Have you ever wondered why one coffee delights with notes of chocolate and nuts, while another captivates with fruity acidity and floral aroma? The world of coffee is incredibly diverse – everything depends on the type of beans, their origin, processing method, and even the degree of roasting. At JAVA Coffee, we understand this perfectly. For over 20 years, we’ve been passionately sourcing and roasting the best beans, driven by the mission to deliver the highest quality coffee to every coffee lover. We believe that good coffee is a basic human right – the slogan “GOOD COFFEE IS A HUMAN RIGHT®” has guided our work from the very beginning. We focus on freshness, quality, and ethical sourcing, with respect for farmers and the environment. We want every cup to be a unique moment of pleasure for you.
In this guide, we share our knowledge about different types of coffee beans and their characteristics. You'll learn how the main coffee species (like Arabica and Robusta) differ, how the region of origin influences flavor profile, what processing methods are used, and what roast levels exist. All this will help you make an informed choice and select beans perfectly suited to your preferences. Enjoy the read – an aromatic journey through the world of coffee awaits!
Table of Contents>
- What are the types of coffee?
- Which regions of the world do coffees come from?
- What are the coffee processing methods?
- How does roast level affect coffee flavor?
- Answers to the most frequently asked questions about whole bean coffee!
What are the types of coffee?
Understanding the differences between coffee species allows you to consciously choose beans that suit your taste preferences and brewing methods.
Arabica (Coffea arabica)
Arabica is the most widely cultivated and highly valued coffee species in the world, accounting for about 60–70% of global production. It originates from the mountainous regions of Ethiopia and Sudan, and requires specific conditions – higher altitudes, fertile soil, and stable rainfall. Arabica trees are relatively small (up to around 4–5 meters tall), which makes them easier to care for and harvest. Arabica beans are known for their mild, complex flavor, rich aroma, and lower caffeine content (around 1.5%). Depending on the region of cultivation, Arabica’s flavor profile often features floral, fruity, chocolatey, or nutty notes. Due to demanding cultivation conditions and vulnerability to disease, Arabica is usually more expensive than other species, but unlike Robusta, its flavor is more refined. Though this distinction isn’t always clear-cut.
Read also: Arabica vs Robusta? Discover the differences and choose the best coffee
Robusta (Coffea canephora)
Robusta is the second most popular coffee species, accounting for about 30–40% of global coffee production. It comes from lowland areas of Sub-Saharan Africa (e.g., Congo, Uganda) and is widely cultivated in Asia (Vietnam, Indonesia, India). Robusta shrubs grow taller (up to 6–8 meters) and are more resistant to diseases and pests, which makes cultivation easier. The beans have higher caffeine content (around 2.7%), resulting in a stronger, more bitter brew with heavier body and distinct earthy and woody notes. Thanks to its caffeine and characteristic crema, Robusta is often added to espresso blends for extra strength, and is also used in instant coffee. More producers are experimenting with Robusta as it resists changing weather conditions. It also contains more caffeine, naturally protecting it from pests. Moreover, it can grow at lower altitudes and yields more crops. However, innovation in agriculture is difficult without sufficient demand. The main obstacle is Robusta's negative reputation, still seen as inferior to Arabica. Despite the will to develop, farmers hesitate to invest in Fine Robusta (a high-quality counterpart to specialty Arabica) due to low interest in this market segment.
Liberica (Coffea liberica)
Liberica is a lesser-known coffee species, accounting for a tiny fraction of global production. It originates from West Africa (e.g., Liberia – hence the name) and is currently also cultivated in parts of Southeast Asia (Philippines, Indonesia, Malaysia). Liberica trees are impressive – they can grow up to 15–20 meters tall, and their leaves can exceed 30 cm in length. Liberica beans are larger and harder than Arabica or Robusta beans. The brew has a unique flavor profile – featuring smoky, woody, and fruity notes. Due to its distinctive taste and limited availability, Liberica is rarely seen on the coffee market, especially in the specialty segment. It’s a curiosity for true enthusiasts – maybe one day it will appear in our offer as an exotic rarity.
