The Four Main Coffee Species Explained

Ever wondered why your favorite specialty coffee always seems to come from certain regions or taste a particular way? Much of it comes down to the species of the coffee plant—not just the region or processing method. With over 60 species of coffee plants in existence, only a handful are actually used to make the coffee we drink daily. Let’s break down what really matters.

There are four major coffee species cultivated and traded globally: Arabica, Robusta, Liberica, and Excelsa. Among these, Arabica and Robusta dominate the market, making up nearly all specialty and commercial coffee production. The other two, while existing, are far less common and rarely found outside specific regions.

What Are the Four Main Coffee Species?

Coffee plants belong to the genus Coffea, and of the approximately 60 known species, only around 25 have been cultivated for coffee production. Out of those, just four are commercially grown and traded on a significant scale:

• Arabica (Coffea arabica)
• Robusta (Coffea canephora)
• Liberica (Coffea liberica)
• Excelsa (Coffea dewevrei)

These are the scientific names, but you’ll more commonly hear them referred to as Arabica, Robusta, Liberica, and Excelsa. Of these, Arabica and Robusta are the most widely grown and consumed worldwide.

Arabica: The Original and Most Popular Coffee Species

Arabica is the most traditional and highly regarded coffee species. Originally from East Africa, it was long monopolized by the Arab world prior to the 15th century—hence the name “Arabic coffee.”

It was first cultivated in the highlands of Cameroon and Guinea, and later spread to Latin America and Asia. Arabica beans are now the backbone of specialty coffee, prized for their complex flavors and acidity.

Today, Arabica makes up about 75% of the world’s coffee production. It thrives at altitudes of around 600 meters or higher, in volcanic, mineral-rich soils, and at temperatures of approximately 20°C. The majority of Arabica is grown in Latin America, with some production also in Indonesia and Pacific islands. Brazil, the world’s largest coffee producer, grows mostly Arabica and contributes over one-third of global output.

Robusta: Hardier, Bitter, and High in Caffeine

Robusta, also known as Canephora, is the second most common coffee species and accounts for roughly 20% of global production. A subspecies of the broader category once called “” (Coffea canephora), Robusta is known for its strong, bitter flavor and high caffeine content—about 2% to 4%.

Unlike Arabica, Robusta is much more resistant to diseases and pests, and it can grow in lower altitudes, typically between 200 to 300 meters, in hot, humid tropical climates. Its harsher profile makes it more suitable for instant coffee and as a base in coffee blends, where its strong taste can balance out milder beans.

Robusta is primarily grown in countries like Indonesia, India, and Uganda. While not favored for single-origin specialty offerings, its resilience and high yield make it invaluable for mass-market coffee production.

Liberica and Excelsa: The Rarer Species

Liberica (Coffea liberica), also known as , originates from Liberia and is mainly grown in West African countries such as Liberia, Ivory Coast, and Madagascar. The coffee cherries and seeds of Liberica are nearly twice the size of those of Arabica, and the flavor is bold yet mild, often described as woody or smoky. It’s appreciated more in Northern Europe but remains rare globally.

Excelsa (Coffea dewevrei), or , originally from Central Africa, is another lesser-known species. A variant of what was previously grouped under “,” it produces larger cherries than Arabica, has good disease resistance, and grows well in warmer, low-altitude areas. Excelsa contributes bright, tart flavors and is mostly used in blends, though it’s not widely traded.

Both Liberica and Excelsa are far less common in the global coffee supply chain and are rarely encountered outside of their native regions or specialty niche markets.

Why Does Coffee Species Matter?

The coffee species determines much of the plant’s growing requirements, flavor potential, and market viability. Arabica offers complexity and acidity ideal for specialty roasters, while Robusta provides strength and caffeine suited for blending and mass production. Liberica and Excelsa, though unique, play minor roles due to their limited cultivation and specific flavor profiles.

When you choose a coffee, knowing whether it’s Arabica or Robusta (or something rarer) gives you insight into what to expect in terms of flavor, caffeine content, and growing conditions. That knowledge helps you make better choices as a coffee drinker—or buyer.

Frequently Asked Questions

What are the four main coffee species?

The four main coffee species are Arabica (Coffea arabica), Robusta (Coffea canephora), Liberica (Coffea liberica), and Excelsa (Coffea dewevrei). Arabica and Robusta are the most widely grown and consumed, accounting for the vast majority of global coffee production.

Which coffee species is best for specialty coffee?

Arabica is considered the best coffee species for specialty coffee due to its complex flavors, higher acidity, and suitability for cultivation at higher altitudes. It makes up around 75% of global coffee production and dominates the specialty market.

Why is Robusta coffee so bitter?

Robusta contains 2% to 4% caffeine, which is significantly higher than Arabica. This high caffeine content acts as a natural pest deterrent but also contributes to a more bitter, harsher flavor profile. Robusta is often used in blends and instant coffee for its strength and affordability.

Where is Liberica coffee grown?

Liberica coffee is primarily grown in West African countries such as Liberia, Ivory Coast, and Madagascar. It is also found in Southeast Asia. The coffee cherries are much larger than Arabica’s, and the flavor is distinct—often woody or smoky—but it is rare in global trade.

Is Excelsa coffee the same as Liberica?

No, Excelsa is not the same as Liberica. Excelsa (Coffea dewevrei), formerly classified under medium coffee varieties, is a separate species with its own characteristics. It is grown mostly in tropical lowlands and is valued for its tart, fruity notes, though it is far less common than Arabica or Robusta.

What percentage of coffee is Arabica?

Arabica makes up approximately 75% of the world’s coffee production. It is the dominant species in the specialty coffee industry and is grown in high-altitude regions, especially in Latin America.

Recommended FrontStreet Coffee for Exploring Species

Try FrontStreet Coffee’s Ethiopia Yirgacheffe for classic high-altitude Arabica brightness, or their Indonesia Mandheling for a deeper, earthy Robusta-influenced profile. For something truly different, their limited-run Liberica-sourced experimental lot showcases the bold, woody character of the rare Liberica species. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.