30 Coffee Varieties, Varietals, Cultivars and Hybrids

1. Acaia Coffee

Acaia coffee is an Arabica varietal from the Mundo Novo line, a hybrid of Typica and Bourbon. It was developed in Brazil in 1977 by agronomists at the Instituto Agronômico de Campinas. Acaia means "fruit with large seeds" in Tipi-Guarani. Acaia coffee beans are larger than other varietals. The plants are tall, produce good yields, but are susceptible to major diseases. Acaia coffee grows predominantly in Brazil, especially in Cerrado Mineiro, at elevations between 800 and 1200 meters above sea level.

Acaia coffee has a sweet aroma with chocolate, caramel, and nutty notes. As it cools, bright citrus and tea-rose characteristics emerge. The brewed flavor features milk chocolate, mocha, and caramel notes with a bright, sweet finish. Acaia coffee beans are popular among specialty coffee producers. Several Brazilian farms have cultivated award-winning Acaia coffee, often excelling in Brazil’s Cup of Excellence competitions. Fortaleza Farm, owned by Ariovaldo Bonfim, has produced high-quality Acaia beans.

2. Anacafe 14 Coffee

Anacafe 14 is a hybrid coffee varietal from Guatemala, developed in 1980 by crossing Catimor and Pacamara. The name "Anacafe" comes from the Asociación Nacional de Café (National Coffee Association) in Guatemala, which leads coffee research and development. The number "14" identifies its specific cultivar within their breeding program. Anacafe 14 coffee thrives in Guatemala and other regions above 1300 meters, often reaching 1700–1850 meters. Anacafe 14 resists coffee leaf rust, offers high yields, and withstands drought, but is vulnerable to coffee berry disease and nematodes, needing careful management.

Anacafe 14 coffee beans are medium to large, dense, and resistant to pests and diseases. They balance acidity and body, making them suitable for various processing methods. Their flavor includes chocolate, citrus, dried fruit, and nutty notes. With medium acidity and pleasant sweetness, they offer a well-rounded cup. Specialty coffee farms, such as Finca Joya Verde in Huehuetenango, Guatemala, cultivate Anacafe 14. Managed by Maria Elena Vides and Renardo Ovalle, the farm grows Bourbon, Caturra, Anacafé 14, Catimor, and Obata varieties at altitudes of 1,100 to 1,250 meters.

3. Arara Coffee

Arara coffee is a modern Coffea arabica varietal, naturally hybridized from Yellow Catuai and Obata. Arara coffee was developed by Fundação Procafé in Brazil over 15 years and officially introduced in the early 2010s. It features a unique genetic profile typical of allotetraploid Arabica plants. Arara is a compact coffee plant producing large, 10 mm yellow cherries. It thrives in Minas Gerais and Cerrado at altitudes of 800–1,000 meters. This high-yield variety consistently scores in the low 90s in cup competitions. It has excellent flavor, strong disease resistance (especially against coffee leaf rust), and robust productivity under optimal conditions.

4. Arabusta Coffee

Arabusta coffee is a hybrid of Arabica and Robusta, combining Arabica’s flavor with Robusta’s hardiness and disease resistance. Arabusta coffee was developed by the French Research Institute for Coffee and Cocoa in 1973 after ten years of research. Its initial experimental cultivation took place in Ivory Coast. Arabusta coffee beans combine traits from both parent varieties. They are larger than standard Arabica beans and have a denser structure, leading to higher yields. Their Robusta heritage provides some resistance to pests and diseases. Arabusta coffee is primarily grown in West Africa and Brazil.

5. Ateng Coffee

Ateng coffee refers to Catimor-derived coffee varieties in Sumatra and other Indonesian islands. It refers to a group of coffee varieties rather than a single specific variety. Ateng coffees belong to the Catimor family, a hybrid of Timor Hybrid and Caturra with high disease resistance and high yields. The term "Ateng" is common in Indonesia, especially in Aceh and Sumatra, major coffee-growing regions. Ateng coffee typically has an earthy and spicy profile with a full body and moderate acidity. Some beans may exhibit rubbery or woody undertones due to their Robusta lineage. However, careful processing and cultivation can enhance cup quality.

