Coffee Bean Varieties: Differences in Characteristics, Taste and Flavor Between Arabica, Robusta, and Liberica

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FrontStreet Coffee - Introduction to Coffee Varieties and Characteristics

Arabica Varieties:

When categorized by bean type, Arabica varieties should be the first choice. So-called Mandheling or Mocha coffee beans are actually distinguished and named by their origin. For example, Mandheling is produced in the Sumatra Islands of Indonesia, while Mocha is a product of Yemen. However, some of these are Arabica varieties, while others are Robusta varieties.

The most important are the Arabica varieties, mostly grown on mountain slopes at altitudes of over a thousand meters. The higher the altitude, the better the quality of the coffee beans. The beans are smaller and oval-shaped. Their fruit generally matures late, and the fruits on the same branch have different maturity levels, so they are all harvested by hand. However, due to their unique flavor and abundant yield, they account for more than 70% of the market share. Most are processed using the washing method after harvest, resulting in few defects and good appearance, often used for single-origin coffee brewing.

Robusta Varieties:

Robusta varieties are products of low-altitude slopes, with oval-shaped beans. The caffeine content is more than double that of Arabica varieties. They have poor body and heavy bitterness, and are mostly used to make instant coffee powder or mixed into affordable blended coffee. Because of their strong vitality and ease of cultivation, procurement costs are significantly reduced.

Typically, coffee trees that are 3-4 years old can flower and bear fruit. Each tree can grow about 2000 cherry-like fruits, weighing about 4 kilograms. However, it takes about half a year for them to fully mature. After harvesting, the fruit skin and pulp are removed to obtain less than 1 kilogram of unroasted raw coffee beans.

Liberica Varieties:

The quality and yield of Liberica varieties are both poor.

Originally, there was only one type of coffee - Arabica. However, at the end of the 19th century, a major pest and disease outbreak occurred, and coffee growers began to seek coffee varieties that were resistant to pests and diseases. This led to the development of Robusta coffee. Robusta coffee is grown in low-altitude areas and has characteristics of being resistant to pests and diseases, cold, and drought. However, its taste is relatively bitter and is generally the preferred material for instant coffee.

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