Botanical identity
Coffea arabica. A species name is only the beginning of a coffee description. Bourbon, Typica and many modern selections belong to Arabica; growing conditions, processing and roasting still shape the cup.
Reading a coffee label
Record the species, cultivar if known, producer or cooperative, country and region, processing method and roast date. A bag labelled with a country alone does not identify a cultivar.
Taste the coffee in front of you
Compare coffees with a repeatable recipe and clean equipment. Write down aroma, acidity, sweetness, body and aftertaste in your own words. A species is not a promise of a particular flavour.