Can time, temperature, and altitude sweeten your cup of coffee without adding sugar? As some may not know, plants produce sugars. These sugars are continuously aiding in rebuilding any damages to the plant, regulating the plants temperatures, and providing characteristics within the fruit it produces (if any). The sugars in a coffee plant act the same way. In high temperature conditions, the rate of a coffee plant's development is generally high. This is due to the need and use of sugar reserves within the plant's root system. So this means, at lower temperatures you will find that the plant's overall production process is slower. These are ideal conditions for sugar accumulation. The region between 25° N and 30° S is what some call the "bean belt". This region covers altitudes that can range from 30m to 2,500m (98ft-8,202ft) above sea level. With altitude contributing to temperature change, and temperature regulating the production of the plant, the slow development of sugars promote sweetness to the coffee cherry which is reflected in the roasting and cupping process. Next time you have your coffee, try it withought the spoonful of sugar.