When people talk about the flavor of "third wave" specialty coffee, they are talking about C. arabica. The current US Barista Champion (Morgan Eckroth) did use

When people talk about the flavor of "third wave" specialty coffee, they are talking about C. arabica. The current US Barista Champion (Morgan Eckroth) did use C. eugenioides in one of her beverages, but that is still priced out of reach for all but the most dedicated enthusiasts. Robusta is only used in "traditional" espresso blends (meaning the original Italian style) or, stereotypically lower quality products. (Edit: not to denigrate anyone's choice of using Robusta in their morning cup - please do whatever you enjoy the most.) The thing about arabica is that there are many different varieties, from Ethiopian heirlooms to Typica, Bourbon, Pacamara, Gesha, etc. They are grown in varied soils, elevations, and climates. And as a sibling comment points out, the "natural process" and experimental fermentations are becoming popular because of the secondary flavors imparted. (Though my view of the scene is that most snobs still scorn natural process coffees for lacking cleanliness). The brewing method and temperature will ABSOLUTELY alter the flavor tones of the cup. And the quality of grinder is the most important factor by far. Tweaking grind size can take you from a flat, mediocre cup to something with distinctive flavors and sweetness.