Excelsa (Coffea liberica var. dewevrei)
Excelsa is a botanical variety of Liberica, discovered in 1904 near Lake Chad in Africa. Excelsa trees are also tall (up to 20 m) and valued for their drought resistance. Interestingly, the young leaves of this coffee plant are reddish-purple and only turn green with time. Excelsa beans mature slowly (12–14 months) and grow large. The brew is known for its light acidity and exotic, fruity flavor – with hints of tropical fruits. Excelsa makes up a small share of global coffee production but is gaining appreciation among connoisseurs seeking unique experiences. Like Liberica, it’s rare and hard to find – even many experienced baristas have never had the chance to try it.
Did you know… Both Liberica and Excelsa are botanical curiosities. If you feel adventurous and want to try something truly unusual, look out for these names – but remember, classic Arabica and Robusta are still the dominant species in the coffee world. Arabica in particular is the foundation of specialty coffee, which JAVA Coffee focuses on.
Eugenioides (Coffea eugenioides)
Eugenioides originates from East Africa, mainly modern-day Uganda and the Democratic Republic of the Congo. It’s known for its mild, sweet flavor and low acidity. It has a much lower caffeine content than Arabica and Robusta, making it less bitter. Its flavor profile is dominated by floral, honey, and fruity notes – often compared to tea. It is one of the two species that gave rise to Arabica (the other being Coffea canephora, or Robusta). Due to low resistance to disease and poor yield, it’s not widely cultivated. However, it’s increasingly interesting to farmers and scientists because it could help create new Arabica varieties with unique flavors and lower caffeine content.
Which regions of the world do coffees come from?
Coffee is grown in the so-called Coffee Belt – a band of land between the Tropic of Cancer and the Tropic of Capricorn, covering Latin America, Africa, and Asia & Oceania. Climate, soil, and altitude in each region greatly influence the taste of the brew. That’s why beans from different parts of the world can vary significantly in their flavor profiles. JAVA Coffee sources beans from many countries – our offer includes classics from Brazil and Colombia, aromatic coffees from Ethiopia, Kenya, or Guatemala, and more exotic rarities, such as from China or Myanmar. Check out what characterizes coffees from selected regions.
Did you know... JAVA Coffee also regularly sources microlots – small, exclusive lots of beans from around the world. They often come from experimental farms or rare botanical varieties. These beans offer unique flavors, but their availability is limited. If you love trying new things, look out for coffees in our offer marked as Limited Edition – they’re often rare gems from distant corners of the globe.
Washed processing (wet method)
The washed method is a more complex process that requires access to large amounts of clean water. It is commonly used in countries like Central America, Colombia, Kenya, and Rwanda. Washed processing begins with mechanical depulping – freshly harvested cherries are passed through a depulper that removes the skin and most of the pulp. Then, the beans with remaining pulp are transferred to fermentation tanks filled with water. Over the course of several hours (up to a couple of days), fermentation occurs – natural enzymes break down the remaining mucilage surrounding the beans. After fermentation, the beans are thoroughly rinsed in clean water and laid out to dry (in the sun or using mechanical dryers).
Washed coffees are known for their clean, transparent flavor and higher acidity compared to natural processed coffees. Because the pulp is rinsed off, the flavor profile is more refined – you can clearly taste the characteristics of the bean itself, without interference from dried fruit pulp. That’s why the washed method is especially valued for high-quality Arabica, where we want to highlight the bean’s inherent traits (like the floral notes in Ethiopian coffees or citrus acidity in Kenyan beans). Many experts agree that the best specialty coffees are often washed – although a great natural can be just as impressive.
Honey processing
Honey processing (also called pulped natural) is a compromise between the natural and washed methods. The process begins similarly to the washed method – with the mechanical removal of the skin. However, some mucilage is left on the beans (they are not fermented in water). These sticky beans are then dried in the sun. In practice, this means they dry with a layer of sticky fruit pulp (hence the name honey, because they look like they’ve been coated in honey). During drying, some sugars from the pulp penetrate the bean, giving it a sweeter taste. There are different variations of honey processing depending on how much mucilage is left and how intensely the beans are dried.
- White honey – only a minimal amount of mucilage is left. The beans dry faster, and the flavor profile is closest to washed coffees (lighter, with subtle sweetness).
- Yellow honey – a bit more mucilage remains. The beans develop a balanced flavor, moderate sweetness, medium body, and pleasant acidity.
- Red honey – a significant amount of mucilage is left on the beans, and drying takes longer. The resulting coffee is very sweet with full body and notes of ripe fruits.
