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 Yemen is universally famous for the mocha coffee grown here. By the way, the term Mocha is the outdated word for coffee, general name for Yemen coffee and the denomination of beverage made from half-and-half hot chocolate and coffee. The coffee coming from Yemen is dry or naturally processed as it has been for ages. It has 2 varieties - Mattari and Sanani. Mattari mocha is characterized as being fuller bodied with chocolate nuances, whereas Sanani mocha possesses more balanced fruity overtones.
 Ethiopia is the coffee cradle where we first heard about it (you surely remember the Kaldi shepherd and his flock legend). It was and still remains the country whose coffee is highly appreciated and sought after all over the world. The coffee is mainly grown in the eastern, western and southern parts of the Ethiopia, namely in Harrar, Ghimbi and Yirgacheffe (Sidamo district). The coffee grown here is characteristic for its full body, rich aroma and strong flavors. Harrar coffee is distinct for its blueberry or blackberry aroma and is used in espresso blends. The Sidamo coffee beans are, on contrary, very mild and have lemony and fruity aromas.
Kenya, though situated not far away from Arabia land and Ethiopia, got to know about coffee much later than its neighbors. However, its coffee is one of the best not only in this region but also throughout the whole world. Coffee form this country is known for being wet processed which turns into specific a kind of citrus flavor nuances, fine medium body and dry, winey smack.
 Tanzania grows Arabica coffee and was considered a prosperous coffee industry earlier. However, it has lost its competitiveness and is now slowly dying as a large coffee market. The major Tanzanian plantations are situated on the Mt. Kilimanjaro and Mt. Meru and their coffee is called Kilimanjaro or sometimes Moshi or Arusha after tha names of some major cities. The distinctive feature of most Tanzanian coffees is their strong acidity and winey aftertaste as well as rich flavor and medium body.
Uganda is well known for producing Robusta coffee that is often used in different blends. However, it is still very famous for its Arabica coffee grown on the western part of the Mt. Elgon which is called Bugisu or Bugishu. The coffee is grown in very small batches by local farmers. The distinct characteristics of Uganda characteristics are winey tones and fruity flavors (typical for all African coffees), with delicate acidity and medium body.
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