Arabica Coffee Bean Varieties: Differences Between Typica, Bourbon, and Geisha - Which Tastes Best?

Coffee Varieties: A Comprehensive Guide

When we drink coffee, what do we talk about? We share the coffee's flavor, origin information, extraction parameters, coffee varieties, and more. Coffee bean varieties directly affect the coffee's flavor, quality, growing requirements, disease resistance, and other factors. FrontStreet Coffee is here to explain the varieties of specialty coffee.

The Global Journey of Coffee Varieties

Coffee varieties originally spread through centuries of dissemination. In 1699, the East India Company brought coffee to Indonesia, planting it on the island of Java. The Dutch were the first people to introduce coffee from Arabia to Europe. They first introduced coffee cultivation to Batavia and then to Europe. In 1706, several coffee trees were transported from Java back to Amsterdam and successfully cultivated in greenhouses. In 1713, these seeds grew into seedlings that were given to France's Louis XIV.

In 1723, a French officer named Captain Gabriel de Clieu secretly transported seedlings from the Paris botanical garden to his post in Martinique. This was the first coffee tree in the entire Caribbean, which then spread throughout Central and South America in what became known as the Age of Discovery spread. Although Europe does not produce coffee beans, the Netherlands and France made enormous contributions to the globalization of coffee. From its African origins, coffee spread to the three major coffee cultivation regions: Asia-Pacific, Latin America, and Africa, with Australia also producing small quantities.

Major Coffee Growing Regions

African Region

Located in the hottest center of the tropical region, most African countries produce Robusta variety coffee beans. Arabica variety coffee beans (Washed Arabica) grow particularly well in the highland areas of countries like Kenya, Tanzania, and Cameroon. As the origin of coffee, Africa naturally has many coffee-producing countries. Congo, Rwanda, Kenya, Angola, Zimbabwe, Mozambique, Ethiopia, and other countries all produce coffee.

Latin American Region

Brazil, the largest country in South America, is known as the world's largest coffee producer, with an average annual export of 30-40 million bags of coffee beans, accounting for nearly one-third of global production. The main variety is Natural Arabica (Arabica accounts for 24% of global coffee production, while Robusta accounts for 9%), and Brazil's Santos coffee is quite famous.

Jamaica's most famous is Blue Mountain coffee, known as the "supreme coffee." Following are Colombia, Venezuela, Peru, and Ecuador (Washed Arabica coffee beans). In countries like Mexico, Panama, and the Caribbean coast, coffee plays an extremely important economic role. Typically, the coffee beans they produce (Washed Arabica) are of excellent quality. Costa Rica originally dominated the unique flavor of "Honey Process," but Panama's Elida Estate has led the trend with ASD (Anaerobic Slow Dry) anaerobic fermentation slow sun-drying method!

Asia and Pacific Region

Indonesia's Java, Mandheling, and Kopi Luwak; Yemen's Mocha Sanani; China's Yunnan coffee, Hainan coffee, and Taiwan coffee; as well as coffee from India, Vietnam, Hawaii, and other countries.

Due to advanced and excellent technology, the production of 'Washed Arabica coffee beans,' 'Washed Robusta coffee beans,' and 'Natural Robusta coffee beans' in India and Indonesia regions has shown a significant increase. In the global coffee market, Arabica varieties account for about 60%, while Robusta varieties exceed 35%.

Australian Region

Australia began cultivating coffee around 1900, with both Robusta and Arabica varieties, mainly in eastern Australia, distributed across northern New South Wales, around Queensland, and Norfolk Island. The northeastern part of Queensland is the famous Skybury growing area; Norfolk Island is a small island in the South Pacific east of mainland Australia, with about 20,000 Arabica coffee trees.

Coffee Bean Classifications

From a biological classification perspective (kingdom, phylum, class, order, family, genus, species), coffee belongs to the Rubiaceae family, Coffea genus, of which only three species have commercial value.

The Three Major Coffee Species

Arabica (Coffea Arabica), Robusta (Coffea Robusta, also known as Coffea canephora), and Liberica (Coffea Liberica) are known as the "three major original coffee species."

Overview of the Three Major Coffee Species:

1. Arabica: Originating from Ethiopia, it has the best flavor, aroma, and quality, accounting for about 60% to 70% of world production. Widely cultivated varieties are in high demand for specialty coffee.

