Composition of coffee beans
And of course this is the composition of the grain itself. That is, is it Arabica or Robusta? Arabica has a lower caffeine content, so it will initially have less bitterness. Robusta has 4-5 times the caffeine content, so Robusta will always have much more bitterness and very little acidity. Therefore, any mixture of Arabica with Robusta, they will always have high bitterness and low acidity. The nature of bitterness here will be wooden, earthy, coal.
If we are talking about Arabica, then the intensity of bitterness can also vary there. For example, in Central America, bitterness is usually more. If we take Colombia, Brazil, Peru, El Salvador and so on, all these countries, they have more bitterness than, for example, African coffee. In African coffee, Ethiopia, Yemen, Kenya, Uganda, Rwanda and so on, they are all characterized by very high acidity and fairly low bitterness.