The coffee plant may not be as diverse as the number of coffee flavors out there (there's no coffee plant that grows coffee hazelnut beans), but they are equally interesting. Coffee plants can be classified into two major species, the Coffea arabica and the Coffea canephora most commonly known as the robusta variety.



Coffea arabica is a much older species. Its roots can be traced back as far as the mountains of Kaffa, Ethiopia. It is indigenous in south-western Ethiopia. Even though the Arabica coffee is well accepted as the better tasting variety, growing the plant can be a little daunting. The Arabica variety is more susceptible to diseases.

Most of the Arabica variety is now being planted in Latin America, East Africa and in Asia and the Pacific. It is highly notable that even though the same Arabica specie is being grown in these countries, each country produces a slightly different kind of Arabica, having distinct flavors and characteristics. Aside from the flavors, highly noticeable differences will be observed in the coffee's aroma, the body or feel of the coffee as well as the acidity.

And not only does the location affect the characteristics of coffee but the method of processing the coffee beans can also have varying effects. Arabica varieties grow well in the highlands. It is known that they grow best at altitudes between 3,000 to 6,000 feet. What the colder climate does is slow down the maturing time for the berry and creates a smaller and denser bean. The bean becomes less porous and contains less moisture which traps the flavor within the bean.

The robusta variety, on the other hand, is a much sturdier plant. It contains 40-50% more caffeine than the Arabica. Even though its less superior in terms of taste, aroma and feel, robusta varieties are being cultivated since their resilience allow them to be grown in areas where the Arabica kind can't grow.

The robusta coffee is somewhat bitter and has little flavor compared to the Arabica variety. Commercial and instant coffees are often made from robusta coffee beans. The coffee manufacturers use various techniques to remove the bitter taste and the card board smell from the beans.

Aside from those two main species, other coffee species also exists. Coffea liberica and Coffea esliaca are some of the smaller specie coffee groups. The liberica coffee in particular can rival Arabica in taste, flavor and aroma. Liberaca even costs some more than the robusta kind.

However, nothing beats coffees that are grown on smaller farm lands, estates or on peasant plots. The trick is in the handling of the plant during harvesting. If gathering the beans has been done haphazardly without quality control, chances are the bean's overall taste, flavor and aroma will be compromised.