Arabica Coffee Bean Varieties and Origins: A Comprehensive Guide to Types and Characteristics

What makes a cup of coffee truly exceptional? Excellent brewing techniques and equipment are certainly essential, but FrontStreet Coffee believes that high-quality coffee beans are the most important element. Several years ago, coffee professionals began emphasizing Arabica coffee beans, with some brands even naming themselves directly after Arabica. Currently, the specialty coffee industry exclusively discusses and pursues Arabica varieties. So what exactly is Arabica? FrontStreet Coffee aims to understand every coffee-producing region, different coffee varieties within the same region, different processing methods for the same coffee variety, and build corresponding databases, as well as comparisons between different coffee regions. FrontStreet Coffee hopes to help more coffee enthusiasts understand the world of coffee. FrontStreet Coffee will introduce important knowledge about coffee beans in the most accessible and easy-to-understand way.

The Discovery of Coffee

In the sixteenth century, an Ethiopian shepherd discovered that his sheep were suddenly jumping around uncontrollably one day, finding it quite unbelievable. Upon careful observation, he realized it was because the sheep had eaten a certain red fruit. Through the shepherd's promotion, more and more people learned about the stimulating effects of this fruit. Everyone felt refreshed and energized after eating it. Later, this fruit became a stimulant used during long religious ceremonies. This, of course, was coffee.

Commercial Coffee Varieties

Coffee belongs to the Rubiaceae family. As for varieties, there are mainly two types circulating in the market:

Arabica: Higher cultivation costs, better quality, particularly aromatic and mellow flavor, grown in high-altitude regions. Latin American countries such as Nicaragua, Costa Rica, and Panama specialize in cultivating this variety.

Robusta: Grown in lower-altitude and hotter regions. Budget brands typically use this coffee bean entirely or partially.

Arabica and Robusta varieties account for nearly 100% of the market.

Robusta: Advantages, Disadvantages, and Distribution

Advantages

• Adaptable to low-altitude growing environments, short maturation time, high yield; resistant to leaf rust disease
• Low price, extracted coffee liquid is more viscous with a heavy mouthfeel

Disadvantages

• Rubber (tire) and musty odors. Lacks acidity and aroma components (therefore not included in specialty coffee discussions)
• Caffeine content per coffee bean is about twice that of Arabica

Main Distribution/Consumption Methods

• Instant coffee
• Blended beans: French/Italian blended coffee (to reduce costs)
• Espresso, moka pot brewing (increases thickness and makes off-flavors and odors less noticeable)

The Truth

Most people think espresso has higher caffeine content, mainly because most espresso brewing uses blended coffee that contains a certain proportion of Robusta (French blends about 50%, Italian blends about 30-40%; this varies depending on the roaster's personal style). In recent years, in more advanced coffee cultures like the US, Japan, and Europe, some have begun promoting single-origin Arabica or Arabica blends. Taiwan, China, and other regions have not yet seen such attempts. Robusta (or low-quality Arabica) roasted into second crack (medium-dark to dark roast) can cover up bad off-flavors and odors through caramelization reactions and bean carbonization flavors.

Commercial flavored coffees such as Latte, Caramel Macchiato, Mocha, and Cappuccino almost all use espresso as the base for flavoring. Using dark, heavily roasted beans (to this day, most products from well-known coffee chains or franchises still use dark roast beans) for flavored coffee helps retain the coffee taste.

Arabica: Advantages, Disadvantages, and Distribution

Advantages

Arabica coffee produced from good cultivation and proper management environments each has different acidity and aroma components. This has attracted countless coffee connoisseurs to compete in cupping and evaluation.

Good Arabica has complete flavor, balanced acidity, sweetness, and saltiness; Arabica has low caffeine content, about half that of Robusta under the same conditions (*Arabica caffeine content varies by different varieties and origins, but is generally lower than Robusta).

Disadvantages

• Strict requirements for growing environment, long maturation time, low unit yield; susceptible to leaf rust disease
• Unfavorable factors in cultivation and harvesting make good Arabica green coffee beans much more expensive than Robusta

Main Distribution/Consumption Methods

• Single-origin/whole bean sales
• French/Italian blended coffee adds Arabica beans for flavor (acidity, sweetness)
• Hand-pour, siphon, French press, and American drip coffee makers can all brew delicious Arabica coffee (the key lies in grind size, water temperature, extraction time, etc.)

