Do Typica Coffee and Other Varieties Define Specialty Coffee?

Specialty coffee is dominated by Arabica, but Arabica is not the only answer. Coffee has three main native species, Arabica, Robusta and Liberica, which differ in flavor, yield and use. Within Arabica, sub-varieties such as Typica, Bourbon, Caturra and Geisha each have their own origins, plant traits and cup styles.

Variety affects flavor direction, quality level, growing conditions and disease resistance. Coffee spread over many centuries: the East India Company brought it to Java in 1699, trees were shipped from Java to Amsterdam in 1706, and in 1723 a French officer carried seedlings to Martinique, the first coffee tree in the Caribbean. Cultivation regions now span Asia Pacific, Latin America and Africa.

The variety of coffee beans directly influences the flavor profile in the cup and also determines the growing conditions and disease resistance of the coffee tree. In the world of specialty coffee, Arabica is the absolute mainstay, but Arabica is not the only answer for specialty coffee. This article starts from the three major native species of coffee, outlining the differences among Arabica, Robusta, and Liberica in terms of flavor, yield, and uses. It then delves into common Arabica sub-varieties such as Typica, Bourbon, Caturra, and Geisha, explaining their origins, plant characteristics, cultivation performance, and cupping styles one by one, and includes production region and processing information for several corresponding Front Street Coffee products for coffee enthusiasts to follow.

When we drink coffee, what exactly are we talking about? Some discuss flavor, some discuss origin, some discuss extraction parameters, and some discuss coffee varieties. The matter of variety directly affects the flavor direction and quality level of a cup of coffee, and also relates to whether the coffee tree is easy to grow and resistant to disease. This time, Front Street Coffee will talk about the lineage of specialty coffee varieties.

The spread of coffee varieties has gone through more than a dozen centuries. In 1699, the East India Company brought coffee to Indonesia, planting it on the island of Java. The Dutch were the first to introduce coffee from the Arab region to Europe; they first introduced it to Batavia and then brought it back to Europe. In 1706, several coffee trees were shipped from Java back to Amsterdam and successfully cultivated in a greenhouse. In 1713, the seedlings grown from these seeds were given to King Louis XIV of France.

In 1723, a French officer named Cleary secretly brought the seedlings from the Paris Botanical Garden to Martinique, where he had taken up his post. This tree became the first coffee tree in the entire Caribbean region and later spread throughout Central and South America—this was the transmission path of the Age of Discovery. Although Europe does not produce coffee beans, the Netherlands and France contributed greatly to the globalization of coffee. Coffee started from its place of origin in Africa and gradually formed three major cultivation and growing regions: the Asia and Pacific region, the Latin America region, and the Africa region, with a small amount of production in Australia as well.

Major coffee producing areas in the Africa region

Africa is located in the hottest central zone of the tropics, and most African countries produce Robusta varieties. Arabica varieties (washed Arabica) grow particularly well in the high mountain areas of countries such as Kenya, Tanzania, and Cameroon. Africa is the birthplace of coffee, so naturally there are many coffee-producing countries. Countries such as Congo, Rwanda, Kenya, Angola, Zimbabwe, Mozambique, and Ethiopia all produce coffee.

Major coffee producing areas in the Latin America region

Brazil is the largest country in South America, with an average annual export volume of 30 to 40 million bags of coffee beans. It is called the world's largest coffee producer, accounting for about one-third of global production. Its main variety is Natural Arabica (Arabica accounts for 24% of global coffee production, Robusta accounts for 9%). Brazil's Santos coffee is quite famous.

Jamaica is most famous for Blue Mountain coffee, known as the "finest coffee"; next are Colombia, Venezuela, Peru, and Ecuador (washed Arabica). In countries such as Mexico, Panama, and along the Caribbean coast, coffee occupies an extremely important economic position, and the coffee beans usually produced (washed Arabica) are of excellent quality. Originally, Costa Rica was unique for its "Honey Process" characteristic flavor, but Panama's Elida Estate led the trend with ASD (Anaerobic Slow Dry) anaerobic fermentation slow sun-drying method!

