"100% arabica" is a marketing line before it's a quality statement — the truth is more useful than that.
Arabica carries the aromatics, sweetness and acidity that speciality coffee is judged on. It's more delicate to grow and priced accordingly, and most quality-led blends are built on it.
Robusta contributes body, a thicker and more persistent crema, and noticeably more caffeine. Poor robusta tastes rubbery and harsh; well-processed robusta adds structure that survives milk.
For a traditional Italian-style espresso served in a busy venue, a small proportion of good robusta can improve the drink through a large latte — which is what most UK customers order.
The honest position: species is a tool, not a grade. What matters is the quality of the lots and whether the blend does its job in your cups.
Not automatically. A well-chosen robusta component can improve crema and body in milk drinks; a badly chosen one ruins the cup.
Yes, robusta is significantly higher in caffeine than arabica, which is one reason it appears in traditional espresso blends.
Something that holds its own through milk. That's often arabica-led with structure, and it's worth tasting both options side by side.
Yes — composition is on the lot card. We don't hide behind a house-secret label.
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