What Are the Main Types of Coffee Trees?

If you’ve ever wondered why some coffee tastes bright and complex while others are bitter or flat, part of the answer starts with the plant. Coffee comes from just one genus—Coffea—but within that group are dozens of species and even more varieties. For most coffee drinkers, the key choice boils down to two species: Arabica and Robusta. But how are they different, and why does it matter?

There are two primary commercial coffee species: Arabica (Coffea arabica) and Robusta (Coffea canephora). Arabica is the most widely grown and respected for its nuanced flavours, while Robusta is valued for high yields and strong disease resistance. Most flavour-focused specialty coffees are pure Arabica, since hybrid versions typically lack the depth of flavour found in single-species cultivars.

What Is the Coffee Plant’s Botanical Family?

Coffee trees belong to the Rubiaceae family, commonly known as the madder or bedstraw family. This large group of flowering plants includes over 6,000 species, many of which are tropical shrubs or small trees. Within this family, coffee falls under the genus Coffea. While there are more than 100 known species in Coffea, only a handful are cultivated for commercial coffee production, with Arabica and Robusta being the dominant ones.

Why Are Arabica and Robusta So Different?

Arabica and Robusta differ significantly in flavour, growing conditions, and physical traits. Arabica generally produces a more delicate, complex cup with higher acidity, smoother mouthfeel, and a wider range of aromatic notes—from fruity and floral to nutty and sweet. Robusta, on the other hand, has a stronger, harsher taste with more bitterness, a heavier body, and earthy or woody characteristics. Arabica thrives at higher altitudes (typically 1,000–2,000 metres above sea level), while Robusta is hardier, growing at lower elevations and with greater resistance to pests and diseases. These differences make Arabica the preferred choice for specialty coffee, while Robusta is commonly used in espresso blends and instant coffee for its crema contribution and cost efficiency.

Do Hybrid Coffee Plants Taste as Good?

Many researchers and coffee breeders have worked to develop hybrid coffee varieties that combine the yield and disease resistance of Robusta with the flavour quality of Arabica. However, these hybrids often fall short in cup quality. While they may deliver higher productivity and resilience, the flavour complexity and balance found in purebred Arabica varieties are usually diminished. Most specialty roasters and coffee experts prioritise single-origin or pure Arabica cultivars to ensure the best sensory experience.

What About Other Coffee Species?

Beyond Arabica and Robusta, there are other lesser-known coffee species like Liberica and Excelsa, but these make up less than 1% of global production. Some wild or rare species are being studied for climate resilience or unique flavour profiles, but none currently match the scale or cup quality of Arabica and Robusta. Most specialty coffee discussions and evaluations still focus on the two main species, particularly Arabica, due to its suitability for high-quality brewing methods such as pour-over, espresso, and cold brew.

Frequently Asked Questions

What is the most common coffee tree species?

The most common coffee tree species for commercial production are Arabica (Coffea arabica) and Robusta (Coffea canephora). Arabica accounts for about 60–70% of global coffee production and is favoured in specialty coffee for its complex flavours, while Robusta makes up most of the remaining 30–40% and is valued for its high yield and strong bitterness.

Why does Arabica taste better than Robusta?

Arabica typically has a more complex flavour profile with higher acidity, fruity and floral notes, and a smoother mouthfeel. Robusta tends to be harsher, more bitter, and earthy, with a heavier body. These differences arise from genetic traits, growing conditions, and cup chemistry, making Arabica generally more suitable for specialty coffee.

Are hybrid coffee plants common?

Yes, many hybrids exist, often bred to improve yield or disease resistance. However, hybrids usually don’t match the flavour quality of pure Arabica. Most specialty coffee focuses on purebred cultivars to preserve taste complexity and brewing performance.

What other coffee species exist besides Arabica and Robusta?

Other species include Liberica and Excelsa, but they make up less than 1% of global production. They are not widely used in specialty coffee due to limited cultivation, flavour characteristics, and market demand. Research continues on rare species for climate resilience, but Arabica and Robusta dominate the industry.

Does the coffee plant family affect taste?

The broader botanical family (Rubiaceae) doesn’t directly determine flavour, but the genus Coffea and its species—especially Arabica and Robusta—have distinct genetic traits that greatly influence taste, aroma, and brewing qualities.

Recommended FrontStreet Beans for Exploring Arabica Flavours

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