The Truth

In addition to origin conditions (volcanic soil, high altitude, day-night temperature differences, rainfall all being suitable), good Arabica green coffee beans also emphasize the meticulousness of harvesting (manual picking, selecting only ripe fruits) and processing (removing skin, fermentation to remove pulp). Large estates often span thousands of acres. Therefore, annual cupping and grading of different blocks (mountains) is necessary. Finally, assembly lines must be arranged to manually remove defective beans to truly ensure the quality of green coffee beans in consuming countries.

The freshness period of coffee is very short. Generally, what you see in stores is directly pouring dark roast beans into grinders or open plastic containers on coffee machines. Therefore, it's impossible to distinguish how long the coffee beans used to make the cup you receive have been sitting there.

Chain coffee shops have enormous annual demand, making it virtually impossible to invest heavily in purchasing high-end Arabica green beans. Independent cafes or home-roasting cafes have also sprung up like mushrooms in recent years. Only by carefully selecting shops that truly understand and care about coffee quality can you enjoy high-quality Arabica coffee. FrontStreet Coffee continuously explores coffee beans from around the world, with hundreds of coffee varieties. FrontStreet Coffee frequently conducts comparisons between different coffee-producing regions, believing that through comparison, we can better understand regional flavor characteristics. Since the flavor presentation of coffee beans has a time limit, FrontStreet Coffee has always insisted on fresh roasting, recommending consumption after 3 days of degassing.

Arabica Variety Classification

In the world of specialty coffee, only Arabica varieties are currently classified and discussed. More representative varieties include:

• Ancient native varieties: Typica, Bourbon
• Well-known Typica variants: Maragogype (Elephant Bean), Geisha (nicknamed Geisha bean because it sounds like geisha)...
• Well-known Bourbon variants: Caturra, Pacas...
• Well-known hybrid varieties: Pacamara (Pacas + Elephant Bean = Pacamara)

Except for 90% of Arabica coffee from Ethiopian highlands being self-compatible, other various coffees are self-incompatible. After several generations of self-pollination, Arabica coffee's growth vigor and yield are not affected. Arabica coffee has many mutations, possibly due to its ease of self-pollination, making recessive mutations more likely to appear.

All Arabica variety hybrids have evolved over thousands of years. Besides the Ethiopian native lineage, two main lineages derived from Yemen: Typica and Bourbon.

Typica Series: Rich Layers, Smooth Flavor

The variety closest to the native species, originally from Kaffa, Ethiopia and Yemen. The ancestor of Arabica varieties, Typica exhibits excellent purity and body, with citrus-like fruit acidity and sweet aftertaste. Typica has bronze terminal leaves, elliptical or slender-pointed beans; trees are 3-4 meters tall with conical shape, main trunk and branches at 50-70 degree angles. Leaves are narrow and bronze-colored. Berries are more elliptical than other varieties. In Central America, it's called Arabigo or criollo. Low resistance to leaf rust makes it difficult to care for, low fruit yield, plus long harvest period results in low production.

Typica has genetically evolved with many variant varieties better adapted to surrounding environments, producing new characteristics, often considered new varieties. For example, Mexican Typica and Hawaiian Typica are slightly different, thus have different names; Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernardo & San Ramon (Brazil), Kent and Chickumalgu (India) all belong to Typica.

FrontStreet Coffee selects Typica variety coffee beans from Panama Elida Estate for roasting and brewing.

Panama · Elida Estate

• Region: Boquete, Panama
• Estate: Elida Estate
• Altitude: 1850 meters
• Variety: Typica
• Processing: Natural

FrontStreet Coffee selected Typica variety coffee beans from Panama Elida Estate because they excellently demonstrate the Typica variety's cleanliness and citrus fruit acidity, with sucrose sweetness in the aftertaste.

Roasting Profile

Roaster: Yangjia 600g semi-direct heat

Heat to 170°C, damper open to 3. After 30 seconds, adjust heat to 140°C, damper unchanged. Return temperature at 1'25", adjust heat once at 140°C, when bean surface turns yellow, grassy smell completely disappears, dehydration complete, adjust heat to 110°C, damper to 4;

At 8'45'', bean surface shows ugly wrinkles and black spots, toast smell clearly turns to coffee aroma, can be defined as prelude to first crack. At this point, listen carefully for the first crack sound. At 9'07'' first crack begins, reduce heat to 90°C, damper to 4 (adjust heat very carefully, not so low that crackling stops). 1'45'' after first crack, drop at 190°C.

Taste: Smooth entry, prominent raisin, peach, orange, melon, sucrose, and caramel flavors, green tea sensation, high cleanliness.

