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Knowledge Base

Coffee Varieties & Cultivars

Variety determines a coffee's ceiling — its potential flavor, its disease resistance, its economics on the farm. These guides explain where each major cultivar comes from, how it behaves in the field, what it tastes like in the cup, and which origins grow it, so buyers can read an offer sheet with a breeder's eyes.

Arabica varieties

Typica

Clean, sweet, silky body with delicate citrus and floral notes at altitude.

1,200–2,000+ m

Bourbon

Caramel sweetness, balanced citric acidity, buttery mouthfeel.

1,100–2,000 m

Caturra

Bright citric acidity, sugar-cane sweetness, lighter body than Bourbon.

1,200–1,900 m

SL28

Blackcurrant, grapefruit, tomato-vine acidity, wine-like body — the classic Kenya profile.

1,400–2,100 m

SL34

Dark fruit, heavy sweet body, bright citrus finish.

1,300–2,000 m; handles heavier rainfall than SL28

Geisha (Gesha)

Jasmine, bergamot, stone fruit, papaya, tea-like body, crystalline sweetness.

1,600–2,000+ m for the signature profile

Pacamara

Butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone.

1,200–1,900 m

Java

Floral, apricot, sweet spice, delicate body — an accessible cousin of the Geisha profile.

1,300–1,900 m

Ethiopian Landraces (Heirloom)

Region-dependent: jasmine, bergamot, lemongrass, apricot, blueberry (naturals).

1,500–2,300 m

Catuai

Chocolate, almond, mild red fruit.

900–1,800 m

Hybrid & rust-resistant varieties

Catimor

Red apple, caramel, mild spice.

800–1,600 m; cup improves markedly above 1,100 m

Castillo

Red fruit, caramel, balanced acidity.

1,200–2,000 m

Marsellesa

Red fruit, chocolate, structured acidity, dependable sweetness.

900–1,600 m

Parainema

Tropical fruit, grape, winey sweetness at altitude.

1,000–1,700 m

Robusta / Canephora

Fine Robusta (Canephora selections)

Dark chocolate, malt, walnut, mild dried fruit.

200–900 m (higher plantings often cup better)