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.

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.

Monsooned coffee has a story to tell. The “Monsooning” of coffee first happened quite by accident in the deep of sailing ships - a shipload of coffee bound for Europe acquired a mellow yet unique taste en route, with the coffee beans ’swelling’ due to the moisture in the air. A new kind of coffee was born - Monsoon Coffee.

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

There’s something really rewarding about pouring a delicious cup of coffee that you’ve made yourself, from scratch. You’ve roasted those fresh, raw green beans to perfection, ground them, and used them to brew a rich, decadent blend of flavours. But what do you do now?