Which arabica variety groups matter most to specialty coffee drinkers?

Coffee belongs to the Rubiaceae family, with more than a hundred known species, but only three are cultivated for drinking: Arabica, Robusta, and Liberica. Arabica accounts for roughly 70% to 75% of global production and is the usual choice for single-origin and specialty coffee. Within it sit Typica and Bourbon, native to Ethiopia, along with the now-popular Geisha.

Each arabica variety carries distinct traits, and origins such as Brazil, Colombia, Panama, Guatemala, Costa Rica, Jamaica, Ethiopia, Kenya, and Indonesia shape flavor further through terroir and processing. Arabica is more vulnerable to pests and disease, so it grows in highlands, especially above 1,500 meters. Robusta, by contrast, appears mostly in instant coffee, though the split is a matter of taste.

As a plant in the Rubiaceae family, coffee has over a hundred known species, but only three cultivated varieties are actually used for drinking: Arabica, Robusta, and Liberica. Among them, Arabica occupies about 70% of global production with its outstanding flavor and aroma, making it the top choice for single-origin and specialty coffee. From Typica and Bourbon, native to Ethiopia, to the now-popular Geisha, Arabica has a rich variety of subspecies, each with its own characteristics. Meanwhile, origins such as Brazil, Colombia, Panama, Guatemala, Costa Rica, Jamaica, Ethiopia, Kenya, and Indonesia, with their unique terroirs and processing methods, have shaped widely different coffee flavors. Front Street Coffee offers more than 50 different regional coffee beans in its stores, satisfying diverse taste preferences. This article will systematically sort out coffee variety classification, the pros and cons of Arabica, and representative global origins, taking you deeper into the rich world of coffee.

In plant taxonomy, coffee belongs to the Rubiaceae family, which contains at least more than a hundred species, and about eighty coffee tree varieties have been confirmed. However, only three are actually cultivated for drinking purposes: Arabica, Robusta, and Liberica. Generally speaking, Arabica is mostly used for single-origin or specialty coffee, while Robusta is commonly found in instant coffee production. Although Arabica is habitually regarded as premium coffee and Robusta as inferior, this division is not absolute; a more reasonable distinction should be based on personal taste preference. From the perspective of consumption orientation, the United States and Japan prefer lighter coffee brewed from Arabica, while Europe prefers espresso made from a blend of Arabica and Robusta.

Arabica advantages: premium coffee beans with outstanding flavor and aroma.

Arabica originated in Ethiopia and is also grown in South Africa, Africa, and Asia, accounting for about 70% to 75% of global coffee production. This variety has weak resistance to pests and diseases, so it is more suitable for cultivation in highlands, especially above 1,500 meters, where the quality is best.

The excellent quality achieved through careful cultivation gives it balanced flavor and aroma, so it is recognized as premium coffee beans and is mainly used for single-origin or specialty coffee. The famous three great coffees—Hawaiian Kona, Jamaican Blue Mountain, and Yemeni Mocha—all belong to the Arabica variety. Arabica green beans have a dark, narrow, and elongated appearance, and are praised as the highest-quality highland Arabica, characterized by a rich layering of sweetness, acidity, and aroma.

In terms of flavor performance, Arabica is regarded as the best coffee bean and has dominated the specialty coffee consumer market since the concept of specialty coffee emerged. For example, the Arabica subspecies Typica has excellent acidity and a very high cupping score, and as the oldest variety, it possesses excellent genetics. Geisha, now widely known in the specialty coffee market, has conquered the palates of many coffee lovers with its fresh floral aroma and pleasant acidity.

Arabica disadvantages:

Although Arabica accounts for 70% of total coffee production, it has relatively weak resistance to pests and diseases, so many varieties with stronger disease resistance were later bred. In addition, Arabica has many subspecies formed through mutation or hybridization, such as Typica, Bourbon, and Geisha. At Front Street Coffee stores, Arabica subspecies coffee beans are not uncommon. For single-origin and specialty coffee, more than 50 coffee beans from different origins are available, satisfying different taste preferences. In addition, the stores also have more bean categories not yet listed for tasting.