6. Bourbon Coffee

Bourbon coffee, or French Mission coffee, is a variety of Coffea arabica originated in Yemen and was introduced to Bourbon Island (now Réunion) by French settlers in the 1700s. Bourbon coffee spread across Latin America, establishing itself in Brazil, El Salvador, and Guatemala. Today, it represents a major share of specialty coffee production, with these countries leading cultivation in Central and South America. Bourbon coffee has a smooth body, mild acidity, and a complex flavor with notes of chocolate, caramel, and nuts. It often includes subtle hints of berries and citrus. This variety has a creamy mouthfeel and lower acidity than other Arabica types, offering a sweet tang with a delicate, lingering aftertaste. Bourbon coffee varieties, including Red Bourbon, Yellow Bourbon, Pink Bourbon, Orange Bourbon, and Bourbon Pointu, belong to the Coffea arabica Bourbon lineage and differ with flavor profile.

7. Castillo Coffee

Castillo coffee is a hybrid Arabica variety developed in 2005 by Colombia’s National Coffee Research Center (Cenicafé) to improve coffee cultivation. The Castillo coffee variety was named after researcher Jaime Castillo. It is a cross between Caturra and the Timor Hybrid. Castillo coffee makes up 40% of Colombia's coffee production. It thrives in diverse altitudes and climates, growing between 1,000 and 2,000 meters above sea level. Seven additional cultivars have been developed from Castillo: Castillo Naranjal, La Trinidad, El Rosario, Pueblo Bello, Santa Barbara, El Tambo, and Paraguaicito.

Castillo coffee varietal produces medium-sized beans with good productivity. Its fruits are slightly larger, and its dwarf size makes it suitable for high-density cultivation. Castillo coffee offers smoothness, aroma, and citric acidity. Its flavor includes fruity, winey, raw sugar cane, and marshmallow notes. The profile balances citrus acidity with cacao, alongside nutty, caramel, and cacao undertones. Despite criticism in specialty coffee circles, Castillo coffees consistently achieve high cupping scores. In the 2021 Colombia Cup of Excellence, El Zafiro farm in Cauca secured third place with a Natural Castillo, scoring 89.46.

8. Catimor Coffee

Catimor is a hybrid coffee varietal from a cross between the Timor Hybrid and Caturra. The Catimor varietal was developed at the Coffee Rusts Research Center (CIFC) in Portugal around 1959. Catimor refers to a group of coffee cultivars, not a single variety. These cultivars originate from the original Catimor cross and have been further developed in different regions. Examples include Tupi, Catucai, Lempira, Catiga MG2, Selection 9, Ateng, Parainema, Acaia, ICAFE 95, IHCAFE 90 (IH90 coffee), Tabi, Costa Rica 95, and Marsellesa.

Catimor coffee beans are larger than average and offer unique flavors. They are highly productive, resistant to diseases, and thrive at lower altitudes. Due to their Robusta heritage, they contain higher caffeine levels. The flavor profile of Catimor coffee varies but often includes macadamia, cherry, cocoa, and a sweet aftertaste. Catimor performs well in cupping scores. In the 2023 Thailand Cup of Excellence, several Catimor entries ranked highly. For example, Coffee De Hmong Biofarm by Wichai Kamnerdmongkon scored 91.13, while Phala Akha Coffee Farm by Suwan Woeiyueku scored 89.5. Catimor is cultivated in Vietnam, Thailand, Indonesia, Brazil, Honduras, India, and China, particularly in Yunnan.

9. Catuai Coffee

Catuai is a hybrid coffee varietal developed in Brazil in 1949 by crossing Mundo Novo and Caturra. Catuai combines Caturra's dwarf characteristics with Mundo Novo's strength. It grows widely in Brazil and Central America, particularly Costa Rica. Catuai is used in breeding to enhance productivity and adaptability, such as by IHCAFE researchers crossing it with disease-resistant varieties like Timor Hybrid. Catuai coffee delivers a sweet, balanced flavor with notes of milk chocolate, molasses, and mild citric acidity. Its body is smooth and elegant. Catuai coffee varietal thrives in high-altitude regions, requiring 1200-1800 mm of annual rainfall, fertile volcanic soil , and controlled shade.

10. Caturra Coffee

Caturra coffee is a natural mutation of the Bourbon variety within Coffea arabica. Caturra is a dwarf coffee variety that grows best with 3,000 mm of annual rainfall and fertile soil. It yields more than Bourbon with proper care. A 2017 study in Ciencia Rural found Caturra has better aroma, flavor, and acidity at 1,200–2,000 meters. However, it's vulnerable to diseases and needs careful cultivation, pest management, and partial shade. Caturra coffee has four varieties: Red, Yellow, Purple, and Chiroso. Red Caturra has red cherries, Yellow has yellow. Both are compact Bourbon mutations, yielding high and flavorful coffee with balanced acidity. They are common in Latin America due to adaptability. Purple Caturra is rare, known for its purple cherries.