- Black honey – the most mucilage is left and drying is very slow, often in the shade. The beans develop the deepest sweetness, heavy body, and a flavor profile similar to natural coffees (with possible notes of liqueur or dried plums).
Honey processing produces coffees that are a pleasant mix of natural and washed characteristics. When done well, it combines intense sweetness and full flavor (like naturals) with a fairly clean, balanced profile (like washed coffees). Honey coffees typically have lower acidity than washed but higher than naturals, making them very approachable. However, they require careful attention – the beans must be turned regularly during drying so that the mucilage dries evenly and doesn’t ferment uncontrollably.
Read more about coffee processing – types and characteristics.
How do we do it at JAVA Coffee? Each processing method brings out a different character in the beans, and the role of a roastery is to match the roast profile accordingly. At JAVA Coffee, we thoroughly test every new bean before offering it for sale. Sometimes, we try as many as 50 different samples in a single month! We roast them on a small test roaster and conduct cuppings to assess their potential. This allows us to fine-tune a roast profile that highlights the best of each coffee. It’s a time-consuming process, but it ensures that only carefully selected, great-tasting beans reach our customers.
Check out our next article to learn more about less common processing methods – pulped natural, wet hulled, carbonic maceration!
How does roast level affect coffee flavor?
The final piece of the puzzle that shapes your coffee’s taste is the roast level. Raw coffee beans are beige-green and unsuitable for brewing – only roasting (heating at high temperatures) brings out their aroma and flavor. Depending on the duration and intensity of the roast, the same beans can taste completely different. For an experienced roaster, roasting is an art that blends passion, precision, and knowledge – and in a specialty roastery like ours, the process takes on a near-ceremonial feel. Seconds matter, which is why strict control over each batch is crucial. We distinguish three main roast levels: light, medium, and dark. Each has its own characteristics and uses.
Light roast
Light roasted beans are roasted for the shortest amount of time. They have a light brown color, often with slight pale speckles still visible. This roast preserves the highest acidity. In flavor, they most clearly reflect the character of the bean and its terroir – strongly influenced by botanical variety, region, and processing method. Light roasts are known for their vibrant, fresh notes like floral, citrus, berry, tea-like, and sometimes soft caramel sweetness. The body is lighter, the finish often shorter – but very clean. Light roasting is a hallmark of specialty coffee – it allows the full spectrum of refined flavors to shine, which would otherwise be lost with longer roasting. These beans are ideal for manual brewing methods (drip, Chemex, Aeropress, French press), where you can fully enjoy their complexity. JAVA Coffee is known for its expertise in light roasting to highlight each coffee’s unique characteristics.
Medium roast
Medium roasted beans have a medium brown color, a matte surface (no visible oils), and a balanced flavor profile. This roast is the golden middle – the coffee loses some of its acidity while gaining deeper notes of caramel, chocolate, and nuts. But it’s not overly bitter or smoky. A well-executed medium roast offers a balance of mild acidity, moderate sweetness, and a touch of bitterness. The body is fuller than in light roasts. Most espresso served in specialty cafés is based on medium roasted beans – they produce a rich, sweet espresso shot with notes of chocolate or nut, which also pairs well with milk. It requires high precision – the difference between light and medium roast is often just a matter of seconds in the roaster, so we constantly monitor parameters to ensure every batch is perfect.
Dark roast
Dark roasted beans are roasted the longest, reaching a dark brown or almost black color. Their surface often appears shiny due to oils released during roasting. Dark roasting reduces acidity to a minimum but emphasizes bitterness and heavy flavors. The taste is dominated by bitter, smoky, roasted notes – think dark chocolate, cocoa, burnt sugar, and even charcoal. The body is very full, and the aftertaste long and intense. Dark roasts are associated with traditional Italian espresso – short, powerful ristrettos with deep bitterness and heavy aroma. This style is also used for lower quality beans, as very dark roasting can mask defects and create a uniform “burnt” flavor. In the high-quality coffee segment, dark roasting should be approached carefully and executed with great precision. At JAVA Coffee, we focus on preserving the beans’ natural qualities. Check out our selection of espresso coffees for excellent dark roast options.
