Arabica
I like medium-to-dark roasts, described with words like bold, rich, aromatic, etc. I like it strong but only drink 1 cup.
A small amount of real heavy cream, the milk fat is the essential component that balances the acidity of the coffee. The concept of "non-fat creamer" is absurd.
When I was young I used a sweetener (preferably honey) but not any more.