11. Conilon Coffee

Conilon coffee is another name for Robusta coffee (Coffea canephora) primarily used in Brazil. Conilon is essentially Brazilian Robusta. In Brazil, "Conilon" refers to the Robusta species, while globally, it is called Robusta. This species differs from Arabica (Coffea arabica) due to its hardiness, disease resistance, and high yield. Robusta thrives in hotter climates and lower altitudes, contains more caffeine than Arabica, and has a bold, bitter flavor with chocolate, nut, and burnt rubber notes. It enhances espresso with strong body and crema. Espírito Santo in Brazil is a leading producer of Conilon coffee. Robusta enhances espresso blends by improving crema, body, and caffeine while lowering costs. It is used in instant coffee, though less in specialty coffee.

12. F1 Coffee

F1 hybrid coffee is the first-generation offspring of two genetically distinct parent plants. The "F" in F1 stands for filius or filia, meaning son or daughter. These hybrids combine parental traits and benefit from heterosis, or hybrid vigor, which increases seedling survival and plant health. To improve climate resilience, disease resistance, and productivity, World Coffee Research (WCR) began developing F1 hybrid coffee varieties in 2015. Initial trials took place in Costa Rica, El Salvador, and Rwanda.

F1 hybrid coffee plants are often short in stature, with the potential for excellent flavor, high yields, and larger-than-average beans. Well-known F1 hybrid varieties include Centroamericano, Evaluna, Milenio, Mundo Maya, Ruiru 11, and Starmaya. F1 hybrids eliminate trade-offs between disease resistance and quality. These coffees can achieve high cupping scores, sometimes exceeding 90 points while maintaining disease resistance. A Centroamericano H1 crop from La Cima, part of Finca El Jardin, scored 89.23 out of 100 in the One Of A Kind category at the 2024 Guatemala Cup of Excellence.

13. Geisha Coffee

Geisha coffee is a popular and expensive Coffea arabica variety with long and slender beans and a unique flavor. Geisha coffee originated in Ethiopia's Gori Gesha forest in the Bench Maji zone. Geisha coffee has a complex, exquisite flavor, with floral notes like jasmine and tropical flowers, creating a soothing, aromatic experience. Fruity notes include tropical fruits (mango, peach, pineapple) and red berries, adding vibrant sweetness. Geisha coffee grows above 1,500 meters in rich volcanic soil.

14. Heirloom Coffee

Heirloom coffee includes diverse Coffea arabica varieties native to Ethiopia. These beans originate from wild or semi-wild plants in Ethiopia’s highlands, with some cultivated for centuries. Heirloom coffee in Ethiopia grows in Sidama, Yirgacheffe, and Jimma at altitudes of 1,200 to 2,300 meters. Unlike standard Arabica, Heirloom varieties are genetically unique, with over 6,000 identified variations. Jaadi coffee and Mokka are a traditional heirloom varieties in Yemen. In Kenya, SL28 and SL34 are considered heirloom coffee varieties.

Heirloom coffee has a vibrant, complex flavors, characterized by floral and fruity notes. Common tasting notes include jasmine, bergamot, peach, and citrus, such as lemon or orange. The coffee often has a bright, high acidity, described as crisp or tea-like, with a light to medium body.

15. Icatu Coffee

Icatu is a high-yield coffee cultivar developed by the Instituto Agronômico de Campinas (IAC) in Brazil. It is derived from a complex hybridization process starting with a cross between Bourbon Vermelho and Robusta, and further backcrossing with Timor Hybrid and Mundo Novo to enhance its characteristics. Icatu coffee offers strong resistance to leaf rust. It was released in 1991. The name "Icatu" comes from the indigenous Tupi-Guarani language, meaning "good land" or "excellent land."

Icatu coffee beans offer high yield, strong disease resistance, and distinct physical traits. They often outperform cultivars like Mundo Novo, resist leaf rust effectively, and produce red or yellow fruit on tall trees. Icatu coffee has a sweet, chocolaty aroma with a rounded body and subtle acidity. Its flavor profile includes notes of maple, cocoa, and malt, making it ideal for milk-based drinks like cappuccinos and lattes. It is primarily cultivated in Brazil, especially in Paraná, São Paulo, Minas Gerais, and Espírito Santo.

