In the thousand miles that separate southern Ethiopia’s cloud forests from Mount Kenya’s volcanic slopes, the floral, fruited flavors of Arabica resemble nowhere else on earth. Ethiopia is coffee’s birthplace; its many microclimates and wild varieties result in coffees as varied as wildflowers plucked from a mountain field. Across the border, Kenya’s near-perfect natural conditions provide a home for cultivars first isolated by botanists only a century ago. Kenyan coffee’s tropical fruit flavors can burst like candy in the mouth.