Types of coffee beans, also known as coffee species, refer to the botanical classification of beans from coffee plants. These beans are primarily cultivated in equatorial regions at altitudes between 800 and 2,000 meters. There are two main types of coffee beans – Arabica and Robusta – and two minor types (Liberica and Excelsa).
Within each species, there are various coffee varietals (or cultivars). These varietals differ in terms of sweetness, acidity, body, and other flavor characteristics, as well as the amount of caffeine, trigonelline, minerals, and other compounds. Popular Arabica varietals include Bourbon, Typica, and Ethiopian Heirloom. Different types of Robusta coffee bean varietals are TR9, TR11, and BRS 2357. Additionally, coffee breeders create dozens of hybrid varieties by crossing distinct parent plants. Catuai, a hybrid of Mundo Novo and Caturra from Arabica coffee, is a prime example.
So, how many types of coffee beans are there? While there's no single definitive answer, experts at World Coffee Research recognize at least 100 varietals. Specialty Coffee Association acknowledges over 120 different types of coffee beans, while a 2020 study from the University of Cadiz titled "Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum" suggests there could be over 500 distinct varietals.
While we cannot offer you every type of coffee bean in the world, at Powerbean Coffee we provide a variety of single-origin specialty-grade beans, including Ethiopian Heirloom varieties known for their luxurious taste, limited availability, and exceptional quality.
What Are Coffee Beans?
Coffee beans are defined as the seeds of the Coffea plant, Coffea L. genus of the family Rubiaceae. Found inside the red or purple fruit often referred to as a coffee cherry, these seeds undergo processing and roasting to produce the coffee we drink. It's one of the most widely consumed beverages worldwide, rich in over 1,000 chemical compounds like caffeine, trigonelline, kahweol, cafestol, and chlorogenic acids, according to Stephen Safe from Texas A&M University.
Where are coffee beans grown? Coffee beans grow in more than 80 different countries across the world such as Ethiopia, Brasil, or Colombia. However, they primarily thrive in the equatorial region known as 'the bean belt.' This refers to the global region between 23.5°N and 23.5°S latitudes, where conditions are ideal for growing coffee, spanning countries from Central America to Papua New Guinea.
So what is the difference between the coffee beans? Although different types of coffee beans are genetically similar, their chemical composition, aroma, and cupping scores differ. Cupping scores are how coffee experts rate a coffee's taste, acidity, and other qualities. The species and its individual characteristics heavily influence these scores.
For example, when compared to roasted whole coffee beans, green coffee beans are known to have a higher content of trigonelline, chlorogenic acids, and antioxidant activity, according to a 2020 study by Abrar Sualeh from Jimma Agricultural Research Center. In contrast, the study showed that caffeine extraction in roasted coffee beans is more rapid than in unroasted coffee beans.
"That's the result of wholesale swapping, deletion, and rearrangement of chromosomes," says Bianca Nogrady, a science journalist, in her explanation of coffee bean genetic differences (Nogrady, 2024). "Even if a single-origin Colombian coffee bean harvest was roasted and ground in the same way as a batch from Ethiopia, a coffee connoisseur would be able to tell the difference," states Nogrady (2024).
But when asking what are the most popular types of coffee beans, the two main types of coffee beans dominate the market: Arabica and Robusta.
What Are the Different Types of Coffee Beans?
The four main types of coffee beans are listed below.
- Arabica
- Robusta
- Liberica
- Excelsa
Arabica Coffee Beans
Arabica coffee beans, scientifically known as Coffea arabica L., originate from the arabica coffee plant. This type of coffee bean is a major player in the global industry, accounting for roughly 60% of worldwide production (approximately 87.3 million 60-kilogram bags sold in 2023, according to Statista report).
The origin of Arabica coffee is believed to be the forests of South Ethiopia and Yemen around 1000 BC, though it began spreading globally in the mid-1700s. Where is arabica coffee grown today? Major regions for arabica coffee cultivation include Central America, Africa, and Brazil. According to François Anthony from Centro Agronómico Tropical de Investigación y Enseñanza in Costa Rica, arabica beans thrive in warm climates (15-24 °C) at altitudes of 800-2000 meters above sea level and often reach heights of 3-5 meters.
Unroasted arabica coffee beans typically contain from 0.9% to 1.5% caffeine by dry weight, which means for every 100 grams of Arabica coffee beans, the caffeine content ranges from 0.9 grams to 1.5 grams. After roasting, the caffeine content is slightly reduced (0.8-1.4%), still much lower than robusta coffee beans.
