Arabica and robusta, compared.
Almost all commercial coffee comes from two species, arabica and robusta. A few others, such as liberica and excelsa, are grown in small quantities. Here is how the two main ones differ.
Two species make nearly all the coffee
According to figures from the International Coffee Organization cited by the National Coffee Association, arabica (Coffea arabica) accounts for about 57% of world production and robusta (Coffea canephora) for about 43%. Together they make up more than 99% of commercial coffee.
Liberica and excelsa are less well known and account for a very small share. Kew currently recognizes excelsa as Coffea dewevrei, a species separate from Coffea liberica; older references may group them together.
| Arabica | Robusta | |
|---|---|---|
| Share of world production | About 57% | About 43% |
| Caffeine | Lower | About 50–60% more than arabica |
| Typical elevation | Often 600–1,800 m (2,000–6,000 ft) | Far lower elevations than arabica |
| Preferred temperature | 15–24 °C | 24–29 °C |
| Climate | Cooler; damaged by heavy frost | Hotter and more humid; cannot withstand frost |
| Flavour tendency | Fine, mild, aromatic | Strong, bold, with bitter undertones |
| Often found in | Mild, aromatic coffees | Darker roasts and espresso blends |
Arabica
- Share of world production
- About 57%
- Caffeine
- Lower
- Typical elevation
- Often 600–1,800 m (2,000–6,000 ft)
- Preferred temperature
- 15–24 °C
- Climate
- Cooler; damaged by heavy frost
- Flavour tendency
- Fine, mild, aromatic
- Often found in
- Mild, aromatic coffees
Robusta
- Share of world production
- About 43%
- Caffeine
- About 50–60% more than arabica
- Typical elevation
- Far lower elevations than arabica
- Preferred temperature
- 24–29 °C
- Climate
- Hotter and more humid; cannot withstand frost
- Flavour tendency
- Strong, bold, with bitter undertones
- Often found in
- Darker roasts and espresso blends
Mild and aromatic, or strong and bold
Arabica is described as producing fine, mild, aromatic coffees. It prefers cooler conditions and is damaged by heavy frost. Robusta produces stronger, bolder flavours with bitter undertones, and it copes with hotter, more humid climates. It carries about 50 to 60% more caffeine than arabica and is common in darker roasts (see roast levels) and in espresso blends.
Neither is simply better. Country of origin does not tell you the species: we have not yet confirmed Monte Romo’s species.
Variety is a different question
Within arabica there are many varieties, such as Typica, Bourbon, Caturra, Catuaí and Geisha. Each has its own plant size, yield and cup character. Species is the large family; variety is a particular line within it. We have not yet confirmed which variety Monte Romo is.
General coffee information, not a statement about Monte Romo. Figures come from the sources listed below and vary by farm, season and brewer. We have not yet confirmed Monte Romo’s variety, elevation, processing or harvest method.
Sources and further reading
- National Coffee Association — Coffee varieties (arabica and robusta share, caffeine, climate, flavour)
- Kew — Excelsa and liberica coffee (Coffea dewevrei)
- World Coffee Research — Arabica varieties
References checked October 13, 2026.