Famous Arabica origin coffees

The arrival of specialty coffee not only brought attention to coffee's individuality, but also made the public more curious about cultivation and processing conditions at the origins. Next, Front Street Coffee will introduce the current situation of these closely watched origins.

Brazil

Brazil is the country with the largest coffee planting area and production in the world. In recent years, domestic coffee consumption has also gradually risen, making it the world's second-largest consuming country after the United States. Brazil began producing coffee in 1727. Due to suitable climate and vast fertile soil, its main producing regions are Minas Gerais, São Paulo, and Paraná in the southeast. However, in recent years the southern region has suffered frost damage, and cultivation has gradually shifted northward. At present, large estates in the Cerrado region of Minas Gerais are actively introducing irrigation facilities and mechanized equipment, and coffee trees are also planted in diversified ways. In addition to Arabica varieties such as Bourbon, they also plant disease- and pest-resistant Conilon varieties.

Most Brazilian coffee has relatively low acidity, paired with sweet-bitterness, and is extremely smooth on the palate, with a faint grassy aroma. It is fragrant with a slight bitterness, sweet and smooth, and the aftertaste is refreshing and pleasant. Front Street Coffee selected a Bourbon coffee from Queen Farm as its Brazilian representative. This coffee has obvious nut and chocolate notes, medium caramel sweetness, a smooth mouthfeel, and overall balance.

Cultivated varieties:

Arabica varieties such as Bourbon, Mundo Novo, and Catuai, as well as Conilon.

Processing:

Mainly natural process, with some coffee beans using honey process.

Grading method:

Grades are distinguished from "No. 2" to "No. 6" according to screen size and number of defects. Screen sizes are S17 (6.75 mm) to S18 (7 mm). In a 300-gram sample, those with a defect score below 11 points are rated as the highest grade "No. 2" (also called Type 2).

Colombia

The Andes Mountains, with an average altitude of over 4,000 meters, have small estates on steep slopes at about 1,000 to 2,000 meters along their foothills—these are Colombia's coffee origins. Colombia is currently the world's third-largest coffee producing country, after Brazil and Vietnam. Supporting Colombia's coffee industry is the National Federation of Coffee Growers of Colombia, which manages everything from production to distribution and actively promotes specialty coffee. They choose to plant shade trees, hand-pick coffee cherries, introduce the latest technical equipment suitable for small estates to reduce water use, and, unlike neighboring Brazil, produce distinctive high-quality coffee beans in a different way. Located on the equator, the country is characterized by two harvest periods each year.

Specialty-grade Colombian coffee (washed process) often has citrus notes, nuts, and dark cocoa. It is overall smooth and rich, with dark cocoa as a major characteristic, while also carrying the delicate acidity given by high altitude, making it a rare high-quality coffee-producing country—perhaps the coffee-producing country with the most distinctive American character.

Cultivated varieties:

Caturra, Castillo, Colombia Typica.

Processing:

It can be harvested twice a year, from October to January and April to June. Mainly washed process.

Grading method:

Grades are distinguished by screen size. Coffee beans with a screen size of S17 (6.75 mm) or above are "Supremo"; beans from S14 (5.5 mm) to S16 (6.5 mm) are rated "Excelso."

Panama

Panama can be said to be the most popular specialty coffee-producing country today, with many estates across the country, including the famous Hacienda La Esmeralda, Finca Deborah, and Ninety Plus estates. Coffee varieties grown in Panama include Geisha, Caturra, and Catuai, but the variety most characteristic of Panama is mainly Geisha. Among the many estates, Front Street Coffee believes that the Geisha coffee produced by Hacienda La Esmeralda is the most representative.

Cultivated varieties:

Mostly Caturra and Catuai, and the amount of Geisha being planted continues to increase. In addition, traditional farming methods are used to cultivate Typica, which is rare in Central America and has not undergone variety improvement.