Major coffee producing areas in the Asia and Pacific region

Indonesia has Java, Mandheling, and Kopi Luwak; Arab Yemen has Mocha Sanani; China has Yunnan coffee, Hainan coffee, and Taiwan coffee; as well as coffee from countries and regions such as India, Vietnam, and Hawaii.

Due to advanced and excellent technology, the production of washed Arabica, washed Robusta, and natural Robusta in India and Indonesia has increased significantly. In the global coffee market, Arabica varieties account for about 60%, while Robusta varieties account for more than 35%.

Major coffee producing areas in Australia

Australia began planting coffee around 1900 AD, including both Robusta and Arabica species, mainly in eastern Australia, roughly distributed in northern New South Wales, around Queensland, and Norfolk Island. Northeastern Queensland is home to the famous Skybury growing region; Norfolk Island is located far to the east of the Australian mainland in the South Pacific, where about 20,000 Arabica coffee trees are planted.

The schools and lineages of coffee beans

Looking at coffee beans from the biological classification of "kingdom, phylum, class, order, family, genus, species," coffee belongs to the Rubiaceae family and the Coffea genus, among which only three types of coffee have commercial value.

Coffea Arabica, Coffea Robusta (also known as Coffea canephora), and Coffea Liberica—these three coffee varieties are called the "three major native species of coffee."

An overview of the three native species of coffee beans:

1. Arabica originates from Ethiopia. It has the best flavor, aroma, and quality, accounting for about 60% to 70% of total world production. It is a widely planted variety and is also the bulk demand of specialty coffee.

2. Robusta originates from Congo and is cultivated in Africa and Indonesia. It has strong resistance to pests, but its quality and aroma are inferior to Arabica. Instant coffee mostly uses this variety. Robusta is also called medium-grain coffee and accounts for about 30%. It is mainly used for instant and canned coffee, and its caffeine content is twice that of Arabica.

3. Liberica originates from Liberia and is also called large-grain coffee. Because it is not resistant to leaf rust and has poor flavor, it is only traded in countries such as Suriname in West Africa, Libya, Côte d'Ivoire, and Malaysia, and is not popular around the world. However, it has the strongest adaptability and holds a rather important position in improving coffee varieties.

Among them, Arabica has the most commercial value and also accounts for a large proportion of research and classification, so many detailed coffee varieties have been subdivided, among which Typica and Bourbon are the oldest and most famous.

Typica

The variety closest to the native species, originally from Kaffa in Ethiopia and Yemen. It is the ancestor of Arabica varieties. The Typica variety is excellent, showing outstanding purity and body, with citric acidity and a sweet aftertaste. Typica's top leaves are bronze-colored, and the beans are oval or slender-pointed; the tree is 3-4 meters tall, conical in shape, with an angle of about 50-70 degrees between the trunk and branches. The leaves are narrow and bronze-colored. The berries are more oval than those of other varieties. In Central America, it is called Arabigo or Criollo. Its low resistance to leaf rust makes it difficult to care for, and the tree has low fruit-bearing capacity; combined with a long harvest period, the yield is low.

Typica has genetically evolved, and many variant varieties are better adapted to their surroundings and have developed new characteristics. They are usually considered new coffee varieties. For example, Mexican Typica and Hawaiian Typica are slightly different, hence different names; Criollo (South America), Arabigo (America), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernado & San Ramon (Brazil), Kent and Chickumalgu (India) all belong to Typica coffee.