2. Robusta: Originating from Congo, it is cultivated in Africa and Indonesia. It has strong resistance to pests but inferior quality and aroma compared to Arabica. Instant coffee often uses this variety. Robusta, also known as medium-bean coffee, accounts for about 30% and is mainly used for instant and canned coffee. Its caffeine content is twice that of Arabica.

3. Liberica: Originating from Liberia, also known as large-bean coffee. Due to its susceptibility to leaf rust disease and poor flavor, it is only traded domestically in countries like West Africa's Suriname, Libya, Ivory Coast, and Malaysia, and is not popular worldwide. However, it has the strongest adaptability and plays an important role in improving coffee varieties.

Among these, Arabica has the most commercial value and has received significant research investment, leading to many detailed coffee varieties, with Typica and Bourbon being the most ancient and famous.

Major Coffee Varieties

Typica

The variety closest to the original species, originating from Kaffa, Ethiopia, and Yemen. As the ancestor of Arabica varieties, Typica has excellent quality, showing excellent purity and body, with citrus acidity and sweet aftertaste. Typica's top leaves are bronze-colored, and the beans are oval or slender and pointed; the tree height is 3-4 meters, with a conical shape, and the angle between the trunk and branches is about 50-70 degrees. The leaves are narrow and bronze-colored. The berries are more oval than other varieties. In Central America, it's known as Arabigo or Criollo. It has low resistance to leaf rust, making it difficult to care for, with low fruit production and long harvesting periods, resulting in low yields.

Typica has genetically evolved with many variant varieties better adapted to their surrounding environments, producing new characteristics and often considered new coffee varieties. For example, Mexican Typica and Hawaiian Typica have slight differences, thus 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 the Typica coffee family.

Representative Varieties:

FrontStreet Coffee · Jamaica Blue Mountain No. 1

Region: Jamaica Blue Mountain region

Estate: Clifton

Altitude: 1310 meters

Variety: Typica

Processing: Washed

FrontStreet Coffee · Yunnan FrontStreet Coffee 2013 Yunnan small bean · Typica

Country: China

Region: Yunnan Lincang

Altitude: 1300 meters

Variety: Typica

Processing: Washed

FrontStreet Coffee · Panama · Elida Estate

Region: Panama Boquete

Estate: Elida Estate

Altitude: 1850 meters

Variety: Typica

Processing: Natural

Maragogype (Elephant Bean)

Maragogype (or Elephant Bean) is the most famous variant of Typica. Discovered in the Maragogype region of Bahia, Brazil, the beans are at least three times larger than regular Arabica, hence the name "elephant bean." The taste is very mild with slight sweet and sour notes, and it's not easy to roast. Light roasting is recommended as dark roasting will not showcase its special characteristics. First discovered in 1870 in the Maragogype production area of northeastern Bahia, Brazil, elephant beans have poor flavor at low altitudes but better flavor, mild acidity, and pleasant sweet aroma at high altitudes.

Bourbon

A variety mutated from Typica, and like Typica, is currently one of the varieties closest to the original species. Bourbon spread from southwestern Ethiopia to Yemen, with the bean shape changing from slender and pointed to round. In 1715, the French transplanted round beans from Yemen Mocha to Bourbon Island on the east coast of Africa (renamed Reunion Island after the French Revolution), and it was named Bourbon. The round Bourbon beans spread to Brazil and Central and South America in 1727. In 1732, Britain also transplanted Yemen Mocha to St. Helena Island (where Napoleon was later imprisoned), which was also round Bourbon beans. Bourbon is the consistent winner in specialty coffee cupping in the Americas. Bourbon produces 20-30% more fruit than Typica.

Bourbon Characteristics:

Complex acidity, caramel sweetness, and balance. Bourbon trees grow vigorously with relatively broad, slightly serrated green leaves. The coffee beans are smaller and grow more densely, thus appearing smaller and rounder than Typica. The fruits come in red, yellow, and orange, varying by variant and soil texture, with red fruits being the most common. Although Bourbon yields more 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, an altitude of 1100 to 2200 meters is ideal.

