Mexico, Honduras, Brazil, Cameroon, Vietnam, China
Arabica grown in the fertile volcanic soils of Mexico features a soft flavour with a citrus acidity and a strong aroma that suggests a hint of dark chocolate.
High-quality coffee beans from Honduras do not have a strong flavour profile on their own; they are, however, highly regarded around the world as a component of numerous blends.
Brazilian Arabica has a mild flavour and is especially prized by those who prefer their coffee without the acidity.
While Cameroon was one of the world’s top ten coffee exporters in the 1980s and 1990s, a number of factors led to a significant decline in its industry. Today, the African country is actively working to revive its coffee production with the aim of regaining its former position.
Vietnam is one of the world’s top three coffee exporters. The flavour profile of Vietnamese Arabica is dominated by hints of chocolate.
China’s coffee farms are much less well-known around the world than its tea plantations. However, coffee culture is gaining increasing momentum there. Local Arabicas are characterised by a full-bodied flavour and low acidity.
