Coffee is one of those things that becomes more fascinating the deeper you dive into it.
The more you pursue authentic coffee, the more you may find yourself wondering — “What kinds of coffee beans exist around the world?”
Coffee is harvested in many regions across the globe, and each area’s unique climate and soil create its own distinct flavor and aroma.
In this article, we’ll share a few fun facts that might make your daily cup of coffee taste even better — just by knowing them!
Two Main Types of Coffee Beans【Arabica and Robusta】
Over 99% of the coffee we drink belongs to one of two categories — Arabica or Robusta.
There is also a third type, called Liberica, grown mainly in West Africa and Southeast Asia, but it makes up less than 1% of global production, so we’ll set it aside for now.
Globally, Arabica accounts for about 60–70% of production, while Robusta makes up about 30–40%.
Though both are “coffee beans,” the environment in which they are grown dramatically affects their flavor, aroma, and body. Let’s take a closer look at each.
Arabica: Fragrant and Delicate in Flavor
Arabica beans are considered the “classic” or “standard” type of coffee — the one most people are familiar with.
They’re used in regular coffee at home, cafés, and restaurants alike.
Grown at high altitudes (over 1,000m) where there are significant temperature differences between day and night, Arabica beans mature slowly, developing a balanced acidity and sweetness. They are known for their pleasant aroma, gentle acidity, and smooth mouthfeel.
In fact, most of the world’s premium coffee varieties are Arabica — including ours, which is made from 100% Arabica beans.
Because they contain less caffeine and have a stable, mild flavor, Arabica beans are perfect even for beginners.
Robusta: Bold Bitterness and a Strong Body
Robusta beans, on the other hand, are known for their “punchy flavor” and full-bodied richness.
They are commonly used in espresso blends and instant coffee.
Grown at lower altitudes (below 500m), Robusta plants are more resistant to heat and pests, producing beans that are strong in body but lighter in aroma.
High-quality, improved varieties called Fine Robusta are gaining attention recently — they deliver nutty, chocolate-like notes behind their bold bitterness.
Robusta contains about twice as much caffeine as Arabica, making it a great choice for your morning wake-up cup.
Representative Varieties and Lineages of Arabica and Robusta
While there are only two main species, each has several notable lineages (cultivars) within it.
No one type is “better” than another — it’s all about your personal preference and the experience you’re seeking.
Major Arabica Varieties
- Typica – A traditional, near-original variety with a clean finish and gentle nutty sweetness.
- Bourbon – A natural mutation of Typica, characterized by chocolate and caramel-like aromas.
- Geisha – A rare, high-end variety originating from Ethiopia, known for its floral, tea-like fragrance.
Among these, Geisha has achieved global acclaim at barista competitions — a must-try for true coffee lovers.
Major Robusta Varieties
- Canephora – The core lineage of Robusta, known for intense bitterness, full body, and depth.
- Fine Robusta – A refined, improved version with enhanced aroma and flavor complexity.
Adding a small amount of Robusta beans to a blend can help create a beautiful crema in espresso and add richness to the taste.