I've noticed that espresso barristas seem to favour robusta. > Those tones come from a specific plant No doubt; but I'm sure that "terroir" and growing condit

I've noticed that espresso barristas seem to favour robusta. > Those tones come from a specific plant No doubt; but I'm sure that "terroir" and growing conditions are also important. Also, from what I can tell there are two ways of separating the berry-pulp from the bean: mechanical separation and wet fermentation, which create different flavour profiles. The two I'm alternating at the moment are both pure arabica, both from East Africa, and both high-grown; but they seem to be processed differently.