East Africa and the Arabian Peninsula

Coffee was discovered in Ethiopia and first grown commercially just across the Red Sea in Yemen. Coffees from this region are among the most exotic, from the delicate floral and lemon notes of the Yirgacheffe coffees from Ethiopia to the rich and buttery yet sparkling coffees of Kenya.
 
Coffees from Yemen and Harrar in Ethiopia share a winy acidity with potent berry flavours and sweetness. Their body is rich and slightly earthy. Kenya tends to have a buttery or richly creamy body with some floral notes and a citrus acidity. Tanzanian coffee can be similar to Kenyan with a lighter flavour and slightly higher acidity.
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