To my taste, pure arabica is very sour. Also, having drank an infinite amount of espresso in Italian bars, very rarely I encountered the extreme sour taste of pure arabica. Coffee in Italy has a more balanced taste, so I assume they are using blends. So I don’t get the worship of 100% arabica.
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In wine, the same cultivar (or species) can be made to taste different by using different temperatures to ferment the juice, different yeasts, different methods of aging and growing the grapes in different places. The same goes for tea – I have 5 different loose leaf teas and they all taste different, despite being the exact same species.
In coffee, the same applies. There are different methods to get to unroasted beans, different ways to roast beans etc. The sourness, or lack thereof, comes from the processing, and possibly from different geographical origins.
Your palate prefers the Italian espresso you had before, other people’s palate will differ. That’s why there are dozens of different coffee varieties in supermarkets, and why coffee shops advertise their own unique blend.
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