Robusta Coffee Beans
Robusta coffee beans (Coffea canephora L.) are a type of coffee bean cultivated in Vietnam, India, Indonesia, and Africa. This variety thrives at altitudes of 200-900 meters above sea level and is known for its resilience to diseases, pests, and environmental variations. In 2023, global Robusta production reached approximately 74 million 60kg bags, accounting for 43.28% of worldwide coffee production (Statista, 2024).
The traditionally accepted ideal temperature range for growing Robusta coffee is between 24°C and 30°C (75°F to 86°F). However, a recent study published in Global Change Biology by Jarrod Kath suggests significant yield declines could occur as temperatures rise. This 2020 study, which looked at 10 years of yield observations from 798 farms across South East Asia, found that robusta beans has an optimal temperature below 20.5°C. For every 1°C increase above 25.1°C, Robusta yields decreased by approximately 14%.
Robusta coffee has a distinct woody and nutty flavor and is used in instant coffee, espresso, and ground coffee blends. It has a higher caffeine content than Arabica (2.7% vs. Arabica's 1.5%). According to a 2021 literature review by Ewa Olechno from the Medical University of Białystok, unroasted Robusta beans contain between 1.2 and 2.4 grams of caffeine per 100 grams, making it a popular choice for those seeking an extra energy boost. Another coffee variety worth exploring is Liberica.
Liberica Coffee Beans
Liberica coffee beans, indigenous to West and Central Africa, were introduced as a commercial crop in the 1870s due to their resilience against the coffee leaf rust outbreak that devastated Arabica plantations in Asia. Between 1880 and 1900, Liberica even stood alongside Arabica as one of the main coffee species of global commerce, according to a 1925 monograph published by The New York University Press.
These beans are known for their robust growth (trees reaching 16-36.1 feet tall), large leaves (up to 16.5 inches long), sizeable fruits (comparable to grapes, walnuts, or small plums), and large seeds (up to 0.79 inches). Malaysia's equatorial climate suits Liberica coffee well, with its ideal temperature range of 18 to 28°C. In fact, a 2023 study by Nick Laurence Buyong from the University Malaysia Sarawak has shown that Liberica coffee pulp contains high levels of beneficial compounds like phenolics and flavonoids, making it a potential source of healthy ingredients in food products.
| Characteristic | Description of Liberica Coffee |
|---|---|
| Species | Coffea liberica var. liberica |
| Agronomic Traits | Robust growth, high yield capacity, fruits remain on the tree when ripe |
| Fruit Characteristics | Large fruits (size of walnuts or small plums), with thick pulp and tough skin |
| Seed Size | Large seeds, up to 20 x 12 mm, which can complicate post-harvest processing |
| Disease Resistance | Not fully resistant to coffee leaf rust; may have partial resistance to other diseases |
| Climate Adaptability | Thrives in warm, lowland environments; can grow in less ideal conditions than Arabica |
| Flavour Profile | Uncharacteristic and generally poor flavor profile, often described as bold with low acidity |
| Commercial Use | Historically significant; renewed interest in specific markets for its unique flavor and qualities |
| Current Cultivation | Widespread in certain regions of Asia and Africa; small-scale cultivation persists |
So why is Liberica coffee not popular? Unfortunately, Liberica coffee beans were considered to have a harsh, woody, and sometimes even smoky flavor that was disliked by merchants and consumers alike. Additionally, the large size and tough skin of Liberica cherries made them difficult to process, often leading to uneven drying and quality issues. Despite its decline, the early 20th century saw the discovery of a Liberica variant called Excelsa coffee. This variant offered a somewhat improved flavor profile, showing ongoing potential within the Liberica line.
Excelsa Coffee Beans
Excelsa coffee, scientifically known as Coffea liberica var. dewevrei, was discovered in Central Africa in 1903, and belongs to the same species as the more common Liberica coffee. While still a niche choice for coffee lovers, Excelsa is gaining popularity. In Uganda alone, at least 200 farms grow it, with more joining in every year, according to expert Aaron P. Davis from Royal Botanic Gardens. Excelsa thrives at altitudes of 1,000 to 1,300 meters above sea level and needs a lot of care. A single, average-sized tree can yield enough fruit to produce up to 8.6 kg of coffee beans (with minimal fertilizer and relying only on rainfall). This table summarize key characteristics of Excelsa coffee.
