Caffee Extra Bar ??

Hello!
Many roasters sell their products as coffee bar, extra bar or similar.
What does this name mean?

First impression is that coffee blends described in this way usually have a somewhat higher Robusta content, are trimmed for intensity and rich crema and are supposed to promise a high price-performance ratio - rather only sold as kilograms.

Gibts dazu mehr Weisheiten?

Grüße!

Hello Brian,
no it's the other way around. These coffees have a high proportion of Arabica, mostly 70%.
In the price/performance ratio, well....

Well, as an example I once had the "Gorilla" coffees in my head - there's the "Crema" pure Arabica, the "Bar Crema" 40% Robusta...
There's a "Superbar" with 20% Robusta...
I think I'll forget the connection again.