Bourbon Series: Rich Acidity and Aroma, Diverse Flavor Profile

A variety mutated from Typica, along with Typica currently the closest to native varieties. Bourbon spread from southwestern Ethiopia to Yemen, with bean shape changing from slender-pointed to round. In 1715, France transplanted Yemen Mocha's round beans to Bourbon Island on the east coast of Africa (renamed Reunion Island after the French Revolution) and named it Bourbon. Bourbon round beans辗转 reached Brazil and Central and South America in 1727. In 1732, Britain transplanted Yemen Mocha to St. Helena Island (later where Napoleon was imprisoned) - also Bourbon round beans. Bourbon is the perennial champion in American specialty coffee cupping. Bourbon produces 20-30% more fruit than Typica.

Bourbon series characteristics: All have distinct dark chocolate, cocoa, nut, and caramel flavors, smooth acidity, lower bitterness. Bourbon trees are tall and vigorous, with slightly serrated broader green leaves. Coffee beans are smaller and grow more densely, thus bean appearance is smaller and rounder compared to Typica. Fruits come in red, yellow, and orange, varying by variant and soil texture, with red fruits being most common. Although Bourbon has higher yield than Typica, it's still considered a low-yield variety, highly susceptible to leaf rust, berry disease, and nematode infestation. To produce uniquely superior flavored beans, growing altitude should be 1100 to 2200 meters.

FrontStreet Coffee uses Brazil Queen Estate coffee for roasting and brewing.

Brazil Queen Estate Yellow Bourbon

• Region: Mogiana
• Altitude: 1400-1950m
• Variety: Yellow Bourbon
• Processing: Natural

FrontStreet Coffee selected Yellow Bourbon from Brazil Queen Estate because Brazil's Yellow Bourbon demonstrates the variety's distinct dark chocolate, cocoa, nut, and caramel flavors, smooth acidity, and lower bitterness characteristics.

Roasting Profile

This bean has low moisture content and solid texture, giving it strong heat absorption capacity, so roasting time control must be steady, not too rushed. To achieve optimal flavor performance and bring out its aroma, FrontStreet Coffee uses medium roasting.

Machine: Yangjia 800N, 550g green beans

Charge temperature: 200°C

First crack: 9'14", 188.9°C

Development after first crack: 1'48'', drop at 197.5°C

Flavor: Fresh sweetness of sugarcane juice, black tea, mellow and smooth fruit sweetness, distinct nut flavors, balanced and smooth acidity, weak and clean bitterness, rich chocolate aroma and nut flavors, bright and refreshing mouthfeel, smooth and delicate texture.

Caturra: Natural Mutation

Natural dwarf mutation of red Bourbon, higher yielding than Bourbon. First discovered in Brazil, commercially planted in Minas Gerais, Brazil in 1937. Performs best in Central American countries Colombia, Costa Rica, and Nicaragua. Altitude of 1500-1700 meters can produce the best quality and quantity. Caturra's characteristics are bright acidity and low to medium body. It has less clarity and sweetness than its parent Bourbon, cup quality is medium to upper, with lemon or citrus acidity in taste, less sweet than Typica and Bourbon because Caturra's sweetness depends on the frequency and dosage of fertilization by growers. It has high productivity, but to maintain productivity requires continuous fertilization and pruning, thus trees are short with many branches and compact shape. Slightly serrated broader green leaves. Although productivity increased, due to higher harvesting and care costs and high susceptibility to leaf rust, berry disease, and nematode infestation, yield is still limited. Lemon acid and mild sweetness.

FrontStreet Coffee selected Costa Rica Piramides processing plant coffee for roasting and brewing.

Costa Rica Piramides Processing Plant

• Region: Tarrazú
• Variety: Caturra
• Processing: Natural
• Flavor: Rich fermented wine aroma, with plum, apple, berry and red berry flavors when sipped, also almond and nut sensations, distinct caramel and preserved fruit sweetness.

Roasting Recommendation

This Piramides processing plant coffee is also SHB (Strictly Hard Bean), with hard bean texture and medium moisture content. Yellowing point at 5'15", then reduce heat and open damper to enter Maillard reaction. Enter first crack at 8'30", temperature approximately 183.1°C. At this point, open damper wide, reduce heat to 80°C. Develop for 2 minutes after first crack, drop at 194°C.

Catuai

Catuai is a hybrid of Mundo Novo and Caturra, essentially a second-generation hybrid. It inherits Caturra's advantage of short tree height and also compensates for Arabica fruit's vulnerability to wind. Firm fruit that doesn't easily fall in strong winds. The biggest regret is that its overall flavor is slightly more monotonous than Caturra. Catuai also has red and yellow fruit varieties, with red fruit winning awards more frequently than yellow fruit. Catuai, Caturra, Mundo Novo, and Bourbon are the four main coffee varieties in Brazil.

