Arabica
San Ramon
Also known as: San Ramon (Typica)
San Ramon is a dwarf mutation of Typica , discovered in Brazil . It is a compact variety that allows high-density planting while retaining Typica 's cup quality. San Ramon is grown primarily in Brazil and Central America.
Key Takeaways
San Ramon is a dwarf mutation of Typica , discovered in Brazil . It is a compact variety that allows high-density planting while retaining Typica 's cup quality. San Ramon is grown primarily in Brazil and Central America.
San Ramon is a dwarf mutation of Typica, discovered in Brazil. It is a compact variety that allows high-density planting while retaining Typica's cup quality. San Ramon is grown primarily in Brazil and Central America.
Origin
Discovered in Brazil. Natural mutation of Typica.
History
San Ramon was discovered as a natural mutation of Typica in Brazil. The mutation produced a dwarf tree with compact growth habit, similar to Caturra (which is a Bourbon dwarf mutation). San Ramon was selected for its compact size, which allows high-density planting, while retaining Typica's cup quality. The variety is grown primarily in Brazil and has been distributed to Central America.
Discovery
Discovered as a natural mutation of Typica in Brazil.
Genetics and Lineage
San Ramon is a natural mutation of Typica, belonging to the Typica genetic group. The mutation affects growth habit, producing a dwarf plant.
Parent Varieties
Hybrid Status: Not a hybrid. San Ramon is a natural mutation of Typica.
Growth Characteristics
San Ramon is a dwarf tree with compact growth habit. It produces red cherries.
Tree Size: Dwarf (1.5 to 2.5 meters at maturity)
Yield: Moderate to high. San Ramon's compact size allows high-density planting.
Disease Resistance: Low. Like Typica, San Ramon is susceptible to coffee leaf rust.
Climate and Growing Conditions
San Ramon thrives in tropical highland conditions at elevations of 800 to 1,400 meters.
Climate Preferences: Tropical and subtropical climate. Optimal temperatures 18 to 26 degrees Celsius.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 800-1,400 meters
Processing Compatibility
San Ramon is compatible with all processing methods.
Roasting Behavior
San Ramon beans roast evenly. Light to medium roasts best preserve its character.
Cup Profile
San Ramon produces a clean, sweet cup with bright acidity, medium body, and notes of citrus, chocolate, and caramel. The cup is similar to Typica but from a...
Professional Cupping Notes
San Ramon lots can score 83 to 87 points in SCA cupping.
Common Defects
- •Susceptible to coffee leaf rust
Brewing Recommendations
San Ramon works well as pour over and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •San Ramon is a dwarf mutation of Typica, discovered in Brazil.
- •San Ramon combines Typica's cup quality with a compact growth habit.
- •San Ramon is the Typica equivalent of Caturra (which is a Bourbon dwarf mutation).
Frequently Asked Questions
Sources
- •World Coffee Research
Related Varieties
Acaía
Acaía produces a smooth, balanced cup with low to medium acidity, medium body, and notes of chocolate, nuts, caramel, and sometimes subtle fruit. The cup is...
ArabicaArabica 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.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCaturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
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.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
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.
Varietals & CultivarsSan Ramon Coffee Variety
San Ramon is a dwarf mutation of Typica discovered in Costa Rica that resists wind damage and produces a clean, sweet cup.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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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
August 5, 2026
Sources & References
(1)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
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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Typica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Maragogipe
Maragogipe is known for its complex, smooth, and distinctive cup. It has bright acidity, a medium to full body, and notes of chocolate, citrus, floral, and...
Caturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
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Maracaturra produces a complex, intense cup with bright acidity, full body, and notes of chocolate, citrus, floral, and sometimes savory or herbal notes. The...
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Reference definitions that complement this page.
San Ramon Coffee Variety
San Ramon is a dwarf mutation of Typica discovered in Costa Rica that resists wind damage and produces a clean, sweet cup.
Typica Coffee Variety
Typica is the foundational arabica variety from which nearly all cultivated coffee descends. Originating in Ethiopia and Yemen, then carried to Java and the Americas, its tall trees and elongated cherries produce a clean, sweet, delicately floral cup that defined specialty coffee's earliest standards.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
Bourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.