Exploring different coffee species — And why it matters

When most people think of coffee, they picture a cup brewed from beans with a familiar name, such as ‘Arabica.’ However, the world of coffee is far more diverse than commonly assumed. 

With over 120 identified coffee species globally, each brings its own characteristics, flavours, and cultivation challenges. Understanding these differences isn’t just useful for industry professionals—it offers everyday drinkers a deeper appreciation of what’s in their cup.

Likewise, exploring this genetic diversity is critical not only for cultivating flavour-rich coffee, but also for ensuring long-term sustainability and resilience within the industry.

Understanding coffee species, varieties & sub-varieties

Before diving into several individual coffee species, it’s helpful to clarify a few terms that often get confused: species, variety, and sub-variety.

In simple terms, a coffee species is a distinct genetic group within the Coffea genus. Think of it like the broader category to which all coffee plants belong—examples include Coffea arabica, Coffea canephora (commonly known as Robusta), and Coffea eugenioides. 

This is similar to lions, tigers and domestic cats – they all belong to the feline (Felidae) family, but are distinct species of cats and within each, there are a great number of different breeds and types. Similarly, each coffee species has unique genetic traits that affect everything from flavour to climate resistance and caffeine content.

Beneath each species are varieties—naturally occurring or selectively bred types that retain the core characteristics of their parent species but exhibit individual differences. Think of this like apples in a supermarket: Granny Smith and Pink Lady are both varieties of apples, and exhibit very different characteristics and flavours. For example, Bourbon and Typica are both varieties of the Arabica coffee species, and they offer different flavour profiles and growing behaviours.

Within varieties, you’ll sometimes find sub-varieties, cultivars and hybrids. These are even more specific groups that are naturally occurring mutations, or that have been intentionally developed for particular traits—like improved disease resistance or exceptional cup quality. For instance, SL28 and SL34 are sub-varieties developed in Kenya from Bourbon and Typica lineage, each prized for different qualities in the cup.

Why does this matter? Just like in wine, the genetics of a coffee plant significantly influence its flavour. Knowing whether a coffee is a Gesha, Pacamara, or SL28 tells you more than just where it came from—it can help you predict how it might taste, how best to brew it, and even why it was chosen for cultivation.

Understanding these terms will give you a better grasp of the incredible diversity behind every bag of beans—and why coffee is far more complex than it may first appear.

From Arabica to Eugenoides

While Coffea arabica accounts for around 60–70% of global coffee production, it's just one part of a much broader botanical family. Other coffee species like Robusta, Liberica, and Eugenioides are gaining renewed attention, especially as climate change reshapes growing conditions worldwide.

Arabica – Coffea arabica

Arabica remains the most widely cultivated and consumed coffee species globally, and accounts for approximately 60–70% of worldwide production. 

Originally native to Ethiopia’s highlands, Arabica thrives in cooler climates above 1,000 metres altitude, up to around 2,300 metres. Known for its oval-shaped beans and curved centre crease, this species has lower caffeine content compared to Robusta. Arabica coffees are typically prized for their complex acidity and sweetness—common tasting notes include jasmine, citrus, berries, and stone fruit.

Despite their popularity, Arabica plants suffer from limited genetic diversity, making them particularly vulnerable to diseases like coffee leaf rust (Hemileia vastatrix), also known as la roya. To address this, researchers are continually exploring hybridisation with hardier coffee species to safeguard future crops without sacrificing flavour quality.

Robusta – Coffea canephora

Robusta lives up to its name as a robust and hearty plant. It tolerates hotter, low-altitude environments and demonstrates strong resistance to pests and disease. Robusta currently accounts for roughly 30–40% of global production.

Robusta beans typically contain nearly double the caffeine content of Arabica – ranging from 2% to 4% – which contributes to their bitter, earthy flavour profile. Commonly found in espresso blends and instant coffee, Robusta offers a full-bodied, heavy mouthfeel and excellent crema production. It is an economically vital crop for countries such as Vietnam, Brazil, and Côte d'Ivoire.

Although Robusta makes up a large portion of what is commonly called ‘commercial’ coffee – considered lower quality than ‘specialty’ coffee – perceptions are changing. Due to the work of industry leaders and advancements in coffee processing, some Robusta is being slowly accepted and celebrated in the specialty coffee industry. 

