The Origin Story of Arabica Coffee Beans: Variety, Flavor, Taste Characteristics, and Aroma Description

Regular customers at FrontStreet Coffee know that single-origin coffees are primarily made from Arabica varieties or Arabica-Robusta hybrids. Pure Robusta coffee beans are typically used only for espresso blends. So what are the flavor advantages of Arabica coffee beans? In this article, FrontStreet Coffee will provide coffee enthusiasts with an introduction to Arabica coffee beans.

What are Arabica Coffee Beans?

Currently, there are three main coffee bean varieties in the world: Arabica, Robusta, and Liberica. Among these, Arabica beans exhibit the best flavor profile, making them ideal for specialty coffee. Their caffeine content ranges from 0.8% to 1.5%. Arabica is also the world's primary coffee bean variety, grown in countries across Central and South America, Africa, and Asia.

According to FrontStreet Coffee's research, because Arabica beans offer the best flavor profile, they account for 75% of the world's coffee production, while Robusta makes up about 20% of total production. Liberica comprises only 2%.

Although Arabica coffee beans seem to have advantages in every aspect, they are actually quite delicate. They can only be grown in high-altitude regions. While tolerant to low temperatures, they cannot withstand frost, have poor drought resistance, and are susceptible to pests and diseases. For example, coffee leaf rust has caused significant problems for coffee farmers. This is why hybrid varieties of Arabica and Robusta were later developed. Moreover, Arabica is just a general term for a variety. For example, common coffee varieties at FrontStreet Coffee are actually sub-varieties derived from Arabica, such as Typica, Bourbon, Caturra, and others—all pure Arabica coffee bean varieties.

Differences Between Arabica and Robusta Coffee Beans

FrontStreet Coffee mentioned Robusta coffee beans above, so what exactly are the differences between Robusta and Arabica coffee beans?

According to FrontStreet Coffee's understanding, Robusta coffee trees are easier to cultivate and don't have high altitude requirements—they can be grown in areas below 1000m. They have strong disease and pest resistance and high yields. However, their caffeine content ranges from 2.7% to 4%, double that of Arabica. As caffeine serves as a natural pesticide for plants, it protects them from most insect damage.

However, this also means that the flavor richness of Robusta coffee diminishes. According to FrontStreet Coffee's research, Robusta has higher caffeine, amino acid, and chlorogenic acid content. Chlorogenic acid is the source of bitterness, so Robusta naturally lacks the unique elegant aroma of Arabica beans.

Through cupping, FrontStreet Coffee has found that Robusta coffee beans offer a richer and deeper flavor compared to Arabica, with notes of walnut, peanut, hazelnut, wheat, and grains, sometimes even exhibiting pungent earthy and rubbery flavors. Therefore, Robusta coffee beans are not suitable for drinking as single-origin coffee, but they can enhance the body of espresso blends, which is why many growing regions are still willing to cultivate them.

The above is the information about Arabica coffee beans compiled by FrontStreet Coffee. Next, FrontStreet Coffee will introduce sub-varieties derived from Arabica, as well as hybrid varieties with Robusta.

Common Arabica-Derived Sub-varieties

Ethiopian Heirloom Native Varieties

This variety mainly refers to coffee varieties within the Ethiopian growing regions. As the birthplace of coffee, Ethiopia currently has nearly 2,000 documented coffee varieties, with tens of thousands more yet to be discovered. Due to this astonishing number of varieties, classification and identification are difficult on one hand, and on the other hand, the Ethiopian government,出于保护考虑, is reluctant to disclose information about these varieties. Hence, they are collectively called "Heirloom" native varieties.

Currently, the most famous Yirgacheffe coffee beans at FrontStreet Coffee use Heirloom native variety beans.

FrontStreet Coffee: Ethiopia · Gudingding Coffee Beans
Country: Ethiopia
Region: Yirgacheffe
Altitude: 1900-2300m
Variety: Local native varieties
Processing: Washed
Flavor: Tropical fruits, cream, honey, berries, citrus

Geisha

It is now widely believed that the best Geisha coffee comes from Panama, but this variety was actually discovered as early as 1931 in the Geisha forests of Ethiopia, then sent to the Coffee Research Institute in Kenya, and introduced to Uganda and Tanzania around 1936. In 1953, it was introduced to Costa Rica. Panama only began growing Geisha coffee in the 1970s.

FrontStreet Coffee believes that coffee enthusiasts are no strangers to Geisha coffee, especially the Panama La Esmeralda Geisha at FrontStreet Coffee, which is popular among customers.

