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Table of Contents
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Table of Contents
By
Bryan Huynh
Key Takeaways
Around the world, coffee continues to be a dominating beverage. No matter where you go, coffee is offered in virtually every country and enjoyed by people from all walks of life. In fact, coffee production and demand continue to increase, and both stats show no signs of slowing down anytime soon.
As coffee lovers ourselves, we started wondering. With so much coffee being produced and consumed globally, what are the different types of coffee beans available? It turns out there are four types: Arabica, Robusta, Liberica, and Exclesa. Each one has its own unique flavor, origin, and characteristics. So, let's break out our coffee maker and look at each bean type individually.
If you were to pick up a bag of coffee beans in a grocery store or coffee shop, they would likely say "Arabica." The Arabica coffee bean is the most widely consumed, thanks to its smooth flavor, versatile roasting methods, and abundant growing conditions.
Virtually all coffee lovers appreciate a good arabica brew because it can be roasted to be bitter or sweet, so it satisfies a wide variety of taste buds. That said, arabica beans don't have as much caffeine as other bean varieties, so if you're looking for something to kickstart your day, you may want to branch out and turn things up a notch or two.
The origins of arabica coffee date back several thousand years, to around 1,000 BCE in Ethiopia. In fact, all coffee can trace its roots back to Ethiopia, so we have the Oromo tribe to thank for helping us wake up in the morning with a delicious latte or Americano.
However, as you would imagine, the Oromo people didn't roast and brew their coffee beans to pour the liquid over ice. Instead, they would crush the beans and mix them with fat to create little energy balls. When a tribe member needed a little boost throughout the day, they would pop a ball in their mouth and let the caffeine do its work.
But, if arabica beans originated in Ethiopia, why do we call them "arabica?" The name seems to have stemmed from the fact that the beans migrated north to Arabia around the 7th century. During this period, scholars would brew coffee to help them stay awake longer to do their work.
Coffee spread throughout the Middle East for several centuries, but then it was adopted by Europeans during the Age of Exploration (circa 1600s), when it spread throughout the world. Each culture would try to cultivate its own varieties of arabica beans, some of which are still grown and used today.
Arabica coffee plants are relatively small, usually measuring between two and eight meters high. The leaves are a bright and shiny green color, while the fruit is almost always red. However, in some cases, the fruit can be yellow or purple. Inside each fruit are two seeds, which is what we call coffee beans.
Oddly enough, arabica plants self-pollinate, so they don't rely on traditional pollinators like bats, bees, or beetles. This also means that each plant has the same genetics, which is partly why arabica beans are so consistently delicious. Once growers breed the right plant, they don't have to interfere with its reproduction process to ensure stable crops every season.
The main reason why arabica beans account for 65 percent of all coffee production is that they taste mild and slightly sweet. Many varieties of these beans are naturally chocolaty and fruity, although the roasting and brewing processes can affect the overall flavor. As a rule, light roasts retain much of the natural fruitiness, while darker roasts are sweeter, bolder, and more earthy.
While arabica beans can be somewhat bitter, they're mostly sweet, especially when compared to other types of coffee beans. Usually, adding sugar to arabica coffee helps cut down on any lingering bitterness, which is why this kind of coffee is so enjoyable.
Another reason for arabica's complete dominance of the coffee industry is that it can grow in various regions around the world. That said, the plant seems to thrive at high elevations and tropical climates. So, countries like Brazil, Colombia, and Vietnam are primed to grow a lot of coffee. Many island nations also grow arabica beans, especially if they have volcanic soil.
While arabica plants can grow relatively easily, their growth cycle is also pretty long (about three to four years). So, many coffee producers have to monitor and rotate their crops to maximize their yields.
Robusta is the second most popular coffee bean variety in the world. Thanks to its relative bitterness and high caffeine content, Robusta beans are typically used for instant coffee and espresso. Basically, when you need a swift kick to wake up, drinking a cup of robusta coffee will get the job done better than its arabica counterpart.
However, for many coffee drinkers, robusta beans are just a little too harsh to enjoy. Since the beans are not as smooth or mild as arabica, they don't work well for sweeter beverages like lattes and cappuccinos. Or, they can work, but they require extra cream and sugar to counteract the bitterness.
As with arabica beans, robusta coffee's story began in central and West Africa. However, one unique selling point of these beans is that they can grow at lower elevations, making them a more versatile and resilient crop.
For much of its history, robusta coffee was almost exclusively grown in Africa. However, after World War II, the beans spread throughout the world and are now grown in places like Vietnam, Indonesia, and India. The plant thrives in hot, tropical temperatures, making it an ideal crop for countries that can't grow arabica beans.
Unlike arabica, robusta coffee requires pollination from a male plant to produce seeds (i.e., coffee beans). So, most robusta plants are grown from cuttings, as they are already pollinated and can maintain better consistency. However, the pollination process also allows growers to experiment with different strains to produce unique, proprietary blends (similar to cannabis).
Another unique aspect of robusta plants is that they don't require as much care and attention. They're naturally resistant to pests and diseases, so they require less maintenance than arabica.
The name "robusta" refers to this coffee's robust flavoring. It is much stronger than arabica, although the roasting process can affect the intensity a lot.
The tasting notes that come through the most with robusta coffee are earthiness, graininess, and bitterness. The aftertaste of robusta beans is similar to peanuts, so they have a nice little finish on the tongue.
The top five countries where robusta coffee is grown are Vietnam, Brazil, Indonesia, India, and the Ivory Coast. Many African nations also produce robusta beans, but not as much as these five.
