Coffee beans are primarily classified into two species: Arabica and Robusta. Coffea arabica is prized for its bright acidity and nuanced flavors, ideal for filter brews. In contrast, Coffea canephora (Robusta) contributes body and bitter notes, perfect for espressos with thick crema. Within Arabica, sub-varieties like Typica, Bourbon, and Geisha offer flavor profiles ranging from red fruit and jasmine to dark chocolate. The choice of variety, along with origin and processing method (washed, honey, or natural), defines the cups final character. In this post, we explore how to recognize these differences and which brewing methods best showcase each profile