Coffee Varieties 101

There are over 125 known coffee species worldwide, although only two are commercially viable: Coffea arabica and Coffea canephora. Within the Arabica species, there are hundreds, if not thousands, of varieties, each distinguished by its appearance, growth habit, and taste.

Among the many variables that affect the taste and quality of your cup, the botanical lineage and genetic heritage of the coffee plant (coffee tree) play a crucial role. In addition to the coffee's pedigree, elements such as terroir, harvesting, processing, roasting, and preparation will significantly influence its flavor.

Typica, Gesha, Bourbon, Caturra; you've probably seen these names on bags of coffee or menus, but most baristas and roasters don't explain them unless you ask, so it can be confusing! We're going to break down the most common varieties for you:

Typica

Derivation: derived from the Yemeni cultivar transplanted from Ethiopia

Place of origin: Java via Yemen

Typica is considered the original variety from which all other varieties were mutated or genetically selected. The Dutch were the first to spread coffee worldwide for commercial production, and this is the variety they took with them. Typica is capable of producing an excellent cup of coffee but has a relatively low yield compared to other varieties.

Bourbon

Derivation: related to Typica

Place of origin: Bourbon Island, Réunion

It originated as a natural mutation of Typica that occurred on Réunion Island (then called Bourbon). Its yield is higher than that of Typica, and many specialists in the specialty industry believe it has a distinctive sweetness, making it a prized coffee on the market. The fruit's color varies: red, yellow, and even orange.

Caturra

Derivation: related to Bourbon

Place of origin: Brazil

The Caturra is a mutation of Bourbon, discovered in Brazil in 1937. Its yields are relatively high, although the tree produces more fruit than it can support and dies quickly; however, good agricultural management can prevent this. This variety has been particularly popular in Colombia and Central America, although it is still relatively widespread in Brazil. It is a slow-growing variety, often called "dwarf" because the tree is small and the beans are easy to pick by hand.

Catuai

Derivation: Mundo Novo x Caturra

Place of origin: Brazil

Catuai is a hybrid between Caturra and Mundo Novo, created by the Instituto Agronomico do Campinas in Brazil during the 1950s and 1960s. It was chosen because it combined the dwarfing characteristics of Caturra with the yield and strength of Mundo Novo. This variety has a particularly high yield for an Arabica, which most likely comes from the Robusta in its lineage. Indeed, coffee beans from Robusta contain twice as much caffeine as Arabica. The concentrated caffeine acts as a natural pesticide, helping to protect it from most insects, making it much easier to cultivate.

Catuai can have a bitter taste, however, when properly grown and processed, it produces an excellent cup of coffee that stands up well to dark roasts.

Geisha

Derivation: Ethiopian Landrace

Place of origin: Ethiopia; Tanzania

Gesha is a city in western Ethiopia, and although the variety was imported to Panama, it is believed to be of Ethiopian origin. It produces an exceptionally aromatic and floral coffee: a distinctive tea-like profile reminiscent of jasmine with hints of orange blossom, bergamot, and delicate flowers. Panamanian Gesha has become one of the most celebrated coffees in the industry. With most of the finalists in the Coffee Championship using it and a recent price of $601 USD/lb at green bean auctions, it has become synonymous with excellence and exclusivity.

It has gained spectacular notoriety and popularity since 2004, when a Panamanian farm, Hacienda La Esmeralda, entered a Geisha batch in competition. The coffee proved so unusual that it attracted an incredibly high bid of $21/lb at auction. This record was broken in 2006 and 2007, reaching $130/lb, nearly 100 times more than a basic coffee. This has since encouraged many producers in Central and South America to cultivate this variety.