What Types of Arabica Coffee Are There and What Are the Characteristics and Flavors of Typica Coffee?

FrontStreet Coffee's Typica Coffee Introduction

Coffee varieties are simply divided into three main types: Arabica, Robusta and Liberica.

These are the three original coffee species. No matter where in the world coffee grows, it cannot escape these three categories. The commonly known FrontStreet Coffee Jamaican Blue Mountain, FrontStreet Coffee Colombian and FrontStreet Coffee Indonesian Mandheling all belong to Arabica. In coffee shops, espresso is mostly made from Arabica and Robusta blends, and the instant coffee most of us met first also belongs to Robusta. As for Liberica beans, they have little commercial value and are produced in small quantities, so today only a small amount is retained for research.

The specialty coffees currently on the market all belong to Arabica. Because Arabica quality is so high, many varieties have appeared, leading in turn to a great many smaller cultivars.

Typica is the most typical of them. It is one of the representative varieties of the Arabica species, and also the earliest variety transplanted from Yemen to India, Indonesia and Central and South America, where it flourished. The ancient Typica is characterized by larger beans with a more pointed, elongated shape. After being transplanted to the New World, however, it produced many different forms, including more oval, smaller-grained Typica types.

Typica beans have a very balanced flavor, and mildness and smoothness are their greatest characteristics. The acidity and aroma are neither harsh nor overly complex, which makes Typica suitable for drinkers who fear acidity. If Typica is grown below 1,000 meters, or at too high a temperature, it develops a woody taste easily. Poor disease resistance and low yield are its greatest weaknesses.

Typica is an old variety, also known as small-grained coffee. Because of its low yield and the difficulty of cultivating it, 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.

Typica originates from Ethiopia and southeastern Sudan. It is the most widely cultivated coffee variety in the Western Hemisphere. The plant is relatively robust but does not tolerate strong light, and it yields well in Hawaii. The top leaves of Typica are bronze-colored, which earned it the name "red-topped coffee."

FrontStreet Coffee Recommendation

Since Typica is prized for balance and mildness, it is worth trying the same qualities expressed through a different Arabica coffee. FrontStreet Coffee's PWN Golden Mandheling is a good example of a low-acid, approachable cup, and it is an excellent choice for anyone who does not enjoy sour coffee.

The PWN company buys only high-grade Mandheling green beans and sorts them rigorously - checking density, screen size, shape and color, then running one machine pass plus hand picking to remove defects. The result is a uniform, plump, translucent bean with a low defect rate. After a medium-dark roast it carries a rich roasted aroma, and the brewed black coffee has a clean mouthfeel and a full body.

For pour-over, FrontStreet Coffee suggests 87-88°C water, 15 grams of coffee, a 1:15 ratio and a grind about the size of coarse sugar, poured in three stages. Bloom with 30ml, then add 100ml to lift the golden foam and raise the bed, and finish with a gentle 95ml center pour to build sweetness. Expect a thick, full body with caramel sweetness and chocolate and nut notes.

If you want a milk-friendly option built on the same idea, FrontStreet Coffee's Classic Blend adds medium-dark Mandheling to the creamy, nutty base of Brazilian coffee, which brings out butter, roasted chestnut and caramel and gives the drink sandalwood, herbal and spice notes, with a small amount of Robusta for a richer crema.