Comprehensive Guide to Coffee Bean Varieties: Descendants of Ancient Typica and Bourbon

Famous Coffee Varieties Derived from Bourbon and Typica

With the development of the specialty coffee industry, more and more coffee varieties have been cultivated. Numerous coffee varieties can be traced back to the two oldest coffee varieties—Bourbon and Typica. This time, FrontStreet Coffee will discuss the famous varieties derived from Bourbon and Typica, exploring the unique characteristics and flavor profiles of each variety.

Typica

Typica is a sub-variety of Arabica coffee. The Typica variety initially grew on the island of Martinique. Central America, Jamaica, the Kona region of Hawaii, Papua New Guinea, and East Timor are currently the main coffee-growing areas for Typica. To obtain higher coffee yields from high-quality Typica, Typica coffee varieties are usually cross-bred with other species. Typica coffee is renowned for its sweetness, and some of the world's finest coffees come from the Typica coffee variety family, including Blue Mountain, Sumatra, and Kona.

Typica trees have distinctive characteristics and are perhaps the most easily recognizable variety. These plants have a conical shape with a main vertical trunk that can reach up to 5 meters in height. This height means that, compared to other varieties, the distance between branches and between nodes on the same branch is longer. The lateral branches form angles of 50 to 80 degrees with the vertical trunk. Neither the trunk nor branches are very robust, and the leaves, fruits, and green beans are typically elongated. The tips of young leaf buds are bronze-colored. Compared to other Arabica varieties, Typica leaves have smoother surfaces with fewer wavy edges. Typical Typica fruits turn bright red when ripe.

The bronze-colored top leaves of Typica are one of its characteristics. The beans are relatively large, with a pointed oval or slender pointed shape, leading some to call it "red-topped coffee." Typica coffee has its unique elegant and clean flavor, as well as balanced characteristics, with a high degree of cleanliness in taste. However, the drawback is insufficient yield, requirements for high altitude, and susceptibility to leaf rust disease, as well as weak resistance to pests and diseases.

Representative Coffee - FrontStreet Coffee Indonesia Golden Mandheling Coffee Beans

Origin: Sumatra Island, Indonesia

Altitude: 1200-1500m

Processing Method: Wet-hulled

Variety: Typica

Brewing Flavor: Multi-layered, clean, balanced, with persistent caramel sweetness in the aftertaste.

Famous Coffee Varieties Derived from Typica

Blue Mountain Typica

In the 1720s, Blue Mountain Typica was transplanted from Martinique to Jamaica's Blue Mountains. After over 200 years, Blue Mountain Typica has evolved better disease resistance, particularly superior resistance to fruit rot disease compared to typical Typica. However, when Blue Mountain Typica is grown outside Jamaica, it cannot replicate its characteristic sweet and elegant qualities.

Representative Coffee - FrontStreet Coffee Jamaica Blue Mountain Coffee

Region: Jamaica Blue Mountains

Estate: Clifton Farm

Altitude: 1310m

Variety: Typica

Processing: Washed

Brewing Flavor: Rich dark chocolate and nutty flavors, creamy smooth mouthfeel, with balanced sweet, sour, and bitter notes.

Hawaii Kona

Seeds considered the ancestor of American coffee were planted in Hawaii from Brazil in 1825. The most famous and traditional Hawaiian coffee is produced on the Kona island on the southwest coast. As the only coffee produced in the United States, the volcanic soil of the Kona coast nurtures this aromatic and mellow coffee. Kona has moderate acidity with subtle wine-like aromas, offering a very rich mouthfeel and irresistible fragrance. Although grown at an altitude of only a few hundred meters, Kona from Hawaii's Big Island, blessed with gentle sea breezes and fertile volcanic soil, possesses exceptionally clean acidity and sweetness. It can be said to surpass even the higher-altitude Blue Mountain in quality.

Representative Coffee - FrontStreet Coffee Hawaii Kona Coffee Beans

Region: Hawaii Kona

Farm: Queen's Estate

Altitude: 1100m

Variety: Typica

Processing: Washed

Brewing Flavor: Walnut, caramel, berries, bramble, plums, nuts, cream, overall clean with rich layers.

Java

Java originally grew as a coffee tree species in the primeval forests of Ethiopia, collected by local peoples, and then transmitted through Yemen to Indonesia, where it was named Java. Originally, it was widely believed that Java was a variant of Typica, but after genetic comparison, it was discovered that Java is actually a coffee variety from Ethiopia called Abysinia.

Representative Coffee - FrontStreet Coffee Bolivia Java Coffee Beans

Coffee Region: La Paz

Growing Altitude: 1600 meters

Coffee Variety: Java

Processing Method: Cocoa Natural

Maragogype

Discovered as a Typica variant from Brazil, the beans are three times larger than regular coffee beans. Maragogype has low fruit yield, large beans, and troublesome post-harvest processing, so it is not widely cultivated. Brazil, Colombia, Guatemala, Nicaragua, and El Salvador have small-scale cultivation.

