What are the three major coffee varieties in the world|How does Liberian coffee taste?

The Three Major Commercial Coffee Varieties

Classified botanically, there are actually more than 60 species of coffee, plus some 25 artificially cultivated varieties — but only three are commercially significant, and those are the ones everyone knows: Liberica (the "large bean"), Robusta (the "medium bean"), and Arabica (the "small bean").

Yet in this vast market, the large-bean Liberica has found notably little room for itself among the big three.

Origin and Characteristics of Liberica

Liberica grows in low-altitude forests, and its name comes from where it was discovered: Liberia, a small West African country. Liberica trees can grow 6–20 meters tall, and their fruit is larger than that of either Arabica or Robusta — hence the nickname "large bean variety"!

Caffeine Content Misconceptions

You might assume that bean size tracks with caffeine content — after all, we constantly hear Robusta praised for exactly that: big beans and a high caffeine kick. But in reality, Liberica's beans are large while its caffeine content is even lower than Arabica's!

Research shows Robusta contains roughly 2–4% caffeine by bean weight and Arabica about 1.2%, while Liberica reaches only around 1%. Despite its low caffeine, Liberica's flavor is nothing to write home about either: its hallmark is a heavy smoky aroma, with negative "wild," earthy, woody notes that put it well behind the other two species. Some describe the taste as liquid tobacco — a dull, melancholy flavor much like burning hay. In the Philippines, the country where Liberica is most widely grown, coffee made from it is accordingly called "Barako," or Tough Guy Coffee.

Cultivation Challenges

Because Liberica trees grow so tall, harvesting is difficult. So although the species was identified as early as the nineteenth century, few countries have cultivated it at scale — the Philippines being the notable exception.

The Philippine Coffee Industry

We rarely see Philippine beans on the market, mainly because the country's production barely covers its own strong domestic demand. Surprisingly, Filipinos have been growing coffee since 1740, when Arabica was first planted there. In the 1880s the Philippines even rose to become the world's fourth-largest coffee producer — a far cry from today. But no early coffee region could escape the nightmare of leaf rust, and the Philippines was no exception.

Decline and Revival

In 1889, the leaf rust epidemic that had swept through multiple countries finally reached the Philippines. Combined with severe pest infestations, it cut Philippine coffee production by 80% within two years. Many farmers switched to other crops, and the industry stagnated for 50 years. It wasn't until the 1950s that the government, determined to restore coffee's former glory, introduced disease-resistant Robusta and Liberica varieties from abroad and launched a five-year plan to revive the industry. By and large, the plan worked.

Self-Sufficiency and Current Status

In 1962, the Philippines no longer needed to import coffee; domestic production had recovered to self-sufficiency. Much of the demand came from the country's instant coffee factories, and "Barako"-flavored Liberica was part of it — though Robusta was needed in far greater quantities. Still, it was enough to make the Philippines the world's largest Liberica grower, since hardly any other country cultivates it at scale.

Future Possibilities

As noted at the start, Liberica currently has no place in the specialty commercial market. But if it were cultivated with the same care Arabica receives — as has been done with Robusta — could we one day see "specialty grade" Liberica too?

FrontStreet Coffee Recommendation

Of the three original species, Arabica remains the favorite — the most numerous in varieties, with the most complex and refined flavors, and nearly every specialty coffee on the market is an Arabica. To taste its range, start with FrontStreet's Huakui, an Ethiopian heirloom natural with delicate florals and vivid fruit — creamy strawberry, mango, jackfruit, citrus, and blueberry — the same lush berry character that won first place in that year's TOH green bean competition, at a very friendly price. Its washed counterpart, the FrontStreet Yirgacheffe Worka Sakaro (Chelbesa) lot from the Worka cooperative, is a top-graded G1 showing elegant white florals, citrus, orange, and green tea.

For other landmark Arabicas, try FrontStreet's Jamaica Blue Mountain (a Typica with perfectly balanced, mild, and smooth character that no other region has managed to replicate), the Panama Esmeralda Red Label Geisha (fragrant florals, citrus, peach, and an oolong-tea finish from the volcanic soils of Boquete), or the Brazil Fazenda Rainha Yellow Bourbon — an old Bourbon mutation with cream, peanut, toast, and sugarcane notes that works beautifully as pour-over, moka pot, or espresso.