According to a reference dated March 13, 2019, there are four primary types of coffee beans.
While the world of coffee is vast and includes countless varieties and sub-varieties, experts often categorize them into a few main species based on their characteristics, growing conditions, and flavour profiles. The reference highlights these core types as the most significant in global coffee production and consumption.
The Four Primary Coffee Bean Types
The primary types of coffee beans discussed in the reference are:
- Arabica (Coffee arabica)
- Robusta (Coffee caniphora)
- Liberica (Coffee liberica)
- Excelsa (Coffee liberica var. dewevrei)
These types differ significantly, influencing everything from taste and aroma to caffeine content and growing requirements.
Understanding the Differences
Each primary type offers a unique coffee experience. Here's a quick look:
| Coffee Type | Scientific Name | Key Characteristics | Global Share |
|---|---|---|---|
| Arabica | Coffee arabica | Smooth, aromatic, lower caffeine, complex flavours | ~60% |
| Robusta | Coffee caniphora | Bold, high caffeine, bitter, earthy notes, durable | ~30-40% |
| Liberica | Coffee liberica | Large bean, unique smoky/floral/fruity aroma, rare | Small |
| Excelsa | Coffee liberica var. | Complex aroma, tart/fruity flavours, often used in blends | Small |
- Arabica: Known for its smooth, aromatic, and flavourful profile. Arabica beans tend to have lower caffeine levels and a wide range of taste notes, from floral and fruity to chocolatey and nutty. They are typically grown in higher altitudes.
- Robusta: As the name suggests, this bean is robust and resilient. It has a stronger, bolder flavour often described as rubbery or burnt, with significantly higher caffeine content than Arabica. Robusta is commonly used in espresso blends and instant coffee.
- Liberica: Less common globally, Liberica beans are distinctive for their size, unique aroma, and flavour profile that can include smoky, floral, or even fruity notes.
- Excelsa: Once considered a separate species but now classified as a variety of Liberica, Excelsa is known for its complex, tart, and fruity flavours. It's often used in blends to add depth and aroma.
While these four are considered the primary types, it's worth noting that within each species, there are numerous cultivars and regional variations, leading to the incredible diversity found in the world of coffee.