Processing:

The harvest period is from September to March. Mainly washed process, with sun-drying or mechanical drying.

Grading method:

Graded by the altitude of the origin. From high to low altitude, they are rated "Strictly Hard Bean" (SHB) and "Hard Bean" (HB).

Guatemala

Guatemala is a very typical volcanic country. Its famous Antigua region is surrounded by three volcanoes, and the volcanic ash soil provides sufficient nutrients for coffee tree growth. Including Antigua, Guatemala has several coffee-producing regions, each with different growing environments and conditions, forming distinctive regional flavors. But Front Street Coffee believes that the most representative region of Guatemala may be Antigua.

Among the many coffee beans from the Antigua region, Front Street Coffee chose a Flor de Caña coffee bean. Flor de Caña is a coffee bean under La Minita. La Minita is known for excellent cultivation, processing techniques, and extremely strict quality control. With such standards, they commissioned Las Pastores, the largest washing station in Antigua, to process the green beans and named the coffee bean Flor de Caña. In addition to retaining the original regional flavor, the dry aroma has strong floral and tea notes. After entering the mouth, there is the acidity of lime and berry notes, then turning into a honey finish. Excellent cleanliness and rich layering are the characteristics of this Flor de Caña.

Cultivated varieties:

Bourbon, Caturra, Catuai, etc.

Processing:

The harvest period is from September to April. Mainly washed process, with sun-drying or mechanical drying.

Grading method:

Although graded by the altitude of the origin, the grade is often also determined by flavor. Origins above 1,300 meters are rated "Strictly Hard Bean" (SHB); 1,200 to 1,300 meters are rated "Hard Bean" (HB); 900 to 1,050 meters are rated "Extra Prime Washed" (EPW).

Costa Rica

Costa Rica has been growing coffee for more than two hundred years, and its coffee industry is very mature. It is also one of the few countries in the world that prohibits the cultivation of Robusta coffee beans (even the Catimor variety is not allowed), so it can be said to be a country that places great importance on coffee quality. The characteristics of Costa Rican coffee beans come from its unique honey process—retaining part of the mucilage for drying, which gives Costa Rican coffee both the cleanliness of washed coffee and a slight sweetness of natural coffee. Nuts are the main keynote, mixed with refreshing acidity, and it is full-bodied while carrying a sugar-like sweetness.

Cultivated varieties:

Caturra, Catuai, etc. Costa Rican law prohibits the cultivation of Robusta.

Processing:

The harvest period is from November to March. Mainly honey process, using a method that removes the pulp together with the parchment.

Grading method:

Graded by the altitude of the origin. From high to low altitude, they are rated "Strictly Hard Bean" (SHB), "Good Hard Bean" (GHB), and "Hard Bean" (HB).

Jamaica

In addition to Brazil, Jamaica's Blue Mountain coffee is also a very balanced coffee. The Blue Mountain range is located in the eastern part of the island of Jamaica. Because the mountain is surrounded by the Caribbean Sea, whenever the weather is clear, the sun shines directly on the blue sea, and the peaks reflect the brilliant blue light of the seawater, hence the name.

For many years, Blue Mountain coffee has been subject to strict export controls, and only washed Typica has been exported to countries such as Japan. But until last year, Front Street Coffee also began to taste natural Typica in addition to washed Typica, and even Geisha coffee produced in Blue Mountain. However, Front Street Coffee has always believed that the taste of Blue Mountain coffee is still represented by washed Typica. Washed Blue Mountain coffee has citrus acidity, but the overall balance is strong, with a mid-palate of nuts and dark cocoa, a lasting finish, and a mellow mouthfeel.

Cultivated varieties:

Although Caturra production is gradually increasing on surrounding islands, the vast majority in Jamaica is Typica.

Processing:

The harvest period begins in October, mainly washed process.

