Coffee Plant Basics: What Are the Main Coffee Species?

Ever wondered why nearly every coffee shop menu offers either Arabica or Robusta beans—but rarely anything else? That’s not just marketing. Most of the world’s coffee farms grow just those two types, even though scientists recognize over 60 distinct coffee species. If you’ve ever been curious which coffee plants actually make your cup, or why some beans taste bright and sweet while others are harsh and bitter, the answer starts with plant biology.

There are over 60 known coffee species, but commercial coffee farming focuses on just two: Arabica (70% of global production) and Robusta (30%). Under China’s national standards, five species are officially recognized, including Arabica (small-seed), Robusta (medium-seed), Liberica (large-seed), Excelsa, and a hybrid called Arabusta.

What Is Coffee, Botanically Speaking?

Coffee belongs to the Rubiaceae (madder) family, within the genus Coffea. It is a perennial evergreen shrub or small tree. This classification applies to all coffee species, from the delicate Typica variety to the hardy Liberica tree. While they share family traits, each coffee species varies widely in climate tolerance, flavor profile, and disease resistance.

The Big Two: Arabica vs. Robusta

Globally, Arabica makes up around 70% of planted coffee area, while Robusta covers about 30%. Arabica (Coffea arabica), often called “” or small-seed coffee in Chinese standards, originates from Ethiopia. It thrives at higher altitudes, produces a sweeter, more complex cup, but is vulnerable to leaf rust. Robusta (Coffea canephora), or “,” comes from the Congo rainforest region. It’s hardier, less prone to disease, but delivers a harsher, more bitter brew with higher caffeine content.

The Other Three Official Chinese Coffee Species

Besides Arabica and Robusta, China’s national coffee classification also includes:

• Liberica : Also known as Coffea liberica, it originated in West Africa’s Liberia region. It’s rarely grown commercially due to its large cherries and specific climate needs, but is planted in small amounts in Hainan, China. It tolerates warmer, lower-altitude areas but isn’t favored for specialty coffee.
• Excelsa : Native to West Africa’s Chari River basin, this species is not cultivated in China. It is sometimes considered a subspecies of Liberica.
• Arabusta : A man-made hybrid developed in 1962 by the French Coffee and Cocoa Research Institute. It’s a cross between Robusta and Arabica, created via colchicine treatment to produce a tetraploid plant. Like Excelsa, it is not grown in China.

Of these, Arabica (the small-seed type) is by far the most suitable for cultivation in China’s Yunnan Province, thanks to its adaptability to local conditions and superior cup quality.

Why Only Two Species Dominate the Market?

Despite the existence of over 60 coffee species, commercial agriculture focuses overwhelmingly on Arabica and Robusta. Why? Arabica offers the complex flavors sought after in specialty coffee, while Robusta provides strong, bitter body and higher caffeine—valuable for instant coffee and espresso blends. The other species either have niche uses, lower yields, or are too difficult to cultivate at scale. Even within Arabica, only a few varieties (like Typica, Bourbon, and Geisha) are widely grown for high-end markets.

Frequently Asked Questions

What are the two most commonly grown coffee species in the world?

Arabica accounts for about 70% of global coffee production, while Robusta makes up roughly 30%. These two species dominate the industry due to their adaptability, yield, and market demand.

What is the scientific classification of coffee?

Coffee belongs to the family Rubiaceae, genus Coffea. All coffee plants, including Arabica, Robusta, and Liberica, are classified under this botanical grouping.

Which coffee species are recognized in Chinese national standards?

China’s national standards identify five coffee species: small-seed (Arabica), medium-seed (Robusta), large-seed (Liberica), Excelsa, and Arabusta (a hybrid of Robusta and Arabica).

Why is Arabica more popular in specialty coffee?

Arabica beans generally have a sweeter, more nuanced flavor profile with higher acidity and complexity, making them ideal for single-origin and specialty brews. They are more delicate and harder to grow, which adds to their premium status.

Where is Robusta typically grown and why?

Robusta thrives in lowland, hot, and humid climates and is more resistant to pests and disease. It’s commonly grown in Vietnam, Brazil, and parts of Africa, and is widely used in espresso blends and instant coffee for its strong flavor and high caffeine content.

Are there other coffee species used in commercial production?

Outside of Arabica and Robusta, only small quantities of Liberica and experimental hybrids like Arabusta are grown. Excelsa is rarely cultivated, and most other species are not used commercially due to flavor, yield, or cultivation challenges.

Recommended FrontStreet Beans for Exploring Arabica Diversity

Begin your Arabica journey with FrontStreet’s single-origin offerings: the Brazil Queen Manor Red Bourbon offers a smooth, nutty profile with caramel sweetness and a creamy body—ideal for learning how altitude shapes mild Arabica. For brighter acidity, try the Colombia Huila Sidra, with tropical fruit layers from its anaerobic processing. Or dive into Ethiopia’s Yirgacheffe region with the Gedeb water-washed lot, showcasing citrus and floral tones typical of high-grown Arabica. Each reveals how terroir and processing define flavor within the Arabica family. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.