| Characteristic | Description of Excelsa Coffee |
|---|---|
| Species | Coffea liberica var. dewevrei (commonly known as Excelsa) |
| Agronomic Traits | High yields, synchronous fruit ripening, tightly clustering fruits |
| Fruit Characteristics | Arabica-sized fruits with thinner, softer pulp; easier pulping and drying |
| Seed Size | Similar to Arabica, which allows easier post-harvest processing |
| Disease Resistance | Partial resistance to coffee leaf rust; reports of resistance to coffee berry disease and coffee wilt disease |
| Climate Adaptability | Grows in low elevation forests; more drought tolerant than robusta |
| Flavour Profile | Mild and smooth with low acidity and bitterness; notes of cocoa nibs, peanut butter, dried fruits, maple syrup |
| Commercial Use | Suitable for 100% whole-bean coffee due to favorable caffeine content and mild flavour |
| Current Cultivation | Increasing cultivation in Africa, with recent interest for commercial production |
It does take patience though - these trees generally start producing their best harvests around five or six years after being planted. In terms of caffeine content, Excelsa coffee beans contain about 0.94% caffeine, making them slightly lower in caffeine than other common types like Arabica and Robusta, and their cultivars.
What Are The Different Types Of Coffee Bean Varieties?
Coffee bean varieties, or cultivars, refer to the different subspecies of Coffea plants. Each possesses unique flavors, acidity levels, and aromas, influenced by their specific growing conditions such as altitude, soil composition, and climate. Different coffee varieties respond uniquely to processing methods and roasting profiles. For example, a 2023 study by Marilu Mestanza from Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas found that the roasting process affects phenolic compounds and antioxidants differently depending on the variety of arabica coffee beans, with the Bourbon variety showing the most consistent and favorable response.
This table lists single-origin espresso varietals from some of the top-rated coffee brands.
| Specialty Coffee Brand | Coffee Bean Varietal |
|---|---|
| Powerbean Coffee Crema Espresso | Bourbon and Batian |
| Paradise Roasters Colombia Mokka | Mokka |
| Hula Daddy Kona Coffee Kona Espresso Special Selection | Kona |
| Vermont Artisan Coffee & Tea Sumatra Dark | Catimor and Typica |
| Roadmap CoffeeWorks Kayon Mountain Ethiopia | Ethiopia landrace |
| Revel Coffee Espresso Blend | Various Cultivars |
| Durango Coffee Company Costa Rica Las Lajas Perla Negra | Caturra |
| Hala Tree Kona Coffee SL28 Honey | SL28 |
| Big Shoulders Coffee Marcela Gesha Espresso | Gesha |
How many coffee varieties are there in the world? There are hundreds of coffee varieties in the world, but the most common are Ethiopian Heirloom, Typica, and Bourbon. These varieties also have many hybrids and crosses, such as Catuai, Cattura (both derived from Typica and Bourbon), and Catimor (a hybrid of Cattura and Timor). Even more complex varieties exist, like F1 hybrids, which cross Ethiopian Heirloom with Sarchimor, as shown in this graph.
Ethiopian Heirloom Coffee Beans
Ethiopian Heirloom coffee varieties are famous for their history, cultural significance, and genetic diversity. Thousands of these exist, with many remaining unclassified. They fall into two broad groups: JARC varieties (developed by Jimma Agricultural Research Centre) and regional Ethiopian landraces (adapted to specific areas). Landraces are especially interesting, as they've evolved over time in their local environments. These often produce exceptional coffee but may have lower yields. Popular Ethiopian landraces include Java and Geisha.
Java coffee, known for its quality in Central America, is a tall variety with large beans. It's a good choice for smallholder farmers, offering a balance of medium yield, disease resistance, and low fertilizer requirements. Java has a fascinating history: originally an Ethiopian landrace, it was brought to the island of Java by the Dutch in the early 19th century. It now offers Central American farmers a high-quality, more resilient alternative to Geisha.
Geisha coffees are famous for their delicate floral and tea-like flavors. Originally a Central American mutation of an heirloom plant, Geisha gained fame when a Panamanian farm won the Best of Panama competition using it. Geisha plants are notoriously difficult to grow. Their thin branches are easily damaged, and their cherries fall prematurely. They're also highly pest-susceptible. This demanding cultivation makes Geisha coffee significantly more expensive than common varieties like Typica or Bourbon.