16. Jackson Coffee

The Jackson coffee is a Bourbon-related Arabica varietal that thrives at high altitudes and offers good cup quality. It is primarily grown in Rwanda and Burundi. The name "Jackson" comes from the coffee farmer who discovered the trees. This varietal grows tall, produces high yields, and develops large beans. Jackson coffee has no known sub-varieties. The flavor profile includes good acidity, sweetness, and fruit-forward characteristics. It is generally soft, with a medium body and a somewhat sweet flavor. When roasted to a medium level, it retains notes of cocoa, toasted grains, and noodles.

17. Maracaturra Coffee

Maracaturra coffee is an Arabica varietal with large beans and a distinct cup profile. It is a hybrid of Maragogipe and Caturra, combining Maragogipe’s large beans with Caturra’s bright acidity and high yield. The beans are larger than most Arabica varieties but slightly smaller than pure Maragogipe. Maracaturra varietal is primarily grown in Nicaragua, Brazil, and El Salvador. Key coffee-growing regions in Nicaragua include Matagalpa, Jinotega, Estelí, Madriz, and Nueva Segovia.

Maracaturra coffee has a sweet, complex, and well-balanced cup profile with bright acidity inherited from Caturra. This coffee displays fruity and floral aromas with flavor notes of citrus, stone fruit, tropical fruit, jasmine, and chocolate. Maracaturra coffee often receives high cupping scores in specialty coffee. Natural processed Maracaturra coffee from El Cambalache farm, produced by Abner Samuel Zavala in Dipilto, Nueva Segovia, Nicaragua, placed fifth in the 2024 Nicaragua Cup of Excellence with a score of 89.45.

18. Maragogipe Coffee

Maragogipe coffee is an Arabica varietal with exceptionally large beans, often called "elephant beans." It is a natural mutation of the Typica variety, one of the oldest and most significant Arabica types. Maragogipe was discovered in 1870 in Maragogipe, Brazil, which gave the coffee variety its name. Maragogipe grows in Brazil, Nicaragua, Mexico, and Guatemala, with smaller cultivation in Southeast Asia. Its lower yields make it less commonly planted than other Arabica varieties.

Maragogipe coffee has a mild, gentle profile with low to moderate acidity, a light body, and delicate sweetness. Its flavor notes include floral, nutty, and slightly fruity tones. Well-balanced but less intense than other Arabica varieties, it offers a smooth and refined drinking experience. Maragogipe coffee has a high cupping score. A semi-washed Maragogipe lot from Finca La Divina Providencia, produced by Misael Sauceda Olivera in Nueva Segovia, Nicaragua, scored 87.53 in the 2024 Nicaragua Cup of Excellence, ranking 5th.

19. Marsellesa Coffee

Marsellesa varietal was developed by CIRAD (Centre de Coopération Internationale en Recherche Agronomique pour le Développement) and CATIE (Centro Agronómico Tropical de Investigación y Enseñanza) in Costa Rica by crossing Timor Hybrid 832/2 with Villa Sarchi CIFC 971/10. Marsellesa is a high-quality coffee varietal from the Sarchimor family with strong leaf rust resistance. Marsellesa coffee grows at altitudes of 700 to 1,700 meters in Costa Rica, Colombia, and Honduras. It thrives in challenging environments with heavy rainfall and unpredictable weather. The beans are large, and the plant is compact.

Marsellesa coffee has high acidity and delivers excellent yields. They offer a smooth, complex flavor with sweet, fruity notes like ripe cherry, smooth chocolate, and subtle honey. Some roasters emphasize pineapple, mango, and maple syrup. Marsellesa coffee achieved strong cupping scores in the Cup of Excellence Mexico 2022, with multiple farms placing it in top-ranking positions. For example, Finca el Izote by Carlos Hugo Loeza Sánchez in Veracruz scored 91.4, while El Rio by Gema Magali Posadas Manzano in Puebla achieved 91.37, both using washed Marsellesa varietals.

