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Exotic Coffee



Exotic yellow coffee cherries on branch

There was a time when all coffee was exotic – a mysterious product from far-away lands. But exotic is an adjective that wears out with use.

And we should also remember that what’s exotic to me might be normal to you, and vice versa.

Nowadays, coffee is known and loved all around the world, so the term exotic is used mainly for rare coffees.

They are prized for their special qualities but available only in small quantities. That’s what makes them expensive.

The term exotic coffee is also used to describe flavored coffees, especially if they are flavored with uncommon ingredients. But as we said at the beginning, exoticism is in the eye of the beholder.

Special altitude, soil and weather conditions make exotic coffees

The quality of a coffee depends largely on the conditions it grows in. Altitude, soil and weather all play a part. A few privileged locations combine the best conditions with other special characteristics. These are some of the most famous exotic coffees:

Jamaica Blue Mountain
High altitude and rich volcanic soil, low rainfall and dense cloud cover make for slow growth but complex and rewarding flavor.

Hawaiian Kona
The coffee-growing region on the western slopes of the Big Island of Hawaii island combines the right elevation with rich and porous volcanic soil. The climate is very gentle, with sunny mornings and afternoon showers, little wind and mild nights.

Ethiopian Kaffa
Coffee reputedly was first drunk in Ethiopia. What makes some Ethiopian coffees especially unusual is that they are harvested from trees that grow in the wild.

Yemen Mocha
Mocha is one of the first cultivated coffees and is named after the Yemeni port of Mocha, from where it was exported to the world. It is grown in the mountains near the Red Sea in traditional manner.

Let’s take a trip around the world and try some coffees you might not know. And remember, they might seem exotic to the intrepid traveler, but they are carefully blended by NESCAFÉ to suit the traditional tastes of the local coffee drinker.


We could start in Vietnam, a big coffee-growing country, with an invigorating shot of NESCAFÉ Café Viet, a new product that successfully captures the exceptionally strong taste of traditional Vietnamese coffee.


Staying in Asia, we could visit the Philippines to savor the distinctive sweetness of brown sugar in NESCAFÉ 3in1 Brown ‘N Creamy.


After crossing the Pacific Ocean to Mexico, we should try the local NESCAFÉ Café de Olla, which is blended with cinnamon and a touch of sugar. Then we could hop over the Atlantic to South Africa for a cup of NESCAFÉ Ricoffy, which is made with added chicory.


There are many other variations we could explore, but you don’t have to go so far for a special coffee treat. NESCAFÉ Cap Colombie is made exclusively from Colombian Arabica beans. And the dark roast of NESCAFÉ Alta Rica delivers a full, bold, rich cup that’s smoldering with intense aromas and flavors.



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