Typically, coffee in Europe isn't the artisanal, single origin stuff one is probably used to on America's west coast. It's a different food. Especially in Italy, where they also traditionally mix in Robusta beans with the Arabica.
And the selection of one be all and end all criteria, in case of beer hops, in case of coffee the pureness of the beans I guess, that everyone measures itself on, seems actually very American to me.