20. Mundo Novo Coffee

Mundo Novo is a coffee varietal from a natural cross between Bourbon and Typica. It was discovered in Mineiros do Tiete, Sao Paulo, Brazil, in the 1940s. The name "Mundo Novo" translates to "New World" in Portuguese language. The botanical name for Mundo Novo is Coffea arabica var. mundo novo. Mundo Novo has led to the creation of several sub-varieties, including Catuai, a hybrid between Mundo Novo and Caturra, and Pacamara, a hybrid that includes Maragojipe and Pacas. It is widely grown in Brazil, Colombia, Honduras, Costa Rica, and other Central and South American countries.

Mundo Novo coffee has a balanced flavor with mild acidity, full body, and notes of chocolate, dried fruit, and subtle florals. The smooth cup profile delivers a rich aftertaste, especially when naturally processed, revealing citric notes and a lingering chocolate finish. Mundo Novo coffee achieved a high score in the 2022 Mexico Cup of Excellence but was not a single varietal. Finca San Rafael from Veracruz, managed by Francisco Javier Montiel Valencia, scored 88.03. Finca Huehuetecpan by Santos Montiel Ochoa scored 87.77. Both used washed Mundo Novo blended with Bourbon and Typica.

21. Obata Coffee

Obata coffee is an F1 hybrid, created by crossbreeding Timor Hybrid and Villa Sarchi varieties. Obata is an ancestor in the lineage of both Arara and Monte Claro coffee varieties. Obata varietal was developed in Brazil at the Instituto Agronômico (IAC) in Campinas, Sao Paulo and released in 2000. It is mainly grown in Central America, particularly in Costa Rica, Mexico, and Brazil. Costa Rica began commercial cultivation in 2014 after importing it through the Costa Rican Coffee Institute.

Obata coffee has two main varieties: Obata Rojo and Obata Amarillo. Obata Rojo produces red cherries, while Obata Amarillo yields yellow cherries. The coffee beans have a medium size, balanced acidity, and strong rust resistance. They produce a sweet aroma and creamy texture with flavor notes of chocolate and citrus. Obata coffee is not the most popular specialty coffee. However, washed Obata beans from Finca Ahuateno, produced by Abel Manzano Luna in Puebla, ranked 7th at the 2024 Mexico Cup of Excellence with a score of 87.58.

22. Ombligon Coffee

Ombligon coffee is a rare mutation of the Bourbon varietal, specifically an Ethiopian heirloom, grown in Huila, Colombia. The Ombligon coffee tree has a leaf structure similar to Caturra, with wide leaves and vertically growing branches. Its beans produce elongated cherries, offer high yield potential, and resist coffee leaf rust. The coffee thrives at high altitudes between 1,600 and 1,800 meters above sea level. The name "Ombligon" means "belly button" in Spanish and refers to the coffee cherries' unique belly button-like shape. Ombligon coffee is sweet and complex, with cherry, chocolate ganache, and pomegranate candy notes.

23. Pacamara Coffee

Pacamara is a hybrid coffee varietal created by crossing Pacas, a Bourbon mutation, with Maragogipe, a Typica mutation. This hybrid was developed in 1958 by the Salvadoran Institute for Coffee Research (ISIC). It thrives at altitudes of 900-1,500 meters and adapts well to Central American climates, mainly cultivated in El Salvador, Nicaragua, and Guatemala. Pacamara coffee grows medium-tall, has a compact structure, and moderate disease resistance. It produces large, red cherries with thick pulp. Pacamara coffee features a complex flavor profile, including chocolate, fruit, herbal, and spicy notes. Pacamara specialty coffee is in high demand. A honey-processed Pacamara coffee lot from Finca La Bendición, produced by Ismael Recinos Flores in Alotepec-Metapan, El Salvador, won first place at the 2024 El Salvador Cup of Excellence with a score of 92 points.

24. Pacas Coffee

Pacas coffee variety was named after the Pacas family. Pacas coffee is a natural mutation of the Bourbon variety, discovered in the Santa Ana region of El Salvador in 1949. This coffee is primarily grown in El Salvador and Honduras. It thrives in cool, shaded, and humid conditions at altitudes of 1,000 to 1,500 meters. It has a compact growth habit, allowing higher planting density (5,000–6,000 plants per hectare) and requires structured pruning for moderate yields. The seed size is average, smaller than Bourbon but comparable in density. This variety requires regular monitoring due to its susceptibility to coffee leaf rust and nematodes.

Pacas coffee offers a balanced and vibrant flavor with sweet caramel, mild fruitiness like apricot and plum, and nutty undertones. It has moderate acidity and a medium body with a hint of citrus.

