Which arabica variety belongs to the Typica and Bourbon lines?
Coffee trees number more than five hundred species, with over six thousand finer varieties, yet only a few are grown commercially at scale. Arabica and Robusta carry most of the market, with Liberica and Excelsa filling smaller roles, and Arabica itself splits into the Typica and Bourbon lines that produced most familiar names.
From Typica and Bourbon come Mandheling, Blue Mountain, Kona, Maragogype, Pacamara, Caturra, Catuai, and Geisha, along with interspecific hybrids of Arabica and Robusta. Liberica coffee history is a smaller thread in this family tree, and knowing the lineage helps explain why the same species can taste so different across origins.
There are over five hundred species of coffee trees worldwide, with more than six thousand varieties in finer classification. Faced with such a dazzling array of coffee beans, many enthusiasts often recognize only the two major names—Arabica and Robusta—while having only a vague understanding of the family lineage behind them. This article systematically sorts out the complete lineage of coffee varieties: first introducing the four major coffee species and their commercial value, then detailing the two main lines under Arabica—Typica and Bourbon—as well as the common variants derived from them, such as Mandheling, Blue Mountain, Kona, Maragogype, Pacamara, Caturra, Catuai, and Geisha, and finally covering the interspecific hybrids of Arabica and Robusta. Whether you are a beginner just starting out or a seasoned player looking to refine your cupping knowledge, this pedigree chart will help you build a clear framework for understanding coffee varieties.
Common coffee bean varieties on the market
How many species of coffee trees are there exactly? The answer is over five hundred species, with varieties exceeding six thousand. Today we will sort out coffee species and common coffee varieties.
Globally, only two coffee trees truly have commercial value and are cultivated on a large scale, and the coffee beans they produce are far superior in quality to other species. These two are Arabica and Robusta, along with Liberica and Excelsa.
If classified biologically, coffee varieties can be grouped into three major categories: Arabica, Robusta, and Liberica.
Generally, Arabica is mostly used for single-origin or specialty coffee, while Robusta is often made into instant coffee. Although Arabica is often positioned as premium coffee and Robusta as inferior, there is no need to be bound by this distinction—choosing based on your preferred flavor is more appropriate. In terms of taste preferences, consumers in the United States and Japan more often drink the lighter coffee brewed from Arabica, while Europe prefers blending Arabica with Robusta to make espresso.
Arabica: Premium coffee beans with first-class flavor and aroma
Arabica was the first variety to be discovered and is widely recognized as the best among coffee varieties. It is currently the most widely cultivated variety in the world. It is produced in various countries in Central and South America, Brazil, Colombia, as well as Ethiopia, Tanzania, Yemen in Africa, and Indonesia. Arabica plants usually grow to 2.5 to 4.5 meters tall. They can tolerate low temperatures but not frost, and have weak drought resistance. Its beans are relatively large, of excellent quality, with a mellow taste, a slight acidity, and a mild bitterness, accounting for about 85% of global production.
Robusta: Strong acidity, intense mouthfeel
Due to quality differences, the market price of Robusta is only about half that of Arabica. Java in Indonesia, Congo, Uganda, and Ivory Coast are currently the main producing areas of Robusta. Robusta is easier to grow on farms, has higher yields, and is less susceptible to insects. Its beans are round and small, with a slightly bitter taste, and they retain their aroma even after cooling, accounting for about 15% of global production. Robusta has a puffy oval appearance, and the green beans have a grassy green and yellow luster with a light brown or yellowish-brown color. Compared with Arabica, it is more aromatic but lighter, with less pronounced acidity and stronger bitterness.
Liberica
Liberica was discovered in Liberia. Its beans are long and large, slightly pointed at one end, resembling a small boat. The coffee tree generally grows on slopes at an altitude of about 200 meters, with very strong disease resistance and environmental adaptability, but its yield is extremely low and it is usually used for variety improvement. Because of this, Liberica coffee trees can be planted in subtropical regions better than other species. Its quality is inferior, with strong acidity and relatively high bitterness, while aroma and body are low; however, its high intensity is an advantage, accounting for about 5% of global production.
