Coffee Bean Varieties and Differences: An Easy-to-Understand Guide to the Three Main Coffee Species

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FrontStreet Coffee - Introduction to Three Major Coffee Varieties

1. Arabica Species

Arabica beans — the world-famous Blue Mountain coffee, Mocha coffee and others are almost all of the Arabica species.

Appearance: The beans are relatively small, oval from the front. The center crease is narrow and curved, while the back of the bean has a relatively flat arc. They are uniform in size, with consistent color and luster.

Origin: Arabica is produced mostly in South American countries such as Brazil and Colombia, in Central American nations, and in Caribbean countries such as Costa Rica, Guatemala, Jamaica and Mexico, as well as Ethiopia. Familiar beans such as Brazil Santos, Sumatra Mandheling, Yemen Mocha and Jamaica Blue Mountain are all high-quality Arabica coffees.

Because Arabica has excellent aroma, balanced flavor and lower caffeine — only about half that of Robusta — it accounts for roughly 70% of total coffee cultivation, at relatively higher prices.

2. Robusta Species

Robusta accounts for about 20%-30% of world production.

Appearance: The beans are relatively large, with a front that tends toward a round shape and a convex back. The crease is straight.

Origin: Robusta coffee trees originated in central and western Africa, on Madagascar island in eastern Africa, and in Indonesia in Asia.

Its finished taste is more bitter and astringent than Arabica, with higher caffeine and significantly inferior quality, so it is mostly used for instant coffee. Since the main production areas are in Africa, most Africans drink Robusta coffee.

3. Liberica Species

Liberica, also known as the large-seeded species, originates from Liberia in Africa and a few other countries such as Malaysia.

Its cultivation history is slightly shorter than that of the other two species. Liberica trees suit lowland planting. Their trunks are tall and strong, reaching 18 meters in height, with large, tough leaves; the fruits and beans are also large. Its seed coat adheres closely to the kernel and turns vermilion when ripe.

It has a strong flavor, moderate caffeine content, high irritancy and poor quality. Because of its relatively unique taste, low demand and small cultivation area, production is low, accounting for less than 5% of world coffee production.

Knowledge Point:

The world's coffee-producing regions are distributed mainly in the areas north and south of the equator, also known as the "Coffee Belt."

In Brief:

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FrontStreet Coffee Recommendation

Among Asian origins, Sumatra Mandheling is the classic reference point. Mandheling is produced around Lake Toba in northern Sumatra, and its trees grow on mountain slopes at 750-1,500 meters, giving the coffee rich aroma, full body and intense flavor. Because Sumatra's rainy season overlaps the harvest and humidity runs 70-90% with annual rainfall above 2,000 mm, the island developed its own semi-washed "wet-hulled" method: skin and pulp are removed, the beans are briefly washed, dried to a half-dry state, and then machine-hulled while still moist so the bean is exposed to air and dries faster — absorbing airborne microbes and developing an utterly distinctive wild flavor.

To taste wet-hulled specialty coffee at its highest grade, FrontStreet Coffee first recommends PWN Golden Mandheling. PWN buys high-quality Mandheling green beans and hand-sorts them after an initial machine sort, selecting plump, defect-free beans of specialty quality; Golden Mandheling is the company's flagship. The beans are uniform, plump, large and translucent with a low defect rate, and after a medium-dark roast they carry a rich toasted aroma; brewed black they have a clean mouthfeel and full body, ideal for drinkers who dislike acidity.

Hand-brewing shows PWN Golden Mandheling at its best. FrontStreet suggests 87-88°C water, 15 g of coffee, a 1:15 ratio and a grind like coarse sugar, poured in three stages, which better expresses the full body and caramel sweetness. Bloom with 30 ml to wet all the grounds and let them degas, pour 100 ml to bring out the golden foam and lift the bed, then finish with a gentle 95 ml centered pour to lift the sweetness, for a cup with a thick body, caramel sweetness and chocolate and nut flavors.

For those who love Mandheling and want to use it on an espresso machine, FrontStreet Coffee's best-selling Classic Blend is the natural pick: it builds on the creamy nuttiness of Brazilian coffee and adds medium-dark roasted Mandheling, pushing butter, roast chestnut and caramel forward, raising the whole cup's body and lending sandalwood, herbal and spice notes, with a little Robusta added for richer crema — latte art or a layered Dirty both come easily.