"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.
Home | Contact | Phone: 0333 344 1242 | Email: sales@blendly.co.uk