FrontStreet Coffee · Brazil Semi-Washed Red Bourbon

Region: Brazil South Minas

Altitude: 1000 meters

Variety: Red Bourbon

Processing: Semi-washed

Yellow Bourbon

Unlike regular coffee cherries that turn red when ripe, Yellow Bourbon's fruits turn yellow. First discovered in 1930 in Brazil, it is now mainly grown in Brazil. It is generally believed to be a mutation resulting from hybridization between red-fruited Bourbon and a yellow-fruited Typica variant called "Amerelo de Botocatu" (discovered in São Paulo state in 1871). Due to its lower yield and less resistance to wind and rain, it was not widely cultivated. However, when grown at high altitudes, it exhibits excellent flavor characteristics and has become more common in recent years.

For example, the FrontStreet Coffee Brazil Queen Estate Yellow Bourbon presents a sweet and smooth fruit sweetness, distinct nutty flavors, balanced and gentle acidity, clean and light bitterness, with rich chocolate aroma and nutty flavors, with a bright and refreshing taste.

FrontStreet Coffee · Brazil Queen Estate Natural Yellow Bourbon

Region: Brazil Mogiana

Estate: Queen Estate

Altitude: 1400-1950 meters

Variety: Yellow Bourbon

Processing: Natural

Pink Bourbon

Pink Bourbon coffee cherries turn pink when ripe. It belongs to a very rare new variety, cultivated by hybridizing Red Bourbon and Yellow Bourbon. The reason Pink Bourbon is considered a rare variety is mainly because maintaining this beautiful pink color is extremely difficult. Sometimes orange Bourbon is harvested because the final color of coffee cherries is determined by recessive genes in the pollen grains.

Among the selected pollen grains for hybridization, there are both yellow genes tending toward Yellow Bourbon and red genes tending toward Red Bourbon, all of which are recessive genes that easily interfere with each other. This makes Pink Bourbon difficult to produce. Additionally, Pink Bourbon is very similar to unripe Red Bourbon, making it difficult to identify and often mixed together, which is another reason for its rarity.

Pink Bourbon was first cultivated by a coffee farmer named Gabriel Castaño in the Huila region. His farm, Finca La Granada, reaches an altitude of 1800 meters, with warm days and cool nights, providing appropriate stress environmental factors for coffee trees. The farm covers only 2 hectares, and Gabriel owns 8,000 Pink Bourbon trees. The rich flavors exhibited during cupping have made Pink Bourbon increasingly famous.

Initially, it was mixed with other Bourbon and Caturra varieties, but later it was harvested and processed separately. Its cup profile is very special. Unlike the relatively flat flavor characteristics of regular Bourbon, Pink Bourbon has fresh floral aroma, blueberry and green grape juice sweetness, cherry notes in the middle, and brown sugar-like sweetness in the finish. In terms of acidity, it shows more citrus and berry complex characteristics. Currently, it is mainly cultivated in Colombia and Guatemala.

FrontStreet Coffee · Colombia Isabella Pink Bourbon

Region: Colombia Huila

Altitude: 1760 meters

Variety: Pink Bourbon

Processing: Semi-washed

Bourbon Pointu (Laurina)

Discovered in 1810 by a Bourbon Island coffee farmer named Leroy, Bourbon Pointu coffee trees are relatively small, and the coffee cherries they produce are pointed, very different from the round shape of regular Bourbon. It wasn't until the 20th century that scientists discovered that Bourbon Pointu's caffeine content is only half that of regular Arabica. Bourbon Pointu is also known as Laurina or Leroy. "Coffea Laurina" is the scientific name of Bourbon Pointu, while "Leroy" is the name of the coffee farmer who discovered this variety. It is commonly known as "Bourbon Pointu."

Due to its weak constitution, susceptibility to disease, and low yield, local farmers had little enthusiasm for cultivation, and it nearly became extinct. Until 1999-2007, through the efforts of France and Japan, it was successfully revived. Before 2000, Bourbon Pointu existed only on Bourbon Island, and later it was successfully trial-planted in Colombia and El Salvador.

Pacas

Pacas is a natural variant of Bourbon, first discovered in 1949 by the Pacas family in the Santa Ana region of El Salvador. Fernando Alberto Pacas Figueroa discovered some plants with different morphological characteristics on their family's Finca San Rafael estate, and subsequently began collecting seeds and conducting selection breeding.