Coffee variety Excelsa
Excelsa was only discovered in 1904 and is native to the Chari River basin in Africa. The fruit is small, and the yield per plant is high, especially for a drought-resistant variety. The product has a strong aroma and a slight bitterness, and is rarely cultivated.
Coffee variety Typica
Typica: Typica is a sub-variety within Arabica coffee. Typica originally grew on the island of Martinique, and is also cultivated in Central America, Jamaica, and the Kona region of Hawaii. Papua New Guinea and East Timor are currently the main coffee-growing regions for Typica. In order to obtain more yield from high-quality Typica, Typica coffee varieties are usually crossbred with other species. Typica coffee is known for its sweetness, and some of the best coffees in the world come from the Typica series, including Blue Mountain, Sumatra, and Kona.
Typica green beans have slightly upturned ends and an oval shape; viewed from the side, the bean body is flat and thin. Even if the altitude of the growing region differs, the thickness of the side of the green bean does not vary much.
[Gene mutation varieties - Typica variants]
Typica variant Sumatra Mandheling
The main coffee-producing areas in Indonesia are Sumatra, Java, and Sulawesi, among which "Mandheling" from Sumatra is the most famous.
Mandheling is also called "Sumatra coffee." In the northern part around Lake Tawar, it can be called Aceh coffee or Lake Tawar coffee; in the Lintong and Lake Toba areas, it can be called Mandheling.
Mandheling has a heavy taste, with rich body and a full, lively dynamism. It is neither astringent nor sour, and its body and bitterness are fully expressed. The appearance of Mandheling coffee beans can be said to be the ugliest, but coffee lovers say that the uglier Sumatra coffee beans look, the better, mellower, and smoother they taste.
Here four types of Mandheling are collected: Lintong Mandheling, Golden Mandheling, Tiger Mandheling, and Aged Mandheling.
Lintong Mandheling
Indonesian coffee varies greatly in quality, but what we usually call Mandheling refers to coffee beans of Typica or its variants grown in the mountains around Lake Toba. Coffee gourmets around the world have commented: "Sumatra Mandheling coffee has the best texture in the world." Mandheling coffee beans are relatively large and hard, and because there are many defects, they require strict selection during processing.
Mandheling is an indispensable variety in coffee blends. It has a rich flavor, sweet aroma, pure bitterness, and full body, with a little sweetness and slight acidity.
Golden Mandheling
Golden Mandheling is produced in the Lintong region of North Sumatra, Indonesia. It is a higher-grade Mandheling, that is, Mandheling coffee processed with more refined methods. The coffee beans are picked entirely by hand. Golden Mandheling 19 mesh undergoes four manual selections to remove defective beans, and the processed green beans are complete and uniform in size.
Golden Mandheling has a sweeter and mellower flavor than ordinary Mandheling, with a heavy taste and rich body. Although bitter, its layers are complex yet distinct. Golden Mandheling is considered the fullest-bodied coffee in the world.
Tiger Mandheling
The main varieties of Indonesian Tiger Mandheling are Caturra, Typica, and Sidikalong. Only Mandheling of 17 mesh or above with a defect rate below 4% can be called Tiger.
Tiger Mandheling has a relatively balanced mouthfeel and high cleanliness, with obvious flavors of cream, dark chocolate, and nuts.
Aged Mandheling
The most famous aged Indonesian beans are Mandheling and Old Brown Java. So-called aged Mandheling is coffee beans that have undergone a certain degree of processing and long-term storage, during which the acidic and astringent components precipitate and convert into sugars, making the coffee rounder.
Aged Mandheling has exceptionally good sweetness and is most suitable for making single-origin or espresso coffee.
