Topic Hub
Coffee Varieties
Coffee varieties are the cultivated types within the Arabica and Robusta species. Each variety has distinct genetics, growing requirements, and flavor potential. This hub connects variety profiles with related origins, encyclopedia entries, and articles.
Overview
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.
Start Here
New to coffee varieties? Begin with these resources.
From The Complete World of Coffee
- Chapter 4: Varietals & Cultivars
Popular Guides
Most-visited pages in this topic area.
KP423
KP423 produces a good-quality cup with bright acidity and notes of citrus, berry, and chocolate, characteristic of Ugandan coffee.
ArabicaT5295
t5295 t5295 is an arabica variety used in east african coffee breeding programs. it is one of the parent varieties used in the development of ruiru 11 and...
ArabicaFrench Mission
French Mission produces a clean, balanced cup with bright acidity and notes of citrus, berry, and chocolate, characteristic of East African Typica.
ArabicaBourbon Vermelho
Bourbon Vermelho is known for its sweet, complex, and balanced cup with bright acidity, medium to full body, and notes of berry, stone fruit, chocolate, and...
ArabicaSL17
SL17 produces a good-quality cup with bright acidity and notes of citrus and berry, similar to but generally less complex than SL28.
ArabicaN39
N39 produces a good-quality cup with bright acidity and notes of citrus and berry, characteristic of East African coffee.
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Oct 13, 2026Beginner Guides
Start here if you're new to coffee varieties.
KP423
KP423 produces a good-quality cup with bright acidity and notes of citrus, berry, and chocolate, characteristic of Ugandan coffee.
ArabicaT5295
t5295 t5295 is an arabica variety used in east african coffee breeding programs. it is one of the parent varieties used in the development of ruiru 11 and...
ArabicaFrench Mission
French Mission produces a clean, balanced cup with bright acidity and notes of citrus, berry, and chocolate, characteristic of East African Typica.
ArabicaBourbon Vermelho
Bourbon Vermelho is known for its sweet, complex, and balanced cup with bright acidity, medium to full body, and notes of berry, stone fruit, chocolate, and...
ArabicaSL17
SL17 produces a good-quality cup with bright acidity and notes of citrus and berry, similar to but generally less complex than SL28.
ArabicaN39
N39 produces a good-quality cup with bright acidity and notes of citrus and berry, characteristic of East African coffee.
ArabicaEugenioides
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...
LibericaRacemosa
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.
ArabicaCatuai Vermelho
Catuai Vermelho produces a sweet, balanced cup with bright acidity, medium body, and notes of red fruit, chocolate, caramel, and citrus. The cup is similar to Catuai Amarelo but can be slightly fuller in body.
Related Books
Books from Lyons Den Publishing.
The Complete World of Coffee: The History, Science, and Craft of Specialty Coffee
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The Complete World of Coffee: The History, Science, and Craft of Specialty Coffee
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The Complete World of Coffee: The History, Science, and Craft of Specialty Coffee
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Pour Over Coffee
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Pour Over Coffee: From Beginner to Advanced Enthusiast
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Keith E. Lyons
Specialty coffee author, educator, and founder of Lyons Den Publishing. Author of The Complete World of Coffee, a 615-page guide to coffee origins, brewing science, and sensory education.
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