The list of possible coffee varieties and varietals is endless. Each and every cup of coffee can be vastly different based on so many different factors it would be possible to craft a different coffee every day of the year.
This immense array of possibilities is why coffee is considered an art form and baristas have an invaluable host of talents and skills. This article will attempt to break down the different kinds of coffees and how they can change individually.
What are the varieties and varietals of coffee?
What is a coffee variety?
Coffees come in many different forms. The variety of coffee is in reference to the plant it comes from. Ideally, it pertains to the species.
What is a coffee varietal?
Coffee drinks come in a vast array of options. Adding creams, sugars, syrups, or foam are all varietal elementals. When referring to varietals, it pertains to a unique cup of coffee.
What are the main coffee varieties?
There are 3 main coffee varieties. Those coffee varieties have subvarieties that provide every coffee lover with an extensive list of options.
Arabica
- Arabica coffee makes up roughly 60% of the world’s coffee consumption.
- Arabica coffee is considered the most delicate coffee variety. It is grown in higher altitudes with plenty of shade and consistent rainfall, which makes Latin America its primary producer worldwide.
- Arabica coffee is known to have more complex flavors and aromas.
- Subvarieties
- Gesha/Geisha
- The first and most popular variety of Arabica coffee.
- Gesha originated in an Ethiopian village named Gesha village, where it gets its namesake.
- The primary producer of Gesha coffee beans is Panama.
- Typica
- Typica Arabica is considered what we normally consume when we think of Arabica coffee.
- The Typica coffee is a popular regional coffee with many subvarieties.
- Subvariety: Bourbon
- Bourbon coffee is the most popular subvariety of typica arabica coffee.
- The bourbon coffee tree produces more cherries than other varieties
- More mutations and subvarieties fall under Bourbon. This example is to show just how extensive, complex, and unique each coffee can be, down to the beans.
Robusta
- Robusta coffees are strong and often bitter with double the caffeine content commonly found in Arabica coffees.
- The robusta coffee plants are hardier, preferring hotter climates, but they’re more tolerant to a variety of climates.
- Robusta coffees generally brew less acidic, so they’re great for espresso, instant coffees, and drip coffees.
Liberica
- Liberica coffee is grown exclusively in the Philippines. After the Philippines declared themselves an independent country, they ceased to trade with the United States, so Liberica coffee is not available in the US.
- Liberica is known for its distinct and smoky flavor, full-body, and floral-fruity aroma. It grows on 20 – 30 foot trees and you’ll likely find Liberica coffee mixed in a coffee blend rather than sold solo.
- Subvariety: Excelsa
- Excelsa is grown in Southeast Asia
- Excelsa makes up about 7% of the worlds coffee consumption
- Even though Excelsa is a subvariety of liberica, it is still vastly different in profile, exhibiting a tart and fruity flavor profile.
What are some coffee varietals?
Some coffee varietals are more familiar or popular than others, with some popular varietals being the latte, cappuccino, or frappe. Here’s a breakdown of different coffee drinks and their differences:
| Coffee Drink | Variables |
| Antoccino | espresso with 1:1 steamed milk to coffee |
| Americano | espresso with hot water added to dilute the concentration of espresso |
| Cafe Au Lait | strong coffee with 1:1 steamed milk to coffee |
| Cafe Breve | espresso with half ; half and foam on top |
| Cafe Zorro | water and espresso 1:1 |
| Cappuccino | 1:1:1 espresso, hot milk, steamed milk foam |
| Frappemeans “iced drink” | coffee, espresso, sugar, milk/cream, syrup, whipped cream on top |
| Latte | espresso to milk 1:3 or 1:5 with foam on top |
| Macchiato | espresso with small amounts of foamed milk (essentially a strong latte) |
There are also a variety of additives to create an even more extensive array of specialty coffees. Here are some specialties and a small list of other additives.
Specialties
- Affogato-vanilla ice cream or gelato with a shot of hot espresso poured on top
- Caffe Gommosa-espresso shot poured over a marshmallow
- Café Con Hielo-espresso mixed with sugar over ice
- Cortado-espresso cut with warm milk
- Doppio-double shot espresso is usually served in half a small cup (French term means “half cup”)
- Espresso con Panna-espresso with whipped cream on top
- Espresso Romano- espresso with lemon
- Guillermo-espresso poured over lime slices sometimes on ice with a splash of milk
- Lungo-espresso with double water content
- Red Eye-drip coffee + espresso
- Ristretto-espresso with half water content
Other Additives
- Milk-warm (steamed) or cold
- Soy
- Almond
- Whole
- Skinny
- Milk foam
- Cream
- Half ; half
- Whole
- Cream Foam
- Flavor
- Syrups
- Spices
What kind of brew styles are there?
There are many different ways you can brew coffee. On top of that, there are many different techniques for each style. Here’s a breakdown:
| Brew Method | Variations |
| French Press | Manual BrewerMesh, cotton, or paper filterImmersion style Brew |
| Drip Coffee | Electric or Manual BrewerCoffee placed in the filterHot water poured or pumped over the coffee |
| Espresso | Electric or Mechanical BrewerHot water forced through fine coffee via pressurized waterMakes a strong concentrated brew |
| Moka Pot | Uses pressurized steam to push water through the coffee grindsMakes a strong brew similar to espresso |
| Cold Brew | Brewed in cool temperaturesBrewed longer |
| Percolated Coffee | Gravity forced hot water cycleCirculates until the coffee reaches the desired strength |
| Iced Coffee | Brewed coffee served on ice |
| Instant Coffee | Add hot water to fine coffee particles to dissolve the powder. |
| Coffee Bags | Coffee bags are like tea bagsCome with one serving of coffee per bag, used to steep like tea |
What other factors change my coffee’s taste?
Aside from the brewing method, the additives, and the species of coffee plant you get your beans from, you can also affect the taste and body of a cup of coffee by changing factors including but not limited to:
- Brew Temperature
- Brew Time
- Coffee Grinds per Measure of Water
- Fresh or Store-bought coffee
- Freshly Ground or Pre-ground coffee grinds
Hi, I’m Jen Williams, chief editor and writer for ThirstPerk.com.
I’ve been drinking coffee and tea for most of my life, but it wasn’t until I started working at Thirstperk.com that I became an expert on the subject. I’m a total caffeine addict who has spent hours upon hours reading about and experimenting with the different types of coffees out there in my search to find the perfect cup of joe.
I’ve been a tea lover for as long as I can remember as well. I grew up in a house with a mom who loved to drink herbal tea, and I think that’s where my love for tea first began. These days, I’m always on the lookout for new and interesting teas to try, and I love experimenting with different brewing methods and flavoring combinations.
