Coffee Varieties Explained

When you pick up a bag of speciality coffee, you might notice names like Bourbon, Typica, or Geisha on the label. These aren’t just marketing terms – they’re coffee varieties, each with its own history, growing conditions, and flavour profile. But what exactly are coffee varieties, and why do they matter?

Species vs. Varieties

Before diving into specific varieties, it helps to understand the difference between species and varieties. The two most well-known coffee species are Arabica (Coffea arabica) and Robusta (Coffea canephora). Arabica is known for its complex flavours and is the dominant species in speciality coffee, while Robusta is typically more full-bodied and resilient, often used in blends.

Within the Arabica species, there are dozens of distinct varieties—each shaped by genetics, climate, and cultivation practices. Some of the most well-known, and some of which we've featured in our roster, are:

Typica

Typica is the genetic base for many other well-known varieties. It originated in Ethiopia before spreading to Yemen and, eventually, the rest of the coffee-growing world. Known for its clean, sweet profile, Typica produces high-quality coffee but has relatively low production yields, making it less common in commercial production.

Bourbon

A natural mutation of Typica, Bourbon was first cultivated on the island of Réunion (formerly known as Bourbon) before spreading to the Americas. Bourbon plants tend to produce more fruit than Typica and are often prized for their balanced acidity, sweetness, and complexity. Many well-known varieties, such as SL28 and Caturra, are direct descendants of Bourbon.

Gesha

Gesha coffee gained international recognition after a Panama-based farm, Hacienda La Esmeralda, won a prestigious coffee competition in the early 2000s. Originally from Ethiopia, Geisha is renowned for its floral and tea-like characteristics. Its delicate flavour and rarity make it one of the most sought-after (and expensive) coffee varieties in the world.

SL28 & SL34

These Kenyan varieties were developed in the 1930s by Scott Agricultural Laboratories to create high-quality, drought-resistant plants. SL28, in particular, is known for its bright acidity, a signature of many Kenyan coffees. SL34 has similar qualities but is better suited to wetter conditions.

Pacamara

A hybrid of Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation), Pacamara is known for its large beans and distinctive cup profile. Often found in El Salvador, it tends to produce complex coffees with bold acidity and rich body, making it a favourite among coffee enthusiasts.

Caturra & Catuaí

Caturra is a natural mutation of Bourbon that was discovered in Brazil. It has a shorter stature, making it easier to cultivate and harvest. Catuaí is a cross between Caturra and Mundo Novo (a hybrid of Typica and Bourbon), bred for its productivity and disease resistance. These varieties are widely grown across Latin America and often result in sweet, approachable coffees.

Why Coffee Varieties Matter

Just like grape varieties in wine, coffee varieties influence flavour, body, and acidity. But beyond taste, they also impact sustainability—some varieties are more resistant to disease, while others require specific conditions to thrive. As climate change affects coffee-growing regions, farmers and researchers continue developing new hybrids to maintain quality while ensuring resilience.

Next time you’re opening your Coffee Scout delivery, take a moment to check the variety on the bag. It might just give you a deeper appreciation for what’s in your cup.