Three native species of coffee

Arabica species: the origin of Arabica species is the Ethiopian plateau. Arabica coffee accounts for 75% of all kinds of coffee, and its excellent flavor and aroma make it the only coffee that can be drunk directly. However, its resistance to dryness, frost, diseases and insect pests is too low, especially the natural enemy of coffee-leaf rust.

Robusta species: a leaf rust-resistant variety found in the African Congo, the Robusta species has a unique fragrance (called "Rob smell", which some people think is frost) and bitterness. It is generally used in instant coffee (the coffee liquid extracted is about twice that of Arabica). The caffeine content of industrially produced coffee such as liquid coffee is about 3.2% higher than that of Arabica 1.5%.

Liberian species: West Africa is the origin of Liberian coffee, and it has a strong adaptability to high or low temperature, humidity or dryness, but it is not resistant to leaf rust and its flavor is worse than Arabica. Therefore, it is only traded or planted in some West African countries for research.