Try to also find what specific varieties of Arabica, if you can. That matters a lot for specialty coffee.
There is not a lot of Robusta specialty, and for a reason: it isn't known for being great tasting coffee.
There is not a lot of Robusta specialty, and for a reason: it isn't known for being great tasting coffee.
The thing is, for Arabica to be good the roast has to be right and the brew has to be right. Robusta, not as flowery but it can take a lot if abuse and still taste quite good.
> for Arabica to be good the roast has to be right and the brew has to be right
But the OP doesn't have to worry about that, they just need to find a way to market their beans to a specialty roaster. Small batch single origin Arabica can make a tidy little profit.
This, I'll probably switch to mainly Arabica as soon as I can (Bourbon and Arabica Elita)