Arabica
N39
Also known as: N.39
N39 is an Arabica variety selected in Tanzania . It is one of several varieties developed for Tanzania n coffee growing conditions and contributes to the country's diverse coffee production .
Key Takeaways
- N39 is an Arabica variety selected in Tanzania.
- N39 has been used as a parent in breeding programs, including as a parent of Batian in Kenya.
N39 is an Arabica variety selected in Tanzania . It is one of several varieties developed for Tanzania n coffee growing conditions and contributes to the country's diverse coffee production .
N39 is an Arabica variety selected in Tanzania. It is one of several varieties developed for Tanzanian coffee growing conditions and contributes to the country's diverse coffee production.
Origin
Selected in Tanzania.
History
N39 was selected in Tanzania as part of the country's coffee breeding program. It is one of several varieties developed for Tanzanian conditions. N39 has been used in breeding programs in East Africa, including as a parent in the development of Batian in Kenya.
Discovery
Selected in Tanzania.
Genetics and Lineage
N39 is an Arabica selection from Tanzanian populations. Its exact genetic lineage is not widely documented.
Parent Varieties
Hybrid Status: Not a hybrid. N39 is a selection from Tanzanian populations. It has been used as a parent in breeding programs, including Batian.
Growth Characteristics
N39 is a tall tree, typical of East African selections.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate.
Disease Resistance: Moderate. Susceptible to coffee leaf rust.
Climate and Growing Conditions
Thrives in East African highland conditions at elevations of 1,200 to 1,800 meters.
Climate Preferences: Tropical highland climate.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 1,200-1,800 meters
Processing Compatibility
Compatible with all processing methods. Washed processing is traditional.
Roasting Behavior
N39 beans are medium to dense and roast evenly.
Cup Profile
N39 produces a good-quality cup with bright acidity and notes of citrus and berry, characteristic of East African coffee.
Acidity
Bright.
Sweetness
Moderate to high.
Body
Medium.
Professional Cupping Notes
N39 lots typically score 83 to 86 points in SCA cupping.
Common Defects
- •Susceptible to coffee leaf rust
Brewing Recommendations
Works well as pour over and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •N39 is an Arabica variety selected in Tanzania.
- •N39 has been used as a parent in breeding programs, including as a parent of Batian in Kenya.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Tanzania Coffee Board
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaArusha
Arusha produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, berry, chocolate, and sometimes floral notes. The cup is...
ArabicaBatian
Batian was developed to combine disease resistance with the cup quality of SL28. Well-grown Batian produces a bright, juicy cup with notes of blackcurrant,...
ArabicaKent
Kent produces a smooth, balanced cup with low to medium acidity, medium body, and notes of spice, chocolate, and nuts. The cup is characteristic of Indian...
ArabicaSL28
SL28 is renowned for its intensely fruity, juicy, and complex cup profile. It has bright, wine-like acidity, a juicy body, and distinctive notes of blackcurrant, blackberry, tomato, and sometimes citrus. The cup is bold, complex, and unmistakably Kenyan.
ArabicaSL34
SL34 has a rich, complex cup with a heavier body and darker fruit notes than SL28. It has bright acidity, a full, syrupy body, and notes of blackcurrant, plum, dark cherry, and chocolate. The cup is complex, rich, and less overtly fruity than SL28.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Tanzania Coffee Board
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
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