This mix of Arabica and Robusta is amazing. Maybe you’ve had some coffee that taste a bit like carbon remover and hot, concentrated prune juice. That would be the Arabica varietal. Robusta has deeper, chocolatey notes. It’s what’s frequently used for vietnamese coffee. You know, the tin filter thing they use, then pour it over ice and add condensed milk 
So this has a deeper body w/o the toxic fruity puckery tart pruney flavor some arabicas have. IDK how y’all drink that (Peet’s). Anyhow, I use it for espresso. I give a finer grind and my lil espresso maker makes a nice brew w/ 15 pounds of pressure. Dark, rich, fair amount of crema. It’s divine. I normally drink it straight. If it’s good enough straight, you can doctor it up however you usually do and it should taste fine.