Stenophylla
Also known as: Coffea stenophylla, Narrow-leaf coffee
Coffea stenophylla is a wild coffee species from West Africa that was rediscovered in 2020 after being thought extinct. It is significant for its ability to grow at higher temperatures than Arabica and its high cup quality, making it a potential climate change adaptation crop.
Key Takeaways
- Coffea stenophylla was rediscovered in the wild in 2020 by a team from the Royal Botanic Gardens, Kew, after being thought extinct.
- Stenophylla can grow at temperatures 6 degrees Celsius higher than Arabica, making it a potential climate change adaptation crop.
- Initial cupping evaluations of stenophylla have shown a complex, high-quality cup comparable to good Arabica.
- Stenophylla was first described in 1834 and was cultivated on a small scale in the 19th century before being forgotten.
- The name 'stenophylla' means 'narrow leaf,' referring to the plant's narrow leaves.
Coffea stenophylla is a wild coffee species from West Africa that was rediscovered in 2020 after being thought extinct. It is significant for its ability to grow at higher temperatures than Arabica and its high cup quality, making it a potential climate change adaptation crop.
Coffea stenophylla is a wild coffee species from West Africa that was rediscovered in 2020 after being thought extinct. It is significant for its ability to grow at higher temperatures than Arabica and its high cup quality, making it a potential climate change adaptation crop.
Origin
West Africa (Sierra Leone, Guinea, Liberia).
History
Coffea stenophylla was first scientifically described in 1834 from specimens found in West Africa. It was cultivated on a small scale in the 19th century but was largely forgotten as Arabica and Robusta dominated commercial coffee production. Stenophylla was thought to be extinct in the wild for decades. In 2020, a team led by Dr. Aaron Davis of the Royal Botanic Gardens, Kew, rediscovered wild populations of stenophylla in Sierra Leone. The rediscovery generated significant excitement because stenophylla can grow at temperatures 6 degrees Celsius higher than Arabica and produces high-quality coffee, making it a potential climate change adaptation crop.
Discovery
First described in 1834. Rediscovered in the wild in 2020 by a team from the Royal Botanic Gardens, Kew.
Genetics and Lineage
Coffea stenophylla is a distinct diploid Coffea species (2n=22), separate from Arabica, Robusta, and Liberica. It is genetically distinct and represents a unique lineage within the Coffea genus.
Parent Varieties
Hybrid Status: Not a hybrid. Stenophylla is a distinct Coffea species. It has not yet been widely used in breeding programs.
Growth Characteristics
Stenophylla is a tall shrub or small tree with narrow leaves (hence the name 'stenophylla,' meaning 'narrow leaf'). It produces small, dark purple cherries.
Tree Size: Tall shrub to small tree (2 to 6 meters)
Yield: Unknown in commercial cultivation. Wild populations produce modest yields.
Disease Resistance: Potentially high. Stenophylla grows in warm, lowland conditions where Arabica cannot, suggesting tolerance to heat and potentially to diseases.
Climate and Growing Conditions
Stenophylla thrives in tropical lowland conditions at elevations of 100 to 600 meters. It can grow at temperatures 6 degrees Celsius higher than Arabica, making it suitable for warmer areas.
Climate Preferences: Tropical lowland climate. Can tolerate higher temperatures than Arabica (up to 26-30 degrees Celsius).
Rainfall: 2,000 to 3,000mm annually.
Elevation Range: 100-600 meters
Processing Compatibility
Compatible with all processing methods. Natural processing was used historically.
Roasting Behavior
Stenophylla beans are small and dense, roasting similarly to Arabica. Initial evaluations have shown good flavor development.
Cup Profile
Initial cupping evaluations of rediscovered stenophylla have shown a complex, high-quality cup with notes of chocolate, honey, peach, black tea, and floral....
Professional Cupping Notes
Initial cupping evaluations have scored stenophylla at 80+ points, comparable to good Arabica. The judges noted complex, high-quality flavors.
