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Annotated ZAB coffee label — every element explained

Country The coffee belt.

The optimal place to grow coffee lies in the equatorial zone, between the Tropic of Cancer and the Tropic of Capricorn, commonly known as the coffee belt. Most countries in this region, which wraps around the planet like a belt, offer the ideal conditions for the specific growing needs of Arabica coffee.

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Map of the coffee belt around the equator

Region Terroir first.

Each region offers a specific terroir that has a major influence on the taste of the coffee beans. That's why, in the world of specialty coffee, it is interesting to have coffee lots that come from a specific region, in order to see directly the influence of the terroir on the coffee varieties.

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Variety Arabica in all its forms.

Arabica coffee is divided into a multitude of different varieties, which contribute to the important distinctions in tasting notes. Many of these varieties were created by farmers and breeders to adapt them to different climate conditions; others are natural mutations discovered in coffee plantations.

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Processes From cherry to bean.

Coffee is the pit of a fruit – a cherry! The process refers to extracting the coffee bean from its cherry and drying it, so it can then be roasted and enjoyed. The impact of processing on flavour is significant. There are three basic processes: the natural process, the washed process and the honey/pulped natural process.

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Producer vs co-op Two paths to your cup.

It is possible to work directly with small or large farms through exporters and importers. Small producers can also organize themselves into cooperatives or be affiliated with a washing station to process their cherries and pool the sales of their coffee beans with those of other members.

Altitude The higher, the more complex.

High altitude brings lower temperatures, encouraging slower fruit development. The higher the altitude, the more the slow maturation makes the fruit complex and dense, while developing more acidity. Conversely, a lower altitude produces a coffee with a more classic, rounder profile.

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Coffee flavour profiles by altitude

Tasting notes Nothing added, all from the bean.

Coffee is an extremely complex and aromatic beverage. Identifying tasting notes specific to each coffee makes it possible to compare beans or guide consumers toward the ones that match their preferences. Nothing is added… we are talking about flavours naturally developed in the coffee bean.

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Date Freshness you can read.

Freshly roasted coffee contains gases that can alter its flavours. For best results, it is important to let the coffee rest for about 3 weeks after the roast date, allowing it to degas. After these three weeks, the aromas will gradually diminish, without ever going rancid.

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