What Are the Main Types of Coffee Trees?

Ever wondered why some coffees taste bright and complex while others are bold and bitter? The answer starts with the coffee plant itself. There are over 500 species of coffee trees and 6,000 documented varieties, but only a handful are widely grown and consumed. Most coffee drinkers interact daily with just one of these species without knowing it.

There are four main coffee tree species: Arabica, Robusta, Liberica, and Excelsa. Of these, only Arabica and Robusta are commercially significant, making up over 90% of global production. Arabica accounts for around 70%, while Robusta takes about 20–30%. The other two make up less than 5% combined.

Arabica: The World’s Favorite Coffee Tree

Arabica (Coffea arabica) makes up roughly 70% of the world’s coffee production. It’s the species behind iconic coffees like Jamaican Blue Mountain, Ethiopian Yirgacheffe, Colombian Supremo, and Yemen Mocha. These beans are prized for their balanced acidity, nuanced flavors, and lower caffeine content.

Arabica beans are smaller, oval-shaped, with a curved center cut and a relatively flat back. They’re typically larger, more uniform in size, and have a glossy appearance compared to other species. The plant thrives at higher altitudes—between 600 and 1,800 meters—where temperatures average around 20°C, rainfall is consistent, and frost is rare. This narrow range limits cultivation to just about 50 countries, mostly within 160 kilometers of the equator.

Growing Arabica is labor-intensive. The plants are sensitive to climate extremes, pests, and diseases, requiring careful management and manual harvesting. Yet its superior cup quality—characterized by delicate floral and fruity notes, medium acidity, and smooth body—makes it the dominant species in specialty coffee.

Notably, Arabica contains about half the caffeine of Robusta, contributing to its smoother taste but also making it more vulnerable to pests. That lower caffeine level is one reason it commands a higher market price.

Robusta: Hardier, Bolder, and More Caffeinated

Robusta (Coffea canephora), also known as Coffea robusta, accounts for approximately 20–30% of global coffee production. Native to the lowland forests of central and western Africa, as well as Madagascar and parts of Asia like Indonesia, it’s a much more resilient plant.

Robusta beans are larger, rounder, with a straight crease and a convex back. The trees grow well at altitudes below 500 meters and can thrive in hot, humid, and disease-prone environments with minimal care. This hardiness makes Robusta easier and cheaper to cultivate, often planted in large monocultures with little human intervention.

However, those advantages come at a cost. Robusta coffee is known for its harsh, bitter taste, often described as rubbery or woody, with a heavy body and grainy aftertaste. It’s rarely sold as single-origin specialty coffee. Instead, it’s commonly used in instant coffee, espresso blends (for crema and body), and budget-friendly commercial products.

The trade-off? Robusta beans contain nearly double the caffeine of Arabica—about 2.7% compared to 1.5%. That extra caffeine acts as a natural pesticide, helping the plant resist pests, but it also contributes to its more astringent flavor profile.

Liberica: The Rare Giant of Coffee Trees

Liberica (Coffea liberica), or the “large-bean” coffee, makes up less than 5% of global production. It originated in West Africa—primarily Liberia—as well as parts of Malaysia. Though not widely cultivated today, it has a unique place in coffee history.

Liberica trees are the tallest of the common coffee species, reaching up to 18 meters, with large, tough leaves and equally oversized fruit and seeds. The beans are distinctive: their parchment is tightly adhered to the bean, and they turn a deep red when ripe. The flavor is bold and intense, often described as smoky or woody, with a strong, lingering bitterness and medium caffeine levels.

The species was once planted more widely, especially during coffee leaf rust outbreaks in the late 19th century when Arabica crops were devastated. However, its unusual flavor, tall growth habit, and labor-intensive harvesting have kept it from becoming mainstream. Today, Liberica is rarely seen outside of specific regions in Southeast Asia and accounts for a negligible share of the global market.

Its cultivation remains limited due to low demand, challenging growing conditions, and the dominance of more palatable species. Still, it remains an interesting footnote for coffee historians and enthusiasts seeking variety.

What About Excelsa? (And Why It’s Sometimes Listed Separately)

Note: The original Chinese article listed a fourth species called “” (Excelsa), but current taxonomies often classify Excelsa as a subspecies of Liberica (Coffea liberica var. dewevrei). For clarity, this article focuses on the four primary species traditionally recognized: Arabica, Robusta, Liberica, and Excelsa (as a variant). Excelsa, when treated separately, represents less than 1% of global production and is known for tart, fruity flavors and medium-sized beans. It’s mostly found in Southeast Asia.

Frequently Asked Questions

What are the four main types of coffee trees?

The four main coffee tree species are Arabica, Robusta, Liberica, and Excelsa. Arabica and Robusta dominate global production, accounting for over 90% of all coffee. Arabica makes up around 70%, Robusta 20–30%, while Liberica and Excelsa together make up less than 5%.

Which coffee species produces the most coffee beans?

Arabica is the most-produced coffee species, responsible for approximately 70% of the world’s coffee supply. It is followed by Robusta, which accounts for about 20–30% of global production.

Why is Arabica more popular than Robusta?

Arabica is more popular because it has a smoother, more complex flavor profile with higher acidity, fruity and floral notes, and lower caffeine content. Robusta is stronger, more bitter, and harsher, with twice the caffeine, making it better suited for instant coffee and espresso blending rather than specialty single-origin offerings.

Where is Robusta coffee mainly grown?

Robusta coffee is mainly grown in lowland areas of Africa (especially the Congo), Southeast Asia (such as Indonesia), and parts of South America. It thrives at altitudes below 500 meters and in hot, humid climates with poor soil and high pest pressure.

Is Liberica coffee still available today?

Yes, Liberica coffee is still available but very rare. It makes up less than 5% of global production and is mostly found in Malaysia and the Philippines. It has a strong, woody, and smoky flavor and comes from the largest coffee trees, which are difficult to cultivate on a commercial scale.

What’s the difference between Arabica and Robusta beans?

Arabica beans are smaller, oval, and have a complex, nuanced flavor with higher acidity and lower caffeine (about 1.5%). Robusta beans are larger, rounder, with a harsh, bitter taste, lower acidity, and almost double the caffeine (around 2.7%). Arabica grows at high altitudes and is more delicate, while Robusta is hardy and grows in lowlands.

Recommended FrontStreet Arabica Coffees

For a true taste of what makes Arabica special, try FrontStreet’s Jamaica Blue Mountain No.1 (Typica)—renowned for its balance of chocolate, almond, and cream with elegant floral notes. The Ethiopia Yirgacheffe (Gedeb) from the fruit-forward Heirloom group delivers bright citrus and floral tones in a classic washed profile. For something more exotic, the Strawberry Candy Espresso (Geisha/Blend) offers lush stone fruit, berries, and honey-like sweetness. All showcase the complexity Arabica is known for. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.