Every morning we wake up, get ready, and run to the nearest coffee bar for an ounce of sanity. Macchiatos, cappuccinos, and strong Italian espressos oh my! Copious amounts of caffeine can only lead to greatness. We had the opportunity to explore a local coffee roaster in Arezzo, Sandy Coffee. An Italian tradition is to drink a blended coffee instead of a single variety that is popular in the US market, e.g. Hawaiian Kona coffee. This allows for a consistent product each time; although limits the amount of options available to the consumer market. Sandy coffee is a blend of several different regions. For their anniversary, Sandy roasted an organic single variety of Arabica beans. It was the first time I have seen a fully mechanized roasting system in person. Air pumps the beans into the roaster and after into storage containers until bagged. Pure Robusta coffee cannot be easily erased from the taste buds. This coffee has low acidity and extremely bitter taste. Robusta coffee is easier and cheaper to cultivate than Arabica coffea. One hundred percent Robusta coffee cannot be found in grocery stores or coffee shops. It is common to mix Robusta with Arabica for a blended coffee that is cheaper to produce. I would love to get my hands on a variety of beans and try experimenting with different blends of my own!