A Guide to The Different Types of Coffee Beans • Bean Ground (2024)

After over 20 years of brewing, tasting, and serving coffee, I’ve become intimately familiar with the nuances of different coffee bean varieties. I’ve seen first-hand how understanding the unique characteristics of each bean type is crucial for bringing out the best flavors in your daily cup of joe.

There are four main species of coffee plants, each producing beans with distinctive flavors and qualities. The two powerhouse beans are Arabica and Robusta, comprising about 60% and 40% of global coffee production respectively. But the rarer Liberica and Excelsa varieties also impart interesting tastes.

In this guide, I’ll break down the flavor profiles of these four beans in a simple, easy-to-understand way. This knowledge can help you hone in on your particular taste preferences and make more informed coffee purchases.

Keep on Reading to explore the unique universe of coffee bean varieties!

Main Types Of Coffee Beans

In my long career working with coffee, I’ve come to appreciate the unique qualities of each coffee bean variety.

How many different types of coffee beans are there? Essentially there are four types of coffee beans used for commercial coffee brewing, but there are hundreds of different coffee cultivars and varietals.

Read on to learn more about the core coffee bean varieties!

Highly Popular Arabica Beans

As the most widely consumed coffee worldwide, Arabica truly earns its title as the king of beans. This variety accounts for around 60% of global coffee production.

The Arabica coffee bean thrives in high altitude tropical regions, where the cooler air causes the cherries to mature slowly. This extended growth allows complex sugars to develop in the bean. The result is a naturally sweet, rich flavor profile.

When roasted and brewed properly, Arabica coffee beans offer intricate tasting notes ranging from sparkling fruit acids to soothing chocolate. The variety also contains about half the caffeine of other beans, making for a gentler, more balanced cup.

In the specialty coffee world, Arabica’s nuanced flavor, rounded mouthfeel, and bright finish are highly prized. Its complex yet approachable character has made it a consumer favorite for decades.

But, Arabica’s sophistication comes at a cost. The tree is more susceptible to pests, disease, and climate fluctuations than other varieties. However, meticulous farmers are dedicated to cultivating quality Arabica to satisfy coffee lovers worldwide.

From java grown at cloud-high plantations in Costa Rica to Cooperatives supporting smallholder farms in Ethiopia, the Arabica bean continues to dominate both coffee production and passion.

When it comes to an all-around excellent cup, Arabica remains number one.

Second Most Common Robusta Beans

While Arabica dominates the specialty coffee scene, the robust, hardy Robusta bean is no slouch. This variety makes up around 40% of global coffee production, second only to Arabica.

Robusta is genetically distinct from Arabica, packed with nearly double the caffeine content. It thrives in lowland tropical regions unsuited to the fussier Arabica bush. Robusta cherries ripen quickly, yielding a clean, heavy bean.

The varietal’s hallmark is its deep, grainy flavor and lingering bitterness. Chocolate, peanut, and woody notes come forward with proper roasting. The Robusta coffee bean lacks Arabica’s fruit acids and sweetness, but holding up boldly to milk and sugar.

In the coffee world, attitudes towards Robusta are changing. Once dismissed as harsh, new processing is coaxing out better flavors. Roasters appreciate its thickness for balancing espresso blends. And cafes are experimenting with single-origin Robustas on pour over.

For many large coffee producers, Robusta offers high yields and disease resistance. But specialty farmers are taking care to nurture its complex potential.

From Italian espresso masters to Ugandan growers, Robusta has earned renewed respect across the coffee world.

Rare Specialty Liberica Beans

While Arabica and Robusta dominate global output, a number of rare bean varieties add intrigue for adventurous coffee drinkers. One of these is the Liberica coffee bean, which originally hails from Liberia.

Liberica makes up less than 2% of total world coffee production. Its scarcity adding to its mystique. The Liberica tree yields irregular, elongated cherries, with beans much larger than the common Arabica.

When processed and roasted gently, these sizable Liberica beans offer a truly unique flavor experience – rich, fruity, and wine-like, with herbal and woody undertones. The variety brews a thick, mildly acidic coffee that coats the palate.

For the daring coffee explorer, seeking out a quality Liberica offering is worth the effort. Yet a little goes a long way – Liberica’s assertive taste is best as a component of a blend, providing intrigue without overpowering.

As specialty coffee gains devotees, this lesser known bean is slowly gaining acclaim. Both as a taste experience and as an embodiment of coffee’s diverse wonders.

For the adventurous coffee lover, the Liberica bean represents a new frontier.

Extremely Rare Excelsa Beans

For the true coffee completist, few offerings represent coffee’s diverse possibilities like Excelsa. Likely hailing originally from Southeast Asia, these beans constitute only around 0.1% of commercially grown coffee worldwide.

Excelsa’s tiny, tapered beans yield a delicate cup with a tart, fruity, almost berry-like flavor. Its taste is akin to a bright, floral tea. Roasters handle Excelsa gingerly to prevent over-roasting its fragile flavors.

You’d be hard-pressed to find Excelsa outside of specialty shops or meticulous growers. Its extreme rarity makes it exceedingly expensive. Yet some coffee artists use small amounts of Excelsa bean to lend nuance to espresso blends, much like a chef using an exotic spice.

