Arabica beans very popular and well advertised by the large coffee brands. However, overrating this coffee bean is also a risk which I wouldn't recommend falling into if you truly love coffee. The reason why I am saying so is that Arabica coffee is in itself mildly bitter with a pleasant presence of acidity. If properly prepared, Arabica would have a nice caramel aftertaste. If once notices well these features, you would notice that it blends very well as a digestive - a kind of refresh button for your metabolism. Thus I find this kind of coffee, an excellent choice as a 1st morning espresso or as a digestive after lunch or dinner.
Arabic coffee plant
Despite its qualities, in my opinion Arabica coffee is not suitable is you're having a mid-morning coffee break or if you're enjoying qualitative time with your beloved caffè lungo in the afternoon hours. The reason is very simple ... your focus is on the coffee, so you definitely would prefer something better in taste and especially in the aftertaste. The Arabica aftertaste when not blended with other rich coffee blends is more of a gastronomical full-stop i.e. no more food, let's move on. That is why after a digestive espresso it is nice to have a nice liquor in order to put your taste buds back in place.
Yet when coffee is taken not in connection with food as such, there is surely space for a better after taste which opens your appetite for your lunch or dinner in the next hour or so. Surely I would recommend Arabica for a milk-mixed-coffee such as cappuccino or latte macchiato - not espresso macchiato though because of the high coffee content which would result in the same situation as with the espresso.
Well this might be the subject of a good discussion at table if you're having dinner with your family or friends who love their caffè. Stay tuned! In the mean time, keep spreading the love for the BEAN!