Arabica
Eugenioides
Also known as: Coffea eugenioides
Coffea eugenioides is one of the two parent species of Arabica coffee. It is a wild diploid species from East Africa. While not commercially significant on its own, it is genetically important as a parent of Arabica and is being explored for its unique, low-caffeine, sweet cup profile.
Key Takeaways
- Coffea eugenioides is one of the two parent species of Arabica coffee (the other being Coffea canephora/Robusta).
- Arabica is a natural hybrid between eugenioides and canephora that occurred in the highlands of East Africa.
- Eugenioides has very low caffeine content (approximately 0.2 to 0.4%, about one-third of Arabica).
- A eugenioides lot from Diego Samuel Bermudez's farm in Colombia won the World Brewers Cup in 2021.
- Eugenioides produces a unique, sweet, and delicate cup unlike any Arabica or Robusta.
Coffea eugenioides is one of the two parent species of Arabica coffee. It is a wild diploid species from East Africa. While not commercially significant on its own, it is genetically important as a parent of Arabica and is being explored for its unique, low-caffeine, sweet cup profile.
Coffea eugenioides is one of the two parent species of Arabica coffee. It is a wild diploid species from East Africa. While not commercially significant on its own, it is genetically important as a parent of Arabica and is being explored for its unique, low-caffeine, sweet cup profile.
Origin
Highland forests of East Africa (DRC, Rwanda, Burundi, Tanzania, Uganda).
History
Coffea eugenioides is one of the two parent species of Arabica coffee (the other being Coffea canephora/Robusta). Arabica is a natural hybrid between eugenioides and canephora that occurred in the highlands of East Africa. Eugenioides itself is a wild species native to the highland forests of East Africa (Democratic Republic of Congo, Rwanda, Burundi, Tanzania, Uganda). While not commercially significant, eugenioides has gained attention in the specialty coffee industry for its unique, low-caffeine, sweet cup profile. A eugenioides lot from Diego Samuel Bermudez's farm in Colombia won the World Brewers Cup in 2021.
Discovery
Scientifically described in the 19th century from specimens found in East Africa.
Genetics and Lineage
Coffea eugenioides is a distinct diploid Coffea species (2n=22). It is one of the two parent species of Arabica coffee (the other being Coffea canephora/Robusta). Arabica is an allotetraploid (4n=44) that resulted from a natural hybridization between eugenioides and canephora.
Parent Varieties
Hybrid Status: Not a hybrid. Eugenioides is a distinct Coffea species. It is a parent of Arabica (crossed with Coffea canephora).
Growth Characteristics
Eugenioides is a shrub or small tree with small leaves and small cherries. It is adapted to highland forest conditions.
Tree Size: Shrub to small tree (1.5 to 4 meters)
Yield: Very low. Eugenioides is not commercially cultivated at scale.
Disease Resistance: Potentially high, as it is a wild species adapted to natural conditions.
Climate and Growing Conditions
Eugenioides thrives in highland forest conditions at elevations of 1,000 to 2,000 meters.
Climate Preferences: Tropical highland forest climate. Cooler temperatures.
Rainfall: 1,200 to 2,000mm annually.
Elevation Range: 1,000-2,000 meters
Processing Compatibility
Compatible with all processing methods. Experimental processing is being explored.
Roasting Behavior
Eugenioides beans are very small and dense, requiring careful roasting.
Cup Profile
Eugenioides produces a unique, sweet, and delicate cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of honey, peach, floral, and...
Professional Cupping Notes
Eugenioides lots have scored 85+ points in SCA cupping. A eugenioides lot won the World Brewers Cup in 2021.
Common Defects
- •Very low yield
- •Not commercially established
- •Very small beans
Brewing Recommendations
Eugenioides is best brewed as pour over to highlight its unique, sweet character.
Countries Where Grown
Notable Farms
Interesting Facts
- •Coffea eugenioides is one of the two parent species of Arabica coffee (the other being Coffea canephora/Robusta).
- •Arabica is a natural hybrid between eugenioides and canephora that occurred in the highlands of East Africa.