By 1956, Francisco de Sola and Fernando's son - Fernando Alberto Pacas Trujillo - began researching the Pacas variety with the help of Florida professor William Cogwill. They compared Bourbon from San Ramon with an "unknown" new variety. This "unknown" variety showed completely different characteristics, with plant morphology different from Bourbon, having shorter internodal distances and larger fruiting areas. Finally, they named this variety "Pacas." Pacas coffee plants are smaller, can be planted more densely, and have higher yields than the original Bourbon.

In 1960, the Salvadoran Coffee Research Institute (ISIC) began a pedigree selection project for Pacas and promoted widespread cultivation in El Salvador. Pacas production accounts for about 25% of the country's total coffee production. In 1974, the Honduran Coffee Research Institute introduced Pacas and cultivated it in Honduras.

FrontStreet Coffee · Honduras Moka Estate Sherry

Region: Honduras Marcala

Estate: Moka Estate

Altitude: 1500-1700 meters

Variety: Caturra, Catuai, Pacas

Processing: Fine washed whiskey barrel fermentation

Caturra

Caturra is a single-gene mutant of Bourbon, discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, and the plants are shorter, making harvesting convenient. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, its flavor is comparable to Bourbon beans, and more importantly, it has extremely strong adaptability, not requiring shade trees, so it's also called Sun Coffee. It can adapt to high-density cultivation but requires more fertilization, increasing costs, so initial acceptance by coffee farmers was not high.

With the sharp rise in coffee prices in the 1970s, farmers switched to cultivating Caturra to increase yields. With strong promotion by Brazilian and Colombian authorities, results were fruitful. Farmers began comprehensive cultivation of Caturra. By 1990, one million hectares of coffee cultivation areas could harvest 14 million bags of coffee beans, increasing production capacity by 60%, making Caturra beloved by Central American countries.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters. It has strong adaptability, but the higher the altitude, the better the flavor, though yields will relatively decrease. Caturra's taste is full of fruity notes, with berry flavors.

Villa Sarchi

Villa Sarchi is a local mutant of Bourbon in Costa Rica, similar to how Caturra is a dwarf mutant of Bourbon in Brazil, and Pacas is a dwarf mutant of Bourbon in El Salvador.

Villa Sarchi plants are relatively small, with green top leaves. The angle between lateral branches and the main trunk is about 45 degrees. Fruit clusters are closely spaced, and the fruits are resistant to wind and rain and not easily dropped. They require sufficient fertilizer supply and prefer shade, showing good flavor performance at high altitudes.

Mundo Novo

Mundo Novo is the result of natural hybridization between Bourbon and Sumatra Typica, first discovered in 1943 in Titimineros, São Paulo, Brazil. Mundo Novo was initially planted in the city of Novo Mundo, which is now Urupês.

The first selection of Brazil's Mundo Novo coffee beans was completed between 1943 and 1952. This variety was distributed to coffee growers starting in 1952. In the 1960s, Mundo Novo was widely cultivated in Brazil and hailed as the new hope of Brazil's coffee industry. Later, in 1977, the Agronomical Institute of Campinas (IAC) released new selections. In Brazil and other South American countries, Mundo Novo has very high commercial value. Mundo Novo also spread to other countries but failed to achieve widespread local cultivation for various reasons. Mundo Novo coffee trees are tall, with leaf tips that are green or brown. The overall bean shape is relatively round with large particles.

Catuai

Catuai is a hybrid of Mundo Novo and Caturra, essentially a second-generation hybrid. It inherits the advantage of Caturra's short stature and also compensates for Arabica's fragile fruit that cannot withstand wind. The fruits are solid and not easily dropped by strong winds. The biggest regret is that its overall flavor is somewhat more monotonous than Caturra. Catuai also has red and yellow fruit varieties, with red fruits more often winning awards than yellow ones. Catuai, Caturra, Mundo Novo, and Bourbon are the four major coffee varieties in Brazil.

