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- CrustyCurmudgeonLv 74 years agoFavorite Answer
Definitely Arabica, but there's more to it than that. Source is important, and roast is really what governs the flavor (along with grind size, quantity of coffee and water temperature).
I buy Aribica French Roast at Sam's club, Freeze all that will not fit in my weekly canister, and grind them daily. I drink my coffee black, so I care about how it tastes.
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