The amber-colored brew that smells divine, soothes and de-stresses as it goes down the throat, is coffee, the world’s best loved hot beverage, enjoyed just as much in the snow clad mountain areas as in the hot Saharan continent. Coffee is enjoyed for its delectable taste, its magnificent

Yemen coffee is regarded as superior class arabica coffee. It is the oldest cultivated coffee in the world, and it has a lot to offer the coffee coinoisseur, with a powerful, fruity acidity and of course that signature chocolate-like flavour. It has a heavy body, so much so that it feels quite creamy, and leaves a pleasant fruity chocolate aftertaste.

Coffees grown in Tanzania are often quite similar to those produced in Kenya, but the most obvious difference is that they are much lighter in terms of acidity. As a result, Tanzania-grown coffees have quite a mellow, winey taste – quite fruity and rustic, often with hints of chocolate undertones. Especially popular are the coffee beans grown on Mount Kilamanjaro (full bodied and with a wonderfully concentrated flavour) and those from Bukoba.

Coffee growers in Rwanda produce crops of rich, acidic beans which are of a very high quality. This is due to Rwanda having all the right elements for yielding excellent coffee crops, such as high elevation, rich soil and plentiful rainfall

The main coffee produced in Kenya is arabica, and Kenyan coffee is one of the most popular in the world. Although there is a lot of variety from one area to the next, Kenyan coffee is generally described as being medium to full bodied, with a distinctive aroma, smooth taste, and often with citrus tones or a winey taste. Coffee grown in Kenya is notable for its pronounced acidity, giving it an intense flavour.

Ethiopia is where coffee was born, and so coffees from this country are considered to be superior in quality by many coffee experts. It's the truly authentic coffee!

Cameroon is an ideal place for growing coffee, since it has all the things that coffee needs in order to thrive. High altitude (the highlands, where much of Cameroon's coffee is grown, averages around 5000 feet above sea level), plenty of rainfall, and rich volcanic soil mean that Cameroon has perfect conditions and just the right environment for coffee production. A lot of the coffee grown in Cameroon is robusta, which is grown in all the provinces except the north.

One of the most famous coffee-producing regions in the world, the name “Java” has actually become synonymous with coffee itself – particularly in America, consumers will talk about having a “cup of java”

The Indonesian island of Celebes produces characteristically tangy and vibrant coffee beans. The piquant flavour is complemented by the typical earthy tones associated with Indonesian coffee in general, and Celebes coffee is regarded as being good quality, full-bodied and remarkably syrupy in texture. The best known Celebes coffee is Kalosi, with its trademark sharp taste (yet with relatively low acidity) and heavy body making it a popular choice among coffee coinoisseurs.

For a truly exotic-tasting cup of coffee, you can't do much better than a fine, gourmet Indonesian coffee. Low in acidity and bursting with delectable flavours, coffee produced in Indonesia is renowned throughout the world for being exceptionally full-bodied and aromatic. Their mellow, earthy tones and low acidity make them ideal for blending with coffees produced elsewhere in the world, and as a result of this, coffee beans from Indonesia are extremely highly sought after – particularly for speciality and gourmet coffees