FrontStreet Coffee: Panama La Esmeralda Estate Red Label Geisha Coffee Beans
Country: Panama
Region: Boquete (La Esmeralda Estate)
Altitude: 1700 m
Variety: Geisha
Processing: Natural
Flavor: Citrus, complex fruits, rose tea, honey

Typica

Typica is the oldest native variety from Ethiopia. Almost all current Arabica coffee bean varieties are derived from Typica. Typica has elegant flavors but is physically weak with low disease resistance, making it susceptible to leaf rust. Therefore, coffee bean yields are low and don't meet economic requirements. In recent years, Typica in Central and South America has gradually been replaced by Caturra and Catuai. Consequently, Typica is becoming increasingly rare. Although Typica has elegant flavors, it is not as widespread as Bourbon. FrontStreet Coffee has established a coffee plantation in Baoshan, Yunnan, primarily growing Typica variety coffee trees.

At FrontStreet Coffee, Typica variety coffee beans are often found, such as the most popular Indonesian Mandheling coffee beans and Blue Mountain coffee beans at FrontStreet Coffee, both made from Typica variety beans.

FrontStreet Coffee: Indonesia · Lintong Mandheling Coffee Beans
Country: Indonesia
Region: Sumatra (Lintong)
Altitude: 1100-1600m
Variety: Typica, Caturra
Processing: Wet-hulled
Flavor: Toasted bread, nuts, caramel, pine, herbs

FrontStreet Coffee: Jamaica · Washed Blue Mountain No. 1 Coffee Beans
Country: Jamaica
Region: Blue Mountains (Clifton Mountain Estate)
Altitude: 1310m
Variety: Typica
Processing: Washed
Flavor: Brown sugar sweetness and berry acidity on entry, with nut and cocoa flavors in the middle to late stages. The mouthfeel is creamy with rich, distinct layers, and the aftertaste carries walnut aroma.

Bourbon

Bourbon is a sub-variety resulting from a Typica mutation, belonging to the same category as Typica as one of the oldest existing coffee varieties. When green fruits mature, they turn bright red. Compared to Typica, Bourbon has broader leaves and grows more densely. Although the fruit yield is higher than Typica, the harvesting period is also two years, making it a low-yield variety. However, it offers excellent flavor with wine-like acidity and a sweet aftertaste.

This variety is mainly grown in Brazilian coffee regions. For example, the Brazil Queen Estate coffee beans at FrontStreet Coffee use this variety.

FrontStreet Coffee: Brazil · Queen Coffee Beans
Country: Brazil
Region: São Paulo (Queen Estate)
Altitude: 1400-1950m
Variety: Yellow Bourbon
Processing: Semi-natural/Natural
Flavor: Nuts, cream, peanuts, fermented fruits, cane sugar

Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, and the plants are shorter, making harvesting easier. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, its flavor is comparable to or slightly worse than Bourbon beans. More importantly, it has extremely strong adaptability—it doesn't need shade trees and can thrive in direct sunlight, commonly known as "sun coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, so initial acceptance among coffee farmers was not high.

This variety is currently mainly grown in Latin America. For example, most Costa Rican coffee beans at FrontStreet Coffee use the Caturra variety.

FrontStreet Coffee: Costa Rica · Musician Series Baha Coffee Beans
Country: Costa Rica
Region: Tarrazú
Altitude: 1950m
Variety: Caturra
Processing: Raisin Honey
Flavor: Fermented wine aroma, berries, fruit tea notes

Catuai

Catuai is an Arabica hybrid variety, a cross between Mundo Novo (a Robusta sub-variety) and Caturra. It has better resistance to natural disasters, particularly wind and rain. It inherits Caturra's advantage of shorter plants, addressing Mundo Novo's shortcomings. Another advantage is its firm fruit that doesn't easily fall off in strong winds, making up for Arabica's delicate fruit weakness. However, its overall flavor profile is more monotonous than Caturra and lacks the richness of Mundo Novo, which is its biggest drawback. Additionally, its fruiting and harvesting lifespan is only about ten years, making its short lifespan another weakness.

This variety is currently also primarily grown in Latin America. For example, coffee beans from Costa Rica at FrontStreet Coffee are also made using this variety.

FrontStreet Coffee: Costa Rica · Musician Series Beethoven Coffee Beans
Country: Costa Rica
Region: Tarrazú
Altitude: 1800-1950 m
Variety: Caturra, Catuai
Processing: Washed
Flavor: Citrus, berries, floral notes, subtle fermented wine aroma

This Beethoven coffee bean is the only one in the Musician Series processed using the washed method, resulting in cleaner and brighter flavor expression with citrus-toned aromas.

Pacas

Pacas is a natural mutation of Bourbon, first discovered in 1949 on the Pacas family's estate. In 1956, some plants with different morphological characteristics were found in Bourbon growing areas and were collected for selection and breeding research. Professor William Cogwill from the University of Florida was invited to identify them. The identification revealed that a single-gene mutation in the Bourbon grown on the Pacas farm resulted in smaller plants, creating a new variety. This new variety was named "Pacas" after the farm owner. Pacas coffee plants have a smaller form, can be planted more densely, and have higher yields than the original Bourbon. High-density planting also brought higher yields to the farm, with superior flavor performance.

