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Ethiopia is one of the major producers of Arabica coffee in Africa, producing the best Arabian coffee in the world.

It is said that coffee was first discovered by shepherds in Essekafa, and the name of coffee evolved from Kafa, so Essex is still the hometown of coffee.

Essel's coffee beans are small, fragrant and sour like wine, and are loved by coffee lovers. Because of its unique aroma and taste, Ethiopian coffee is often used in the production and variety improvement of beverages, ice cream and candies.

Kenya

Kenya is located in the highlands and produces high-quality coffee.

Kenyan coffee is washed with water, clean and neat, and beautiful in appearance. It is known for its moderate mellow taste and wild acidity. Although it has a sharp taste, it tastes similar to that of oranges and lemons. Similar to fruit wine, it is really unforgettable. It is said that high-quality Kenyan coffee also smells of wild berries.

Zimbabwe

Zimbabwe is a landlocked country, the second year of high school drought in the region, only the rainy mountains in the east, is an ideal coffee producing area. The characteristics of Zimbabwean coffee are similar to those of Kenyan coffee, and it is also washed with water. Although the coffee here is not as good as Kenya, it has a unique pepper flavor.

Papua New Guinea

Papua New Guinea is a relatively new coffee producing area, and its Arabica beans are descended from Blue Mountain Coffee. The editor likes to use it to make espresso beans, and the cappuccino has a natural sweetness.

The good coffee in Papua New Guinea is produced by farms. They use a special method of washing and drying the beans in the sun to keep the coffee mellow and naturally fruity.

Malawi

Malawi is also a landlocked country, the whole region is long and narrow in the north-south direction, the second year of high school is dry, and coffee mainly grows in the highlands of the south. Malawian coffee is also mainly used in the sun to produce coffee with a strong mellow flavor, which is unique in East Africa.

Tasania

Coffee is the first crop in Tasonia, and many farmers depend on it for a living and produce a lot. Tasania adopts a washing method, which is similar to that of Kenya, but it has a weak sour taste and is a milder coffee. On the whole, it is not as good as Kenyan coffee.

Tasania round beans have a steady tone, thick and smooth, and are often used to make mixed coffee or espresso. To increase consistency and mellowness, it is a favorite of selected coffee bean lovers. Freshly roasted Tasania beans have a slightly unpleasant sour taste and are not suitable for drinking; they will turn mild and have a good taste after 3 days.

Uganda

In recent years, Uganda has gradually exported coffee, and the coffee beans produced in the country are mainly Robusta; in addition, Arabica beans from Bugishu have a fairly good flavor, and their characteristics are similar to those of Kenyan coffee, except that they are slightly mellow.