The Three Original Coffee Species Explained

If you’ve ever wondered why nearly every cup of coffee you drink comes from just one or two types of beans, you’re not alone. Most people never realize there are actually dozens of wild coffee species—but only a handful can be grown, harvested, and sold at scale. So what are the actual coffee species that make it to your cup, and why do some dominate while others barely exist in the market?

There are around 40 species of coffee plants, but only three produce beans with enough commercial value to be widely traded: Arabica, Robusta, and Liberica. These are known as the 'three original coffee species,' and they make up nearly all the coffee consumed worldwide.

What Are the Three Original Coffee Species?

The coffee plant genus includes roughly 40 known species, but when it comes to beans that are cultivated, processed, and sold globally for drinking, only three are economically significant. These are Arabica (Coffea arabica), Robusta (Coffea canephora), and Liberica (Coffea liberica). Together, they are referred to as the 'three original coffee species'—the only ones with true global production and trade value.

Why Aren’t All Coffee Species Available?

Out of the 40+ coffee species, most are either too delicate, produce too little yield, or don’t taste good enough to be viable for commercial coffee production. Arabica, Robusta, and Liberica are the exceptions. They can be farmed at scale, have usable cup qualities, and can be roasted and brewed in ways that appeal to consumers. Other species may have unique flavours or resist disease better, but they lack the combination of flavour, yield, and hardiness needed for global trade.

Arabica: The World’s Favourite Coffee

Arabica makes up about 60–70% of global coffee production. It’s prized for its complex flavours, higher acidity, and aromatic profile. Grown mostly at higher altitudes (between 800–2,200 metres), Arabica plants are more sensitive to pests, diseases, and climate conditions. Within Arabica, well-known cultivars include Typica, Bourbon, and more recently Geisha. Arabica is the dominant species in specialty coffee and is used in most single-origin offerings.

Robusta: Strong, Bitter, and Resilient

Robusta accounts for roughly 30–40% of global production and is mainly used in espresso blends, instant coffee, and lower-cost commercial products. It has a stronger, harsher taste, more bitterness, and higher caffeine content (about 2.7% compared to Arabica’s 1.5%). Robusta plants are much hardier—they resist pests better, grow at lower altitudes, and yield more fruit per plant. Its strong crema-making ability also makes it valued in traditional espresso blends.

Liberica: The Rare and Unusual Coffee

Liberica is the rarest of the three, making up less than 1% of global coffee production. It has a very distinct flavour profile—often described as woody, smoky, or even floral—with a larger, irregularly shaped bean. Liberica plants are tough and can grow in less-than-ideal conditions, but its unusual taste and physical characteristics have limited its popularity. It’s most commonly found in parts of Southeast Asia and is rarely seen in mainstream coffee markets.

Why Only These Three Make It to Market

Of all the coffee species, only Arabica, Robusta, and Liberica combine the right balance of flavour, yield, disease resistance, and adaptability to farming conditions. Other species may offer interesting traits—like disease resistance or unique flavours—but they usually fall short in one or more critical areas needed for commercial success. That’s why, despite there being dozens of coffee plants, your local café almost certainly only serves coffee from these three species.

FAQ

What are the three original coffee species?

The three original coffee species with commercial value are Arabica, Robusta, and Liberica. These are the only coffee plants widely cultivated and traded for global coffee consumption.

Which coffee species is most popular?

Arabica is the most popular, making up about 60–70% of global coffee production. It’s favoured for its complex flavours and is the main coffee used in specialty coffee.

Why is Robusta less popular than Arabica?

Robusta has a harsher, more bitter taste and higher caffeine content. While it’s less prized for flavour, it’s valued for its strong crema, high yield, and resistance to pests, making it common in espresso blends and instant coffee.

What does Liberica coffee taste like?

Liberica has a very unique flavour, often described as woody, smoky, or floral. It has large, irregular beans and a very different cup profile from both Arabica and Robusta.

Why aren’t other coffee species available commercially?

Most other coffee species are either too fragile, produce insufficient yield, or don’t taste good enough. Only Arabica, Robusta, and Liberica meet the necessary criteria for large-scale farming and global trade.

Do specialty coffee shops use all three species?

Most specialty coffee shops focus on Arabica, particularly single-origin or high-scoring Arabica beans. Robusta is sometimes used in espresso blends, but Liberica is extremely rare and almost never found in specialty shops.

Recommended FrontStreet Coffee for Exploring Coffee Species

For exploring classic coffee species, try FrontStreet Coffee’s Ethiopia Yirgacheffe for a bright, floral Arabica experience; their Classic Blend includes a portion of Robusta for crema and body; and while Liberica is rare, their Black Cocoa Blend offers a bold profile reminiscent of Robusta’s intensity. These beans showcase the range of flavours across the major species. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.