Geisha - Typica's Close Relative

The Geisha variety was discovered in 1931 in the Geisha forest of Ethiopia. Afterwards, Geisha was sent to Kenya's Coffee Research Institute, introduced to Uganda and Tanzania in 1936, to Costa Rica in 1953, and to Panama in 1970.

Initially, Geisha did not receive much attention until Panama's Hacienda La Esmeralda separated it from other varieties in 2003, and it became the champion of the BOP competition in 2004. Only then did the Geisha variety officially enter everyone's sight.

Although the flavor of the Geisha variety is exquisite, this elegant flavor originates from specific growing conditions. The Geisha variety is very particular about its growing environment, requiring cultivation at high altitudes, with cloud and shade or extensive shade trees, and in fertile soil areas. High-altitude Geisha variety coffees have obvious floral aromas and refined, elegant fruit acidity. Such elegant flavor is also one of the reasons for its global popularity.

Representative Coffee - FrontStreet Coffee Hacienda La Esmeralda Green Label Coffee Beans

Region: Boquete, Panama

Estate: Hacienda La Esmeralda

Altitude: 1600-1800 meters

Processing Method: Washed

Variety: Geisha

Brewing Flavor: Rich jasmine floral aroma and high sweetness upon entry, citrus, berries, juicy sensation, cream, green tea, orange peel, cantaloupe, overall rich flavor layers, with persistent floral and citrus notes in the aftertaste.

Bourbon

A variety mutated from Typica, it is currently one of the varieties closest to the original species along with Typica. Bourbon spread from southwestern Ethiopia to Yemen, with the bean shape changing from slender pointed to round. In 1715, France transplanted round Yemen Mocha beans 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 were passed to Brazil and Central and South America in 1727. In 1732, Britain also transplanted Yemen Mocha to St. Helena Island (later where Napoleon was imprisoned), which were also round Bourbon beans. Bourbon is the perennial champion in American specialty coffee cuppings. Bourbon produces 20-30% more fruit than Typica.

Bourbon Series Characteristics: Complex acidity, caramel sweetness, balance. Bourbon trees are tall and vigorous, with wider, slightly serrated green leaves. The solid coffee beans are relatively small and grow more densely, so the beans appear smaller and rounder compared to Typica. The fruits come in red, yellow, and orange colors, varying according to the variant and soil texture, with red fruits being the most common. Although Bourbon's fruit yield is higher than Typica, it is still considered a low-yield variety, highly susceptible to leaf rust, berry disease, and nematode infections. To produce uniquely superior flavored beans, the growing altitude should be 1100 to 2200 meters.

Representative Coffee Beans - FrontStreet Coffee Brazil Queen's Estate Coffee Beans

Region: Mogiana

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Natural

Brewing Flavor: Fresh sweetness of sugarcane juice, black tea, smooth fruit sweetness, distinct nutty flavors, balanced and gentle acidity, weak and clean bitterness, with rich chocolate aroma and nutty flavors, bright and refreshing taste, smooth and delicate mouthfeel.

Famous Coffee Varieties Derived from Bourbon

Pacas

A natural variant of Bourbon, in 1935, Salvadoran coffee farmer Don Alberto Pacas selected high-yield San Ramón Bourbon varieties to transplant to his farm for cultivation. In 1956, his coffee trees produced more fruit than other trees of the same type. Dr. William Cogwill, a professor at the University of Florida, determined that this was a genetic mutation of Bourbon and named it "Pacas." Pacas has high yield and is classified as a dwarf variety along with Caturra, but it has high yield and good quality at high altitudes. It accounts for 25% of El Salvador's production. It is more wind-resistant than Bourbon, has similar flavor to Bourbon, and is susceptible to most coffee diseases and pests. It is quite popular in Central America. El Salvador currently has 68% Bourbon varieties, with Pacas accounting for 29%.

Representative Coffee - FrontStreet Coffee Honduras Sherry Coffee Beans

Region: Intibucá Province

City: Masaguara

Estate: Moca Estate

Altitude: 1500-1700m

Variety: Caturra, Catuai, Pacas

Processing: Refined Washed Whiskey Sherry Barrel Fermentation

Brewing Flavor: Vanilla and cream aromas upon entry, citrus and berry acidity, almond and dark chocolate flavors in the middle section, maple sweetness in the finish, with vanilla aftertaste. Distinct flavors, smooth mouthfeel. Flavors remain stable from hot to cold temperatures, with no off-flavors.

Pacamara

A hybrid of Pacas and Maragogype, it's a dwarf variety with giant fruits. Leaf tips are green or bronze. It appeared in El Salvador in the 1950s, with unique chocolate and citrus fruit aromas, excellent cup quality, outstanding flavors, wonderful balance and floral notes. Pacamara produces the highest cup quality at the highest possible altitudes. However, due to susceptibility to leaf rust, berry disease, and nematodes, its yield is low, similar to Caturra. It is mainly produced in El Salvador. The variety is not uniform, with large generational variations, and 10-12% of offspring revert to Pacas. It has citrus and floral aromas, with orange-red and purple-red varieties.

