Lots of roasted coffee beans, light roasted on the left side and dark roasted on the right side

Explore the Types of Coffee Beans and Their Characteristics

How selecting a different coffee bean may impact on your daily coffee experience

All About Coffee Bean Types

Coffee beans are at the heart of every cup, but not all beans are the same. Their type, origin, and processing method significantly impact the flavors, aroma, and body of the final brew. The two most common beans, Arabica and Robusta, dominate global coffee production, but lesser-known varieties like Liberica and Excelsa bring unique and complex flavors to the table.

Beyond their variety, the way coffee beans are processed: whether washed, naturally dried, or through specialized techniques—plays a crucial role in shaping their final taste. A deeper understanding of these beans and their journey from farm to cup can transform your appreciation for coffee and help you choose the right coffee bean for your preference.

Coffee Bean Types

Arabica (Coffea Arabica)

The Gourmet Choice

  • Flavor Profile: Smooth, slightly sweet, with floral, fruity, and nutty notes.
  • Acidity: High
  • Body: Medium
  • Caffeine Content: Lower than Robusta
  • Grows In: Colombia, Ethiopia, Brazil, Costa Rica, Kenya

Arabica is the world’s most popular coffee bean, making up 60-70% of global production. It thrives in high-altitude regions with cooler temperatures, which slow the growth of the bean and allow complex flavors to develop. Arabica beans are often preferred in specialty coffee due to their delicate taste and balanced acidity. However, they are more susceptible to disease and climate changes, making them more expensive to cultivate.

Robusta (Coffea Canephora)

The Bold and Strong Bean

  • Flavor Profile: Bitter, earthy, nutty, and chocolatey.
  • Acidity: Low
  • Body: Full
  • Caffeine Content: : Almost twice as much as Arabica
  • Grows In: Vietnam, Brazil, Indonesia, Uganda, India

Robusta beans are hardier and more resistant to pests and diseases, allowing them to grow in lower altitudes and hotter climates. They are commonly used in espresso blends due to their bold taste, thick crema, and high caffeine content. Robusta is also the main bean in instant coffee because of its strong, bitter profile.

Liberica (Coffea Liberica)

The Smoky, Exotic Bean

  • Flavor Profile: Smoky, woody, floral, and slightly fruity
  • Acidity: Low to Medium
  • Body: Full
  • Caffeine Content: Medium
  • Grows In: Philippines, Malaysia, Indonesia, Liberia

Liberica is less common than Arabica or Robusta, but it has a unique aroma and larger, irregularly shaped beans. Often used in regional coffee blends, it has a bold, somewhat woody taste with floral undertones. Its rarity makes it a specialty bean, particularly in Southeast Asia.

Excelsa (Coffea Excelsa)

The Wild Card

  • Flavor Profile: art, fruity, and complex with hints of spice
  • Acidity: High
  • Body: Medium
  • Caffeine Content: Medium
  • Grows In: Southeast Asia (primarily Vietnam and the Philippines)

Excelsa is technically a subvariety of Liberica, but it has a completely different flavor profile. Known for its tangy, fruity complexity, it’s often used to add depth and brightness to coffee blends. It thrives in warmer, tropical climates and remains a niche choice among coffee enthusiasts.

A coffee farm with coffee plants and 3 farmers

Coffee Bean Processing Methods

After harvesting, coffee beans undergo different processing methods to remove the outer fruit layers and develop their final flavor. These methods significantly impact the coffee’s acidity, sweetness, and body.

Washed (Wet Processing)

Clean and Bright

Effect on Flavor: High acidity, crisp, and clean.

Commonly Used In: Colombia, Kenya, Guatemala.

Coffee cherries are de-pulped and fermented in water to remove the outer layers before drying, resulting in a clean, bright flavor with pronounced acidity.

Natural (Dry Processing)

Sweet and Fruity

Effect on Flavor: Fruity, full-bodied, and wine-like.

Commonly Used In: Ethiopia, Brazil.

The oldest coffee processing method, natural processing involves drying coffee cherries whole, allowing the beans to absorb natural sugars from the fruit, creating sweet, fruit-forward flavors.

Honey Processing

A Balance of Sweetness and Acidity

Effect on Flavor: Medium acidity with caramel-like sweetness.

Commonly Used In: Costa Rica, El Salvador.

This hybrid method leaves part of the sticky mucilage intact before drying, balancing the acidity of washed coffee with the sweetness of natural processing.

Wet-Hulled (Giling Basah)

Bold and Earthy

Effect on Flavor: Low acidity, full-bodied, earthy, and spicy.

Commonly Used In: Indonesia (Sumatra, Bali).

Unique to Indonesia, this method removes the outer layers while beans are still wet, contributing to the deep, bold characteristics of Sumatran coffee.