If you have purchased coffee at a store, you would have probably noticed the labels reading different Italian names. While these don’t seem like they mean much but, different coffee beans have polar opposite tastes, flavours and textures. Arabica is the most common variety and accounts for 60 to 70 per cent of coffee produced and sold worldwide. 

There are four types of coffee beans namely Arabica (Coffee arabica), Liberica (Coffee liberica), Excelsa (Coffee liberica var. dewevrei) and Robusta (Coffee caniphora). Let's discover them one by one.


As previously stated, this is the most common variety of coffee in the market. The coffee has a sweeter, and delicate flavour. It also tends to be less acidic than other varieties out there. Brazil’s rainforests are the biggest producers of Arabica coffee. This particular crop, however, gets a lot of diseases.


This is the second most-produced variety. It has a very hearty flavour and in comparison, to Arabica, it has far greater amounts of caffeine. In regions of hot climate with irregular rainfall and high altitudes, robusta is grown. With a smooth flavour and a touch of chocolate, the robusta is great for mocha coffee.


This kind is very difficult to find and come by. These beans are larger than the other ones. Liberica is also famous for its irregular shape. With a unique aroma, these seeds have a smoky taste and sometimes even floral and fruity. They are commonly grown in the Philippines and have a woody aftertaste. 


This is the final variety of coffee beans. It is technically a kind of Liberia bean, but it has a very distinct flavour. Grown in Southeast Asia, it contributes to a small part of global coffee production and consumption. With a unique flavour tart and fruity flavour, it has both a light and dark roast.