ou pick up a bag and the label says Bourbon, washed, grown at 1,900 meters. Next to it sits another coffee that tasted like a different drink entirely, and nothing on either bag tells you plainly why.

Coffee identity comes in layers. First the species, then the variety within it, and those two are only the genetics of the plant.

Once you can read the label as layers, the differences stop being mysterious. Start with the species, then notice the variety, and keep both separate from where the coffee grew and how it was processed.

Species: Arabica and Robusta

Almost all coffee comes from two species. Coffea arabica, called Arabica, and Coffea canephora, usually called Robusta. They are different plants with different chemistry, and that difference is the first thing in the cup.

Arabica tends to be more complex, sweeter, and more acidic, with a finer aroma. It is also the more delicate plant, and it grows best at higher altitude. Nearly all specialty coffee is Arabica for these reasons.

Robusta tends to be more bitter and harsh, with a heavier, woodier body, and it carries close to double the caffeine of Arabica. The plant is hardier and grows well at lower altitude. In espresso it gives more crema, which is one reason it appears in some blends.

Arabica and Robusta side by side.
SpeciesFlavorCaffeineWhere it grows
ArabicaSweeter, more acidity, more complex, delicateLower, roughly half of robustaHigher altitude, cooler slopes
RobustaMore bitter and harsh, heavier body, more cremaHigher, close to double ArabicaLower altitude, hardier in heat
Two species, then varieties within Arabica. Typica and Bourbon are the heirloom roots; Caturra is a Bourbon mutation, and Catuai is a cross of Mundo Novo and Caturra.

Varieties within Arabica

Within Arabica there are many varieties, also called cultivars. A variety is a genetic group inside the species, the coffee equivalent of an apple being a Granny Smith or a Gala. Two heirloom lineages, Typica and Bourbon, sit near the root of the family, and most other varieties descend from them through natural mutation or breeding.

A variety sets a tendency, not a guarantee. The same variety grown in two places and processed two ways can taste quite different. Still, some varieties carry a reputation strong enough that growers and roasters name them on the bag.

  • Typica: one of the oldest lineages, clean and sweet, the ancestor of many others.
  • Bourbon: the other foundational heirloom, known for sweetness and balance.
  • Caturra: a compact Bourbon mutation, balanced and widely planted.
  • Catuai: a sturdy, productive cross of Mundo Novo and Caturra.
  • SL28: a Kenyan selection prized for deep blackcurrant acidity.
  • Gesha, also spelled Geisha: floral and tea-like, with jasmine notes; originally from Ethiopia and brought to fame in Panama.
  • Pacamara: a large-bean variety with a bold, full character.

The three layers of identity

It helps to read a coffee as a stack. Species and variety are the genetics. Origin and processing are what happened to those genetics on the farm and at the mill. Keep them separate and the label starts to make sense.

Common questions

What is the difference between Arabica and Robusta?
They are two species. Arabica is sweeter, more acidic, and more complex, grows at higher altitude, and is more delicate. Robusta is more bitter, carries close to double the caffeine, is hardier at lower altitude, and gives more crema in espresso. Specialty coffee is almost entirely Arabica.
What is a coffee variety?
A variety, or cultivar, is a genetic group within a species, mostly within Arabica. Typica and Bourbon are two foundational heirloom lineages that many others descend from. A variety is not the same as where the coffee grew or how it was processed.
What is Gesha coffee?
Gesha, also spelled Geisha, is an Arabica variety known for a floral, jasmine, tea-like character. It is originally from Ethiopia and was brought to wider fame through Panama. As with any variety, the cup also depends on origin and processing.

Related guides

Referenced by