Representative varieties:

Front Street Coffee Jamaica Blue Mountain No. 1 Region: Jamaica Blue Mountain production area Estate: Clifton Altitude: 1310 meters Variety: Typica Processing method: Washed

Front Street Coffee 2013 Yunnan Small Seed · Typica Country: China Region: Yunnan Lincang Altitude: 1300 meters Variety: Typica Processing method: Washed

Front Street Coffee Panama · Elida Estate Region: Panama Boquete Estate: Elida Estate Altitude: 1850 meters Variety: Typica Processing method: Natural

Maragogype

Maragogype (or Elephant Bean) is the most well-known variant of Typica. It was discovered in a place called Maragogype in Bahia, Brazil. The beans are at least three times larger than ordinary Arabica, hence the name Elephant Bean. The taste is very mild, with a slight sweet-sour note. It is not easy to roast; light roasting is recommended because dark roasting will fail to bring out its characteristics. It was first discovered in 1870 in the Maragogype bean-producing area of Bahia state in northeastern Brazil. Maragogype has poor flavor at low altitudes but better flavor at high altitudes, with mild acidity and pleasant sweet aroma.

Bourbon

A variety mutated from Typica, and together with Typica, it is currently the variety closest to the native species. Bourbon spread from southwestern Ethiopia to Yemen, and the bean shape changed from slender-pointed to round. In 1715, France transplanted round-bodied Mocha beans from Yemen to Bourbon Island off the east coast of Africa (renamed Reunion Island after the French Revolution), and only then was it named Bourbon. The round-bodied Bourbon beans were passed on to Brazil and Central and South America in 1727. In 1732, Britain transplanted Yemen Mocha to St. Helena Island (later the place where Napoleon was imprisoned), also round-bodied Bourbon beans. Bourbon is a frequent winner in American specialty coffee cupping. Bourbon produces 20-30% more fruit than Typica.

Bourbon line characteristics: complex acidity, caramel sweetness, balanced. Bourbon trees are tall and vigorous, with slightly serrated broad green leaves, and the coffee beans are relatively small and densely clustered, so the bean appearance is smaller and rounder compared to Typica. The fruit can be red, yellow, or orange, varying by variant and soil texture, with red fruit being the most common. Although Bourbon has higher fruit-bearing capacity than Typica, it is still considered a low-yield variety and is highly susceptible to leaf rust, berry disease, and nematode infection. To produce beans with unique and superior flavor, the growing altitude should be 1100 to 2200 meters.

Front Street Coffee Brazil Semi-Washed Red Bourbon Region: Brazil South Minas Altitude: 1000 meters Variety: Red Bourbon Processing method: Semi-washed

Yellow Bourbon

After ripening, the fruit of Yellow Bourbon is not red like ordinary coffee cherries, but yellow. It was first discovered in Brazil in 1930, and currently mainly grows in Brazil. It is generally believed that it may have originated from a mutation after crossing a red-fruited Bourbon with a yellow-fruited Typica variant called "Amerelo de Botocatu" (discovered in São Paulo in 1871). Because of its lower yield and weaker resistance to wind and rain, it has not been widely planted. However, when planted at high altitudes, it shows excellent flavor performance, and in recent years it has become more common.

For example, the flavor presented by Front Street Coffee Brazil Queen Estate Yellow Bourbon is a sweet and smooth fruity sweetness, with obvious nutty flavor, balanced and gentle acidity, weak and clean bitterness, and rich chocolate aroma and nutty flavor, with a bright and refreshing mouthfeel.

Front Street Coffee Brazil Queen Estate Natural Yellow Bourbon Region: Brazil Mogiana Estate: Queen Estate Altitude: 1400-1950 meters Variety: Yellow Bourbon Processing method: Natural

Pink Bourbon

After ripening, the coffee cherries of Pink Bourbon are pink. It is a very rare new variety, bred by crossing Red Bourbon and Yellow Bourbon. The reason Pink Bourbon is called a rare variety is mainly that it is very, very difficult to maintain this beautiful pink color; sometimes some orange Bourbon is harvested because the final color of the coffee fruit is determined by recessive genes in the pollen grains.

