The word “coffee” comes from the Latin name of the genus Coffea, which was described by Linnaeus in 1753. But its history goes back much further, to Ethiopia, where wild plants still grow, and to Yemen, where it was domesticated and made into a drink perhaps a thousand years ago. There are at least 25 species of Coffea, but only four types are grown for drinking:

- Coffea arabica, or Arabica coffee, which accounts for about 70% of the world’s production and is considered to make the best coffee. Arabica coffee grows best at elevations of around 1,000 meters (3,000 feet) to 1,500 meters (4,400 feet) and is the most difficult to grow.

- Coffea canephora, or Robusta coffee, which makes up most of the rest, and is used for instant coffee and for blending with the more expensive Arabica. It grows at lower elevations, is easier to cultivate and yields more, but it is not acidic and offers little flavor and aroma.

- Coffea liberica, grown on a very small scale.

- Coffea dewevrei, also grown on a small scale.