Coffee Plant Varieties
Coffee is derived from several species of the Coffea plant, with two primary ones dominating global production: Arabica (Coffea arabica) and Robusta (Coffea canephora). However, within these species, there are numerous varieties and cultivars that influence flavor, growing conditions, and resilience.
Arabica (Coffea arabica)
Arabica accounts for around 60–70% of global coffee production. It is grown at higher altitudes (typically 2,000–6,500 feet) and produces a more complex, nuanced cup with a wide range of flavors, from fruity and floral to chocolatey and nutty. Most specialty coffee is Arabica.
Popular Arabica Varieties:
- Typica – One of the oldest cultivated varieties, known for smooth, clean flavors with mild acidity.
- Bourbon – A naturally sweet, balanced variety with notes of caramel and fruit.
- SL28 & SL34 – Kenyan varieties prized for their bright acidity and complex flavors.
- Geisha (Gesha) – An exceptionally rare and expensive variety, famous for its floral, tea-like qualities.
Robusta (Coffea canephora)
Robusta is hardier than Arabica, thriving at lower altitudes and in hotter climates. It contains almost twice the caffeine of Arabica, making it naturally more resistant to pests and diseases. The flavor is often described as bold, earthy, and sometimes bitter, with a thicker body—making it a popular choice for espresso blends and instant coffee.
Key Robusta Characteristics:
- Higher caffeine and stronger, more bitter flavors.
- Often used in blends to add body and crema.
- Grown mainly in Africa, Southeast Asia, and Brazil.
Lesser-Known Coffee Species
While Arabica and Robusta dominate, a few lesser-known species are gaining attention for their unique traits:
- Liberica (Coffea liberica) – Grown in West Africa and Southeast Asia, it has large, irregularly shaped beans and a smoky, woody flavor.
- Excelsa (Coffea excelsa) - A variety of Liberica, it adds complexity with tart, fruity, and dark-roast flavors, often blended with other coffees.