- •Eugenioides has very low caffeine content (approximately 0.2 to 0.4%, about one-third of Arabica).
- •A eugenioides lot from Diego Samuel Bermudez's farm in Colombia won the World Brewers Cup in 2021.
- •Eugenioides produces a unique, sweet, and delicate cup unlike any Arabica or Robusta.
Frequently Asked Questions
Sources
- •Davis, A.P. et al. Royal Botanic Gardens, Kew
- •World Coffee Research
- •Specialty Coffee Association
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaAramosa
Aramosa produces a unique, complex cup with notes of jasmine, tropical fruit, and sometimes savory or herbal notes. The low caffeine content (inherited from...
LibericaExcelsa
Excelsa has a distinctive tart, fruity, and complex flavor that differs from typical Liberica. It has a medium body, bright (but not citric) acidity, and notes of dark fruit, tamarind, and woody spice. The flavor is unique and often used in small percentages in blends to add complexity.
LibericaLiberica
Liberica is known for its bold, smoky, and distinctive flavor. It has a full, heavy body, low acidity, and notes of smoke, wood, dark chocolate, and tropical fruit. The flavor is polarizing: some find it unique and compelling, while others find it overpowering. In the Philippines, Barako coffee (Liberica) is a cultural icon.
LibericaRacemosa
Racemosa produces a unique cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of jasmine, tropical fruit, honey, and sometimes savory or herbal notes. The cup is unlike any Arabica or Robusta.
RobustaRobusta Coffee: Flavor, Caffeine & Growing Regions
Bold, strong, and earthy. Known for heavy body, low acidity, and notes of dark chocolate, nuts, and grain. Can exhibit earthy, woody, or rubbery notes in lower-quality lots. Fine Robusta (carefully processed) can produce a cleaner, sweeter cup with chocolate and caramel notes.
LibericaStenophylla
Initial cupping evaluations of rediscovered stenophylla have shown a complex, high-quality cup with notes of chocolate, honey, peach, black tea, and floral....
Related Encyclopedia Entries
Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Origins & GeographyCoffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Origins & GeographyEthiopian Coffee: The Birthplace of Arabica Coffee
Ethiopia is widely considered the birthplace of coffee, where the Coffea arabica plant originated in the highland forests of the southwest. Ethiopia remains one of the world's top coffee producers, known for extraordinary genetic diversity, distinctive regional cup profiles, and processing traditions that date back centuries. Regions like Yirgacheffe, Sidamo, Guji, and Harrar produce some of the most sought-after specialty coffees in the world, prized for their floral, citrus, and tea-like characteristics.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
- •Chapter 13: The Future of Coffee
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(3)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1Davis, A.P. et al. Royal Botanic Gardens, Kew
- 2World Coffee Research
- 3Specialty Coffee Association
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Coffea eugenioides is a rare wild coffee species prized for its naturally low caffeine and delicate, sweet cup. Native to East African highland forests, it produces small yields of intensely floral, citrus-forward coffee that challenges everything you think you know about how coffee should taste.
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Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
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Coffea Eugenioides Variety
Coffea eugenioides is a rare wild coffee species prized for its naturally low caffeine and delicate, sweet cup. Native to East African highland forests, it produces small yields of intensely floral, citrus-forward coffee that challenges everything you think you know about how coffee should taste.
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Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
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Coffea Eugenioides Variety
Coffea eugenioides is a rare wild coffee species prized for its naturally low caffeine and delicate, sweet cup. Native to East African highland forests, it produces small yields of intensely floral, citrus-forward coffee that challenges everything you think you know about how coffee should taste.
Coffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Arabica Vs Robusta
Coffea Arabica and Coffea Canephora (Robusta) are the two dominant botanical species of coffee cultivated globally. Arabica is a tetraploid species with 44 chromosomes grown at high altitudes, producing nuanced sugars, delicate fruit acids, and low caffeine. Robusta is a diploid species with 22 chromosomes that contains nearly double the caffeine, double the chlorogenic acids, and exceptional espresso crema density.