The 3 main species of Coffee Beans (And Why We’re Judgy About One of Them)

Despite what the grocery store wants you to believe, coffee isn’t infinite. 
There are three main coffee bean species you’ll actually run into:
Arabica. Robusta. Liberica.

Arabica: The Main Character

Arabica is the bean used in specialty coffee—aka coffee that actually tastes good. 
It’s smooth, complex, flavorful, and best of all, not trying to hurt your taste buds' feelings. Yes, technically, Arabica has less caffeine than Robusta, but way more personality. Think chocolate, fruit, caramel—things you’d choose to taste.
That said, not all Arabica is created equal. There’s incredible Arabica… and there’s Arabica that’s been roasted into submission and tastes like disappointment. Quality matters.
At Catfight, Arabica is our foundation—when it’s done right (and we do it right), it’s unmatched. We believe coffee should be enjoyable, not a punishment.

Robusta: Aggressively Caffeinated

Robusta! Sounds cool—until you taste it. It’s often bitter, harsh, and described as “strong” by people who think burnt = bold. But a lot of Robusta on the market is low quality and built for cost, not flavor. Think of it as the dirt weed of coffee.
But here’s the caveat:
There are excellent Robustas. Carefully grown, thoughtfully processed Robustas can be rich, chocolatey, and surprisingly smooth. But that's rare—and usually not what ends up in instant coffee bags.
So no, Robusta isn’t evil.
It’s just… very mismanaged..

Liberica: The Weird Uncle

Liberica is rare, polarizing, and deeply confusing. Think Jackson Lamb of Slow Horses. It’s smoky, woody, and floral in a way that feels judgmental
Quality-wise, Liberica often lands somewhere between Arabica and Robusta—but almost always at a higher price point due to rarity and low production.
We recently tried an amazing Liberica.
It was wild. Complex. Totally unforgettable.
It was also $30 for 8oz.

Liberica does not care about your opinion—or your budget.

So, Why Only Arabica (For Now)?

Arabica gives us the most control, clarity, and consistency to make coffee that tastes intentional—complex, balanced, and worth obsessing over. It's also the bean mostly favored by the Specialty Coffee Association. Which most of our beans are!

That said, there are no absolutes in coffee. 
There are bad Arabicas. 
There are great Robustas. 
And there are Libericas that blow our minds.

So we’ll never say never.

Until then, we'll judge the coffee so that you don't have to!