Beyond Arabica and Robusta: The Hidden World of Coffee Varieties

When most people think about coffee, two names immediately come to mind: Arabica (Coffea arabica) and Robusta (Coffea canephora). These are the stars of the commercial coffee world, dominating 99% of global coffee production. But what if we told you there’s a secret universe of lesser-known coffee species and varieties, cherished by locals, whispered about in the coffee industry, and kept alive by indigenous tribes and small communities?

Today, we’ll explore the “genus, cousins, look-alikes, and fakes” that make up coffee’s vast but often overlooked family tree.

The coffee plant belongs to the genus Coffea, which consists of over 120 species. While Arabica and Robusta are the most widely cultivated due to their flavor and resilience, there are numerous other species with unique characteristics that thrive in specific environments.

1. Liberica (Coffea liberica): The Giant Bean

• Origins: Native to West Africa, especially Liberia (hence the name).

• Flavor Profile: Smoky, woody, and slightly fruity with a bold aroma.

• Fun Fact: Liberica beans are much larger than Arabica or Robusta, with a distinctive teardrop shape.

• Why It’s Rare: Liberica accounts for less than 1% of global coffee production. However, it is cherished in the Philippines (known as “Barako”) and Malaysia, where it’s often blended with other coffees.

2. Excelsa (Coffea excelsa or Coffea liberica var. dewevrei): The Mystery Bean

• Origins: Recently reclassified as a variety of Liberica, it grows mainly in Southeast Asia.

• Flavor Profile: Tart, fruity, and slightly acidic with a unique complexity.

• Fun Fact: Often used to add depth and variety to coffee blends.

• Why It’s Rare: Found primarily in Vietnam and the Philippines, it thrives in niche microclimates, making it a local treasure.

3. Stenophylla (Coffea stenophylla): The Forgotten Cousin

• Origins: Native to West Africa, particularly Sierra Leone.

• Flavor Profile: Surprisingly close to Arabica with hints of chocolate and jasmine.

• Fun Fact: Known as “Highland Coffee,” it thrives at higher temperatures, making it a promising candidate in the face of climate change.

• Why It’s Rare: It was nearly extinct until rediscovered in recent years, sparking interest for its potential resilience and quality.

Kopi Luwak: The “Fake” Cousin.

• Origins: Found in Indonesia and other parts of Southeast Asia.

• What It Is: Coffee beans that have been eaten, partially digested, and excreted by civet cats.

• Controversy: Although marketed as exotic and luxurious, ethical concerns about animal welfare and quality issues have cast a shadow on its allure.

• Origins: One of the wild parent species of Arabica coffee, native to East Africa.

• Flavor Profile: Mild and sweet with low caffeine content.

• Why It’s Special: While it lacks commercial appeal, it plays a vital role in Arabica’s genetic history and in breeding programs.

• Origins: Grown in the highlands of the Philippines by indigenous tribes.

• Flavor Profile: Earthy and nutty, often tied to local terroir.

• Why It’s Special: Passed down through generations, Benguet coffee is intertwined with the culture of the Cordillera people.

1. Charrieriana (“Decaf Coffee”)

• Origins: Discovered in Cameroon.

• Unique Feature: Naturally caffeine-free, offering potential as an alternative to traditional decaf processes.

2. Kaffa and Bunn

• Origins: Ethiopia, often mistaken as synonyms for coffee but refer to culturally significant ways of preparing it.

3. Chicory Root Coffee

• Origins: Popular in parts of Europe and New Orleans, USA.

• What It Is: Made from roasted chicory root, it is often blended with coffee or used as a substitute.

Several reasons contribute to the rarity of these coffees:

• Climate Sensitivity: Many lesser-known species have limited adaptability.

• Yield Issues: Lower yields make them less commercially viable.

• Market Preference: Consumers worldwide have developed a taste for Arabica and Robusta, sidelining alternatives.

• Infrastructure: Smaller producers often lack access to international markets.

As the coffee industry faces challenges like climate change, soil degradation, and over-reliance on Arabica and Robusta, there is a growing movement to rediscover and cultivate these rare coffee species.

At Tamana Coffee, we honor coffee’s rich heritage by sourcing specialty beans from diverse regions, always staying curious about what’s hidden in the coffee world. The future of coffee lies not just in what we know but in what we are yet to discover.

If you’re a coffee lover, we invite you to embark on this journey of flavor, history, and innovation. Who knows? The next cup that steals your heart might just come from a rare variety you’ve never heard of before.