Mundo Novo

Mundo Novo is a natural hybrid of Sumatra (Typica) and Red Bourbon, native to Brazil. It was hailed as the new hope of the Brazilian coffee industry and named "New World." It has now spread globally. The trees are over three meters tall, making harvesting difficult. In terms of flavor, it lacks sweetness and shows bitterness in the finish. Its advantages include stronger plants that can resist most diseases and have better pest resistance, though it has a longer maturation time and is a high-yield variety.

The beans are relatively round with large particles, averaging 17 screen. It grows well in areas above 800m altitude with 1200-1800ml rainfall, complementing Brazil's soil and water conditions. Brazil began large-scale cultivation after 1950.

Caturra

A natural dwarf mutation of Red Bourbon, it has higher yield than Bourbon. It was first discovered in Brazil and began commercial cultivation in Minas Gerais, Brazil in 1937. It performs best in Central America, Colombia, Costa Rica, and Nicaragua. Altitudes of 1500-1700 meters can produce the best quality and quantity. Caturra's characteristics are bright acidity and low to medium body. It has less clarity and sweetness than its parent Bourbon, with medium to upper cup quality. In taste, it carries lemon or citrus acidity, not as sweet as Typica and Bourbon, because Caturra's sweetness depends on the frequency and dosage of fertilization by growers. It has high yield capacity, but to maintain yield, continuous fertilization and pruning are necessary, resulting in short trees with many branches and compact shape. The slightly serrated green leaves are wider. Although yield is increased, it is still limited due to higher harvesting and care costs, and extreme susceptibility to leaf rust, berry disease, and nematode infections. Lemon acidity and mild sweetness.

Representative Coffee - FrontStreet Coffee Colombia Rose Valley Coffee Beans

Estate: Colombia Great Tree Estate

Region: Santander Region

Processing: Anaerobic Double Enzyme Washed

Altitude: 1700m

Variety: Caturra

Brewing Flavor: Stunning peach characteristics, accompanied by rose and liqueur chocolate aromas, rich and fragrant. The entry is like drinking peach juice. It has both the high-quality sweet and sour taste of black grapes and the silky mouthfeel of cream toffee.

Catuai

Catuai is a hybrid of Mundo Novo and Caturra,堪称 the second-generation hybrid. It inherits Caturra's advantage of short tree height and also compensates for the fragile nature of Arabica fruits. The fruits are solid and don't fall easily in strong winds. The biggest regret is that its overall flavor is slightly monotonous compared to Caturra. Catuai also has red and yellow fruit varieties, with red fruits winning awards more often than yellow ones. Catuai, Caturra, Mundo Novo, and Bourbon are the four major coffee varieties in Brazil. Catuai offers smooth body, a soft, water-like throat feel, delicate aftertaste changes, orange fruit sweetness, tropical fruits, raspberries, maple sweetness, juicy sensation, light wine aroma, white bitter melon, baked biscuit aroma, caramel, vanilla, with elegant and detailed finish, and long, multi-layered mouthfeel.

Representative Coffee - FrontStreet Coffee Costa Rica Beethoven Coffee Beans

Region: Tarrazu

Variety: Yellow Catuai

Altitude: 1900m

Processing: Washed

Brewing Flavor: Complex floral aromas and fermented sauce flavors upon entry, with raisin and dried fruit sweetness, featuring starfruit and berry acidity, and sucrose aftertaste.

Kenya SL28 & SL34

SL represents Scott Labs, Scott Laboratories. According to SL laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has mixed lineage of French missionaries, Mocha, and Yemen Typica. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases. Although SL28's later yield was not as high as expected, its bronze-colored leaves and broad bean shape offer wonderful sweetness, balance, and complex, variable flavors, as well as significant citrus and dark plum characteristics. SL34 has similar flavors to SL28—besides complex, variable acidity and wonderful sweet finish, its body is heavier and richer than SL28, and cleaner. SL34 has French missionary, Bourbon, and more Typica lineage. The bean appearance is similar to SL28 but can better adapt to sudden heavy rain. It is these two important varieties that lead us to understand the unique Kenyan style: strong, rich fruit acidity, rich body, and beautiful balance.

Representative Coffee - FrontStreet Coffee Kenya Asalia Coffee Beans

Region: Thika, Kenya

Processing Station: Asali Honey Processing Station

Altitude: 1550-1750 meters

Grade: AA TOP

Variety: SL28, SL34

Processing: Kenya 72-hour Washed

Brewing Flavor: Wet aroma has ripe tomato and floral notes. Entry features cherry tomato and dark plum flavors, bright acidity, clean and rich body, prominent sweetness in the middle section with juicy sensation, berry aroma and brown sugar sweetness in the aftertaste, with green tea fragrance.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473