Suitable for coffee beginners - Which coffee bean varieties do you know?
When it comes to coffee bean species, Arabica and Robusta are undoubtedly the most familiar names. In fact, there is another lesser-known species — Liberica. The market’s heavy reliance on the first two reflects how easily accessible they are and how familiar we are with their unique flavor profiles. Each of these three major species has its own characteristics and can be roasted to varying degrees to suit different market demands. Coffee variety directly affects the flavor of a cup, but do you know the differences between them?
Identifying the Differences Between Arabica, Robusta, and Liberica
Figure 1 - Coffee Bean Varieties
In summary, if you prefer sweet, fruity, and acidic coffee, you might try coffees with a higher proportion of Arabica, which offer a richer and smoother mouthfeel. Meanwhile, coffees with a higher Robusta content are suitable for those who enjoy notes of nuts and dark chocolate. Although Liberica beans have a more singular flavor profile, if you have the chance to find them in the market, it is definitely worth a try to experience a different kind of coffee.
4 Well-Known Coffee Cultivars Derived from Coffee Species
Beyond these three major species, coffee varieties are further categorized into many cultivars. Here, we introduce four well-known varieties in the coffee world: Typica, Bourbon, Geisha, and Caturra.
Typica
Figure 2 - Typica Coffee Cherries
Typica is one of the taller Arabica varieties. It began spreading from Java Island in the early 18th century as the oldest indigenous variety, and is known as Arabigo or Criollo in Central America. Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica variety. Growing Typica is not easy; the variety has poor disease resistance and a long harvest cycle, typically producing once every two years, resulting in lower yields. The young leaves are bronze-colored, and the beans are slightly long, oval, or slender and pointed.
【Coffee Flavor】
Typica coffee typically features a clean citric acidity and a sweet aftertaste.
Bourbon
Figure 3 - Unripe Bourbon Coffee Cherries
Bourbon is another Arabica branch close to the indigenous species. Like Typica, it was introduced early from Ethiopia to Yemen, and later named after its introduction to the French-held Bourbon Island. You can distinguish Bourbon beans by the tree's leaves and bean shape; the leaves are broader, the firm coffee cherries are smaller, and the tree grows relatively densely, leading to smaller, rounder beans compared to Typica. Although Bourbon yields more than Typica, it also has a two-year harvest cycle, making it a low-yield variety.
【Coffee Flavor】
Like Typica, Bourbon coffee has high-quality mouthfeel, featuring wine-like acidity and a sweet aftertaste.
Caturra
Figure 4 - Caturra Coffee Cherries
Caturra originated in Brazil and is now widely grown in Central and South American regions like Brazil and Colombia. Discovered in São Paulo, Brazil in 1937, it gradually became a dominant variety there. A natural mutation of Bourbon, Caturra inherits many of its features, such as larger leaves with wavy edges. Caturra is highly adaptable, performing best in environments between 400 - 1700 meters with annual rainfall of 2500-3500mm. Conversely, higher altitudes produce more prominent cup scores but lower yields. Overall, its production is higher than Bourbon, though its sweetness depends on the frequency and dosage of fertilizer applied. To maintain stable, high-yield production, farmers must fertilize and prune constantly; however, the sweetness still does not quite match Typica or Bourbon. Because of pruning, the trees are generally shorter with more side branches, causing coffee cherries to grow more densely. Despite increased yields, the two-year harvest cycle and high maintenance costs still limit production. Its short stature makes it less prone to falling during storms and easier to harvest, and its good flavor makes it a favorite among farmers and consumers alike.
【Coffee Flavor】
Caturra coffee carries notes of lemon or citrus acidity, with an overall bright profile and good sweetness.
Geisha
Figure 5 - Unripe Geisha Coffee Cherries
Geisha is a coffee variety unique to Panama. In the specialty coffee world, it is renowned for its unique flavor profile. First discovered in 1931 in Abyssinia, in the southwestern part of Ethiopia, it was known by various local names such as Gesha. It was imported to Kenya in 1931 and 1932 under the names Abyssinian and Geisha, respectively. Geisha thrives at high altitudes, and only with the right climate and meticulous care can it successfully produce coffee cherries, making yields low and prices relatively high. The trees grow quite tall with long distances between branches and nodes; the trunk and branches are thin, and the cherries grow densely, somewhat like Typica. The main difference between Geisha and Typica is that Geisha has an umbrella-shaped or flat top, whereas Typica is conical.
【Coffee Flavor】
Geisha coffee features jasmine floral notes, delicate aromas, bright acidity, and flavors of honey and citrus, with a clean, smooth mouthfeel and a sweet aftertaste.
In conclusion, there is a wide variety of coffee beans. We hope this introduction not only enhances your understanding of coffee but also helps you select your favorite beans according to your personal taste, or perhaps even encourages you to try new flavors and build your very own coffee world!
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