Beans from different countries, regions, even different estates within one locality, will all have a different flavour profile, with subtly varying tastes and aromas unique to them.

It's a most challenging flavour profile and very hard indeed to get right.

However, that 'flavour profile' vanishes quickly, leaving a mouthful of claggytextured nothingness.

These traits include: lower acidity, neutral, vinifera-like flavour profile, good tannin structure, and excellent disease resistance.

I love all those flavour profiles that come from being on these shores.