The greatest commonality of the four Mandheling coffee beans introduced above is that the coffee beans use the wet-hulling process. Coffee processed this way develops the unique flavor of Sumatra coffee, with a full-bodied and intense mouthfeel.
Typica variant Blue Mountain
Blue Mountain: Blue Mountain coffee beans are the most expensive coffee, with a clean and aromatic flavor, and are one of the sweetest coffees in the world. The history of Jamaican coffee can be traced back to the 18th century, when the British introduced coffee trees to Jamaica and planted coffee in the Blue Mountains. It is further divided into high-altitude Jamaica Blue Mountain Coffee, Jamaica High Mountain Coffee, and Jamaica Coffee, with different grades determining different prices.
Jamaica Blue Mountain Coffee. Blue Mountain Coffee and High Mountain Coffee are each further divided into four grades. In terms of quality from high to low, they are: NO.1, NO.2, NO.3, and PB; PB means peaberry. According to CIB standards, only coffee grown above 666 meters in altitude can be called Jamaica Blue Mountain Coffee.
Jamaica High Mountain Coffee (Jamaica High Mountain Supreme Coffee Beans). Coffee produced below 666 meters in Jamaica's Blue Mountain area is called High Mountain Coffee. It is second only to Blue Mountain Coffee in quality and is called by industry insiders the brother variety of Blue Mountain Coffee. Because Jamaica Blue Mountain Coffee has extremely low yield, if you want to taste Jamaican-style coffee, Jamaica High Mountain Coffee is your best choice.
Jamaica Prime Coffee Beans. Coffee grown outside the Blue Mountain range is called Jamaica Coffee. Originally, coffee professionals in China generally had a mistaken understanding that only coffee grown in the Blue Mountain area above 1,800 meters could be called Blue Mountain Coffee. In fact, on the mountain crown above 1,800 meters in the Blue Mountains, there is only one estate, Amber, which belongs to a person of Chinese descent. The estate owner's surname is Lynne, with ancestral roots in Guangdong, China. The estate has only 30 hectares of land and very low production. Blue Mountain Coffee is mainly distributed across five mountain areas in the Blue Mountains: John Crow, St. John Peak, Mossman Peak, High Peak, and Blue Mountain Peak.
Typica variant Hawaiian Kona
Kona: Because the Kona region of Hawaii Island has a superior geographical environment, the coffee varieties grown there not only have guaranteed quality but also a rich coffee flavor, with moderate citrus acidity, high but gentle body, and a clean mouthfeel. Coffee grown in the Kona region is hailed as "the most beautiful coffee beans in the world."
Typica variant Maragogype
Maragogype: A mutant of Typica, with very large and long fruit, slightly twisted. The plant has long internodes and large leaves, and its yield is relatively low. It was first discovered in 1870 in the Maragogype bean-producing area of Bahia in northeastern Brazil. Its beans are at least three times larger than ordinary Arabica, hence the name. Maragogype has poor flavor at low altitudes, but better flavor at high altitudes, with mild acidity and pleasant sweet aroma. (The left side of the picture shows Maragogype)
Typica variant Pacamara
Pacamara: A hybrid of Pacas and Maragogype, with very large beans second only to Maragogype. It is an excellent variety developed in El Salvador in the 1950s, and has performed well in cupping in recent years.
Typica variant Kent
Kent: A Typica hybrid variety discovered in India, with high yield and strong disease resistance, but it has never achieved good results in cupping.
Bourbon coffee Bourbon variety
Bourbon originated in Ethiopia and is a natural mutation of Bourbon. It originally appeared on Réunion Island and was first recorded in 1947. Burundi, Rwanda, and South America are the main coffee-growing regions for Bourbon. Although this variety is similar to Typica, Bourbon is stronger than Typica and has higher yield, with lower caffeine content, but the plant is shorter, has very low disease resistance, and is more susceptible to leaf rust.
Bourbon is a secondary species produced by mutation of Typica. Together with Typica, it is one of the oldest existing coffee varieties. The green fruit turns bright red when ripe.
