Coffee lovers often focus on roast levels, brewing methods, and origin countries, but one of the most fascinating aspects of coffee lies in its genetic diversity. The variety of coffee plant used can dramatically influence the flavour in your cup. Let's explore some of the world's most celebrated coffee varieties and what makes each one unique.
Bourbon
One of the oldest and most beloved varieties, Bourbon descended from the original Typica plants brought to Bourbon Island (now Réunion) in the early 1700s. This variety produces a complex, balanced cup with sweet, caramel-like notes and a smooth body. Bourbon is known for its delicate flavour profile featuring bright acidity, subtle fruit tones ranging from cherry to citrus, and a clean finish. The plants are moderately productive but somewhat delicate, requiring careful cultivation at higher altitudes where they thrive best. We currently have a single origin of this variety on offer, see Welichu Wachu.
Typica
As one of the two foundational varieties of Arabica coffee (alongside Bourbon), Typica has shaped coffee genetics worldwide. This heirloom variety offers exceptional cup quality with a clean, sweet flavour profile characterised by mild acidity and excellent balance. Expect notes of chocolate, nuts, and subtle fruit sweetness. While Typica produces lower yields and is susceptible to diseases and pests, its superior flavour makes it a prized variety among specialty coffee producers. The plants are tall and elegant with elongated leaves and a distinctive conical shape.
Gesha (Geisha)
Perhaps the most celebrated coffee variety in specialty coffee circles, Geisha originated in the Gori Gesha forest of Ethiopia before gaining fame in Panama. This variety commands extraordinary prices at auction due to its unique and complex flavour profile. Geisha is renowned for its jasmine-like floral aromatics, vibrant tea-like body, and distinctly fruity notes including tropical fruits, bergamot, and stone fruits. The acidity is bright and complex, often described as sparkling. Geisha plants are tall and delicate, requiring specific high-altitude growing conditions and meticulous care to express their full potential.
Caturra
A natural mutation of Bourbon discovered in Brazil, Caturra is a dwarf variety that made coffee cultivation more efficient. Despite its compact size, Caturra maintains much of Bourbon's excellent cup quality. The flavour profile features bright, crisp acidity with citrus notes, good sweetness, and a lighter body than Bourbon. Common tasting notes include lemon, green apple, and caramel. Caturra's shorter stature allows for denser planting and easier harvesting, making it economically attractive to farmers while still delivering specialty-grade quality. We currently have a single origin of this variety on offer, see Rivas Family.
Maragogipe
Known as the "elephant bean" for its unusually large cherries and seeds, Maragogipe is a natural mutation of Typica discovered in Brazil. This variety produces a mild, smooth cup with low acidity and a full body. The flavour profile tends toward subtle, with delicate floral notes, soft chocolate undertones, and a creamy mouthfeel. While the giant beans are visually impressive and the coffee is smooth and approachable, Maragogipe's low yields have limited its commercial cultivation. It remains a curiosity and specialty item in the coffee world.
Pacamara
Created by crossing Pacas (a Bourbon mutation) with Maragogipe in El Salvador, Pacamara inherits the large bean size while offering more complexity than its Maragogipe parent. This variety produces a heavy body with balanced acidity and an intricate flavour profile. Expect rich chocolate and dark fruit notes combined with floral aromatics, sometimes with wine-like characteristics. The cup can be intense and lingering, with a syrupy mouthfeel. Pacamara has gained particular acclaim from El Salvador and Guatemala, where it produces exceptional specialty-grade coffees.
Mundo Novo
A natural hybrid of Typica and Bourbon discovered in Brazil in the 1940s, Mundo Novo combines the cup quality of its parent varieties with improved vigor and productivity. The flavour profile offers good balance with moderate acidity, medium body, and classic coffee characteristics including chocolate, nuts, and subtle fruit notes. While not as delicate or complex as some heirloom varieties, Mundo Novo provides consistent quality with better disease resistance and higher yields, making it a workhorse variety for Brazilian coffee production. We currently have a blend using this single origin of this variety on offer, see Stromboli.
Castillo
Developed in Colombia specifically to combat coffee leaf rust while maintaining cup quality, Castillo represents modern coffee breeding efforts. Named after researcher Jaime Castillo, this variety offers rust resistance without the harsh, woody flavours of earlier resistant varieties like Catimor. The cup profile features balanced acidity, medium body, and clean flavours with notes of caramel, chocolate, and mild fruit. While some coffee purists prefer traditional varieties, well-processed Castillo can produce excellent specialty-grade coffee and has been crucial for Colombian farmers facing rust epidemics.
Timor Hybrid
Born from a rare natural cross between Arabica and Robusta species in Timor-Leste, Timor Hybrid introduced Robusta's disease resistance into the Arabica gene pool. On its own, Timor Hybrid often produces earthy, woody flavours with heavy body and low acidity, less refined than pure Arabica varieties. However, its genetic contribution has been invaluable, serving as the foundation for many modern rust-resistant varieties. When grown at high altitudes and carefully processed, Timor Hybrid can produce decent cup quality with chocolate and nutty notes, though it rarely reaches the complexity of heirloom Arabicas.
Kona
Grown exclusively on the volcanic slopes of Hawaii's Big Island, Kona refers both to the region and the Typica variety cultivated there. Kona coffee produces a smooth, mild cup with low acidity and rich body. The flavour profile features subtle complexity with notes of nuts, chocolate, spice, and sometimes tropical fruit undertones. The volcanic soil and unique microclimate contribute to Kona's distinctive character. While excellent, Kona's fame is partly due to its rarity and exotic origin, commanding premium prices in the marketplace.
S795
Developed in India by crossing Kent (a Typica variety) with S288 (which has Liberica heritage), S795 was bred for disease resistance while maintaining good cup quality. This variety produces a balanced cup with good body, moderate acidity, and classic coffee flavours including chocolate, spice, and subtle fruit notes. S795 became popular across India and was introduced to Indonesia, where it contributes to the region's characteristic full-bodied, earthy profiles. The variety represents early attempts at scientific coffee breeding, predating modern rust-resistant cultivars. We currently have a single origin of this variety on offer, see Monsoon Malabar.
SL28
Developed by Scott Laboratories in Kenya (hence "SL"), SL28 is one of Kenya's most prized varieties. Selected for quality rather than yield, SL28 produces an exceptional cup with complex acidity, full body, and intense flavour. The profile features bright, sparkling acidity reminiscent of citrus and black currant, sweet berry notes, and sometimes wine-like or savoury tomato undertones. The cup is powerful and layered with a lingering finish. SL28's drought tolerance has made it valuable beyond Kenya, though it remains susceptible to disease.
SL34
SL34 is SL28's sibling, also developed by Scott Laboratories and sharing many characteristics. However, SL34 tends to emphasise slightly different flavour aspects, often showing more pronounced fruit sweetness and complexity. The cup features bright acidity, full body, and intense flavours of berries, citrus, and sometimes stone fruit. Together with SL28, SL34 has defined Kenya's distinctive coffee profile, producing some of the world's most vibrant and complex coffees. Both varieties require high-altitude growing conditions and careful processing to express their full potential.
Conclusion
The world of coffee varieties is vast and constantly evolving, with each variety offering a unique expression shaped by genetics, terroir, and processing. From delicate heirloom varieties like Geisha and Typica to robust modern cultivars like Castillo, the genetic diversity of coffee ensures that there's always something new to discover in your cup. Next time you purchase specialty coffee, look for the variety information on the label and explore how these genetic differences translate into the flavours you taste. Understanding coffee varieties opens up a deeper appreciation for the complexity and craft behind every perfectly brewed cup.