Typica Coffee Beans
Typica is a genetically significant variety of Coffea arabica, highly regarded for its excellent cup quality when grown in Central America. This variety is characterized by its large bean size and tall stature, but has a low yield potential compared to other coffee varieties, typically requiring 3000-4000 plants per hectare with single-stem pruning. It is tall, standing at around 5 meters (16.5 feet) tall, with thin branches and large leaves with bronze tips. How does Typica coffee taste? As you might expect from its quality reputation, Typica coffee beans offer a sweet and clean cup profile, known for its elegance, floral notes, citrusy acidity, and complex flavors.
Typica coffee beans are notably vulnerable to coffee leaf rust and other major diseases, yet it thrives in high altitudes and cooler conditions. Typica requires high altitudes for optimal growth, with the optimum altitude ranging from above 1600 m.a.s.l. to above 1000 m.a.s.l. depending on the distance from the equator. While there are dozens of Typica coffee branches, the most popular are Kona, Blue Mountain, SL28, SL34, Pache, Sl14, Nyasaland, Mibirizi, and Harrar Rwanda.
- Kona Coffee: Kona Coffee, a premium variety of Coffea arabica, is grown exclusively in the Kona district of Hawaii. Cultivated on the slopes of Hualālai and Mauna Loa in mineral-rich volcanic soil, Kona Typica flourishes at moderate elevations. It boasts a distinctive, complex flavor profile with hints of wine, floral, and nutty notes. Harvested from August to January, Kona coffee is highly esteemed for its quality despite limited production. However, the recent spread of coffee leaf rust poses a significant challenge to coffee production across Hawaii.
- Blue Mountain Coffee: Jamaican Blue Mountain Coffee is a premium Arabica variety renowned for its exceptional quality. Grown at high elevations (3,000-5,500 ft) in Jamaica's Blue Mountains, it boasts a smooth flavor profile with bright acidity, moderate caffeine, and a distinctive richness derived from the region's volcanic soil. Large, blue-green beans and meticulous processing further contribute to its unique and sought-after character.
- SL28 Coffee: SL28, a prized Kenyan Arabica, thrives at high altitudes (1,500-2,100 meters) where it develops its complex flavors. These bold, elongated beans offer moderate caffeine and a bright, winey acidity characteristic of Kenyan coffee. Harvested from October to December, SL28's distinct profile is further enhanced by Kenya's volcanic soil.
- SL34 Coffee: SL34, a Kenyan coffee variety, offers exceptional cup quality but suffers from high susceptibility to coffee berry disease. This tall plant produces large beans with high yield potential. Thriving in high altitudes with good rainfall, SL34 features dark bronze shoot tips and a semi-erect lateral habit. Developed at Scott Agricultural Laboratories in the late 1930s, SL34 belongs to the Typica genetic group and is linked to French Mission coffee.
- SL14 Coffee: SL14, a high-yielding tall variety with drought and cold tolerance, is primarily found in Kenya and Uganda. Selected in Kenya in the late 1930s at Scott Agricultural Laboratories, SL14 is related to the Typica genetic group and holds economic significance in both Kenya and Uganda.
- Pache Coffee: Pache is a compact Arabica variety known for its medium yield and good quality coffee, though it's susceptible to diseases. It has a dwarf stature, bronze leaf tips, and large beans. Pache thrives at high altitudes (above 1200 meters) with moderate rainfall (less than 2500 mm annually). A natural mutation of Typica, Pache was discovered in Guatemala in 1949 and spread through mass selection.
- Nyasaland Coffee: Nyasaland (aka Bugisu local or Nyasa) is an Arabica variety with good cup quality, but it's susceptible to major diseases. This tall variety has light bronze leaf tips and average-sized beans, offering good yield potential. Nyasaland, one of Africa's oldest Arabica varieties, originates from Typica introduced to Malawi in 1878 from Jamaica. Despite early climate and pest challenges, Nyasaland remains a favorite among smallholder farmers in Uganda, especially on Mount Elgon's slopes.
- Mibirizi Coffee: Mibirizi, a tall variety with large beans, offers good yield potential. It is known for its exceptional cup quality and drought tolerance, but is highly susceptible to major diseases. This important variety for Rwandan and Burundian smallholder coffee growers is likely Rwanda's oldest. Introduced from Guatemala in the 1910s, Mibirizi has Typica lineage. Its distribution and breeding history are well-documented, with recent genetic tests confirming its relation to the Typica group.
