What are your thoughts on Vietnamese Arabica coffee? Flavours and roast preferences?

We get the impression that people in Hong Kong like their coffee roasted longer, darker - more chocolaty flavours.

Looking at the beans we are selling currently. They are sourced 'direct' from the farms, from Gia Bac in middle and Northern Vietnam. We have three different processes available: honeyed, natural and washed. The prices are currently a bargain and won't last!