Among the selected pollen grains for hybridization, there are both yellow genes tending toward Yellow Bourbon and red genes tending toward Red Bourbon, and these are all recessive genes that easily interfere with each other. This makes Pink Bourbon difficult to produce. In addition, Pink Bourbon is extremely similar to unripe Red Bourbon and is not easy to identify, often being mixed together, which is also the reason why Pink Bourbon is rare.

Pink Bourbon was first planted by a coffee farmer named Gabriel Castaño in the Huila production region. His farm is Finca La Granada, with an altitude reaching 1800 meters. The days are warm and the nights are cool, providing appropriate stressful environmental factors for the coffee trees. The farm covers only 2 hectares, and Gabriel owns 8,000 Pink Bourbon trees. The rich flavor expressed during cupping has made Pink Bourbon increasingly famous.

At the beginning, it was mixed with other Bourbon and Caturra plants, and only later was it harvested separately and processed separately. Its performance in the cup is also very special. Unlike the generally flatter flavor of ordinary Bourbon, Pink Bourbon has fresh floral aromas, the juicy sweetness of blueberries and green grapes, a cherry note in the middle, and a yellow sugar-like sweetness in the finish. In terms of acidity, it presents more of a complex citrus-berry expression. It is currently mainly grown in Colombia and Guatemala.

Front Street Coffee Colombia Isabella Pink Bourbon Region: Colombia Huila Altitude: 1760 meters Variety: Pink Bourbon Processing method: Semi-washed

Bourbon Pointu

Discovered in 1810 by coffee farmer Leroy on Bourbon Island, the Bourbon Pointu coffee tree is relatively short, and the coffee cherries it produces are pointed in shape, very different from the round-bodied Bourbon. It was not until the twentieth century that scientists discovered that Bourbon Pointu's caffeine content is only half that of ordinary Arabica. Bourbon Pointu is also called Laurina or Leroy. Coffea Laurina is the scientific name of Bourbon Pointu, while Leroy is the name of the coffee farmer who discovered this variety. It is commonly called Bourbon Pointu.

Because Bourbon Pointu is weak, susceptible to disease, and low-yielding, local farmers had little enthusiasm for planting it, and it nearly became extinct. It was not until 1999-2007, through the efforts of France and Japan, that it was successfully revived. Before 2000, Bourbon Pointu existed only on Bourbon Island; only afterward was it successfully trial-planted in Colombia and El Salvador.

Pacas

Pacas is a natural mutation of Bourbon, first discovered in 1949 by the Pacas family in the Santa Ana production region of El Salvador. Fernando Alberto Pacas Figuero discovered some plants with different morphology at his family's estate Finca San Rafael, and subsequently began collecting seeds and conducting selection.

By 1956, Francisco de Sola and Fernando's son Fernando Alberto Pacas Trujillo began researching the Pacas variety with the help of Professor William Cogwill from Florida. They compared San Ramon Bourbon with an "unknown" new variety, and this "unknown" variety exhibited completely different characteristics. Its plant morphology was also different from Bourbon, with shorter internode spacing and a larger fruiting area. Finally, they named this variety "Pacas." Pacas coffee plants are smaller in stature, can be planted more densely, and yield higher than native Bourbon.

In 1960, the Salvadoran Coffee Research Institute (ISIC) began a genealogical selection project for Pacas and widely planted it in El Salvador. Pacas production accounts for about 25% of the country's total coffee production. In 1974, the Honduran Coffee Institute introduced Pacas and planted it in Honduras.

Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. Its productivity and disease resistance are both better than Bourbon, and the tree is shorter, making harvesting easier. Unfortunately, like Bourbon, it has the problem of a biennial fluctuation cycle in productivity. However, its flavor is comparable to Bourbon beans, and more importantly, it has super strong adaptability and does not require shade trees, so it is also called Sun Coffee. It can adapt to high-density planting, but requires more fertilizer, increasing costs, so early coffee farmers did not readily accept it.

