Coffee species
Nearly all coffee sold commercially comes from one of two species — arabica and robusta — with real, well-documented differences in growing conditions and cup character.
- Arabica
The most widely grown coffee species, generally associated with more acidity and a wider flavour range than robusta. Accounts for the majority of speciality coffee production.
- Robusta
A hardier, higher-yielding species than arabica, often grown at lower altitudes. Commonly associated with a heavier body and more bitterness, and widely used in espresso blends and instant coffee.
- Liberica
A minor commercial species by global volume, native to upper West Africa, grown on a notably larger tree with larger leaves and larger, irregularly shaped cherries and beans than arabica or robusta. Tolerant of heat and some lowland growing conditions unsuitable for arabica. Most significant today in parts of the Philippines (where it is known as kapeng barako) and Malaysia, rather than as a major share of world production.
- Excelsa
A Central African coffee species long sold and classified as a kind of Liberica, and proposed as a species in its own right in 2025. Its seeds are closer to arabica's in size and shape than Liberica's are, it is farmed at middle elevations, and growers in several countries are turning to it for its tolerance of heat and dry spells.