The Four Main Types of Coffee Trees Explained

Most coffee drinkers have no idea where their beans come from—or even what kind of coffee plant produced them. But if you’ve ever wondered how coffee grows or why some beans taste radically different from others, the answer starts with the tree. On a visit to Colombia’s Quindío region and the Caldas coffee farms around Manizales, we got an up-close look at the real source of your cup: the living, fruit-bearing plants that make coffee possible.

There are four main species of coffee trees: Arabica, Robusta, Liberica, and Excelsa. Of these, Arabica is overwhelmingly dominant in Colombia, especially the country’s own disease-resistant, high-yield hybrid cultivars.

The Four Coffee Tree Species

Coffee originates from Kaffa in Ethiopia, but today it’s grown across the tropics. There are four scientifically recognised coffee tree species:

• Arabica (Coffea arabica): Makes up over 60% of global production; prized for its complexity and acidity.
• Robusta (Coffea canephora): Hardier, bitter, and higher in caffeine; mostly used in instant coffee and espresso blends.
• Liberica (Coffea liberica): Rare, with a unique smoky flavour; mostly grown in Southeast Asia.
• Excelsa (Coffea liberica var. dewevrei): Technically a subspecies of Liberica; tart, fruity profile; also uncommon.

In Colombia, Arabica dominates commercial production, particularly varieties bred locally by Colombian agronomists. These hybrids are engineered for disease resistance and high yields, making them ideal for the country’s mountainous terrain.

Why Colombia Grows Mostly Arabica

Colombia’s reputation as a top coffee nation isn’t accidental. Several key factors make its high-altitude volcanic slopes perfect for growing high-quality Arabica:

1. Ideal Natural Conditions

Coffee flourishes between the Tropics of Cancer and Capricorn, ideally at elevations of 800–1,600 metres. Colombia sits just north of the equator, between 1°N and 13°N, and its famed Coffee Triangle—spread across Caldas, Quindío, and Risaralda—sits at around 1,200–1,400 metres. Shielded by the Andes Mountains, the region enjoys consistent rainfall, bright sunshine, no frost, and volcanic soils rich in organic matter. Coffee trees here grow between 1–5 metres tall, creating landscapes reminiscent of tea plantations in China.

2. Unique Processing Methods

Coffee production begins with seed selection. Only plump, glossy beans from the middle section of the coffee cherry are chosen for planting. These seeds are sown in nurseries and sprout into fragile seedlings resembling bean sprouts or matchsticks. They grow one pair of leaves monthly, and are transplanted after six months. It takes about two years for a tree to bear fruit, and around eight years to reach peak production before being replaced.

Unlike in Brazil, where machines harvest all cherries regardless of ripeness, Colombian coffee is picked entirely by hand—twice a year, in May and October. Workers select only fully red, ripe cherries. The coffee then undergoes a washed process: the fruit is pulped, fermented to remove the sticky mucilage (which becomes fertiliser), washed, dried, hulled, and roasted. Roast duration and temperature deeply influence flavour: longer, hotter roasts produce bolder, richer cups, while shorter, cooler roasts yield brighter, more delicate profiles.

3. Strong Organizational Systems

Colombia’s coffee industry is backed by the Federación Nacional de Cafeteros (National Federation of Coffee Growers), which has operated since the early 20th century. Farmers deliver their harvests to regional cooperatives, which are then distributed globally through the federation’s international offices. The federation runs marketing campaigns and sets quality standards, helping build Colombia’s global brand. Its most famous label, Juan Valdez, is positioned as a premium export product, though many locals prefer more affordable regional brands like Sello Rojo and OMA. Many farmers also roast and sell their own coffee directly—as one woman at a Manizales estate demonstrated with her small-batch, unsweetened brew that needed no milk or sugar to shine. She’s even considering launching her own label, thanks to her family’s 75-hectare farm.

Coffee Cultivation in Colombia: By the Numbers

Colombia is currently the world’s fourth-largest coffee producer, following Brazil, Vietnam, and Indonesia. Most of its output comes from the central and western mountain regions, where elevation and climate align perfectly with Arabica’s needs. The country’s coffee triangle—comprising Caldas, Quindío, and Risaralda provinces—sits at an optimal altitude of around 1,200–1,400 metres.

What This Means for Coffee Drinkers

When you drink Colombian coffee, you’re almost certainly drinking Arabica—most likely a locally developed cultivar designed for the country’s terroir. The care taken in cultivation, harvesting, and processing all contribute to the clean, balanced cups Colombia is known for worldwide. Whether you’re brewing a pour-over or pulling an espresso, those flavours start with the tree.

Frequently Asked Questions

What are the four types of coffee trees?

The four main coffee tree species are Arabica, Robusta, Liberica, and Excelsa. Arabica is the most widely grown and consumed, known for its high quality and complexity. Robusta is hardier and more bitter, often used in espresso blends. Liberica and Excelsa are rare, with unique flavours and limited production.

Why does Colombia grow mostly Arabica coffee?

Colombia’s geography—located near the equator between 1°N and 13°N and at elevations of 1,200–1,400 metres—provides ideal conditions for Arabica. The country’s volcanic soils, consistent rainfall, and lack of frost create an environment where Arabica thrives, unlike Robusta or the rarer Liberica and Excelsa species.

How is Colombian coffee processed?

Colombian coffee is typically processed using the washed (wet) method. Ripe cherries are harvested by hand, depulped, fermented to remove mucilage, washed, dried, hulled, and then roasted. This process highlights the bean’s inherent flavours and contributes to the clean, bright profiles associated with Colombian coffee.

Are there other coffee species grown in Colombia?

While Arabica dominates Colombian production, other species like Robusta, Liberica, and Excelsa exist globally. In Colombia, Arabica is overwhelmingly preferred due to its suitability to the country’s climate and elevation, as well as consumer demand for its flavour profile.

What makes Colombian coffee different from Brazilian coffee?

Colombian coffee is hand-picked only when fully ripe, then processed using a washed method that enhances clarity and acidity. Brazilian coffee is often machine-harvested, including underripe and overripe cherries, and is usually processed using the dry (natural) method, leading to a heavier, nuttier cup with less acidity.

How long does it take for a coffee tree to produce fruit?

A coffee tree typically takes about two years to bear its first fruit and reaches full commercial production around year eight. After that, it may be pruned or replaced to maintain yield and quality.

Recommended FrontStreet Beans for Exploring Arabica

For a true taste of Colombian Arabica, try FrontStreet’s Specialty Blend or their Single Origin from the Huila region. The former offers balanced chocolate, caramel, and citrus notes typical of washed Colombian coffees, while the latter highlights bright acidity and floral complexity. Both are grown at high altitudes and processed with care to highlight their distinct terroir. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.