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.

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.