limited coffee production volumes.
Key coffee-growing regions:
- Maya Mountains
- Toledo
- Stann Creek
- Cayo
Natural conditions
The main coffee-growing regions are located at elevations of 400–1,200 m. The climate is humid and tropical, and much of the coffee is grown within agroforestry systems — under the shade of mango, inga, mahogany and other native trees. This creates a stable microclimate, protects the soil and promotes slow cherry maturation.
Cayo
Toledo
Maya Mountains
Stann Creek
Infrastructure is limited, so washed processing remains the primary method, although interesting natural and honey lots with pronounced fruit sweetness can also be found.
Processing methods
Light to medium body with a mild, rounded acidity
In the cup, Belizean coffee is soft, clean and delicate
Notes of nuts, milk chocolate, caramel, citrus zest and floral nuances
Natural lots bring notes of ripe tropical fruits and a deeper sweetness
Coffee profile
Why Belize?
Limited production volumes, forest micro-ecosystems and stable growing practices make Belizean coffee an interesting choice for limited releases and exclusive collections.