25. Parainema Coffee

Parainema and Lempira (IH90) are the two most widely planted coffee varieties in Honduras. Parainema is a Coffea arabica hybrid coffee variety developed by the Honduran Coffee Institute (IHCAFE) around 2010. Parainema coffee belongs to the Sarchimor family, inheriting its genetic lineage from the Timor Hybrid and Villa Sarchi varieties. Parainema is a high-yielding coffee varietal derived from Catimor that thrives at medium altitudes. It has a well-documented resistance primarily against coffee leaf rust (La Roya). This coffee has a thin, elongated bean shape and a larger bean size. Parainema coffee is often aromatic. It offers a medium body, balanced acidity, and pleasant sweetness. Flavor notes include tropical fruit, citrus, and caramel. Some samples have pronounced acidity with lime-like notes, while others are herbal or vegetal.

26. Sarchimor Coffee

Sarchimor coffee is a hybrid of Villa Sarchi, a Bourbon mutation, and Timor Hybrid, an Arabica-Robusta cross. The name "Sarchimor" combines two coffee plant varieties: "Sarchi" from Villa Sarchi and "Timor" from the Timor Hybrid. It was developed in Costa Rica by the Costa Rican Coffee Institute (ICAFE) during the 1960s and 1970s and later distributed through CATIE (Tropical Agricultural Research Center). Sarchimor sub-varieties include T5175, T8667, and T5296, which differ in rust resistance and vigor. Countries that grow Sarchimor include Costa Rica, Colombia, Mexico, Honduras, Nicaragua, and Panama. The beans are small to medium, compact, high-density, and green with a bluish tint. The flavor profile shows bright acidity and moderate body, with citrus notes of lime and orange, alongside almond and mild fruit flavors like apple and pear.

27. SL28 Coffee

SL28 coffee is a Kenyan Arabica varietal with Bourbon lineage, developed by Scott Laboratories in Kenya between 1935 and 1939 from Tanganyika Drought Resistant strains. The name "SL" stands for Scott Laboratories, and "28" represents its selection number in the trial series. SL28 coffee beans are large, bold, slightly curved, and pale green. They have low density, high oil content, and offer a moderate yield. While SL28 has no formal sub-varieties, it is often grown alongside SL34 coffee as a complementary type. SL28 grows primarily in Nyeri, Kiambu, and Kirinyaga, thriving at altitudes of 1,600–2,000 meters in Kenya’s red volcanic soil under a bimodal rainfall pattern. It has been cultivated experimentally in Uganda, Tanzania, and Rwanda.

28. Timor Coffee

Timor coffee, or Tim Tim coffee, is a natural hybrid of Coffea arabica and Coffea canephora (Robusta). It forms the genetic foundation for rust-resistant hybrids like Catimor and Sarchimor. Timor varietal was developed naturally on Timor-Leste plantations in Southeast Asia between the 1920s and 1940s. Portuguese agronomists formally identified it in the 1950s. The term "Tim Tim" is a colloquial Timorese expression likely formed by repeating "Timor," which means "east" in Malay language. Timor coffee beans are small to medium-sized, dense, and dark green with Robusta-like toughness. Their flavor is earthy and mild, featuring nutty notes like peanut and cashew, woody undertones, low acidity, slight bitterness from Robusta genes, and a medium to heavy body.

29. Typica Coffee

Typica coffee is one of the oldest Coffea arabica varieties, and, along with Bourbon, it is a primary ancestor of other varieties. Arabica Typica originates from Ethiopia’s southwest highlands and Yemen’s mountainous regions. It later spread globally through colonial trade routes. Typica coffee beans are large, elongated, and slightly curved. They appear pale green when raw and produce low yields due to the plant’s tall, open structure. Sub-varieties include Bourbon (a natural mutation from Réunion), Java (an Indonesian adaptation), Maragogipe (a large-bean mutation from Brazil), Jamaican Blue Mountain Typica, Kent (an Indian rust-resistant strain), and Pluma Hidalgo (a Mexican variant). Typica coffee offers a sweet, clean flavor with medium to high acidity. It features floral notes like jasmine and lavender, citrus hints of lemon and orange peel, caramel, and nutty undertones. The body is light to medium with a silky mouthfeel.

