1. Coffea Arabica (Arabica)
   • Grown in high altitudes with cool climates.
   • Known for smooth, mild, and aromatic flavor.
   • Makes up about 60–70% of the world’s coffee production.
2. Coffea Canephora (Robusta)
   • Grows in lower altitudes and warmer climates.
   • Stronger, bitter, and more caffeinated than Arabica.
   • Often used in espresso blends and instant coffee.

Other species like Liberica and Excelsa exist but are less common and mostly grown in limited regions.

Each species has unique flavor profiles, caffeine content, and growing requirements, affecting how the coffee tastes in the cup.