Coffee Varieties

Within the Arabica species, which accounts for roughly 60 percent of world production, there are hundreds of varieties and cultivars. The most historically significant are Typica and Bourbon, the two 'founder varieties' from which most modern Arabicas descend.

Natural mutations and intentional breeding have produced varieties like Caturra (a dwarf Bourbon mutation), Catuai (a hybrid of Caturra and Mundo Novo), and Geisha (a variety from Ethiopia that gained fame in Panama for its floral, tea-like character).

Robusta, the second major commercial species, has nearly double the caffeine of Arabica and a heavier, more bitter flavor. It is used in espresso blends for crema and body, and in instant coffee. While historically less valued than Arabica, specialty Robusta is an emerging category.