[Gene mutation varieties - Bourbon variants]
Bourbon gene mutation varieties include Pointed Bourbon, Kenya "SL28" and "SL34", Yellow Bourbon, Pink Bourbon, Mocha, Pacas, and Villa Sarchi.
Bourbon coffee Red Bourbon
For ordinary Red Bourbon, after the coffee tree flowers and bears fruit, the color of the coffee fruit changes as follows: green > slightly yellow > slightly orange > ripe red > darker red when more mature. Therefore some people also call it [Red Bourbon]. In fact, Red Bourbon is what we generally call Bourbon. Bourbon grown at high altitude usually has better aroma, and its acidity is brighter, even tasting somewhat like red wine.
Simply put, Bourbon is a coffee tree variety, a branch of the Arabica species. It generally bears red fruit and is called Red Bourbon. Besides it, there are also Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yield, but better quality.
Bourbon coffee Yellow Bourbon
Yellow Bourbon. The fruit is yellow when ripe. It was first discovered in Brazil and is currently mainly grown in Brazil. It is generally believed that it may have originated from a mutation after crossing red-fruited Bourbon with a yellow-fruited Typica variant called "Amerelo de Botocatu."
Among the many coffee varieties in Brazil, Yellow Bourbon is one of the quite outstanding variants in quality. Ordinary Bourbon turns from green to yellow and then red, but Yellow Bourbon only remains yellow in appearance. Yellow Bourbon grown at high altitude and processed by natural drying has excellent flavor.
Taste characteristics: sweet and smooth fruit sweetness, obvious nutty flavor, balanced and gentle acidity, weak and clean bitterness, rich chocolate aroma and nutty flavor, with a bright and refreshing mouthfeel.
Bourbon coffee Pink Bourbon
Pink Bourbon, as the name suggests, has romantic pink coffee cherries when ripe. It is a very rare new variety bred by crossing Red Bourbon and Yellow Bourbon.
Taste characteristics: sweet orange, sugarcane sweetness, pleasant juicy feel, cherry tomato.
Bourbon variant Pointed Bourbon
Pointed Bourbon: Discovered on Bourbon Island in 1810, its beans changed from round to pointed, with only half the caffeine content; however, it has low yield and weak plants, making it extremely precious (mostly cultivated in laboratories).
Pointed Bourbon has two other names, Laurina and Lihoy, but neither is as well-known as Pointed Bourbon. It is called Pointed Bourbon because the bean shape is long and narrow with pointed ends, while native Bourbon (sometimes called Round Bourbon) has shorter beans and a slightly elliptical outline.
Flavor description in the archive: bright acidity, notes of blueberry and vanilla, velvety smoothness.
Bourbon variant SL28, SL34
Kenya "SL28" and "SL34": Direct Bourbon lines screened and cultivated in Kenya in the early twentieth century by French and British missionaries and researchers. Over the past century, they have adapted to Kenya's high-concentration phosphoric acid soil and produced Kenya's characteristic acidic aroma. Top Kenyan coffees all come from these two varieties, but when transplanted elsewhere, their flavor immediately changes.
Kenyan coffee is divided into seven grades according to bean size, and into six specifications according to taste from high to low. Kenya's best coffee grade is Peaberry (PB), followed by AA++, AA+, AA, AB, and so on in order. Premium coffee has a bright luster, is delicious and tasty with a slight wine aroma. In terms of taste, "Kenya AA" is especially well received.
According to bean size, shape, and hardness, it is divided into seven grades: E, PB, AA, AB, C, TT, T.
E: It means elephant, "Elephant" in English, but here it does not refer to the Maragogype variety. Kenya E requires 18 mesh or above. E is a natural variation that occurs during the growth of two seeds. Generally, its yield is relatively low, and this grade is rarely seen in the Taiwanese market.
