There are over twenty species of coffee plant but only two species account for the majority of coffee sold worldwide: arabica and robusta.

Arabica and robusta coffee beans is a story about quantity vs. quality. Their differences are the number of chromosomes they each posses. Caffea Arabica has 44 and Caffea Canephora 22.

Robusta coffee beans constitute the majority of low-quality mass-produced pre-ground coffee blends and freeze-dried coffee found in jars and cans. Robusta coffee beans are inexpensive, but bitter to taste and lack flavour. Robusta is smaller, shorter in length, rounder and has a distinct sour taste on it’s own. Robusta coffee beans were discovered in the Belgian Congo. But they didn't immediately catch on because they lacked the flavour intensity of arabica coffee beans. In fact, the New York Coffee Exchange banned Robusta beans in 1912, calling it "a practically worthless bean."

By contrast, Arabica coffee beans are the world's most flavourful beans and Blue Mountain styled Arabica coffee is considered by experts as the king of coffees when it comes to flavour. The foresight of British coffee companies to transplant Jamaica Blue Mountain Arabica coffee bushes in the Elimbari region of PNG has proven that coffee can get better in perfect conditions.

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