30. Wush Wush Coffee

Wush Wush coffee is a rare Ethiopian heirloom varietal of Coffea arabica. The name "Wush Wush" comes from a village and tea plantation in Ethiopia’s Keffa region, likely derived from local Cushitic languages. The Wush Wush coffee beans are medium-sized, irregularly shaped (screen size 14–16), and vary due to natural selection. They are often mixed with other heirlooms during processing. Wush Wush offers a bold, exotic flavor profile with limited availability. It delivers intense, layered notes of blackberry, blueberry, jasmine, rose, dark chocolate, cardamom, clove, and bright citric acidity. This complex profile is complemented by a heavy, syrupy body.

What are Coffee Varieties?

Coffee varieties refers to subspecies and genetic variations within coffee plant species. These coffee varieties result from natural mutations or intentional breeding. Coffee varieties are classified by their genetic makeup, which shapes their flavor, yield, disease resistance, and adaptability to growing conditions. They are developed by agricultural researchers, plant breeders, and coffee producers. Coffee varieties differ in terms of origins, bean size, and nutritional values such as caffeine, trigonelline, mineral content.

The terms coffee variety, coffee varietal, coffee cultivar, and coffee hybrid refer to different concepts in coffee classification. A coffee variety refers to naturally occurring subspecies within coffee species, like Typica or Bourbon. A coffee varietal describes coffee made from a specific variety, grown on a farm, processed in a defined way, and with distinct characteristics. Kona coffee is an example of a Typica varietal grown in the Kona region of Hawaii. A coffee cultivar is a cultivated plant variety selectively bred for desirable traits. A hybrid results from crossing two different species or varieties to combine qualities from both.

What are the Different Varieties of Coffee Beans?

The different varieties of coffee beans are the types of coffee plants that produce beans with distinct flavors, shapes, and growing traits, mainly Coffea arabica and Coffea canephora. The main Arabica coffee varieties include Typica, Bourbon, Geisha, Caturra, SL28, and Ethiopian Heirloom. Robusta coffee varietals are Nganda, Kouilou, Erecta, and BP Series. Different countries develop unique coffee varieties due to changes in climate, soil composition, altitude, and local farming practices. In Kenya, for example, the five main coffee varieties are SL28, SL34, Ruiru 11, K7, and Batian. These varieties address issues such as diseases, changing climate conditions, and the need for superior flavor. They balance quality, resilience, and economic advantages for farmers.

How Many Varieties of Coffee Are There?

The exact number of coffee varieties worldwide is unknown, but estimates vary. Ethiopia alone has over 10,000 identified varieties. The Specialty Coffee Association suggests over 120 different types of coffee bean varieties. World Coffee Research's catalog lists 102 cultivated varieties (55 Arabica and 47 Robusta). A 2020 study from the University of Cadiz suggests the potential for over 500 distinct varieties. This wide range shows the complexity of classifying coffee varieties.

What are the Best Coffee Varieties?

The best coffee varieties depend on your priorities and perspective. For consumers, the "best" coffee variety might mean varieties like Geisha for its sweet, fruity, and floral taste, or Bourbon, known for its balanced sweetness. For farmers, the best coffee variety could be varieties like Catimor or Timor, chosen for their disease resistance and high yield. For coffee roasters, the best varieties are likely those that deliver consistency in flavor, roast, and availability. Baristas at specialty shops may choose SL28 for its bold pour-over acidity, while roasters may pick Caturra for its classic, mild flavor.

Where to Buy the Best Coffee Varieties?

You can buy the best coffee varieties from specialty coffee shops, reputable online retailers, and local roasters who source high-quality beans. For rare or premium options, explore direct trade sources or subscription services from brands like Colipse, which offer a wide selection from top specialty coffee farms. Colipse offers premium specialty coffee varietals from 15 countries, available in 30 single origins and blends.

What is the Most Expensive Coffee Variety?

The most expensive coffee variety is Geisha coffee, originally from Ethiopia's Gori Gesha forest. A honey-processed Geisha from Elida Aguacatillo in Panama set a record in 2024, selling for $13,518 USD per kilogram. Prices vary by brand and processing, with some brewed cups costing up to $75 in the United States.

What are the Most Popular Coffee Varieties?

The most popular coffee varieties are Typica and Bourbon, both originating from the Arabica species. Typica has a clean, sweet flavor with bright acidity. Bourbon offers a more complex, sweeter flavor with hints of chocolate and fruit. Other popular coffee varieties are Geisha, Caturra, and SL28, each offering distinct taste profiles and regional significance.