You will probably have heard of robusta and arabica, but what about Liberica? Let’s get into it.
ROBUSTA
Robusta tends to be used for commercial or commodity-grade coffee. It’s grown from the “Coffea canephora” plant, native to central and western sub-Saharan Africa. Currently, Vietnam is the largest producer, followed by Brazil, Indonesia, and India.
Robusta is known for it’s strong, bitter taste and currently makes up 40% of global coffee production, compared to Arabica's 60%.
|
Origin |
Central and western sub-Saharan Africa |
|
Biggest producers |
Vietnam, Brazil, Indonesia and India |
|
Global production |
~40% |
|
Growing conditions |
Hardy. More resistant to disease and pests. Can grow in lower altitudes and harsher climates. |
|
Bean appearance |
Rounder and smaller than arabica beans |
|
Flavour profile |
Strong and bold. Often described as earthy, and nutty, with hints of chocolate and a slightly burnt or rubbery taste |
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Acidity |
Low - smoother mouth feel |
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Caffeine content |
High (2% - 4%) |
|
Body |
Full-bodied |
|
Uses |
Instant coffee, espresso blends etc |
|
Ideal customer |
Those who like “strong” coffee, probably mixed with lot’s of milk or those who are more cost-conscious |
ARABICA
Arabica coffee is mainly used for speciality coffee. The king of coffee beans with an incredible range of flavour profiles that many of us love. Arabica is thought to have originated in Yemen and Ethiopia.
There’s a whole host of arabica varietals, you can learn more about those here. Arabica now makes up 60% of global coffee production!
|
Origin |
The highlands of Ethiopia and Yemen |
|
Biggest producers |
Brazil, Colombia, and Ethiopia |
|
Global production |
~60% |
|
Growing conditions |
Delicate. Requires specific climate and altitude, susceptible to disease and needs careful cultivation |
|
Bean appearance |
Elongated and oval-shaped |
|
Flavour profile |
Often described as sweet, with fruity, floral, and chocolatey notes. |
|
Acidity |
Medium-high - refreshing and lively taste |
|
Caffeine content |
Low - Medium (1.1% - 2.2%) |
|
Body |
Medium - Full-bodied |
|
Uses |
Speciality single origin, espresso, espresso blends |
|
Ideal customer |
Those who appreciate smooth, complex and nuanced flavours that come with the different varietals and roast profiles offered today. Those who value a premium product and care about it’s origin. |
LIBERICA
Liberica Coffee: The Rare and Unique Bean comes from the Coffea liberica plant, originating from western and central Africa (Liberia to Uganda and Angola). A truly unique coffee whose flavour profile can be described as smoky, and woody, with floral and fruity notes.
This rare coffee makes up only 2% of global production and is known for its unique flavours and rarity.
|
Origin |
Liberia |
|
Biggest producers |
Philippines, Malaysia, and Indonesia |
|
Global production |
~2% |
|
Growing conditions |
Tall and majestic. Up to 6M! But produces fewer cherries per branch. Susceptible to pests and diseases and requires specific climatic conditions and careful management
|
|
Bean appearance |
Larger than both Arabica and Robusta, resembling an irregular teardrop shape |
|
Flavour profile |
Bold and full-bodied. Smoky, woody, with floral and fruity notes, sometimes featuring hints of chocolate |
|
Acidity |
Medium - a balance between Arabica's brightness and Robusta's smoothness |
|
Caffeine content |
Medium (1.5%) |
|
Body |
Full-bodied |
|
Uses |
Speciality single origin, espresso blends |
|
Ideal customer |
Adventurous coffee lovers looking for new and exotic flavours or rare (expensive) and exciting coffee! |
