Are there other coffee varieties besides Arabica and Robusta? Liberica & Excelsa simply explained (Rare Coffee Varieties)
Why almost everyone talks about Arabica and Robusta
Over 95% of the coffee market consists of Arabica and Robusta. They provide stable yields, are globally available, and cover a wide sensory spectrum. Supply chains, prices, and training are geared towards them – which is why the debate often revolves around "Robusta vs Arabica vs Liberica."
Are there other coffee varieties besides Arabica and Robusta?
Yes. The most important coffee varieties besides Arabica and Robusta are Liberica and Excelsa. Both are considered rare coffee varieties, grown in niche markets, and are increasingly being discovered with curiosity in the specialty coffee scene.
Liberica (Coffea liberica): Origin, Cultivation, Special Features
Originally from West Africa, now grown in the Philippines, Malaysia, and Indonesia, among other places. Trees are very tall, fruits and beans are large, and the plants are considered robust against pests and heat. Liberica coffee often shows irregularly shaped beans.
Taste of Liberica: typical aromas and how to recognize them
- Heavy body, low acidity
- Aromas of dried jackfruit, dark caramel, wood, smoke
- Often spicy-exotic; "polarizing" in the cup
Excelsa (Coffea excelsa): What it is and why it remains rare
Excelsa (botanically sometimes Coffea liberica var. dewevrei) grows under difficult conditions, but remains rare due to lower yields, complex harvesting, and small demand. However, it is usually treated separately in trade.
Excelsa vs. Liberica: Differences in Bean, Cultivation, and Cup Profile
- Beans: Excelsa usually smaller and less irregular than Liberica
- Cultivation: both heat-tolerant; Excelsa often in mixed cultivation
- Cup: Excelsa taste fruitier, more acidic; Liberica fuller, sweeter-spicier
- Processing strongly shapes it: Natural emphasizes tropical fruit, Washed makes it clearer
Market Shares & Availability: Why these varieties are hardly available in retail
Both account for about 1% of the world market share. Small quantities, less standardized supply chains, and roasters' focus on Arabica/Robusta limit their visibility – in Germany, you'll find them more as limited microlots.
Preparation Tips: How to get the best out of Liberica/Excelsa
- Brewing temperature: Liberica 92-94°C, Excelsa 90-93°C
- Ratio: 1:15 to 1:16; longer bloom time (40-60 s)
- Methods: Immersion (French Press) for body; V60/Kalita for Excelsa fruitiness
- Espresso: gentle pre-infusion, grind slightly coarser
Buying & Transparency: What to look for in Specialty Liberica/Excelsa
- Clear species/variety: Coffea liberica or Coffea excelsa
- Processing (Natural/Washed/Honey) and harvest year
- Origin down to the farm/cooperative, altitude
- Roast level suitable for preparation
- Sensory notes instead of mere origin information
FAQ
- Are there other coffee varieties besides Arabica and Robusta?
- Yes, but with very small market shares. Liberica (Coffea Liberica): Grows in West Africa, has large fruits, is particularly pest-resistant. Accounts for approx. 1% of the world market. Excelsa (Coffea Excelsa): Also approx. 1% market share, also grows under difficult conditions, very aromatic taste.
- Is Excelsa its own coffee variety or just a varietal?
- In trade, Excelsa is often treated as its own variety. Botanically, it is sometimes classified closer to Liberica but is usually described separately sensorially and in the market.
- Why are Liberica and Excelsa so hard to find in Germany?
- Quantities are small, supply chains are less established, and many roasters focus on Arabica/Robusta. If available, then more often as limited microlots in the specialty segment.
Further reading: SCA Flavor Wheel, processing influences (Washed vs Natural) and reports from roasters who roast Specialty Liberica/Excelsa.
