Arabica
S795
S795 is an Indian Arabica variety developed by crossing Kent ( Typica ) with S288 , a Liberica variety with some Arabica characteristics. It was developed for resistance to coffee leaf rust and is one of the most widely planted Arabica varieties in India . S795 is also grown in Indonesia and other Asian coffee-producing countries.
Key Takeaways
- S795 is a hybrid of Kent (Typica) and S288 (Arabica x Liberica), giving it some Liberica ancestry.
- S795 is one of the most widely planted Arabica varieties in India.
- S795 is known as 'Jember' in Indonesia, where it was distributed by the Indian Coffee Board.
- S795 was developed for resistance to coffee leaf rust, though new rust races have reduced its effectiveness.
S795 is an Indian Arabica variety developed by crossing Kent ( Typica ) with S288 , a Liberica variety with some Arabica characteristics. It was developed for resistance to coffee leaf rust and is one of the most widely planted Arabica varieties in India . S795 is also grown in Indonesia and other Asian coffee-producing countries.
S795 is an Indian Arabica variety developed by crossing Kent (Typica) with S288, a Liberica variety with some Arabica characteristics. It was developed for resistance to coffee leaf rust and is one of the most widely planted Arabica varieties in India. S795 is also grown in Indonesia and other Asian coffee-producing countries.
Origin
Developed at the Coffee Research Station, Balehonnur, India, in the 1940s-1950s.
History
S795 was developed in India in the 1940s-1950s by the Coffee Research Station in Balehonnur (now the Central Coffee Research Institute). It is a cross between Kent (a Typica selection from India) and S288 (a natural hybrid between Arabica and Liberica). S795 was developed for resistance to coffee leaf rust and was released in the 1950s. It became one of the most widely planted Arabica varieties in India and was also distributed to Indonesia and other Asian coffee-producing countries. S795 is known locally in India as 'S.795' and in Indonesia as 'Jember.'
Discovery
Developed at the Coffee Research Station in Balehonnur, India, in the 1940s-1950s.
Genetics and Lineage
S795 is a hybrid of Kent (Typica group, Arabica) and S288 (a natural Arabica-Liberica hybrid). It has predominantly Arabica genetics with some Liberica ancestry from S288, which contributes to its disease resistance.
Parent Varieties
Hybrid Status: S795 is a hybrid between Kent (Typica) and S288 (Arabica x Liberica). The Liberica ancestry from S288 provides some disease resistance.
Growth Characteristics
S795 is a tall tree with vigorous growth. It produces good-sized beans.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate to high. S795 was selected for productivity as well as disease resistance.
Disease Resistance: Resistant to some races of coffee leaf rust (the reason for its development), though new rust races have reduced its effectiveness. Also has some tolerance to coffee berry disease.
Climate and Growing Conditions
S795 thrives in Indian and Indonesian conditions at elevations of 800 to 1,500 meters. It requires shade and well-distributed rainfall.
Climate Preferences: Tropical and subtropical climate. Optimal temperatures 18 to 26 degrees Celsius.
Rainfall: 1,200 to 2,000mm annually.
Elevation Range: 800-1,500 meters
Processing Compatibility
S795 is compatible with all processing methods. Washed (wet) processing is traditional in India and Indonesia.
Roasting Behavior
S795 beans are medium density and roast evenly. Medium roasts are typical.
Cup Profile
S795 produces a smooth, balanced cup with low to medium acidity, medium body, and notes of spice, chocolate, nuts, and sometimes caramel. The cup is...
Professional Cupping Notes
S795 lots typically score 82 to 86 points in SCA cupping.
Common Defects
- •Resistance to coffee leaf rust has diminished with new rust races
Brewing Recommendations
S795 works well as filtered coffee, espresso, and in blends. Recommended brewing temperature: 90 to 96 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •S795 is a hybrid of Kent (Typica) and S288 (Arabica x Liberica), giving it some Liberica ancestry.
- •S795 is one of the most widely planted Arabica varieties in India.
- •S795 is known as 'Jember' in Indonesia, where it was distributed by the Indian Coffee Board.
- •S795 was developed for resistance to coffee leaf rust, though new rust races have reduced its effectiveness.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Coffee Board of India
- •Central Coffee Research Institute
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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.
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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
(3)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Coffee Board of India
- 3Central Coffee Research Institute
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.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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