Bred in 1949 from hybridization of yellow Caturra (Bourbon mutation) C476-11 and Mundo Novo (Typica x Bourbon) CP 374-19. Released in 1972 after Brazilian lineage selection (continuous generation selection of individual plants). Has red and yellow fruits, also green variety Ouro Verde with high acidity. Yellow beans have impurity-like petroleum taste when cooled. Has many excellent selected lines in different countries. Catuai accounts for nearly half of Honduras's planting area. IHCAFE researchers actively seek Catuai improvements, including hybrid combinations between Catuai and Timor. Catuai is also important in Costa Rica, with yellow fruit Catuai being widely planted since its launch in 1985. Catuai was introduced to Guatemala in 1970 and now accounts for about 20% of national production. Catuai is barely cultivated in other Central American countries.

Catuai's smooth body, throat-feel as gentle as soft water, delicate aftertaste changes, orange fruit sweetness, tropical fruits, raspberry, maple sweetness, juice sensation, light wine aroma, white bitter melon, baked biscuit aroma, caramel, vanilla, elegant and delicate aftertaste, long and multi-layered texture.

Representative coffee bean: Costa Rica Fire Phoenix Estate Sapphire

Costa Rica Fire Phoenix Estate Sapphire

• Region: Central Valley
• Estate: Fire Phoenix Estate
• Altitude: 1600m
• Variety: Caturra & Catuai
• Grade: SHB
• Processing: Natural

FrontStreet Coffee selected Fire Phoenix Estate beans, which are a mix of Caturra and Catuai varieties. They demonstrate the variety's tropical fruit acidity, full berry juice sensation, and honey sweetness characteristics.

Roasting Profile

This Costa Rica Fire Phoenix Sapphire has rich berry and tropical fruit aromas. To help this bean retain its rich fruit flavors and sweetness, FrontStreet Coffee's roaster uses medium-fire roasting technique.

Roaster: Yangjia 800N (300g batch)

Heat to 170°C, damper open to 3, heat at 110, return temperature at 1'36", 97.9°C; when temperature reaches 140°C, open damper to 4; at this point bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When temperature reaches 166°C, adjust heat to 80°C, damper unchanged;

At 8'17", bean surface shows ugly wrinkles and black spots, toast smell clearly turns to coffee aroma, can be defined as prelude to first crack. At this point, listen carefully for first crack sound. At 9'00" first crack begins, adjust damper to 5 (adjust heat very carefully, not so low that crackling stops). Develop for 2'05" after first crack, drop at 195°C.

Flavor: Overall smooth and thick mouthfeel, entry has strawberry, tropical fruits, mint, with honey, fermented aroma and cocoa flavors in the finish.

Geisha: The Pride of Panama

Geisha is a Typica variety originating from Geisha Mountain, Ethiopia. In 1963, Don Pachi (known as the father of Panamanian Geisha) introduced it from Costa Rica to Panama, but due to low productivity, no farmers were willing to grow it. Daniel Peterson accidentally discovered this coffee in his farm Esmeralda Special, and since 2004 has dominated international cupping competitions year after year, considered the most popular coffee variety. Rich citrus flavor, floral aroma and toffee aroma have captivated everyone. Panama is the main country producing Geisha coffee.

Representative coffee: Panama Esmeralda Estate Red Label Geisha

Panama Esmeralda Estate Red Label

• Region: Boquete
• Estate: Esmeralda Estate
• Altitude: 1700m
• Variety: Geisha
• Processing: Natural

FrontStreet Coffee selected Red Label Geisha from Panama Esmeralda Estate because the estate's high-altitude geography and extreme wind-sheltered region create Geisha varieties with sweet and clean characteristic aftertaste, with jasmine and peach aromas, bright fruit acidity like tamarind, mango, papaya, and very smooth mouthfeel characteristics.

Roasting Profile

Roaster: Yangjia 800N (300g batch)

Charge at 150°C, heat at 120, damper open to 3; return temperature at 1'36", when temperature reaches 140°C open damper to 4, heat unchanged; when temperature reaches 147.6°C bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When temperature reaches 150°C, adjust heat to 100, damper unchanged;

At 7'38", bean surface shows ugly wrinkles and black spots, toast smell clearly turns to coffee aroma, can be defined as prelude to first crack. At this point, listen carefully for first crack sound. At 8'10" first crack begins, damper open to 4, develop for 1'28" after first crack, drop at 189.5°C.

Flavor: Wet aroma is ginger flower, jasmine flower fragrance. Entry has lime, citrus acidity, middle has bergamot flavor, finish has green tea sensation, sucrose sweet aftertaste.