To encounter an Excelsa offering is to appreciate coffee at its most rarefied. The variety represents the outer frontier of coffee diversity and refinement.

For the deeply devoted coffee explorer, Excelsa’s elusive, delicate flavors are the ultimate grail.

Coffee Bean Comparison Chart

The below table provides a comprehensive comparison of four major coffee bean varieties –Arabica, Robusta, Liberica, and Excelsa. I have highlighted the differences in terms of popularity, global production, flavor profile, as well as various physical and cultivation characteristics of each coffee plant.

As I’ve mentioned above, while Arabica and Robusta are the most common and widely available, accounting for the majority of global coffee production, Liberica and Excelsa are rarer, offering unique flavors and attributes but with limited commercial availability.

Flavor Profiles Of Different Beans

When tasting and comparing beans side-by-side, you’ll notice each variety has its own distinct flavor characteristics. These stem from differences in their genetics, origin, processing method, and more.

Let’s break down the key components that impact coffee flavor:

Acidity – The sparkling, bright, and fruity flavors in coffee. Acidity is tasted on the tip of the tongue and adds vibrancy. Arabica beans tend to be higher in acids that contribute fruity and floral notes. Acidity is muted in darker roasts.

Body – The sense of the coffee’s weight and texture in the mouth. How the brew coats your tongue. Full-bodied coffees feel heavier. Robusta beans create a thicker, oilier mouthfeel. Acidity adds to a lighter body.

Bitterness – The sharp, unpleasant bite in coffee that stimulates the back of the tongue. Bitterness comes from over-extraction of compounds like caffeine. Robusta beans are naturally more bitter. Proper roasting and brewing reduces bitterness.

Aroma – The smell of the ground coffee, essential oils, and vapors. Different compounds produce unique smells – from flowery to earthy to spicy. Smell greatly impacts coffee’s flavor.

Sweetness – The natural sugars present in the bean. Arabica’s slow maturation allows fructose and sucrose to develop, giving it more inherent sweetness. Green, unroasted beans have the most sweetness.

Finish – The final impressions left after swallowing the coffee. The finish includes aftertastes of any flavors present. Better quality coffee has a smooth, resonant finish.

So in cupping coffees side-by-side, you can experience firsthand their unique flavor profiles based on these elements. A knowledgeable barista can then recommend beans and a coffee drink suited to your preferences.

Brewing Coffee With Various Beans

With expertise and the right techniques, you can coax the best qualities out of any coffee bean. Brewing methods and roast levels should complement the inherent characteristics of each variety.

For light, fruity Arabica beans, use more delicate brewing to highlight the subtle flavors. Methods like pour over and cold brew allow clean extraction. Lighter roasts around City to Full City bring out acidity and aromatics.

For heavier, earthier Robusta, brewing can be more intense to balance bitterness. Espresso and moka pot provide thick, concentrated shots. Medium to dark roasts from Full City to French develop chocolate and toasted flavors.

The rarer Liberica and Excelsa beans require a gentle touch. Too aggressive of a roast or over-extraction makes their unique fruitiness turn sour. Keep them light to medium and use pour over or automatic drip brewing.

Blending the varieties together – like arabica and robusta – gives a layered complexity. The trick is getting the percentages right to complement each other. Many Italian espresso blends use this approach.

In the end, tasting different brewing results is the best teacher. Take diligent notes on roast degree, grind size, water temperature, and brew time.

You’ll quickly learn how to best prepare each type of bean.

Choosing A Preferred Coffee Bean Type

With all the options out there, how do you decide what beans to buy for your perfect daily cup?

Here are some tips:

• Consider what flavor notes you gravitate towards. Do you like bright, fruity coffees or deeper, chocolatey ones? Arabica offers more acidity while Robusta gives body. Blends marry both.
• Think about how you typically brew coffee. Espresso fans may enjoy the thicker crema from natural Robusta. Pour over devotees will savor fruity Arabica. The bean should match the method.
• Look at where and how the beans are grown. The terroir – climate, soil, altitude – greatly impacts flavor. Costa Rican beans have bright fruitiness. Sumatran coffee offers earthiness. Let origin guide you.
• Talk with your local barista or roaster for guidance. Share the flavors, methods, and origins you’ve enjoyed. A quality roaster will suggest beans aligned with your preferences.
• Be open to trying new beans! I’m still constantly learning and exploring after 20+ years. Sample different regions and varieties. Experience fresh approaches from new roasters and cafes. The key is tasting widely.

With an open mind and a spirit of experimentation, you’ll find beans that make your perfect customized cup, whether it’s mellow and sweet or bold and complex.

Become your own coffee taster – your taste buds will thank you!

Conclusion

My goal with this guide is to give both budding and seasoned coffee lovers a helpful overview of the core bean types and their distinct characteristics.

The world of coffee is wonderfully diverse. I encourage everyone to go out and explore all the varieties – visit specialty cafes, try unique brew methods, and chat with passionate baristas. There are always new beans to sample and preparations to master.

And remember – at the end of the day, there are no “right” or “wrong” coffees. Only the brews that you enjoy. Stay curious, keep experimenting, and find your personalized perfect cup.

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