This variety is also primarily grown in Latin American regions. For example, one of the three coffee bean varieties used in Honduras Sherry at FrontStreet Coffee is Pacas.

FrontStreet Coffee: Honduras · Sherry Coffee Beans
Country: Honduras
Region: Marcala (Moca Estate)
Altitude: 1500-1700m
Variety: Caturra, Catuai, Pacas
Processing: Refined Washed + Whiskey Barrel Fermentation
Flavor: Vanilla, cream, fermented wine aroma, dark chocolate

SL34, SL28

SL28 is a single variety selected in 1935 from drought-resistant populations of Tanganyika varieties. The SL28 variety is suitable for medium to high altitude areas and has drought resistance but is sensitive to major coffee diseases. SL28 beans are similar in appearance to Bourbon varieties—round and thick. Recent genetic testing has also confirmed that SL28 belongs to the Bourbon genetic group.

SL34 was initially selected in the late 1930s at the Scott Agricultural Laboratories in Kenya. SL34 was selected from a tree on the Kabete Loresho property in Kenya, which was called "French Mission." SL34 beans are similar in appearance to Typica varieties. FrontStreet Coffee selects beans resembling Typica from Kenyan beans—elongated, oval-shaped, and relatively flat when viewed from the side. Recent genetic testing indicates that SL34 is related to the Typica genome.

These two varieties are currently grown only in Kenyan coffee regions. For example, the Kenya Asalia at FrontStreet Coffee uses these varieties.

FrontStreet Coffee: Kenya · Asalia Coffee Beans
Country: Kenya
Region: Asali (Honey Processing Station)
Altitude: 1550-1750m
Variety: SL28, SL34
Processing: 72-hour washed
Flavor: Pear, black plum, brown sugar, cherry tomato, plum

Arabica and Robusta Hybrid Coffee Bean Varieties

Catimor

Catimor is a hybrid variety between Timor (a Robusta sub-variety) and Caturra. It was initially developed in 1959 and began to be promoted in Brazil in the 1970s and 1980s. With its disease resistance and high yields, it has secured a place among Central and South American coffee varieties. The recurring coffee leaf rust crises in Central and South America have also promoted the application of Catimor coffee beans.

Its characteristics include high yields, short plants that can be densely planted, and new leaves that are reddish-brown. However, due to fast maturation and high yields, it requires adequate fertilization and shade. According to FrontStreet Coffee's understanding, its lifespan is very short, averaging only ten years.

As mentioned by FrontStreet Coffee above, the latest Golden Mandheling produced by Indonesia's PWN company is made from this variety of coffee beans. Additionally, the famous Yunnan small bean coffee from China's Yunnan region is also a Catimor variety.

FrontStreet Coffee: Indonesia · Golden Mandheling Coffee Beans
Country: Indonesia
Region: Sumatra, Aceh, Gayo Mountain
Altitude: 1100-1600m
Variety: Ateng
Processing: Wet-hulled
Flavor: Toasted bread, nuts, pine, caramel, herbal

FrontStreet Coffee: Yunnan · Small Bean Coffee (Daily Bean)
Country: China
Region: Baoshan, Yunnan
Altitude: 1200m
Variety: Catimor
Processing: Washed
Flavor: Herbal, nutty aroma, chocolate, caramel

Castillo

Castillo is a coffee variety developed in 2005 by Colombia's coffee research institution to enhance plant disease resistance. It is currently the main cultivated variety in Colombia.

According to FrontStreet Coffee's understanding, Castillo is the result of five generations of hybridization and selection between Timor (a Robusta sub-variety) and Caturra. Timor is the result of natural hybridization between Arabica and Robusta, with tall plants and resistance to leaf rust. Caturra is the result of natural mutation of Bourbon, with short plants, higher yields than Typica and Bourbon, and good inheritance of Bourbon's excellent flavor. Plant spacing is small, allowing for denser planting per unit area but making it susceptible to leaf rust.

The Colombia San José Estate coffee beans at FrontStreet Coffee are of this variety, with noticeable tea-like flavors.

FrontStreet Coffee: Colombia · San José Estate Coffee Beans
Country: Colombia
Region: Caldas
Altitude: 1750m
Variety: Castillo
Processing: Refined Washed Rum Barrel Fermentation Processing
Flavor: Rum, liqueur-filled chocolate, tropical fruits, maple syrup

The above content compiled by FrontStreet Coffee covers information about Arabica coffee bean flavors. FrontStreet Coffee hopes this article helps coffee enthusiasts better understand Arabica variety coffee beans, so they can better select coffee beans with flavors that suit their preferences in the future.

For more specialty coffee beans, please add FrontStreet Coffee on WeChat: kaixinguoguo0925

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