In general terms, a washed Arabica will be finer and more acidic than a natural blend, which has a sweeter and more balanced flavor, while a washed Robusta, for example, will be more rounded than a natural blend. The flavor of the blend also changes depending on the provenance of the various coffees: a prevalence of Brazilian origins will give a full, chocolaty tasting notes, while Central American origins yield more aromatic and delicate coffee blends.
Particular attention is paid to decaffeinated blends obtained with a natural carbon dioxide method. The process is based on the capacity of the CO2 to extract the caffeine without interfering with the coffee’s sensory characteristics.
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