With the sharp rise in bean prices in the 1970s, farmers switched to planting Caturra to increase yields. With vigorous promotion by the Brazilian and Colombian authorities, the results were fruitful. Farmers began planting Caturra across the board. By 1990, one million hectares of coffee-growing area could harvest 14 million bags of coffee beans, increasing productivity by 60%, making Caturra deeply favored by Central American countries.

Caturra is suitable for planting from low altitudes of 700 meters to high altitudes of 1700 meters. It has strong adaptability, but the higher the altitude, the better the flavor, and the yield will relatively decrease. Caturra's mouthfeel is full of fruity tones and berry flavors. Representative coffees of the Caturra variety include Front Street Coffee Blackberry · Costa Rica and Front Street Coffee Butterfly · Panama.

Villa Sarchi

Villa Sarchi is a local mutation of Bourbon in Costa Rica, similar to how Caturra is a low-growing mutation of Bourbon in Brazil, and Pacas is a low-growing mutation of Bourbon in El Salvador.

Villa Sarchi has a relatively short plant type, green top leaves, an angle of about 45 degrees between side branches and the trunk, small spacing between fruit clusters, and fruit that resists wind and rain and does not easily fall. It requires sufficient fertilizer supply, prefers shade, and performs well in flavor at high altitudes.

Mundo Novo

Mundo Novo is the result of a natural cross between Bourbon and Sumatra Typica, first discovered in 1943 in Tietê, São Paulo, Brazil. Mundo Novo was initially planted in the city of Novo Mundo, which is now Urupês.

The first selection of Brazil's Mundo Novo coffee beans was completed between 1943 and 1952. This variety began to be distributed to coffee farmers for planting in 1952. In the 1860s, Mundo Novo was widely planted in Brazil and was hailed as the new hope of Brazil's coffee industry. Later, in 1977, the Agronomical Institute of Campinas (IAC) released a new selection. In Brazil and other South American countries, the Mundo Novo variety has very high commercial value. Mundo Novo also spread to other countries, but for various reasons it was not widely planted locally. Mundo Novo coffee trees are tall, with green or brown leaf tips, and the overall bean shape is relatively round with large size.

Catuai

Catuai is a cross between Mundo Novo and Caturra, one could say a second-generation hybrid. It inherited Caturra's advantage of a low tree height and also made up for Arabica's weakness of fragile fruit. The fruit is firm and not easily knocked off by strong winds. The greatest regret is that its overall flavor is slightly more monotonous than Caturra. Catuai also has red-fruit and yellow-fruit distinctions, with red fruit winning awards more often than yellow fruit. Catuai, Caturra, Mundo Novo, and Bourbon are ranked together as Brazil's four major coffee varieties.

In 1949, it was bred by crossing Yellow Caturra (a Bourbon mutation) C476-11 with Mundo Novo (Typica x Bourbon) CP 374-19. It was released in 1972 after genealogical selection in Brazil (continuous single-plant generation selection). It has red and yellow fruits, as well as a green variety Ouro Verde. It has high acidity; when yellow beans cool, they have an impure, petroleum-like mouthfeel. There are many excellent selections in different countries. In Honduras, Catuai accounts for nearly half of the planted area. IHCAFE researchers are actively seeking improvements to Catuai, including hybrid combinations between Catuai and Timor. In Costa Rica, Catuai is also important; yellow-fruit Catuai has been widely planted since its release in 1985. In 1970, Catuai was introduced to Guatemala, where it now accounts for about 20% of national production. Catuai is hardly cultivated in other Central American countries.

Catuai has a smooth body, a soft-water-like warmth when swallowed, delicate aftertaste changes, orange-fruit sweetness, tropical fruit, raspberry, maple syrup sweetness, juicy feel, faint wine aroma, white bitter melon, baked cookie aroma, caramel, vanilla, an elegant and refined finish, and a long, multi-layered mouthfeel.