Liberica – Coffea liberica

Representing less than 2% of global trade, Liberica holds cultural significance in countries like Malaysia and the Philippines. These large, irregularly shaped beans deliver intense and polarising flavours, often described as smoky, fruity, and sometimes funky—with notes reminiscent of jackfruit or fermented fruit.

Liberica trees can grow up to 20 metres tall, making harvesting labour-intensive. However, their deep root systems may offer practical advantages under shifting climatic conditions. This species is increasingly viewed as a candidate for strengthening crop resilience while expanding the flavour spectrum available to specialty roasters and cafés.

Pioneers in the cultivation and processing of Liberica – including My Liberica in Malaysia – have elevated this once little-known plant in the coffee industry. In 2021, ONA Coffee’s Hugh Kelly used Liberica from My Liberica when he placed third at the World Barista Championships. 

Eugenioides – Coffea eugenioides

Until recently, Coffea eugenioides was mostly confined to wild populations and research projects. Native to East Africa, this species is one of two progenitors of modern-day Arabica, along with Robusta. With a caffeine content of around 0.3%, Eugenioides offers a subtle and delicate flavour profile with pronounced sweetness and low bitterness.

Roasters have begun experimenting with Eugenioides due to its potential in creating hybrids that are both flavour-forward and resilient—examples include Starmaya and H1 F1 varieties. Some roasters, including ONA Coffee, have featured rare Eugenioides-based coffees in limited releases, offering consumers a glimpse into the next frontier of specialty coffee innovation. 

Due to both the difficulty in Eugenioides' cultivation and its high demand in high-end specialty coffee, availability of this species is often scarce. Through long-term partnerships, ONA Coffee is fortunate enough to release this coffee once a year – although in limited quantities! 

Comparing coffee species by flavour profile

Each coffee species introduces a unique set of attributes across aroma, mouthfeel, acidity, and aftertaste. Here’s how the four main types stack up:

Arabica – Sweet and floral; pronounced acidity with complex fruit notes (e.g. citrus, berry)

Robusta – Bitter and earthy; bold body with nutty or woody undertones

Liberica – Smoky, fruity, and funky; a unique profile that varies greatly by processing

Eugenioides – Soft, clean, and tea-like; delicate sugars and low bitterness

For an in-depth exploration of tasting attributes, refer to the SCA Coffee Taster’s Flavour Wheel developed with World Coffee Research. This resource provides hundreds of descriptors, helping cuppers and baristas articulate their sensory experience in greater detail.

How coffee species impacts brewing methods

Brewing the perfect cup doesn’t stop at origin or roast profile—coffee species play a substantial role in grind size, extraction time, and solubility. Bean density and internal structure vary between species, which affects how water interacts with the grounds during brewing:

Arabica beans, especially those grown at high altitudes, are denser and require finer grinds and longer extraction times for optimal flavour expression. Robusta beans, however, are generally less dense and may benefit from coarser grind settings to prevent overly bitter extractions, particularly when dry-processed.

Processing style—such as washed, natural, or anaerobic fermentation—also significantly influences brewing parameters regardless of species. For guidance on how to tailor brew methods based on bean characteristics, consult our brewing guides.

How to choose the right coffee species for your taste

Whether you’re pulling espresso at home or navigating a pour-over menu at your local café, understanding the influence of coffee species adds another dimension to the drinking experience.

With most supermarket shelves stocked with standard blends – most of which are Robusta or generically labelled as ‘Arabica’ – many coffee lovers miss out on the diverse world that other coffee species offer. Choosing the right bean involves more than just looking at the country of origin—it's about understanding flavour profiles, bean genetics, and processing methods.

Here are a few pointers to help guide your selection:

• Read detailed tasting notes that go beyond generic descriptors.
• Ask experienced baristas about exciting new micro-lots or single origin varietals they’re currently enjoying.
• Explore different processing methods—such as anaerobic, honey-processed, or yeasted lots—for unexpected flavour shifts within the same species.
• Rotate your beans seasonally to align with fresh harvest cycles and evolving taste preferences.

Consumers can discover unique offerings through curated selections like the Rare Coffees Collection, which features exclusive drops and emerging hybrids not commonly available elsewhere.

For those curious about the future of specialty coffee—from next-gen hybrids to ultra-low-caffeine options—exploring lesser-known coffee species opens a path toward more sustainable and rewarding brews. 

Interested in learning more about different coffees and how they impact flavour? Learn from the experts first-hand with a Barista Course, or browse available coffees to learn more about their species, variety and flavour descriptions.