Other important Typica coffee branches include the hybrids Maragogype, Mundo Novo, and Batian. Maragogype coffee, discovered in Brazil in 1935, is famous for its massive "elephant beans". It grows optimally at 1,000 to 1,300 meters and delivers a complex aroma with nutty and fruity notes. These beans are lower in caffeine and yield a smooth, balanced cup. Mundo Novo, a Brazilian hybrid of Bourbon and Typica, thrives at 1,000 to 1,200 meters where stable temperatures promote quality beans, with a smooth, low-acidity flavor profile.
Bourbon Coffee Beans
Bourbon coffee, a culturally and genetically significant Arabica variety, is renowned for its excellent cup quality, especially at high altitudes. French missionaries introduced Bourbon from Yemen to Bourbon Island (now Réunion) in the early 1700s, and it subsequently spread to other regions. It's a tall variety with average-sized beans and a medium yield potential. While susceptible to major diseases, Bourbon offers high-quality potential.
Bourbon coffee beans thrives at altitudes of 1,100 to 2,000 meters, developing a complex flavor profile with balanced acidity and vibrant, less bitter notes. The beans are round and have less caffeine than Robusta. Harvest season typically runs from May to September, varying by hemisphere. Popular Bourbon coffee bean branches include Tekisic, Venecia, Bourbon Mayaguez 139, Bourbon Mayaguez 71, Pacas, and Kent.
- Tekisic Coffee: Tekisic, a refined Bourbon variety developed in El Salvador, is known for its excellent cup quality, especially at high altitudes. Created by the Salvadoran Institute for Coffee Research (ISIC), Tekisic was rigorously selected beginning in 1949 and released in 1977. This Bourbon-derived variety is tall with medium yield potential. Although susceptible to coffee leaf rust, Tekisic's early ripening, superior quality under the right conditions, and higher production than unselected Bourbons between 900-1500 meters make it a compelling choice.
- Venecia Coffee: Venecia, a natural Bourbon mutation, is highly susceptible to coffee leaf rust. While it thrives in rainy zones with a late, dry-season harvest, this dwarf variety has good yield potential and produces large beans. Venecia maintains good quality at high altitudes but requires careful cultivation due to its vulnerability to major diseases and high nutritional requirements. Selected by the Instituto del Café de Costa Rica (ICAFE), Venecia's optimal altitude varies: above 1200 meters near the equator and over 700 meters at higher latitudes.
- Bourbon Mayaguez 139 Coffee: Bourbon Mayaguez 139 is a tall, vigorous, and highly productive coffee variety with excellent cup quality. Common in Rwanda and Burundi, it produces large beans with high yield potential. While the variety thrives at high altitudes, it is susceptible to coffee leaf rust and coffee berry disease. This Bourbon-Typica variety has a Bourbon-like genetic background. It likely originated in Central America and passed through the USDA germplasm collection in Mayaguez, Puerto Rico, before being introduced to Rwanda in the early 1950s.
- Bourbon Mayaguez 71 Coffee: Bourbon Mayaguez 71 is a tall coffee variety offering moderate yields and good cup potential. While susceptible to major diseases, its quality shines at moderate to high altitudes. Commonly found in Rwanda and Burundi, it boasts bronze leaf tips and large beans. This Bourbon-Typica group variety has Central American roots and was introduced to Rwanda in the early 1950s. Selected by the Rwanda Agricultural Board (RAB), it remains important to Rwandan coffee production. For farmers in suitable regions, Bourbon Mayaguez 71's potential outweighs its disease susceptibility.
- Pacas Coffee: Pacas, a common Central American coffee variety, is highly susceptible to coffee leaf rust. This natural Bourbon mutation offers good yield potential due to its compact stature, allowing for closer planting. It features green leaf tips and average bean size. Pacas thrives at high altitudes but is vulnerable to nematodes and coffee berry disease. Discovered in El Salvador in 1949, Pacas underwent selection by the Salvadoran Institute for Coffee Research (ISIC) starting in 1960. It remains a significant part of El Salvador's coffee production and was introduced to Honduras in 1974 by IHCAFE.
Other descendants and hybrids of Bourbon, such as Catuai, Caturra, and Vila Sarchi, are also widely cultivated today. Catuaí is a compact, high-yielding Arabica variety developed in Brazil from a cross between Mundo Novo and Caturra. Popular in Central America, its small size allows for dense planting, maximizing productivity. Though susceptible to coffee leaf rust, Catuaí's efficiency during harvest makes it economically important. Its introduction in the 1970s and 1980s helped intensify Central American coffee cultivation.