Front Street Coffee Musician Series Mozart Region: Costa Rica Tarrazu Estate: Canet Estate Altitude: 1980 meters Variety: Caturra, Catuai Processing method: Raisin Anaerobic Honey Process

Timor

A natural hybrid variety discovered on the island nation of East Timor at the eastern end of the Lesser Sunda Islands. It has 44 chromosomes, closer to Arabica; however, its flavor is plain and unremarkable. Timor has low acidity and lacks distinctiveness, and it is often used to make low-cost blend beans. But East Timor also has high-altitude pure Typica washed coffee. Before purchasing, be sure to clarify whether it is a hybrid or pure Typica washed beans. The quality of the two differs greatly: the former is plain and unremarkable, while the latter is stunning.

Catimor

In 1959, the Portuguese crossed Brazilian Caturra with Timor to cultivate the second-generation hybrid Catimor, which has super strong disease resistance and productivity. However, its flavor is also relatively poor, and it is currently an important variety for commercial beans. In order to improve Catimor's poor cupping reputation, in recent years botanists from various countries have gone back to crossbreeding Arabica with Catimor over multiple generations, attempting to reduce its Robusta lineage.

Front Street Coffee Yunnan Small Seed Coffee Region: Yunnan Baoshan Altitude: 1200 meters Variety: Catimor Processing method: Washed

Geisha

Geisha is a Typica tree species, originating from Geisha Mountain in Ethiopia. In 1963, Don Pachi (known as the father of Panamanian Geisha) introduced it from Costa Rica to Panama, but due to low productivity, no farmer was willing to plant it. Daniel Peterson unexpectedly discovered this coffee on his own farm, Esmeralda Special Estate, and since 2004 it has dominated major international cupping competitions year after year, making it arguably the hottest coffee variety. Its rich citrus notes, floral aroma, and toffee aroma captivate everyone. Panama is the main country producing Geisha coffee.

Geisha is a mutated descendant of native Arabica seedlings originating from the Gesha region of Ethiopia. Its bean shape is relatively large. It is a coffee variety unique to Panama and has shone brilliantly in specialty coffee in recent years, earning the title of specialty coffee queen within just a few years of appearing on the market. Geisha had already appeared in Panama as early as 1960, and many breeding institutions in Panama also had many Geisha seeds. In fact, Geisha was discovered in 1931 in Gesha, southwestern Ethiopia, where it had many different local names. In 1931 and 1932, it was imported to Kenya under the names Abyssinian and Geisha, respectively. In 1936, Kenya took harvested Geisha seeds to Uganda and Tanzania for planting. In July 1953, Tanzania sent daughter trees to Costa Rica, keeping the mother tree in its own country. In 1960, through CATIE (Tropical Agronomic Center for Research and Education), Panama officially cultivated Geisha.

Geisha trees are slender and tall (up to 4.5 meters), with spreading branches and leaves. The leaves are long, green, and red, and the fruit ripens late. It is resistant to leaf rust but susceptible to berry disease and nematodes. The fruit is small to medium, and the yield is medium to low. Panama Geisha has a very unique flavor; it can be a dinner coffee, refined, with the body of black tea and bergamot flavor. Geisha flowers also carry a combination of peach and melon notes. Beans produced at high altitudes have excellent aroma, a sweet, clean, and distinctive finish, with jasmine and peach aromas, bright fruit acidity such as guava, mango, and papaya, and a very smooth mouthfeel, with characteristics comparable to Ethiopian washed beans. However, its flavor changes drastically in different cultivation areas, and to maintain its characteristics it must be planted on slopes at 1200 meters.

Front Street Coffee Panama Hacienda La Esmeralda Red Label Geisha Region: Panama Boquete Estate: Hacienda La Esmeralda, Veil Altitude: 1600-1800 meters Variety: Geisha Processing method: Natural

The above content is compiled by CoffeeHunters, a coffee news website.