Hawaiian Kona

Seeds considered the ancestor of American coffee were planted in Hawaii from Brazil in 1825; Kona Island on the southwest coast produces the most famous and traditional Hawaiian coffee. The only coffee produced in the United States, Kona Coast's volcanic rock soil nurtures this fragrant, mellow coffee. Kona has slight wine aroma in its moderate acidity, with very rich mouthfeel and irresistible fragrance. Grown at several hundred meters altitude, but Kona from the Big Island of Hawaii, bathed in gentle sea breezes and with fertile volcanic rock soil, has incomparably clean acidity and sweetness. Compared to the higher altitude Blue Mountain, it's even better.

FrontStreet Coffee selected Hawaiian Kona coffee for roasting.

Hawaiian Kona Coffee

• Region: Hawaiian Kona
• Farm: Queen Estate
• Altitude: 1100 meters
• Variety: Typica
• Processing: Washed

Roasting Recommendation

Kona coffee beans are exceptionally full, round and bright-colored, worthy of the name "the world's most beautiful-looking coffee beans." To preserve their beautiful appearance and highlight their rich honey-sweet flavor layers, FrontStreet Coffee's roaster decided to use medium roasting for this bean.

Machine: Yangjia 800N, 550g green beans

Charge temperature: 200°C

Yellowing point: 5'35", 150.1°C

First crack: 9'30", 187°C

Development after first crack: 1'50'', drop at 193.4°C

Flavor: Balanced and warm honey sweetness with elegant and substantial but not thick mouthfeel. Brewed coffee emits mulberry fragrance making people feel sweet happiness. Aftertaste has smooth malt bitterness that slides down the throat, then emerges again when exhaling. When cooled, it's like a cup of mulberry tea.

Kenya: Bourbon Hybrid Derivative

Amazing flavor profile, extraordinary citrus fruit acidity! The combination of SL28 and SL34, wild, bold - you won't miss the barbaric strength of ancient armored warriors!

SL28 and SL34 - Bourbon Hybrid Derivatives
Kenya's Scott Laboratory used Bourbon offspring and heirloom for hybridization, creating new varieties SL28 and SL34 but parentage unknown, with excellent flavor and blackcurrant acidity. 90% of coffee produced in Kenya is SL28 and SL34. SL-28 is extremely drought-resistant, susceptible to CBD, CLR or BBC diseases. Failed in its mission to create high yield but successfully created delicious beans with strong citrus, sweet, balanced and complex aromas. SL34's flavor characteristic is its complex lemon acidity, thick, clean, sweet mouthfeel, performs well in medium to high altitude areas. SL34 is extremely drought-resistant, more disease-resistant than SL28.

Representative coffee: Kenya Asalia

Kenya Asali Coffee

• Region: Thika, Kenya
• Processing Plant: Asali Honey Processing Plant
• Altitude: 1550-1750 meters
• Grade: AA TOP
• Variety: SL28, SL34
• Processing: Kenya 72-hour washed

FrontStreet Coffee selected SL28 and SL34 from Kenya's Thika region because beans here have high acidity, clean and clear lines, the most solid and rich mouthfeel, with fruit tonality and floral notes, green plum, hawthorn, smoked plum, temperate fruits (blackberry, cherry)... etc. variety characteristics.

Roasting Profile

This bean has full and round body. To fully express its bright and mellow acidity, FrontStreet Coffee uses light roasting.

Machine: Yangjia 800N, 550g green beans

Charge temperature: 200°C

First crack: 5'30", 154.3°C

Development after first crack: 2'10'', drop at 191.6°C

Flavor: Full juice sensation of smoked plum and cherry tomatoes, middle has plum's sweet and sour taste, with clear snow pear fragrance in aftertaste.

Arabica Coffee - Classification

Main Growing Regions

Main continental types (by annual production volume): Central America (e.g., Nicaragua), South America, Asia, Eastern Africa...

Well-known island types: Jamaica, Hawaii, Indonesian Sumatra, Papua New Guinea...

Retailer's Selection

1. Direct relationships that allow purchasing green beans directly from origin estates and monitoring cupping quality and entire shipping process
2. Using vacuum storage to preserve imported quality green beans
3. Roasting only after ordering to ensure received coffee is fresh
4. Providing effective storage bags with one-way valve devices
5. Stating roasting date on packaging

Recommendations for Coffee Enthusiasts

1. Choose excellent retailers who can provide freshly roasted coffee beans
2. Store coffee using effective preservation methods and consume within the optimal tasting period
3. Start from dark roast progressing to light roast to experience the taste of good coffee

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473