Yes but I don’t think they stand up well as single origin espressos. I like them as support beans in a blend. Robusto gets a bad rap but I like a small amount of it in a traditional espresso blend/roast.

Folgers and Keurig coffee. Dutch Bros. is my favorite coffee shop.

In the US it seems that everyone advertises 100% Arabica all the time. While this exists in Australia, when I did a course with Lavazza they said that they almost always add a portion (like 10%, IIRC) of Robusta. This was to add an earthiness to the flavor, giving it greater depth, and is often the basis of “Gold” blends. Comparing flavors, I agreed with this.

NB: if you ever do a similar course, be careful! Every taste was just a teaspoon, but I was buzzed like crazy when I got home! ?

I love coffee. It's my friends that sometmes hate. I drink my coffee with different flavored creamers. Always looking for that next unique flavor. We my friends all drink it black and treat me like I commit the most heinious of crimes.

I grow my own, the Blue Mountain variety of Arabica. Though I have been selectively growing my plants for over 30 years, and have moved locations a few times, taking them with me each time. So maybe by now it has changed after about 6 generations. Very tricky to get the roast dark without burning, does not smell great while roasting, but awesome once cooled. The darker the roast the lower the caffiene is the theory. This one will blow your head off.

I just love fresh ground beans the best and I have lots of choices here. even the smell grinding it up. I'm a tea snob too.

Now THIS is coffee! The Coffee film drinking game: take a swig of hard liquor each time the narrator says "coffee!" (with the exclamation point). Report the results.

[archive.org]

I've tried kratom but that's a cousin.

I drink coffee, does not matter where comes from. Caffeine is caffeine.