Did you know… If you’re just starting your journey with specialty coffee, the taste of light roast beans (with their high acidity) may surprise you. Give it time – try brewing them using a pour-over method and notice the fruity or floral notes. You might discover a whole new coffee experience. If you prefer a classic “black coffee” without acidity, go for a medium roast blend from JAVA Coffee – it’s more traditional in flavor but still far better than store-bought beans. Remember to match the roast level to your brew method and personal taste.
Also read: Gentle on the stomach – how to choose the right beans?
To sum up...
We hope this guide has helped you discover the richness of the coffee world and made it easier to choose beans tailored to your taste. At JAVA Coffee, we proudly offer freshly roasted 100% Arabica coffees sourced from the best plantations worldwide. Each one tells a different story – from floral Ethiopian varieties to chocolatey Brazilian beans. We encourage you to explore these diverse flavors in your own cup. Visit our online shop or café and try coffees from our range – see which one becomes your favorite. Remember, good coffee is your right – don’t deny yourself the pleasure of enjoying a truly exceptional, aromatic drink every day. Welcome to the world of JAVA Coffee, where our passion meets the highest quality at every stage – from bean to the final sip. GOOD COFFEE IS A HUMAN RIGHT®!
Answers to the most frequently asked questions about whole bean coffee!
Which whole bean coffee is the best?
The one that tastes best to you – the best coffee is a matter of personal preference. If you enjoy delicate, aromatic brews, go for 100% Arabica, ideally of specialty quality. For those who prefer very strong and intense coffee, the best choice might be a blend with some Robusta or simply a bolder Arabica (e.g. from Indonesia or a darker roast).
What beans are best for an espresso machine?
For any espresso machine – automatic or manual – medium-roasted coffees with a balanced flavor work best. This profile ensures the ideal balance of acidity, sweetness, and bitterness in espresso. Many traditional espresso blends include a mix of Arabica with a touch of Robusta (to enhance crema and caffeine). However, we recommend using high-quality Arabica at home – it will give you an aromatic espresso with pleasant crema and without excessive bitterness. Also, make sure the beans are freshly roasted (ideally no more than a few weeks old) and ground just before brewing. Freshness and bean quality are key to great coffee from your machine!
What’s the difference between Arabica and Robusta?
Arabica and Robusta differ in almost every way – from plant genetics and growing conditions to the taste of the brew. Arabica has a milder, more complex flavor, often with floral, fruity, or chocolatey notes. It also contains less caffeine (about 1–1.5%). Robusta is much stronger and simpler in flavor – dominated by bitter, earthy, and sometimes woody notes, with about twice as much caffeine (2–2.7%). Arabica grows at higher altitudes and is more demanding, while Robusta grows easily in lowlands and is disease-resistant. At JAVA Coffee, we focus on Arabica – it’s where we put all our attention because it offers a richer flavor experience.
What is specialty coffee?
Specialty coffee refers to the highest quality beans. The term is defined by the Specialty Coffee Association (SCA) and means beans that score 80 or more points on a 100-point scale in a professional evaluation. Such a score guarantees that the coffee stands out with exceptional taste and aroma. Specialty beans usually come from seasonal harvests on small farms, where every stage of production is carefully handled – from growing (variety, soil, altitude, selective hand-picking), through processing, to roasting. For consumers, it means coffee with extraordinary qualities – you can taste fruits, flowers, sweetness, and unique notes, without the bitterness or astringency typical of lower-quality coffees. All the coffees we offer at JAVA Coffee are in the specialty category – we make sure only top-tier beans reach you.
How should I store whole bean coffee?
To enjoy your beans’ freshness and aroma as long as possible, store your coffee in proper conditions. The best option is an airtight, opaque container (or the original valve-sealed packaging) kept in a cool, dry place, away from light, moisture, and strong odors. Exposure to air causes the aromas to fade and the oils in the coffee to go rancid, so airtightness is key. Don’t grind beans in advance – always grind just before brewing, since ground coffee loses freshness even faster (within minutes). Some people store coffee in the fridge or freezer – this can work, but only if you have a dedicated space just for coffee. Otherwise, your coffee may end up smelling like spring onions, jelly meats, or whatever else is in there. In general, it’s best to buy small amounts more often – just enough for 2–4 weeks of use. That way, you always have fresh beans at peak flavor. Want to know more? Read our guide: How to store coffee at home!