PB: In English it is called peaberry, also known as small round bean, male bean, or single-lobed bean. It is 15 mesh or above. Compared with ordinary flat beans, it is the most distinctive among the many coffee PB peaberries, with a unique style, great variation, and the widest roasting range. It is also the peaberry more familiar to friends.
AA: Kenya AA bean size (screen size) is between 17-18 mesh. Coffee of this grade is relatively affordable and is the most common coffee grade.
AB: Kenya AB bean size is 15-16 mesh. It is a mixture of Grade A and Grade B. Because these two are often sold together, it is called AB. Generally, a larger portion of the coffee harvest falls into this grade.
C: Bean size is 12-14 mesh, considered small beans.
TT: Indicates soft beans. TT refers to light beans screened out from AA and AB by an airflow separator. Their hardness does not meet the standard and they are usually defective beans.
T: Bean size (Screen Size) is below 12 mesh. Usually only fragments, defective beans, and small beans below 4.8 mm remain.
Kenya's unofficial green bean grading system is as follows
Green beans that have not undergone official standard grading are UG (upgrading, dedicated), among which:
The grading system for E, AA, AB, and PB is: UG1
The grading system for C, TT, T, and HE is: UG2
Kenya officially grades by shape and bean size, while coffee dealers further subdivide by flavor. Generally, they subdivide the AA to AB grades into AA TOP, AA++, AA+, and AB+. FAQ is the abbreviation of Average Quality, meaning "average fair quality," that is, an average standard quality. The best coffee grade is Peaberry PB, followed by AA++, AA+, AA, AB, and so on in order.
Bourbon variant Caturra
Caturra: A single-gene Bourbon mutation discovered in Brazil in the 1950s. Its yield capacity and disease resistance are both better than Bourbon, and the plant is shorter, making harvesting easier. Unfortunately, it encounters the same problem as Bourbon—bearing fruit one year and resting the next—and its flavor is comparable to or slightly worse than Bourbon beans.
But it has stronger adaptability, can be planted at high density, does not need shade trees, and can thrive even when directly exposed to the sun. Therefore it also has a name—"sun-grown coffee" (Sun Coffee).
Caturra is suitable for low altitudes of 700 meters to high altitudes of 1,700 meters, but the higher the altitude, the better the flavor, and the yield decreases accordingly. There is also a yellow Caturra variant in Central and South America, but its reputation is not as good as Yellow Bourbon.
Bourbon variant Catuai
Catuai: Catuai is a hybrid of Mundo Novo and Caturra, so to speak a second-generation hybrid. It inherits Caturra's advantage of a low tree height and also compensates for Arabica's weakness of delicate fruit. The fruit is firm and not easily dropped even in strong winds. The greatest regret is that its overall flavor is slightly more monotonous than Caturra.
Catuai also has red-fruit and yellow-fruit types. Compared with the yellow-fruit type, the red-fruit type wins awards more often. Catuai, Caturra, Mundo Novo, and Bourbon are listed together as Brazil's four major coffee varieties.
Bourbon variant Pacas
Pacas: A Bourbon variant discovered in El Salvador. In 1935, Salvadoran coffee farmer Don Alberto Pacas selected high-yielding San Ramon Bourbon varieties and transplanted them to his farm for cultivation. In 1956, his coffee trees produced more fruit than coffee trees of the same type. Professor William Cogwill of the University of Florida confirmed that this was a genetic mutation of Bourbon and named it "Pacas."
Pacas has high yield and good quality and is quite popular in Central America. At present, 68% of El Salvador's coffee is Bourbon varieties, and Pacas accounts for 29%. It is similar to Brazil's Caturra and Costa Rica's Villa Sarchi. Today Pacas accounts for about 25% of El Salvador's coffee production. It has high yield and has always been popular. The coffee it produces has high sweetness, similar to Bourbon, but its acidity is brighter than Bourbon.
