Arabica Coffe Bean (Coffea arabica)
Arabica beans are by far the most popular type of coffee beans, making up about 60% of the world’s coffee. These tasty beans originated many centuries ago in the highlands of Ethiopia, and may even be the first coffee beans ever consumed! The name Arabica likely comes from the beans’ popularity in 7th-century Arabia (present-day Yemen).
Most gourmet coffee brands advertise that they use 100% Arabica beans. Why? Arabica coffee beans are considered the most high-quality variety. They’re known for their smooth, complex flavor and distinct lack of bitterness.
Arabica beans are widely available, especially from gourmet coffee companies. If you want to try Arabica coffee, check the label to ensure that it hasn’t been blended with Robusta beans, the second variety
Robusta Coffee Beans (Coffea caniphora)
The second most popular type of coffee bean is Robusta. This bean originated in sub-Saharan Africa and is now grown primarily in Africa and Indonesia. It’s also particularly popular in Vietnam and is often mixed into coffee blends. It’s a less expensive variety, making it a very budget-friendly choice for roasters.
Many people think that Robusta coffee is harsher and more bitter. It often has a strong smell and a somewhat flat, almost burnt taste. Robusta beans also have significantly more caffeine than Arabica beans.
Robusta beans are pretty easy to find since they’re common in blends. Some gourmet roasters offer special Robusta blends, and you can check Vietnamese coffee suppliers like Len’s Coffee. Plus, instant coffee is typically 100% Robusta.
Liberica Coffee Beans (Coffea liberica)
Native to central and western Africa – specifically Liberia, hence its name – Coffea liberica is prized for its piquant floral aroma and bold, smoky flavor profile. This hardy species is frequently mixed with other varieties to add body and complexity, but rarely receives any credit. Unheard of in Western civilization before the late 1800s, Liberica gained a foothold with Southeast Asian coffee producers after a fungal disease (“coffee rust”) wiped out much of the region’s Arabica crops.
Among enthusiasts, Liberica coffee has a controversial and polarizing reputation for wild inconsistency. Those who’ve tried this rare variety either love it or hate it. Some coffee drinkers adore the unusual, nutty, woody flavor and sneaky backbite on the finish. Others compare the flavor to burnt garbage.
Excelsa Coffee Beans (Coffea excelsa)
Excelsa beans grow almost entirely in Southeast Asia, and they’re shaped somewhat like Liberica beans — elongated ovals. These beans grow on large 20 to 30-foot coffee plants at medium altitudes.
In terms of flavor, Excelsa beans are pretty unique. They combine light roast traits like tart notes and fruity flavors with flavors that are more reminiscent of dark roasts. They’re also lighter on aroma and caffeine — while maintaining an unusual depth of flavor. You can sometimes find these unusual beans in blends because they add complexity.
Excelsa beans aren’t as common as Arabica and Robusta beans and can be harder to find outside of Asia. Luckily, specialty roasters like Len’s Coffee offer Excelsa beans.