Bred in 1949 by crossing Yellow Caturra (Bourbon mutant) C476-11 with Mundo Novo (Typica x Bourbon) CP 374-19. Released in 1972 after pedigree selection in Brazil (continuous generation selection of individual plants). It has red and yellow fruits, as well as a green variety called Ouro Verde with high acidity. When cooled, yellow beans have impurity-like petroleum mouthfeel. There are many excellent selected lines in different countries. Catuai accounts for nearly half of the cultivation area in Honduras. IHCAFE researchers are actively seeking Catuai improvements, including hybrid combinations between Catuai and Timor. Catuai is also very important in Costa Rica, with yellow fruit Catuai being widely cultivated since its introduction 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 offers smooth body, a throat feel as gentle as soft water, delicate aftertaste changes, orange fruit sweetness, tropical fruits, raspberry, maple sweetness, juicy texture, light wine aroma, white bitter melon, baked biscuit aroma, caramel, vanilla, with an elegant and detailed finish, and a long, multi-layered texture.

FrontStreet Coffee · Costa Rica Canet Estate Musician Series Mozart

Region: Costa Rica Tarrazu

Estate: Canet Estate

Altitude: 1980 meters

Variety: Caturra, Catuai

Processing: Raisin anaerobic honey process

Timor

A natural hybrid variety discovered in East Timor, an island nation at the eastern end of the Lesser Sunda Islands. It has 44 chromosomes, closer to Arabica. However, its flavor is mediocre, with low acidity and lacking distinctive characteristics. It is often used for low-cost blending beans. However, East Timor also has high-altitude pure Typica washed coffee. Before purchasing, be sure to clarify whether it's a hybrid variety or pure Typica washed beans, as their quality differs significantly - the former is mediocre, while the latter is stunning.

Catimor

In 1959, the Portuguese hybridized Brazilian Caturra with Timor, cultivating Catimor, a second-generation hybrid with extremely strong disease resistance and yield capacity. However, its flavor is also inferior, and it is currently an important commercial variety. To improve the poor cupping reputation of Catimor, botanists from various countries have recently returned to multi-generational cross-breeding between Arabica and Catimor, attempting to reduce the Robusta lineage.

FrontStreet Coffee · Yunnan Small Bean Coffee

Region: Yunnan Baoshan

Altitude: 1200 meters

Variety: Catimor

Processing: Washed

Geisha

Geisha is a Typica variety originating from Geisha Mountain, Ethiopia. In 1963, Don Pachi (known as the father of Panama Geisha) introduced it from Costa Rica to Panama, but due to low yields, no farmers were willing to cultivate it. Daniel Peterson unexpectedly discovered this coffee at his Esmeralda Special estate, and since 2004, it has dominated international cupping competitions year after year, becoming the most popular coffee variety. Its rich citrus flavor, floral aroma, and toffee notes have captivated everyone. Panama is the main country producing Geisha coffee.

Geisha is a seedling descendant variant of the Arabica native species originally from the Gesha region of Ethiopia. The beans are larger and are a unique coffee variety in Panama. It has shone in specialty coffee in recent years, earning the title of "queen of specialty coffee" in just a few years on the market. Geisha actually appeared in Panama as early as 1960, and many breeding institutions in Panama had Geisha seeds. In fact, Geisha was discovered in southwestern Ethiopia's Gesha in 1931, where it had many different local names. In 1931 and 1932, it was imported to Kenya under the names Abyssinian and Geisha, respectively. In 1936, Kenya sent harvested Geisha seeds to Uganda and Tanzania for cultivation. In July 1953, Tanzania sent progeny trees to Costa Rica while keeping the mother plants in its own country. In 1960, through CATIE (Tropical Agronomic Center for Research and Education), Panama officially began cultivating Geisha.

Geisha trees are tall and slender (reaching 4.5 meters), with spreading branches and leaves, long leaves in green and red, and late fruiting. It is resistant to leaf rust but susceptible to berry disease and nematodes, with small to medium fruits and medium to low yields. Panama Geisha has a very unique flavor that can be a dinner coffee - refined, with black tea consistency and bergamot flavor. Geisha blossoms also carry a combination of peach and cantaloupe. Beans produced at high altitudes have excellent aroma, sweet and clean distinctive aftertaste, with jasmine and peach aromas. The fruit acidity is bright, like guava, mango, and papaya, with a very smooth taste, with characteristics comparable to Ethiopian washed coffee. However, its flavor changes drastically in different cultivation regions. To maintain its characteristics, it must be planted on 1200-meter slopes.

FrontStreet Coffee · Panama Esmeralda Estate Red Label Geisha

Region: Panama Boquete

Estate: Esmeralda Estate Velo

Altitude: 1600-1800 meters

Variety: Geisha

Processing: Natural

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