Part 3: Meet the Coffee Family - Species and Varietals that Shape the Taste

Introduction

Hello again, and welcome back to "The Complete Coffee Guide: From Bean to Brew"! In the previous installment ([Link to Part 2: The Coffee Cherry, coming soon]), we took a look inside the coffee cherry itself and examined the different layers surrounding the precious coffee bean. We now know that the bean is actually a seed inside a fruit. But just as there are many types of apples (Granny Smith, Aroma, Pink Lady), there is also an incredible variety in coffee plants themselves.

Have you ever wondered what "Arabica" actually means? Or heard of exotic names like "Geisha" or "Bourbon" and wondered what that means for the taste? In this third part, we will meet the coffee family! We will look at the main species and delve into some of the most famous and exciting varieties cultivated around the world. This variation is absolutely crucial for the diversity of flavors we can find in a cup of coffee.

The Great Coffea Genus

Coffee belongs to the plant genus Coffea, which actually contains over 120 different species! Most of these grow wild in tropical Africa and on islands in the Indian Ocean. But for us coffee drinkers, two species mainly dominate the world market: Coffea arabica and Coffea canephora (better known as Robusta).

Below you can see the first truly thorough family tree of the coffee plant, which was created by Cafe Imports in the early 2010s:

The Big Two: Arabica vs. Robusta

These are the two species you hear about most often, and they have quite different characteristics:

Coffea arabica (Arabica):

Origin/Cultivation: Originally from the highlands of Ethiopia. Thrives best at high altitudes with stable temperatures and rainfall. More demanding to cultivate and more susceptible to diseases.
Flavor Profile: Generally considered to have the highest quality and most complex flavor. Higher acidity, more aromatic and sweet notes (fruity, floral, chocolate, nuts, etc.).
Caffeine: Contains approximately half as much caffeine as Robusta.
Share: Accounts for around 60% or more of the world's coffee production. Almost all specialty coffee is Arabica.

Coffea canephora (Robusta):

Origin/Cultivation: From Sub-Saharan Africa. Is more hardy (robust!) and can be grown in warmer climates and lower altitudes. Yields larger crops and is more resistant to diseases.
Flavor Profile: Stronger, often described as more bitter, rubbery, or nutty taste with less acidity and complexity than Arabica. Produces a thicker crema on espresso.
Caffeine: Has a significantly higher caffeine content (approx. 2-4.5% versus Arabica's 1-1.5%).
Share: Accounts for most of the remaining 30-40% of world production. Often used in espresso blends (for crema and "kick"), in instant coffee, and in more affordable coffee blends.
Although Arabica is often praised for its taste quality, Robusta plays an important role in the coffee industry, and high-quality Robusta is also available on the market.

Deep Dive into Arabica: A World of Varieties

Within the Arabica species, there is enormous genetic diversity. We are talking about different varieties (or varietals) – think of them as different "breeds" of the Arabica plant. Some have arisen naturally through mutations, while others have been developed by humans (cultivars) to achieve specific characteristics such as better yield, disease resistance, or unique flavor.

Here are some of the most famous and significant Arabica varieties you might encounter:

Typica: One of the oldest and most genetically important Arabica varieties. Probably came to Yemen from Ethiopia and spread from there to Asia and Latin America. Known for good cup quality with cleanliness and sweetness, but yields relatively low and is susceptible to disease. The beans are often slightly elongated.
Bourbon: A natural mutation of Typica that originated on the island of Île Bourbon (now Réunion) in the 18th century. Known for its complexity, sweetness, and good acidity. Often yields higher than Typica. Available as Red Bourbon and Yellow Bourbon (a mutation of Red), where the color of the ripe cherry differs. Both are highly regarded.
Heirloom (Ethiopian Heirloom): Not a single variety, but a collective term for the thousands of different, often unidentified, traditional and wild coffee varieties found in Ethiopia – the birthplace of coffee. Known for producing very unique and often fantastic flavor profiles, often floral, citrusy, and complex.
Geisha (or Gesha): Originally a "wild" variety from the Gesha forest in Ethiopia. It was "rediscovered" in Panama in the 2000s and took the coffee world by storm due to its incredible aroma profile: intense floral (jasmine), bergamot, tropical fruit, and a tea-like body. The beans are typically long and narrow. Highly sought after and expensive.
SL28 & SL34: Developed by Scott Laboratories (SL) in Kenya in the 1930s. These varieties are known for producing the classic Kenyan flavor profile with intense, complex acidity (often blackcurrant/blackberry), full body, and sweetness. They are also relatively drought-resistant.
Caturra: A natural dwarf mutation of Bourbon discovered in Brazil. Its smaller size makes harvesting easier and allows for denser planting. Yields well and often has a brighter acidity than Bourbon but can sometimes lack a bit of complexity. Became popular in Colombia but then faced problems due to climate change and diseases like leaf rust. Also available as a yellow variant.
Pacas: A natural dwarf mutation of Bourbon, similar to Caturra, found in El Salvador by the Pacas family.
Colombia (Variedad Colombia) & Castillo: Examples of modern cultivars developed by Colombia's coffee research center (Cenicafé). They are hybrids (often based on Caturra and a Robusta-related hybrid called Timor Hybrid) specifically bred to be resistant to the coffee disease leaf rust (roya), while attempting to retain good cup quality. Castillo is a further development of Colombia.

 

What does the variety mean for you?

When you see the name of a coffee variety on a bag from Kaffa.no, it gives you a hint about the flavor potential of the coffee. A Geisha will likely be floral and elegant, a Kenyan SL28 intense and acidic, while a Bourbon can be sweet and balanced.

But remember: the variety is just one part of the story! Where the coffee is grown (soil, climate – terroir), how it is processed after harvesting, and how it is roasted, have at least as much to say about the final taste in the cup. So the coffee variety is just one part of what gives coffee its taste, but it can point you in the right direction.

In the field, the leaves themselves are an easy way for a trained eye to recognize coffee species: In this image above we see: A: Maragogipe B: Bourbon C: Typica D: Geisha

It is also possible for a trained eye to see differences in the shape and size of the cherries themselves, both in size and form. Geisha can have slightly elongated cherries, Pacamara slightly larger elongated cherries. The most striking are species like Yellow Bourbon, which have yellow cherries, of course.

 

 

 

 

 

 

 

 

 

 

Conclusion

The coffee world is incredibly diverse! From the two main species Arabica and Robusta, to the enormous spectrum of varieties within Arabica – each with its unique genetic origin and flavor potential. Knowing some of these names can make exploring different coffees even more exciting.

And we're not done yet; research and genetic testing of coffee trees continue worldwide. This is especially important now as we face major climate challenges in the coming decades. All species not only have different flavor characteristics but also other properties that we will need as the climate changes. Much of this research is now gathered at World Coffee Research. Below, we see what they have come up with as the most scientific family tree for coffee so far. However, it is far more complicated than what one needs to understand to appreciate a good cup of coffee. Their website can, however, be a great resource for those who truly want to delve into the scientific side of coffee.

Now that we have a little more knowledge about the plant material itself, it's time to move on to the next crucial step: how coffee is processed after it's picked from the tree. In the next part, we will begin with processing methods and look at Part 4: Processing - The Dry Method (Natural).