Coffee Bean Varieties

---

There are two main species of coffee beans: Coffea Arabica and Coffea Robusta. Coffea Arabica is considered the higher quality coffee bean, while Coffea Robusta is more commonly used in instant coffee and blends.

• Typica: This is one of the oldest varieties of coffee and is known for its classic coffee flavor profile.
• Bourbon: This variety is known for its sweet and fruity flavor profile, with notes of caramel and chocolate.
• Caturra: This is a mutation of the Bourbon variety known for its bright acidity and floral notes.
• Geisha (also known as Gesha): This variety originated in Ethiopia but gained popularity in Panama, where it is known for its complex flavor profile with notes of jasmine, bergamot, and tropical fruit.
• Pacamara: This is a hybrid of the Pacas and Maragogype varieties and is known for its large bean size and unique flavor profile, with notes of fruit and chocolate.
• SL28 and SL34: These varieties were developed in Kenya and are known for their bright acidity and complex flavor profile with notes of berries and citrus.

•  Robusta: This is the most common variety of Robusta coffee and is grown in many parts of the world, including Vietnam, India, and Africa. Robusta beans are known for their strong and bitter flavor, high caffeine content, and earthy aroma.
• Chari (also known as Kouillou): This variety is grown primarily in the Democratic Republic of Congo and is known for its smooth and balanced flavor profile.
• Excelsa: This variety is grown primarily in southeast Asia and is known for its unique flavor profile, with tart fruit and dark chocolate notes.
• Uganda: This variety is grown in Uganda and is known for its milder flavor than other Robusta varieties.
• 
  

Robusta coffee beans are often used in blends with Arabica beans, as they can provide a more robust flavor and add body to the coffee. Robusta beans are also commonly used in instant coffee and espresso blends due to their higher caffeine content and strong flavor profile.

Overall, Robusta coffee beans are typically considered lower quality than Arabica beans. However, they are still crucial for many coffee-producing regions and can provide unique flavor profiles when used in blends.

 Liberica is a species of coffee bean (Coffea liberica) native to western and central Africa. It is one of the three main commercial coffee species, alongside Arabica and Robusta, but it accounts for only a tiny percentage of the world's coffee production.

Liberica coffee beans are distinct from other coffee varieties in several ways. The beans are larger and irregular, with a characteristic asymmetrical appearance. They are also more woody and fibrous than other coffee beans, with a unique aroma and flavor profile often described as smoky, fruity, and floral.

Liberica coffee is typically grown in regions with a tropical climate, such as the Philippines, where it is the dominant coffee species. It is also grown in some parts of West Africa and Indonesia, but production is limited.

Despite its unique flavor profile, Liberica coffee is not widely consumed or exported compared to other coffee varieties. Its low yields and relatively high production costs make it less economically viable for most coffee producers. Nevertheless, it remains a popular choice among coffee connoisseurs who appreciate its distinct flavor and rarity.