Coffee enthusiasts and home brewers are increasingly curious about the variety of coffee beans available, as bean type greatly influences flavor, aroma, and caffeine content. Globally, there are over 100 species of coffee plants, but commercially, the market is dominated by two primary types: Arabica (Coffea arabica) and Robusta (Coffea canephora).
Arabica beans are prized for their smooth, complex flavors, mild acidity, and aromatic qualities. They account for roughly 60–70% of global coffee production. Robusta beans are stronger, more bitter, and contain nearly twice as much caffeine as Arabica, making them ideal for espresso blends or instant coffee.
In addition to these major types, there are less common species such as Liberica and Excelsa, which are grown in smaller quantities in regions like the Philippines, Malaysia, and parts of Africa. These beans offer unique flavor profiles, often described as fruity, floral, or woody, but are rarely found in mainstream coffee markets.
Market analysts note that specialty coffee consumers are increasingly seeking rare or single-origin beans, driving interest in the full spectrum of coffee species. Understanding the variety of coffee beans helps brewers and consumers select beans that align with their taste preferences, desired strength, and brewing methods.
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