Flavour as we perceive it is a combination of the volatile components entering our noses and the tastes perceived on our tongues and palates. It is the aroma, the fragrance that will provide you with clues to the freshness and quality of the coffee .

Arabica beans are the highest quality of coffee beans that used in as the base make up 75% of commercial beans sold worldwide. The beans are harder and more dense than other beans and are more desirable. The Arabica plant is delicate.
It is harder to grow and its beans are more expensive. It can be drunk as a pure Arabica or use as the base for coffee blend with Robusta. Arabica is a well-flavored, aromatic coffee with less caffeine than Robusta.

Robusta beans grow on a species of coffee trees that were first discovered growing wild at low altitudes in Uganda in the late 19th century.
Robusta tends to be a hardier, more disease-resistant bean which is less expensive to maintain and produce a higher yield than the Arabicas. Robustas are used for the less expensive canned and instant coffees.

Liberica beans are comparable to Robusta. A very small percentage of all coffee comes from this low growing West African plant.

To learn all about the process from harvest to cleaning and roasting see FROM TREE TO CUP .