Why did the world of coffee focus so much on Robusta and Arabica?
The primary reason is the taste: both taste better than most of the other coffee species.
Arabicas are now the most popular beans for most brewing methods, and the main reason for this is their soft, sweet taste. Blended into these are often notes of berries and sugar. The acidic taste that we often associate with coffee comes from Arabica blends, as their acidic levels are significantly higher than other bean types.
Robustas typically carry a much heavier, harsher, and more robust (it’s all in the name) flavor, and can be a lot more bitter than Arabica. They can carry a grain-like feel to them, with a nutty aftertaste.
