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What Types of Arabica Coffee Are There? Typica Coffee Characteristics: Pleasantly Aromatic, the Pride of Its Family

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 public account cafe_style ) FrontStreet Coffee - Typica Coffee Introduction Coffee varieties from a broader perspective are divided into three major original species: Arabica, Robusta, and Liberica. These are the three major original species, and no matter where coffee grows around the world, it cannot escape these three major categories. We often

Introduction to Coffee Varieties

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Coffee varieties can be broadly divided into three major original species: Arabica, Robusta, and Liberica.

These are the three original species, and coffee grown anywhere in the world falls into these three categories. The famous Blue Mountain, Colombian, and Mandheling coffees we often hear about all belong to the Arabica variety. In coffee shops, espresso is mostly a blend of Arabica and Robusta, and the instant coffee we first encountered also belongs to Robusta. As for Liberica coffee beans, they have no commercial value and are produced in small quantities, currently only retained partially for research purposes.

Currently, the specialty coffees available on the market all belong to the Arabica variety. Due to the excellent quality of Arabica coffee, many variants have appeared on the market, leading to many smaller varieties.

Typica Coffee Introduction

Typica, meaning "typical," is the representative variety of the Arabica species. It was also the first variety to be transplanted from Yemen to India, Indonesia, and Central and South America, flourishing everywhere. The characteristic of ancient Typica is that the beans are larger and have a more pointed and elongated shape. However, after being transplanted to the New World, many different forms have derived, including more oval and smaller-sized Typica.

Typica coffee beans have a very balanced flavor, with mild and smoothness being their greatest characteristic. The acidic aroma of Typica is not sharp or variable, making it suitable for those who are afraid of acidity. However, if Typica is grown at altitudes below 1,000 meters or at too high temperatures, it can easily develop a woody taste. Poor disease resistance and low yield are its biggest weaknesses.

Typica is also known as the old variety of small-grained coffee. Due to its low yield and difficulty in cultivation, its price is much higher than that of ordinary small-grained coffee. Typica green beans are smaller than Catimor, which is an important distinguishing feature of Typica.

Typica coffee originated in Ethiopia and southeastern Sudan. It is the most widely cultivated coffee variety in the Western Hemisphere. The plant is relatively robust but not tolerant to strong light, and has high yields in Hawaii. The top leaves of Typica are reddish-bronze, earning it the name "red-top coffee."

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