Pacas seedling
Bourbon variant Villa Sarchi
Villa Sarchi: A Bourbon variant first discovered in Costa Rica in the 1960s. In recent years it has often appeared on excellent cupping lists and can be called a dark horse with promising prospects. This is a rare variety bred through hybridization of Red Bourbon trees. It resists strong wind, prefers high-altitude environments, and has excellent acidity and various layered fruit notes. It is high in sweetness, with bright and delicate citrus acidity and lower notes of raisin and nuts, with considerable complexity and full balance.
It is also a dwarf Bourbon, discovered in the village of Sarchi in Costa Rica's western valley. It is suitable for high-altitude organic cultivation, with lively fruit acidity and obvious caramel flavor.
Hybrid variety Mundo Novo
Mundo Novo: A natural hybrid of Bourbon and Sumatra Typica, first discovered in Brazil. It has high yield and resistance to pests and diseases. It was widely planted in Brazil in the 1950s and hailed as the new hope of the Brazilian coffee industry; however, the tree is taller and not easy to harvest.
Hybrid variety Nicaraguense Java
That is, the Java variety from Nicaragua, a long-bean variety now rarely seen even in Java. It was first successfully sown in Nicaragua by Limoncillo Estate. The Java variety originates from the Typica line. Java Typica once suffered a severe leaf rust outbreak, causing Java Typica to almost disappear. Limoncillo Estate unintentionally obtained a bag of seeds, sowed and raised seedlings, and brought the young plants to experts for identification, only then learning that it was Java. In 2007, Limoncillo entered this variety in COE for the first time, and as a result won second place in that year's Nicaragua COE, with a bidding price even exceeding that year's champion.
Hybrid variety Maracaturra
A hybrid of Maragogype and Caturra cultivated in Guatemala (Maragogype × Caturra). After winning the 2009 Nicaragua COE championship, it received even greater recognition. It combines Maragogype's rich fruity notes and Caturra's elegant acidity, with high body, full floral aroma, and high sweetness.
Arabica variety Geisha
Geisha, geisha, because its pronunciation is the same as the Japanese word for geisha, it also has the alternative name "Geisha coffee." Compared with Blue Mountain coffee, Hawaiian coffee, and Mandheling coffee, Geisha coffee has richer and more diverse floral and fruity aromas, with distinct layers of intense tropical fruit sweetness. The reason Geisha green beans can become a "star" pursued by so many coffee lovers is that they possess high quality and a unique coffee flavor. Once you drink such a coffee, perhaps you will have the thought of drinking no coffee other than Geisha.
The place where the Geisha variety was first discovered is the Gori Geisha forest. It began to become famous in 2004 at the Panama coffee competition.
Geisha is the champion among coffee varieties. Whether in flavor or mouthfeel, it deeply fascinates people. This is one of the reasons Geisha coffee is unforgettable and famous. In addition, Geisha coffee receives ratings above 90 in specialty coffee. It is not easy to find top-grade Geisha coffee beans on the market.
Geisha, geisha, because its pronunciation is the same as the Japanese word for geisha, it also has the alternative name "Geisha coffee." Compared with Blue Mountain coffee, Hawaiian coffee, and Mandheling coffee, Geisha coffee has richer and more diverse floral and fruity aromas, with distinct layers of intense tropical fruit sweetness. In the eyes of coffee people, Geisha is undoubtedly a goddess worthy of the name. How many people are infatuated with her bright and complex floral and fruity aromas, multi-layered high-sweetness fruit character, and delicate soft acidity.
At present, the most famous Geisha producing area is the Boquete region of Panama, a small town located on the eastern slope of Baru Volcano. In the Boquete region, the most famous Geisha coffee estates are the renowned Hacienda La Esmeralda, Elida Estate, and Panama NPGE Estate. Although people around the world grow Geisha coffee, even in Taiwan, China, the flavor is still not as stunning as Panama's.
Panama Hacienda La Esmeralda Geisha is further divided into three grades: Red Label, Green Label, and Blue Label.
