A definitive guide to the four types of coffee beans
As mentioned in this blog post, the very first step is beans transforming into red cherries. Those beans could be one of four types that we will explain below
Coffee Arabica - said to be the original coffee bean, comprises about 60% of the total world coffee market. It’s considered to be the highest-quality bean by Americans thanks to marketing, but is also the bean of choice in many other countries. This coffee comes from Africa and the Middle East but is now grown all around the world, and is most notable from Colombia. Arabica is known to be sweet, mild and very aromatic
Coffee Robusta - the red-headed stepchild of the coffee world, most coffee aficionados look down on this bean as the cheap bean because it is easier to grow and was used as a filler during the 90’s coffee bust. It is bold, earthy, robust and chocolatey. It comprises around 40% of the world coffee market
Coffee Liberica - A minority crop, Liberica is very rare in the coffee world but it is some great tasting coffee. It is the coffee of choice in the Philippines where the popular barako blend is the cup of choice. It is similar to robusta in that it is very bold and strong tasting, with a very strong aroma and a fruity, woody taste.
Coffee Excelsa - even rarer than Liberica, Excelsa is a primarily Southeast Asian variety, Excelsa beans have a fruity, lingering taste. Excelsa coffee isn’t very common and only comprises a very small part of world coffee production. I have only tasted this once during a coffee tasting event. Scientists say that Excelsa is a sub-species of Liberica so it may soon be declassified and just added there, but the taste profile is different enough that coffee fans still categorize it separately