Common Defects
- •Not yet commercially established
- •Very limited production
Brewing Recommendations
Stenophylla is best brewed as pour over to highlight its complex, floral character.
Countries Where Grown
Notable Farms
Interesting Facts
- •Coffea stenophylla was rediscovered in the wild in 2020 by a team from the Royal Botanic Gardens, Kew, after being thought extinct.
- •Stenophylla can grow at temperatures 6 degrees Celsius higher than Arabica, making it a potential climate change adaptation crop.
- •Initial cupping evaluations of stenophylla have shown a complex, high-quality cup comparable to good Arabica.
- •Stenophylla was first described in 1834 and was cultivated on a small scale in the 19th century before being forgotten.
- •The name 'stenophylla' means 'narrow leaf,' referring to the plant's narrow leaves.
Frequently Asked Questions
Sources
- •Davis, A.P. et al. (2021). 'Coffea stenophylla.' Nature Plants.
- •Royal Botanic Gardens, Kew
- •World Coffee Research
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.
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Eugenioides produces a unique, sweet, and delicate cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of honey, peach, floral, and...
LibericaExcelsa
Excelsa has a distinctive tart, fruity, and complex flavor that differs from typical Liberica. It has a medium body, bright (but not citric) acidity, and notes of dark fruit, tamarind, and woody spice. The flavor is unique and often used in small percentages in blends to add complexity.
LibericaLiberica
Liberica is known for its bold, smoky, and distinctive flavor. It has a full, heavy body, low acidity, and notes of smoke, wood, dark chocolate, and tropical fruit. The flavor is polarizing: some find it unique and compelling, while others find it overpowering. In the Philippines, Barako coffee (Liberica) is a cultural icon.
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Racemosa produces a unique cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of jasmine, tropical fruit, honey, and sometimes savory or herbal notes. The cup is unlike any Arabica or Robusta.
RobustaRobusta Coffee: Flavor, Caffeine & Growing Regions
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Related Encyclopedia Entries
Coffea Arabica: The Specialty Coffee Species Explained
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Origins & GeographyCoffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Sensory & TastingCupping
Cupping is the standardized professional method for evaluating coffee quality and flavor. Developed by the specialty coffee industry, cupping involves smelling and tasting coffee prepared through a controlled immersion method, then scoring specific attributes including fragrance, aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall impression.
Origins & GeographyEthiopian Coffee: The Birthplace of Arabica Coffee
Ethiopia is widely considered the birthplace of coffee, where the Coffea arabica plant originated in the highland forests of the southwest. Ethiopia remains one of the world's top coffee producers, known for extraordinary genetic diversity, distinctive regional cup profiles, and processing traditions that date back centuries. Regions like Yirgacheffe, Sidamo, Guji, and Harrar produce some of the most sought-after specialty coffees in the world, prized for their floral, citrus, and tea-like characteristics.
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
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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.
- 1Davis, A.P. et al. (2021). 'Coffea stenophylla.' Nature Plants.
- 2Royal Botanic Gardens, Kew
- 3World 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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Lyons Den Publishing · Founded 2025 · San Diego, CA
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lyonsdenpublishers@gmail.comIntelligent Recommendations
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Liberica
Liberica is known for its bold, smoky, and distinctive flavor. It has a full, heavy body, low acidity, and notes of smoke, wood, dark chocolate, and tropical fruit. The flavor is polarizing: some find it unique and compelling, while others find it overpowering. In the Philippines, Barako coffee (Liberica) is a cultural icon.
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Racemosa produces a unique cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of jasmine, tropical fruit, honey, and sometimes savory or herbal notes. The cup is unlike any Arabica or Robusta.
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Excelsa has a distinctive tart, fruity, and complex flavor that differs from typical Liberica. It has a medium body, bright (but not citric) acidity, and notes of dark fruit, tamarind, and woody spice. The flavor is unique and often used in small percentages in blends to add complexity.
Aramosa
Aramosa produces a unique, complex cup with notes of jasmine, tropical fruit, and sometimes savory or herbal notes. The low caffeine content (inherited from...
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