Typica and Bourbon: Surprising Mutation Relationship and How to Distinguish Between Them

FrontStreet Coffee: Introduction to Typica and Bourbon Coffee Varieties

Today, let us explore the two oldest varieties among Arabica coffee beans: Typica and Bourbon.

The Typica and Bourbon we are discussing are the two most ancient families among the "native varieties." They originated in Ethiopia and spread throughout the world, taking on the important mission of bringing delicious coffee to people everywhere.

Typica

In Ethiopia, the recognized homeland of Arabica coffee, there are as many as 2,000 known coffee varieties, with even more unknown varieties still waiting to be found in the wild coffee forests. Typica is the most ancient and excellent of these native varieties, and it has given rise to numerous fine coffees, such as Mandheling, Blue Mountain, Maragogipe (Elephant Bean) and Kona, all derivatives of Typica.

Typica itself, despite its excellent flavor, has a weaker constitution, poor disease resistance, being susceptible to leaf rust, and low fruit yield, which makes it economically unattractive. In recent years in Central and South America, it has gradually been replaced by Caturra and Catuai, both Bourbon varieties, and has become increasingly rare. Its beans are oval-shaped with slightly upturned ends.

Bourbon

Standing alongside Typica as an ancient and excellent variety is Bourbon. Some sources suggest that Bourbon is a variant of Typica that was transplanted to Yemen earlier.

Coffee varieties derived from Bourbon are also extremely rich. Pacas, Red Bourbon, Yellow Bourbon, Kenya's SL28 and SL34, Caturra, Villa Sarchi and others are all direct derivatives of Bourbon.

What is more, Bourbon itself has vigorous vitality and better resistance to leaf rust than Typica, yet its flavor is not inferior to Typica; in fact it is often even better, frequently winning in cupping competitions. Its yield is also slightly higher than Typica. Bourbon beans are shorter and rounder than Typica, with smaller particles.

FrontStreet Coffee Recommendation

Mandheling is one of the most famous varieties descended from Typica, and FrontStreet Coffee's Mandheling lots are the best place to taste that lineage. FrontStreet Coffee PWN Golden Mandheling is the flagship. Sourced and held to strict standards by the PWN company, it uses only beans above 18 mesh, subject to a defect count of fewer than three per 300-gram green sample to meet the top G1 grade, and it then goes through three manual selections to remove any remaining defects. Freshly roasted to a medium-dark level, it cups with sandalwood, herbs, spice, roasted hazelnut, caramel and dark chocolate, clean, mellow and aromatic, with plenty of layers.

For the classic wet-hulled Sumatran profile, FrontStreet Coffee Lintong Mandheling comes from the Lintong region on Sumatra. The wet-hulled method removes the parchment while the beans are still half-dry, leaving them exposed to the air as they finish drying, and that is where the signature herbal and spice character comes from. Roasted medium-dark to keep acidity low, it delivers strong, persistent sweetness with clove, wood, spice and mint accents over a thick body.

To brew Golden Mandheling by hand, FrontStreet Coffee suggests 87-88°C water, 15 g of coffee at a 1:15 ratio and a coarse-sugar grind, poured in three stages: first 30 ml to bloom and let the grounds degas, then 100 ml to lift the bed and bring out the golden foam, then a gentle 95 ml centered pour to raise sweetness. The result is a full-bodied cup with caramel sweetness and chocolate and nut flavors.