How Many Varieties in Arabica You Never Knew - The Genetic Relationship Between Arabica and Typica

FrontStreet Coffee - Introduction to Arabica Varieties

Arabica covers two to three thousand varieties, all descended from the most ancient Typica of Ethiopia, the birthplace of coffee, and from Bourbon of Yemen. From there they were carried to Central and South America and to Asia, where they kept mutating and branching out. What follows is an overview of the major varieties within arabica.

Ancient Native Varieties

1. Typica: The most ancient native variety of Ethiopia, known for its elegant flavor, weak constitution, poor disease resistance and low yield. Familiar coffees such as Indonesian Mandheling, Jamaican Blue Mountain, Cuban Maragogipe, Hawaiian Kona, Yunnan Small Bean and Geisha are all derivatives of Typica. Typica beans are relatively large, appearing as pointed ovals or slender, pointed shapes.

2. Bourbon: An ancient excellent variety on a par with Typica, it is an early variant of Typica. It drew attention in 1715 when France transplanted round Yemen Mocha beans to Bourbon Island off the east coast of Africa. It differs clearly from Typica in bean shape, with Bourbon consisting mainly of round beans, aside from the pointed Bourbon type.

Genetic Mutations

1. Kenya SL28, SL34 (direct Bourbon lineage): Selected and bred by French and British missionaries and researchers in Kenya in the early 20th century, these are direct descendants of Bourbon. The region's unusually high-phosphorus soil nurtures distinctive aromatic compounds. The finest Kenyan beans come from these two varieties, and they lose their distinctive flavor when transplanted to other continents.

2. Geisha: A variety that has risen to fame in recent years, belonging to the Typica family. In 1913 it was transplanted, without public record, from Geisha Mountain in southwestern Ethiopia to Kenya, Tanzania and Costa Rica. In the 1960s it was carried indirectly to Panama, where after about half a century it suddenly broke through, defeating regular champions such as Bourbon, Caturra, Catuai and Typica. In 2007 it sold for a high price of $130 per pound, sitting at the top of the expensive specialty bean rankings for several years.

3. Yellow Bourbon (Bourbon Amarello): Coffee cherries usually ripen to red, but Yellow Bourbon ripens to yellow. It is a unique yellow-skinned Bourbon variety found in São Paulo state, Brazil. In recent years Brazil's Cup of Excellence has been won, almost without exception, by Yellow Bourbon.

4. Caturra: A single-gene mutation of Bourbon, discovered in Brazil in the 1950s. Its productivity and disease resistance are both stronger than Bourbon, with comparable flavor. It suits cultivation at 700-1700 meters and adapts well to a range of altitudes, though its yield drops relatively when planted high up.

Knowledge Point: Mundo Novo belongs to the natural hybrid of Bourbon and Sumatran Typica and was first discovered in Brazil. It was hailed as the new hope of Brazil's coffee industry, hence the name "New World" variety.

FrontStreet Coffee Recommendation

If the deep, low-acid side of arabica is what you are after, FrontStreet Coffee's PWN Golden Mandheling is the benchmark. The beans come from Indonesia's PWN company, which applies unusually strict standards: only beans of 18 mesh and larger are used, and each 300 g green sample must contain fewer than 3 defective beans to meet the top G1 standard. On top of that, the coffee is hand-sorted three times to remove every flaw, which raises both the cleanliness and the sweetness of the cup.

Golden Mandheling is processed with the region's traditional wet-hulled method, giving it a thick body with distinctive earthy, herbal flavors. For pour-over, FrontStreet suggests 87-88°C water, 15 g of coffee and a 1:15 ratio, at a grind about as coarse as coarse granulated sugar, poured in three stages. Bloom with 30 ml of water to saturate the grounds, then pour 100 ml to lift the bed and release the golden foam, and finish with a gentle 95 ml center pour to draw out the sweetness. The result is a full, mellow cup with lingering caramel, chocolate and nut flavors.