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Thursday August 31, 2006 8:00 am

Coffee Types: African and Arabian Coffees

Posted by Janie Franz Categories: Food Trivia, History, Coffee,

Bag of CoffeeFrom the cradle of coffee origins, these coffees are luxurious and some of the most distinctly flavored in the world. Yemen Mocha is the most ancient coffee in the world. It does not have a syrupy, chocolate flavor, as its name might imply—though there is a hint of chocolate in its lingering, dry finish. Mocha coffee was named for the port of Mocha from which the coffee was shipped in ancient times. The coffee is medium to full bodied, with some acidity, and rich undertones. It is one of the few originally organically grown coffees in the world.

Ethiopian Harrar is an irregular brew, depending on how the coffee is prepared. It can range from strong, almost gamey flavor and roughness to a fragrant, rich, fruit-like cup. The difference is usually in whether these beans are washed or not. Other washed brews are Sidamo or Washed Sidamo (these are gentle, flowery) or Yirgacheffe or Yrgacheffe (rich, complex, flowery with a long finish).

Other African coffees are Kenyan, Tanzanian, Ugandan, and Zimbabwe coffees. Kenyan coffees are dry, full-bodied, and rich.  Tanzanian coffees are sharp, acidic, and medium to full bodied. Newer coffees like Ugandan Bugishu and Zimbabwe coffee are lighter and less rich than Kenyan.

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