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.

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.

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