The three major differences between "Red Label," "Green Label," and "Blue Label":
Red Label Geisha (ESMERALDA SPECIAL)
Red Label is top-grade Geisha coffee, also called auction beans, because this coffee can only be sold through the annual international internet auction, generally participating in the global bidding auction in May each year. Red Label Geisha is grown at an altitude of 1,600-1,800 meters, with cupping scores as high as above 90. It is the auction king of each cupping competition, so its coffee price is high and it is very rare.
The coffee flavor has aromas of roses and citrus, with a full juicy feel and obvious sweetness.
Green Label Geisha (Boquete Geisha)
Green Label is second-grade Geisha coffee and generally does not participate in auctions, but its coffee quality is still that of high-quality coffee beans, and its price is slightly cheaper. It is Hacienda La Esmeralda's privately reserved Geisha, selected from Geisha varieties at an altitude of 1,500 meters.
The coffee flavor has the classic flavor of Geisha coffee beans: floral aroma, fruity aroma, citrus acidity, and a full, juicy mouthfeel.
Blue Label Geisha (ESMERALDA)
Blue Label is ordinary Geisha coffee, the Geisha produced in daily quantities by Hacienda La Esmeralda, selected from Geisha varieties at around 1,500 meters.
The coffee flavor has slight floral aroma, fruit acidity, and sweetness, with a less full mouthfeel.
The overall flavor of Panama coffee has rich citrus aroma, jasmine aroma, and nectar sweetness. When entering the mouth, the tip of the tongue feels obvious fruit acidity, then it is gentle and round in the mouth, with a grainy sweetness and a long-lasting charm that makes people feel very satisfied.
Arabica and Robusta bean hybridization (interspecific hybridization)
Hybrid variety Timor
Timor: A natural hybrid variety discovered in East Timor, an island country at the eastern end of the Nusa Tenggara archipelago. It has 44 chromosomes and is closer to Arabica; however, its flavor is plain and unremarkable. Timor has low acidity and lacks distinctive features. In Taiwan it is often used to make lower-cost blend beans. But East Timor also has washed high-altitude pure Typica. Before buying, be sure to clarify whether it is a hybrid or pure washed Typica. The quality of the two differs greatly: the former is plain and unremarkable, while the latter is stunning.
Hybrid variety Catimor
Catimor: In 1959, the Portuguese crossed Brazilian Caturra with Timor and bred the second-generation hybrid Catimor, which has super strong disease resistance and yield capacity, but its flavor is also relatively poor. It is currently an important variety of commercial beans. In order to improve Catimor's poor cupping reputation, in recent years botanists from various countries have gone back and crossed Arabica with Catimor over multiple generations, attempting to reduce the Robusta lineage.
Hybrid variety Icatu
Icatu: A variety improved through multiple generations of hybridization in Brazil, and it once entered the top ten of Brazil's "Cup of Excellence." In the past, Arabusta, a mixture of Arabica and Robusta, although it improved yield and disease resistance, always had poor coffee flavor. Scientists then crossed Arabusta with Arabica varieties such as Caturra, Mundo Novo, and Bourbon over multiple generations, gradually reducing the unpleasant flavor of Robusta and improving the aroma and mellowness of Arabica beans, thus giving birth to the excellent multi-generation hybrid variety—Icatu.
Hybrid variety Ruiru 11
Ruiru 11: A hybrid variety developed in Kenya in 1985 that emphasizes yield over quality. It is a hybrid of Arabica and Robusta, and so far none can be considered specialty coffee; therefore, many suppliers specializing in specialty coffee fresh roasting, such as Front Street Coffee, do not carry these types. Ruiru coffee varieties do not have a particularly high yield. Although they currently account for only 10% of Kenyan coffee, Ruiru coffee is often sold mixed together with SL28/SL34.
That is all for today's content. Did everyone learn something new?
The above content is compiled by CoffeeHunters, a coffee news website.
