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Three Major Types of Arabica Coffee Beans - History, Flavor Characteristics, and Taste Differences Between Typica and Bourbon Varieties

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange - For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Typica's bronze-colored young leaves are one of its distinguishing features, with larger beans that are elongated oval or slender pointed in shape. The well-known and renowned Mandheling, Blue Mountain, Elephant Bean, Kona, Yunnan Peaberry, and others are all celebrated varieties that coffee enthusiasts are familiar with.

How often do you drink coffee? Have you ever taken a moment to think about how many different types of coffee beans exist in the world? Where do they all come from? Today, FrontStreet Coffee will discuss relevant information about coffee bean varieties with everyone. Those who follow FrontStreet Coffee know that there are mainly three types of commercially available coffee beans worldwide: Arabica, Robusta, and Liberica.

Arabica

As one of the most popular and famous coffee bean varieties, Arabica coffee beans are the most commonly produced variety and are considered to be higher quality beans. In fact, over 60% of the coffee beans produced in the world are Arabica coffee beans. These beans grow in high-altitude areas and require regions with stable rainfall and cool shade. Arabica coffee beans are oval-shaped, slender and flat, with moderate acidity and bitterness, and a gentle aroma.

Robusta

Robusta is the second most produced coffee bean in the world. Robusta coffee beans are both cold-resistant and immune to many diseases. This type of coffee bean grows best in hot climates with irregular rainfall and can also grow at many altitudes. Compared to Arabica coffee beans, those grown on Robusta plants have twice the caffeine content, making them an excellent choice for a truly refreshing experience. Robusta coffee beans are oval-shaped but relatively short, with enhanced bitterness and less aroma than Arabica coffee beans.

Liberica

One of the most difficult types of coffee beans to obtain is Liberica coffee beans. They are larger than other coffee bean varieties and are the only irregularly shaped beans in the world. Liberica coffee beans also have a unique aroma; some say they not only have a smoky flavor but also fruity and floral notes.

After briefly analyzing the three types of coffee beans, today FrontStreet Coffee wants to focus on analyzing the Arabica subvarieties: Typica and Bourbon. Bourbon and Typica constitute the world's most culturally and genetically important group of C. arabica coffees. Historical records show that coffee seeds were brought from the coffee forests of southwestern Ethiopia to Yemen, where they were cultivated as crops.

Recent genetic tests have confirmed that Bourbon and Typica were the main seeds transported from Ethiopia to Yemen. The descendants of Bourbon and Typica spread from Yemen to various parts of the world, forming the foundation of modern Arabica coffee cultivation.

The History of Typica and Bourbon Coffee

Like all Arabica coffees, the Typica group should have originated in southwestern Ethiopia. At some point in the 15th or 16th century, it was brought to Yemen. By 1700, seeds from Yemen were being cultivated in India. In 1696 and 1699, coffee seeds were sent from the Malabar coast of India to Batavia Island (now known as Java). These few seeds gave rise to the unique Typica variety we know today.

Records show that the French made three attempts in 1708, 1715, and 1718 to introduce this coffee from Yemen to Bourbon Island (now Réunion Island); recent genetic studies have confirmed this. Only a few plants from the second introduction and some from the third introduction were successful. It wasn't until the mid-19th century that Bourbon coffee left the island and was spread to Africa by French missionaries known as Spiritans.

Appearance and Cultivation Characteristics of Typica and Bourbon Coffee Trees

Typica is a tall plant, reaching 3.5-4 meters in height. Typica coffee plants have a conical shape, with the main vertical trunk and secondary vertical trunks slightly inclined. The lateral branches form 50-70 degree angles with the vertical stems. Typica coffee has very low yields but excellent cup quality.

Bourbon coffee plants produce 20-30% more coffee than Typica coffee plants, but the harvest is less than most coffee varieties. Bourbon coffee plants have less of a conical shape than Typica coffee plants but have more secondary branches. The angle between secondary branches and the main stem is smaller, and the branching points on the main stem are closer together. The leaves are wide with wavy edges. The fruit is relatively small and dense. The cherries mature quickly and are at risk of falling off in windy or rainy conditions. The best results for Bourbon coffee are achieved between 3,500-6,500 feet. The cup quality is very good, similar to Typica.

Flavor Differences Between Typica and Bourbon

Generally speaking, Typica coffee beans have floral and fruity notes and are very elegant. For example, FrontStreet Coffee's Clifton Manor Blue Mountain coffee is a very classic Typica variety. FrontStreet Coffee's baristas use a Kono dripper to brew this Blue Mountain coffee, with water temperature at 88 degrees Celsius and medium-coarse grind. The first infusion uses 30 grams of water for blooming, with a bloom time of 30 seconds. The second infusion reaches approximately 125 grams of water, then wait for the coffee liquid to drop. When it drops to half, inject the final water to reach 225 grams. That is, 15 grams of coffee powder with 225 grams of water, at a ratio of 1:15.

Smooth and rich, with excellent balance. It presents a slight citrus acidity, smooth mouthfeel, nutty notes in the middle, and a finish with dark chocolate.

FrontStreet Coffee believes that as Brazil was the first stop in South America for the Bourbon variety, Brazil's Bourbon coffee might be more representative. The Red Bourbon from southern Minas uses the natural processing method. FrontStreet Coffee's baristas use the same brewing parameters as for Blue Mountain coffee. The flavor is balanced, with a typical Brazilian coffee style. Nutty and chocolate flavors are prominent, with relatively low acidity. Smooth, with a light tropical fruit aroma.

After comparing Typica and Bourbon coffee bean varieties, FrontStreet Coffee believes everyone will also be curious about what coffee varieties exist under the Typica and Bourbon groups respectively! FrontStreet Coffee will introduce a few notable varieties to everyone.

Famous Coffee Varieties in the Typica Family

Maragogype: Due to its unusually large beans and plant height, Maragogype is sometimes called "elephant beans." It typically adopts the flavor characteristics of the soil in which it grows.

Pache Comum: This is a smaller coffee plant that can be planted more densely for higher yields. Pache Comum can be described as having smooth or flat characteristics.

SL34: This plant was selected in the late 1930s at Scott Agricultural Laboratories in Kenya. SL34 has complex lemon acidity, rich body, and a clean, sweet aftertaste.

Bourbon Family Has a Series of Natural Mutations

Caturra: First discovered in Brazil, it has become one of the most economically important coffees in Central America and is often the standard comparison with other cultivars. It lacks the clarity and sweetness of Bourbon but has bright acidity and medium to low body.

Villa Sarchi: This is a variety of Caturra, which is a more direct descendant of Bourbon, originally discovered in Costa Rica in the 1950s. It has elegant acidity, rich fruit aroma, and excellent sweetness.

Gesha: Originating from the village of Gesha in Ethiopia, it is a flavor-rich cup that can produce floral aromas and sweet melon-like notes. It is one of the most expensive coffees in the world, with auction prices reaching up to $600 per pound, often used in barista competitions.

Some Famous Typica-Bourbon Hybrid Varieties

Mundo Novo: A natural hybrid between Typica and Bourbon, first discovered in Brazil in 1943 and since spread to Peru, Guatemala, and Malawi. A quality cup of Mundo Novo can have rich sweetness and lower acidity.

Pacamara: This is a cross between Maragogipe and Pacas, developed in El Salvador. It is characterized by medium to full body, smooth texture, and flavors ranging from chocolate or caramel to sweet citrus notes.

Catuai: A high-acidity hybrid between Mundo Novo and Caturra. This is a high-yielding plant, and the cherries do not easily fall from the branches, which is an advantageous characteristic in areas with strong winds or heavy rain.