Varieties of Arabica

Arabica coffee beans are diverse and come in a large family, with many different varieties that are cultivated worldwide. Here are 21 common types of Arabica:

Typica: One of the original coffee varieties, known for its sweet and clean taste. Often cross-bred with other varieties to produce different flavors.

Bourbon: Another original coffee variety with chocolate and fruity notes in its flavor profile.

Caturra: A hybrid of the Bourbon strain that originated in Brazil, this variety has a light body and citric flavor.

Catimor: A crossbreed of Caturra and Timor, this variety can have harsh flavors, but some strains grown in Nicaragua, El Salvador, and India have a more mellow flavor.

Catuai: A hybrid of Caturra and Mundo Novo, grown mainly in Brazil, this variety has tangy acidity and subtle sweetness.

Gesha: Originated in Ethiopia, but now grown in Panama, this variety has risen in popularity due to its unique, delicate taste of tropical fruit, jasmine, and honeysuckle. It is one of the most expensive types of coffee.

Jackson: Developed in Burundi and Rwanda, this variety has a delicate acidic edge.

Jamaican Blue Mountain: Grown in Jamaica and Hawaii, this variety is well-loved for its light body, creamy mouthfeel, and mild sweetness.

Jember: Widely cultivated in Indonesia, this Typica strain has a heavy body, rich buttery feel, and sweetness similar to brown sugar and caramel.

Kent: Another Indonesian strain, this variety has a lighter body and delicate spicy/floral flavor.

Kona: Exclusive to the slopes of two volcanoes in Hawaii, Kona has a light body, natural sweetness, and fruity flavor with hints of spices and nuts.

Maragogype: Known as the "elephant bean coffee", this variety from Brazil has a heavy, buttery body with citrus/floral hints.

Maracatu/Maracaturra: A crossbreed of Maragogype and Caturra, grown in Central America, this variety has a lively ripe fruit flavor.

Mocca/Mokha: A small bean that is grown in Hawaii and Yemen, this variety has a strong chocolate flavor.

Mundo Novo: A natural hybrid between Bourbon and Typica from Brazil, this bean has a slightly bitter taste with a hint of caramel sweetness.

Pacamara: A crossbreed of Pacas and Maragogype, grown in Central America, this variety has sweet acidity and floral flavors.

Pacas: A natural Bourbon mutation grown in El Salvador, this variety has a sweet and spicy flavor with floral traces.

Pache: Grown in Guatemala, this variety has a flat, smooth flavor, making it popular in coffee blends.

SL-34 and SL-28: These varieties make up the majority of Kenya's coffee exports, known for their fine fruit/wine tastes.

Villa Sarchi: Developed near the town of Sarchi in Costa Rica, this natural Bourbon hybrid has a medium body with refined acidity and pronounced fruit flavor.

Villalobos: Grown in Costa Rica, this variety has a medium-bodied coffee with rich and sweet flavor.