Caturra, another compact Arabica variety, originated in Brazil from a natural mutation of Bourbon. Ideal for higher-density planting, it offers good yield potential, particularly in Central America. However, Caturra is highly susceptible to coffee leaf rust. This variety helped intensify Central American coffee cultivation and is also a parent of the rust-resistant Catimor family of cultivars.
Catimor Coffee Beans
Catimor coffee, a hybrid of Caturra and Timor (a Robusta hybrid) varieties, was created by Portuguese agricultural scientists in 1959 to combat leaf rust and other coffee plant diseases. It offers Arabica's taste combined with Robusta's disease resistance. Grown at altitudes of 1,000 to 2,000 meters, Catimor beans have moderate to high acidity and a rounded shape with moderate caffeine. Harvested during the dry season at peak ripeness, Catimor thrives in volcanic soil and offers higher yields than some Arabicas. This makes it a popular choice for farmers and a significant contributor to the global coffee market.
Catimor includes sub-varieties like T8667, which origin from Central America, known for its short stem and average beans. Other variations include Catimor 129, Costa Rica 95, Oro Azteca, Catisic, and Fronton. The Catimor variety showcases the diversity of coffee origins around the world. Speaking of origins, let's have a look the origin of coffee beans.
Where Does Coffee Beans Come From?
While the exact origin and first discovery of coffee are steeped in legend, historians generally believe that the wild arabica coffee beans, Coffea arabica, originated in Ethiopia. According to Reginald F. Smith's book "A History of Coffee" published in 1985, coffee is thought to have been discovered around AD 850, although it may have first been cultivated much earlier, around AD 575. Coffee brands like Lavazza and Nescafé suggest an even earlier discovery, around 1000 B.C. Smith notes that the earliest documented mention of coffee was by the 10th-century Arabian physician Muhammad ibn Zakariya al-Razi, known as Rhazes.
Wikipedia also cites the Rhazes as the first to document coffee, though Philippe Sylvestre Dufour, a French apothecary, expresses doubts about whether these references actually pertain to coffee. So where does coffee come from originally still remains unclear. Bennett Alan Weinberg and Bonnie K. Bealer, in their book "The World of Caffeine: The Science and Culture of the World's Most Popular Drug," describe coffee's origins as "veiled in deep mystery," though they note that Sufi monasteries in Yemen used coffee and it's stimulating effects as an aid to concentration during prayers by the 15th century.
Where does the word coffee comes from? The word "coffee" itself comes from the Arabic "qahwah," which entered the English language via the Dutch "koffie," from the Ottoman Turkish "kahve." The word "caffeine" originates from the German word "kaffee" and the French word "café," both of which mean coffee.
How Much Caffeine Is in Different Types of Coffee Beans?
The amount of caffeine in different types of coffee beans varies by species. According to a 2004 cross-sectional study by Claudine Campa from the Institute of Research for Development in Marseille, Robusta coffee beans have the highest caffeine content (2.6% of dry matter basis, or dmb), making them potent but less desirable for whole-bean coffee due to their harsh flavor. Arabica and Liberica beans have lower caffeine (around 1.2% dmb), contributing to their popularity in whole-bean coffees. Excelsa (a Liberica type) has even lower caffeine (0.94% dmb), similar to Arabica.
However, to know precisely what the caffeine content of a cup of coffee will be depends on multiple factors, including the amount of coffee compared to water (coffee/water ratio), the volume of the coffee brew, and the water temperature used for brewing.
Which Type of Coffee Beans Has the Most Caffeine?
Robusta coffee beans have the most caffeine and are a key component in espresso blends due to their bold flavor and ability to produce a thick crema.
What Are the Best Type of Coffee Beans for Making Espresso?
The best coffee beans for espresso depend on your taste and desired strength. For maximum intensity and a high caffeine kick, Robusta beans are your best bet. A 2022 study by Danijela Šeremet at the University of Zagreb found that Robusta beans have the highest level of bioactive compounds. However, if you prefer complex flavors and acidity, Arabica beans are often the best tasting coffee beans for espresso, favored for their nuanced flavor profiles, aroma, and bright acidity.
Where Can I Buy High-Quality Espresso Beans?
You can find high-quality espresso beans directly from specialty roasters like Powerbean Coffee. We offer a variety of espresso coffee roasts, from light to dark, including rare Ethiopian heirloom coffee varieties to suit tastes from classic and bold to bright and fruity. Additionally, we provide a Swiss Water Process decaffeinated option for those seeking a caffeine-free espresso experience.