Robusta plants need a lot of water to thrive, but they're pretty self-sufficient, especially if they're growing in a hot and humid environment. The plants only have to be a few hundred feet above sea level (as opposed to a few thousand for arabica) to mature and produce seeds.
Since liberica coffee only accounts for about two percent of worldwide coffee consumption, we wouldn't blame you if you never heard of it before now. This type of coffee is also known as Liberian coffee, thanks to its origins in central and West Africa. Although liberica coffee is not as widespread, it has some unique flavor notes that make it a suitable choice for some drinkers.
As with all coffee plants, liberica was first discovered and cultivated in Africa. However, Spanish friars brought the plant to the Philippines in the mid-1700s, where the plant was commercially grown for the first time. Although a pandemic of coffee rust nearly destroyed the coffee industry in the country in the late 1800s, liberica is still grown and enjoyed in the Philippines today.
In fact, the coffee rust pandemic is partly why liberica is grown in multiple parts of the world. The plants were brought to Indonesia and Malaysia to replace arabica crops lost to disease. Both of these countries still grow liberica beans, although the Philippines is still the main producer.
Compared to the diminutive size of arabica plants, liberica coffee is a certified giant. These plants grow up to 66 feet high—so tall that growers have to use ladders to harvest the fruit and seeds. Also, those fruits and seeds are much larger than arabica or robusta plants. So, each plant produces fewer beans, but each bean is relatively massive, so it kind of evens out.
Liberica beans are also unique as they're asymmetrical and have a much rougher outer edge. When looking at liberica beans next to traditional arabica, you can tell the difference immediately (even if you're not a coffee connoisseur).
A big reason why liberica coffee isn't enjoyed as much as other varieties is that it's hard to roast and brew correctly. When done well, this coffee is as delicious as any arabica bean. The beverage has floral and fruity notes, with elements of stone fruit and a woody aftertaste.
Unfortunately, if the beans are mishandled, the woodiness and smokiness of the beverage become too intense, making the coffee virtually undrinkable for many. Still, there are those who prefer to drink coffee that "puts hair on the chest," so they may enjoy liberica more than other beans.
Liberica coffee can grow in low-lying regions, but it still needs heat and humidity to thrive. The main areas where liberica is grown include the Philippines, Indonesia, and Malaysia. Some West African countries (like Liberia) still grow this coffee but in very limited quantities.
Part of the problem is that there's a lack of awareness surrounding this bean. Also, there is no standard oversight organization that can tell growers and roasters how to make the coffee correctly. So, it's up to individual farmers to grow it for themselves, and they may do it well or poorly. Even if they are growing it wrong, they may not realize it.
Rounding our list of the different types of coffee is excelsa, which is probably the least-understood variety. It's even hard to quantify how much excelsa coffee is grown, cultivated, and traded, as the amounts are always so small. Making matters worse is the fact that many growers and roasters may sell excelsa coffee under the liberica label.
As with liberica, the lack of standardization or awareness surrounding excelsa coffee is a big reason why it's not part of global trade. It's easy to roast or brew this coffee incorrectly, leading to dissatisfying cups and taste buds. Still, raising awareness could lead to better cultivation in the future, so it's imperative to discuss this plant with other, more popular varieties.
Excelsa coffee wasn't officially discovered until 1903, making it a much more recent addition to the global coffee lineup. It was discovered in Central Africa, although it has since spread to island nations like Vietnam and the Philippines.
At first, excelsa was classified as a unique type of coffee plant. However, after further research, it was determined to be part of the liberica species. This discovery only occurred in 2006, highlighting the limited knowledge and understanding surrounding the plant.
As part of the liberica genus, excelsa coffee grows tall, with large flowers, fruits, and leaves. It takes about a year for the fruits to mature, although the plant will flower multiple times throughout the year. This plant also likes to grow at relatively high altitudes, especially when compared to robusta or liberica varieties.
One positive distinction of excelsa coffee is that it's naturally resistant to most diseases and pests, making it more resilient than other plants. However, given its tricky preparation and acquired taste, it's unlikely to dethrone arabica or robusta anytime soon (if ever).
Excelsa coffee doesn't have as much caffeine as other beans. It also has fewer soluble fats, meaning that it takes longer to roast the beans correctly. In fact, experts suggest that traditional roasting standards don't apply to excelsa. Instead, growers have to develop their own standards from scratch.
That said, when done properly, this coffee can yield a rich, creamy, and chocolaty flavor. It can also have a complex berry aftertaste, making this a unique drinking experience for most people.
Excelsa isn't grown in many places, but it seems to thrive in places like Vietnam and the Philippines. Again, there isn't much demand for this plant, so it isn't very widespread (yet). However, as climate change limits arabica bean production, excelsa plants may generate more interest in affected regions.
As you can see, coffee beans are diverse and unique. In fact, while these four varieties are the only ones produced commercially, there are actually over 120 different options that can be cultivated.
That said, it's also evident that growing delicious coffee beans is easier said than done. Even something as abundant as arabica requires extra care and attention to grow and harvest correctly. As a coffee drinker, now you can appreciate the time and effort that goes into every cup.
Bryan Huynh
Product Tester & Writer
Bryan Huynh is a determined Product Tester & Writer. Being a coffee addict, it is only right that he mainly tests and reviews different coffee from around the world and coffee subscription services.
Bryan Huynh is a determined Product Tester & Writer. Being a coffee addict, it is only right that he mainly tests and reviews different coffee from around the world and coffee subscription services.
Edited by:
Bryan Huynh
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Product Tester & Writer
