Coffee from Africa and the Middle East is, of course, the “original” coffee, in that Africa/Arabia was the first coffee-growing region. Coffee from Africa and the Middle East has always remained both popular and distinctive, and yet there is no single distictly African/Arabic flavour: in fact, coffee from the original coffee region has the widest variety of flavours, because of the unique range of acidities contained in the beans. Generally, though, they are described as having tastes such as “floral”, “winey” and “fruity”, often with spicy flavours and cocoa undertones. Here is a guide to what you can expect from coffee grown in specific regions of Africa and the Middle East.

Burundi Coffee: Belgians introduced the first arabica coffee tree to Burundi in the early 1930s, and the rest, as they say, is history. Burundi has been a successful coffee-growing region ever since – it’s a completely small holder-based operation, and there are over 800,000 families who are involved directly in the coffee farming business. Around 96% of all coffee produced in Burundi is arabica coffee – and not only that, but it’s one of the best varieties of mild arabica from the East Africa region, thanks to the high quality that comes from it being grown in hills and mountains at very high altitudes (always a good thing for coffee growing!). Burundi coffees have what is described as a “wild”, fruity acidity. This comes out best with a light roast, but they are commonly roasted dark as well.

Cameroon Coffee: This 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. Arabica is mostly produced in the west, northwest and east, where the altitudes are higher. The result is beautifully sweet and mellow coffee beans.

Ethiopian coffee: The birthplace of coffee, Ethiopia produces unique blends with neither the acidity nor the excessive pungency of the Kenyan varieties. There is plenty of variety throughout Ethiopia’s regions of coffee-growing. Some regions produce dry-roasted, some washed, and some (like Sidamo) both. You’ll get a lighter and less wild or earthy taste from natural dry-processed as opposed to washed , but even within those categories there is a lot of variation, from the full-bodied, spicy, earthy beans from the region of Djimmah, to the intense, winey flavours of Harrar. Ethiopian coffee beans are usually best kept away from high roasts in order to enjoy their flavours.

Kenyan coffee: 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.

Rwandan coffee: The coffee industry in Rwanda produces rich, acidic beans which are of a very high quality. Rwanda has all the right elements for yielding excellent coffee crops, such as high elevation, rich soil and plentiful rainfall, and it is known for its great traditional arabica Bourbon trees. Volcanic soil and lots of sun and equatorial mist results in coffees which are very sweet – some with citrus tones, and others with evident chocolate and berry flavours. Rwanda Blue Bourbon, for example, is a fully washed coffee with a unique and interesting flavour that combines a full body and complex cocoa/spice notes with a medium acidity.

Tanzanian coffee: 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, winy 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.

Yemen coffee: Yemen’s most famous coffee is of course Mocha – so-called because the beans were transported through its Red Sea port of Mocha (“Al-Makha”) for over two hundred years. It was actually the first commercial coffee in the world, and although its namesake port is now closed, the coffee remains popular. Yemen coffee is regarded as superior class arabica coffee, the oldest cultivated coffee in the world, with powerful, fruity acidity and that signature chocolate-like flavour. It has a heavy body, so much so that it is almost creamy, and leaves a pleasant fruity chocolate aftertaste.

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