Arabica

• The arabica bean is the predominant variety, comprising 60 percent of the world's coffee production. It is both high quality and high cost and grown on multiple continents. The African variety differs from the South American variety, which is smoother. Arabica coffee originated in Ethiopia, and Africa is still home to the greatest variety of arabica species, including yirgacheffe, harrar and sidamo beans.

Robusta

• The robusta coffee plant is easier to grow and more resistant to pests, but it also produces a lower quality bean. Coffee produced from robusta beans is more acidic and higher in caffeine content. Generally, robusta coffee is cultivated at lower altitudes.

Kona

• Kona is a less widely grown, more "gourmet" bean. Its lower production volume and high quality makes it more expensive than other varieties. Hawaii produces a large portion of Kona beans.

Colombian

• Colombian coffee is familiar to many American consumers and is widely drunk internationally. This variety is generally considered to have a bold, bright flavor and strong aroma. Most coffee production is concentrated in the Medellin, Armenia and Manizales regions of Colombia, and the specific flavor and aroma of the beans differ subtly between regions.