Are there other coffee species besides Arabica and Robusta?

For most of us, the coffee aisle is a binary choice: Arabica or Robusta. But in the grand botanical landscape of Coffea, these two species are merely the tip of the iceberg. Scientists have identified over 100 species in the Coffea genus, many of which grow wild in the forests of Africa and Asia. The reason we don't see them on our shelves is primarily a matter of yield, disease resistance, and market familiarity.

Liberica is perhaps the most well-known "third" option. Historically, it saw some success when coffee leaf rust devastated Arabica crops in the late 19th century. Liberica beans are distinctively large and asymmetrical, with a flavor profile that is often described as smoky, floral, or even spicy. It has a loyal following in parts of Southeast Asia, where it is often enjoyed for its bold, unconventional taste. Similarly, Excelsa—once classified as its own species but now often considered a variety of Liberica—offers even more adventurous, tart, and fruity notes.

The industry is currently taking a renewed interest in these rare species, largely due to the looming threat of climate change. As warming temperatures and new diseases put pressure on traditional Arabica crops, researchers are looking into the genetics of these "wild" species. Species like Coffea stenophylla or Coffea eugenioides (a parent of Arabica) are being studied for their ability to thrive in harsher conditions or for their exceptional cup quality.

For the everyday coffee drinker, this means we are on the precipice of a more diverse future. You may soon see "rare species" offerings at your local specialty roaster. These coffees aren't necessarily "better" or "worse" than the Arabica you know and love; they are different. They offer a chance to explore a spectrum of flavors that simply don't exist in the current commercial coffee gene pool. While they remain a niche, they represent the future of coffee sustainability and the endless curiosity of a publication like ours.