Coffee beans · Varieties
Coffee bean varieties explained: Arabica, Robusta and what you’re actually buying
Short answer: almost all good coffee is Arabica – sweeter, more aromatic, and with about half the caffeine of Robusta. Robusta is hardier and more bitter and turns up in traditional espresso blends for crema and body. Within Arabica, varietals like Bourbon, Typica, Caturra and Geisha matter less to your cup than where the coffee was grown, how it was processed and how recently it was roasted. Buy fresh Arabica from a named origin, or a blend built for milk, and you have most of it right.
- Arabica is roughly 60–70% of world production; Robusta most of the rest; Liberica and Excelsa under 2%.
- Caffeine: Arabica about 1.2–1.5% by weight; Robusta about 2.2–2.7%.
- Arabica grows best between 800 and 2,000 metres; Robusta thrives lower and hotter, which is why it is cheaper.
- Freshness changes the cup more than variety does. A stale Geisha loses to a fresh Brazil every time.
The four species
| Species | Share of world coffee | Taste | Caffeine | Where it goes |
|---|---|---|---|---|
| Arabica (Coffea arabica) | About 60–70% | Sweet, aromatic, acidity ranging from soft to bright | 1.2–1.5% | Almost all specialty coffee, single origins, quality blends |
| Robusta (Coffea canephora) | About 30–40% | Bitter, earthy, heavy body, thick crema | 2.2–2.7% | Instant coffee, cheap blends, a small share of traditional Italian espresso blends |
| Liberica | Under 2% | Woody, smoky, unusual fruit | Low | South-East Asian markets |
| Excelsa | Under 1% | Tart, fruity | Low | Blends in South-East Asia |
Arabica varietals: what the names mean
Varietals are cultivars within the Arabica species, the way Granny Smith and Pink Lady are apples. They shape the cup at the edges. Most bags do not tell you the varietal, and for everyday espresso that is fine.
| Varietal | Background | In the cup |
|---|---|---|
| Typica | The original Arabica line; found through Latin America and beyond | Clean, sweet, balanced |
| Bourbon | Old mutation of Typica; widespread in Brazil, Rwanda, El Salvador | Sweeter, fuller, caramel |
| Caturra | Dwarf Bourbon mutation; common in Colombia and Central America | Bright, citrus, lighter body |
| Catuai | Brazilian hybrid, high yield | Nutty, chocolate, mild |
| Castillo | Rust-resistant Colombian variety, now dominant there | Balanced, caramel, gentle fruit |
| SL28 / SL34 | Kenyan selections | Blackcurrant, wine-like acidity |
| Geisha (Gesha) | Ethiopian origin, famous from Panama | Floral, jasmine, tea-like; very expensive |
| Heirloom | Ethiopia’s thousands of wild landraces, sold under the region’s name | Floral, citrus, bergamot – the Yirgacheffe profile |
Origin matters more than varietal
Where a coffee is grown – altitude, soil, climate, and how it is picked and dried – sets the broad flavour. Latin American coffees (Brazil, Colombia, Peru, Central America) lean to chocolate, nut and caramel with soft acidity: the backbone of espresso and milk drinks. East African coffees (Ethiopia, Kenya) lean to fruit and florals with bright acidity: best in long blacks and filter. Asian coffees (Sumatra, Papua New Guinea) are earthy and heavy. Our range follows that logic – see locally roasted coffee beans in Melbourne.
Processing: washed, natural, honey
| Process | What happens | Effect on taste |
|---|---|---|
| Washed | Fruit removed before drying | Clean, bright, clear origin character |
| Natural | Whole cherry dried in the sun | Fruitier, heavier body, sometimes wine-like |
| Honey / pulped natural | Skin removed, some fruit left on during drying | Sweet, rounded, between the two |
Brazil is largely natural or pulped natural, which is why it is sweet and heavy and suits milk. Colombia and Peru are mostly washed. Ethiopian Yirgacheffe is famous for both: washed for florals, natural for berry fruit.
Grades and labels that confuse people
- Supremo (Colombia) is a bean size grade, screen 17 and above. Bigger beans, not automatically better beans, though they roast evenly. Excelso is the next size down.
- AA (Kenya) is likewise a size grade.
- Yirgacheffe is a place – a growing region in southern Ethiopia – not a variety.
- SHB / SHG (Central America) mean strictly hard bean or strictly high grown: altitude designations that correlate with density and quality.
- 100% Arabica tells you the species, nothing about origin, freshness or quality.
- Organic, Fair Trade, Rainforest Alliance are certifications about farming and trade, not flavour.
Single origin vs blend
A single origin comes from one country, region or farm and tastes of that place; it is the better choice for black coffee. A blend combines origins to a target flavour – usually Brazil-based for sweetness and body, sometimes with a touch of Robusta for crema – and is the better choice for flat whites and lattes because it holds up through milk. Neither is superior; they do different jobs.
What this means when you buy
Freshness first: a coffee roasted recently beats an exotic variety that has sat in a warehouse. Then match the coffee to the drink: a Brazil or espresso blend for milk, a Colombian or Peruvian for smooth black coffee, an Ethiopian for something bright. Then match it to the machine: automatic machines want dry, medium-roast beans – see best coffee beans for Jura machines – while a Breville or plunger is less fussy. Varietal comes last, and only when you are already doing the rest.
Single origins and espresso blends, roasted in Melbourne
Peru Cusco, Brazil São Silvestre, Colombia Supremo, Ethiopia Yirgacheffe and our espresso blends – whole bean or ground to order. Free shipping on orders over $60, 15% off with the Roasters Club.
Frequently asked questions
What is the difference between Arabica and Robusta?
Arabica is sweeter and more aromatic with about half the caffeine; Robusta is hardier, more bitter, higher in caffeine and cheaper. Almost all specialty coffee is Arabica.
Is Arabica better than Robusta?
For flavour, yes. Robusta has a place in traditional espresso blends for crema and body, in small amounts.
Which coffee bean has the most caffeine?
Robusta, at roughly 2.2–2.7% caffeine by weight against Arabica’s 1.2–1.5%. Roast level changes caffeine very little.
What does Supremo mean on Colombian coffee?
A bean size grade – screen 17 and above. It indicates large, even beans that roast consistently, not a flavour guarantee.
What is Geisha coffee and why is it expensive?
A varietal of Ethiopian origin made famous in Panama for floral, tea-like cups. Low yields and auction demand make it among the most expensive coffees in the world.