There are over 100 species of coffee plant, but almost all the coffee we drink comes from just two: arabica and robusta. Two more, liberica and excelsa, are grown in much smaller amounts. Here's how the four main types of coffee beans differ in taste, caffeine and where they grow, and which to choose.
The 4 main types of coffee beans at a glance
| Type | Share of world coffee | Taste | Caffeine |
|---|---|---|---|
| Arabica | Around 55 to 60% | Sweet, complex, fruity or chocolatey | Lower |
| Robusta | Around 40 to 45% | Strong, bitter, earthy | About twice arabica |
| Liberica | Under 2% | Smoky, woody, floral | Lower than robusta |
| Excelsa | A tiny share | Tart, fruity, dark | Lower than robusta |
1. Arabica
Arabica (Coffea arabica) is the most widely grown coffee and the one used for almost all speciality coffee. It grows best at high altitude, in places like Ethiopia, Kenya, Colombia and Central America, where cooler temperatures let the flavour develop slowly. Arabica beans are oval, with a curved crease down the middle.
Arabica tastes sweeter and more complex than robusta, with brighter acidity. Depending on where it's grown and how it's processed, it can taste fruity, floral, nutty or chocolatey. Well-known arabica varieties include Typica, Bourbon, Caturra, Geisha and SL28.
2. Robusta
Robusta (Coffea canephora) is the second most common coffee. As the name suggests, it's a hardy plant that grows at lower altitudes and resists pests and disease better than arabica. Vietnam is by far the largest producer, followed by Brazil and Indonesia.
Robusta contains roughly twice as much caffeine as arabica, which is partly why it tastes more bitter. It has a heavier body and earthy, woody flavours. It's cheaper to grow, so it's widely used in instant coffee and supermarket blends. Some Italian-style espresso blends add a little robusta for extra body and crema.
3. Liberica
Liberica (Coffea liberica) makes up only a tiny share of the world's coffee. It's grown mainly in West Africa and Southeast Asia, especially the Philippines and Malaysia. The beans are large and often uneven in shape.
Liberica has a distinctive, bold taste that people describe as smoky, woody and sometimes floral or fruity. It's an acquired taste, and it's rarely found in UK shops.
4. Excelsa
Excelsa was once treated as its own species. In 2006, botanists reclassified it as a variety of liberica (Coffea liberica var. dewevrei), though it's still sold under its own name. It's grown mostly in Southeast Asia and is often used in blends to add depth. It has a tart, fruity character with darker, roasty notes.
Which type of coffee bean should I buy?
For the best flavour, choose 100% arabica speciality coffee. It's sweeter and more complex, and you can taste the difference between countries and farms. If you like a very strong, bitter cup with plenty of caffeine, a blend with some robusta may suit you. Whatever you choose, freshness matters most. Here's how to choose between beans and ground coffee, and how coffee gets from the plant to your cup.
Taste and take notes
The best way to learn the differences is to taste different coffees side by side and jot down what you notice. Over time you'll build a vocabulary for flavour, and you'll know exactly what to look for next time you buy.
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