Most of the Arabica coffee we drink today can trace its lineage back to two historical heritage varieties: Typica and Bourbon. These ancestral plants laid the foundation for the diverse flavors we enjoy in the specialty coffee world.
Legacy Arabica varieties
Typica
Typica is the original grandfather of Arabica coffee. It is famous for producing a clean, sweet, and highly approachable cup. Typica coffees generally feature a smooth, silky mouthfeel and a refined sweetness reminiscent of caramel, honey, or brown sugar. Depending on the altitude, you might also notice a delicate citrus or soft malic acidity, often rounded out by subtle floral and nutty undertones.
In our experience, Typica really shines when grown in high-altitude environments where the sugars develop slowly. If you want a beautiful example of what this legacy cultivar can do when grown in steep, high-altitude terrain, we recommend this washed selection from Mexico:
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Bourbon
Bourbon is a natural mutation of Typica that was first found on the island of Réunion, formerly known as Bourbon. It is highly prized by specialty roasters for its intense, brown-sugar sweetness and round, medium-to-heavy body.
Bourbon cups are often highly complex, displaying vibrant fruit notes like cherry and peach. Some specific strains, like Yellow Bourbon, can even show distinct nuances of fresh honey, red fruits, and lemon balm. This unique selection from Finca Las Flores showcases the incredibly sweet, complex fruit potential of the Bourbon family:
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Famous mutations and selections
Over the years, farmers and nature have worked together to select and breed variations of these legacy trees to suit different climates and tastes.
Caturra
Caturra is a natural, dwarf mutation of Bourbon first identified in Brazil. Because the trees are smaller, farmers can plant them closer together and harvest them more easily. In the cup, Caturra retains much of the deep sweetness of Bourbon, but it generally features a brighter, punchier acidity. It is an incredibly versatile variety that performs beautifully across various processing methods, yielding anything from clean, citrusy washed lots to jammy, fruit-forward naturals.
Catuai
Catuai is a man-made cross between Caturra and Mundo Novo, developed in Brazil in the mid-20th century. It is a highly resilient plant that stands up well to strong winds and rain. Catuai coffees often have a heavier, rounder body than Caturra, with a flavor profile that leans toward comforting notes of dark cherry, toasted almond, warm pastries, and rich cacao.
SL28 and SL34
If you love highly acidic, juicy coffees, these two are likely your favorites. Developed in Kenya by Scott Laboratories in the 1930s, SL28 and SL34 are famous for their bold, striking flavor profiles. They are characterized by a vivid, grapefruit-like brightness, intense blackcurrant sweetness, and a syrupy body. Many times, they even display a fascinating, savory complexity similar to sun-dried tomatoes.
Prized specialty exotics
For those seeking truly distinct cup profiles, certain rare and wild varieties offer flavor experiences that challenge what we think coffee can taste like.
Geisha
Originally collected from the wild forests of Ethiopia, Geisha became world-famous after being planted in Panama. It is widely considered one of the most exclusive varieties in the specialty scene. A great Geisha is light, bright, and incredibly floral, displaying tea-like characteristics that are rare in coffee. When you brew it, expect intense aromatic notes of jasmine, bergamot, orange blossom, and delicate stone fruits.
Ethiopian Heirloom
Ethiopia is the birthplace of Arabica coffee. Rather than planting single-cultivar estates, most Ethiopian coffee comes from thousands of wild, native varieties growing naturally in the forests. These are collectively labeled as "Heirloom." Ethiopian heirloom coffees are famous for their incredibly delicate, tea-like bodies, intense floral aromas, and vibrant, citrusy brightness.
You can experience a beautiful, naturally processed heirloom lot from Ethiopia by DAK Coffee Roasters that bursts with sweet fruit notes here:
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Geography and terroir impacts
Genetic variety is only one piece of the puzzle. The exact same cultivar planted in two different parts of the world will yield a radically different cup. This is because regional soil chemistry, local climates, and traditional processing methods change how those genetics express themselves.
Many of our customers tell us they notice clear regional patterns when tasting different origins:
- African Arabicas: Coffees from countries like Kenya and Ethiopia tend to be highly fragrant, light-bodied, and bright, with a heavy emphasis on floral, citrus, and berry notes.
- Central and South American Arabicas: Coffees from Colombia, Costa Rica, or Peru are generally much more balanced, offering a medium body, mild-to-moderate acidity, and comforting flavors of chocolate, caramel, and nuts, often complemented by soft stone fruits.
Altitude also plays a massive role. High growing altitudes mean cooler temperatures, which slow down the maturation of the coffee cherry. This slow growth allows the bean to become denser and develop more complex sugars and organic acids. A high-altitude bean will almost always have a more vibrant, complex, and fruit-forward profile than the same variety grown on a lower, warmer farm.
By paying attention to the variety on your bag alongside its origin and processing method, you can easily decode coffee tasting notes before you even boil your water.
Ready to test your palate? We source a carefully curated selection of fresh specialty coffees from Europe's finest roasters, shipped fast to your door. Explore our collection today to find your new favorite variety.