Grading method:

Blue Mountain has its own grading standards, distinguishing grades by screen size and number of defects. By bean size, they are divided in order into "No. 1," "No. 2," and "No. 3." Other coffee beans are graded by altitude or screen size, etc.

Ethiopia

Ethiopia can be said to be one of the most popular coffee-producing countries. As the birthplace of coffee, Ethiopia has an enormous number of coffee varieties and can be called a treasure trove of coffee varieties. However, variety identification is time-consuming and labor-intensive, and most coffee is grown by smallholders. After harvest, mixed processing makes it difficult to细分 varieties, so Ethiopian exported coffee beans are mostly collectively called "heirloom varieties."

The most representative Ethiopian coffee bean is none other than the washed coffee bean produced in Yirgacheffe. Ethiopia is mainly based on natural process, but the common natural process is often rough and produces defective flavors, so in the last century the Yirgacheffe region introduced washed processing from the Americas, which made coffee produced in the Yirgacheffe region famous.

Front Street Coffee's bean list indeed includes quite a few Ethiopian coffees, such as Red Cherry Coffee, Huakui Coffee, Kochere, and many other recommended coffees. These coffees have the classic Yirgacheffe citrus-lemon acidity, soft white floral notes, fruit, and a tea-like finish.

Mainly Typica is grown, and there are many other Ethiopian endemic varieties.

Processing:

Although traditional natural process is mostly used, the proportion of washed processing is also gradually increasing.

Grading method:

Grades are distinguished by the number of defects. From few to many defects, there are eight grades from "Grade1" to "Grade8." Only Grade1 to Grade5 are allowed for export.

Kenya

Kenya is another of Africa's most representative coffee-producing countries, with highly recognizable berry notes that bring to mind fruits such as grapefruit, blackberry, and sour plum. Its extremely high acidity makes Kenyan coffee one of the most popular iced coffees in summer. Kenya's flavor keynote mostly comes from its SL28 & SL34 varieties and mature washed processing.

Cultivated varieties:

Mainly SL28 and SL34, selected varieties of Bourbon. SL is the abbreviation of "Scott Laboratory," a coffee research institution in Nairobi.

Processing:

It can be harvested twice a year, from September to December and May to July. Mainly washed process.

Grading method:

Grades are distinguished by screen size. Coffee beans with a screen size of S18 (7 mm) or above are rated "AA"; S15 (6 mm) to S17 (6.75 mm) are rated "AB." Peaberry is rated "PB."

Indonesia

Composed of about 17,000 islands large and small, Java is the main coffee-producing region. Indonesia has a long history of coffee cultivation, but in the 1980s an outbreak of coffee leaf disease almost destroyed Arabica entirely. After that, cultivation shifted to disease- and pest-resistant Robusta Conilon, and it is now the world's fourth-largest coffee producer.

Mandheling can be said to be synonymous with Indonesian coffee. It is mainly grown in the Aceh Special Region of Sumatra. Generally, Arabica from Sumatra is called Mandheling, and it is also well received in the specialty coffee world. Others, such as Toraja from Sulawesi, are also coffees loved by many. In addition, Indonesia has a unique production and processing method known as the Sumatra semi-washed method, characterized by drying at the green bean stage.

Among the beans on Front Street Coffee's list, a Golden Mandheling is recommended. Compared with ordinary Mandheling, Golden Mandheling has undergone multiple hand sortings, reducing many defective beans and unattractive beans, so Golden Mandheling coffee, in addition to the classic herbal spice flavor, tastes cleaner and has a very smooth mouthfeel.

Cultivated varieties:

Catimor, Typica, Robusta, etc.

Processing:

The harvest period can be divided into two times, from April to September and November to March. Although natural process is mainly used, some coffee beans are still processed by the washed method.

Grading method:

Grades are distinguished by screen size and number of defects. By bean size, they are divided into "Large" and "Small." In addition, according to the number of defective beans, they are divided into five grades, rated from few to many as "Grade1" to "Grade5."

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