Arabica originated in the highlands of Ethiopia. It is sensitive to hot and humid conditions, and grows at altitudes. Arabica grown at higher altitudes is associated with the emergence of higher quality characteristics during roasting. A well-prepared espresso borne of exclusively high-quality Arabica is beautifully fragrant, sweet and round, with a slight and pleasant acidity, often chocolaty, with an aftertaste of caramel and just a mild hint of bitterness.