Arabica Varieties (Deep Dive)

Coffea arabica is the most prized coffee species, making up around 60–70% of global coffee production. Its delicate flavors, wide range of tasting notes, and lower caffeine content make it the choice for specialty coffee. Within Arabica, there are numerous varieties, each offering unique flavor profiles influenced by genetics, altitude, and terroir. Here’s a closer look at some of the most notable Arabica strains.

1. Typica – The Original Heirloom

  • Origin: Yemen (originally from Ethiopia)
  • Flavor Profile: Smooth, clean, balanced sweetness with mild acidity
  • Growing Conditions: Prefers high altitudes, thrives in diverse climates

Notes:

  • One of the earliest cultivated Arabica varieties.
  • Forms the genetic base for many other Arabica strains.
  • Yields are relatively low, but it produces high-quality beans.
  • Popular in Latin America and the Caribbean.

2. Bourbon – Sweet and Balanced

  • Origin: Yemen → France → Bourbon Island (now Réunion)
  • Flavor Profile: Sweet, caramel-like body, with bright acidity and fruity notes
  • Growing Conditions: Prefers mid-to-high altitudes (3,500–6,500 feet)

Notes:

  • Produces 20–30% more yield than Typica.
  • Parent variety of many modern cultivars.
  • Found in Brazil, Rwanda, Guatemala, and El Salvador.
  • Varieties include Yellow Bourbon (more citrusy) and Red Bourbon (richer sweetness).

3. SL28 & SL34 – Kenyan Powerhouses

  • Origin: Kenya (developed by Scott Agricultural Laboratories)
  • Flavor Profile: Bold, wine-like acidity, blackcurrant and citrus notes
  • Growing Conditions: Thrive in dry, high-altitude areas

Notes:

  • SL28 is drought-resistant and famous for its juicy acidity.
  • SL34 is more disease-resistant and has a rounder, full-bodied taste.
  • Both are considered among the best African coffee varieties.

4. Gesha (Gesha) – The Luxury Coffee

  • Origin: Ethiopia → Panama (1950s)
  • Flavor Profile: Extremely floral, jasmine-like aroma, delicate tea-like body, with citrus and tropical fruit notes
  • Growing Conditions: Requires very high altitudes (5,000+ feet)

Notes:

  • Highly sought after and often the most expensive coffee at auctions.
  • Low yields but exceptional cup quality.
  • Primarily grown in Panama, Ethiopia, and Colombia.

5. Caturra – The Compact Bourbon Offshoot

  • Origin: Brazil (mutation of Bourbon)
  • Flavor Profile: Bright acidity, nutty, and chocolatey with a slightly lighter body
  • Growing Conditions: Mid-altitude, grows well at 2,500–5,500 feet

Notes:

  • Naturally occurring dwarf mutation, making it easier to harvest.
  • Common in Colombia, Brazil, and Central America.
  • Often blended with other varieties to balance acidity and body.

6. Pacamara – The Big Bean Hybrid

  • Origin: El Salvador (cross between Pacas and Maragogipe)
  • Flavor Profile: Rich, creamy body, vibrant fruit notes, balanced acidity
  • Growing Conditions: Mid-to-high altitude (4,000–6,500 feet)

Notes:

  • Large beans, sometimes twice the size of normal Arabica beans.
  • Highly prized in competitions and specialty coffee markets.
  • Mainly grown in Central America, especially El Salvador and Nicaragua.

7. Ethiopian Heirloom – The Wild Origins

  • Origin: Ethiopia (hundreds of naturally occurring varieties)
  • Flavor Profile: Complex floral and fruity notes, tea-like body, citrusy brightness
  • Growing Conditions: Grows naturally in Ethiopia’s highlands

Notes:

  • Ethiopia is the birthplace of Arabica coffee.
  • Many regional variations, such as Sidamo, Yirgacheffe, and Harrar.
  • Beans are often processed naturally, enhancing fruit-forward flavors.

Learn More: