Similar to how there are various kinds of apples, coffee varieties, also known as varietals, are just different kinds of coffee beans. Flavour, body (texture and thickness), acidity, sweetness level, finish, and caffeine content are all unique to each type of coffee.
However, the features of the regions where coffee beans are grown also have an impact on those traits of coffee varieties. Together, these elements—soil, climate, sunlight, surrounding vegetation, and altitude—are referred to as “terroir.”
01 / COFFEA ARABICA
Arabica
65% of the coffee produced worldwide is Arabica. The majority of the coffee beans we buy are Arabica. It originated in Ethiopia, travelled throughout the Arabian Peninsula, and evolved into two primary varieties: Typica and Bourbon. Many additional varieties were later created by natural mutations and various crossbreeding techniques.
Arabica coffee is usually grown between 600 and 1,800 meters above sea level. Frost-free mountain slopes, considerable temperature fluctuations, plenty of sunlight, adequate ventilation, and rich, well-drained soil enhanced with volcanic ash are all necessary. These conditions produce dense, fragrant beans with a pleasing acidity.
Arabica A closer look at the beans
Peaberry A closer look at the beans
02 / A NATURAL BEAN FORM
Peaberry
Rare beans valued for their scarcity
A coffee cherry usually contains two beans, but occasionally it develops only one. This single bean is called a peaberry. Peaberries represent less than 5% of a coffee tree’s production, making them relatively rare. In regions such as Kona, Hawaii, they are carefully sorted and sold separately. Their scarcity makes them particularly sought after.
03 / AN ARABICA VARIETY
Typica
Typica, which includes offspring of coffee trees brought to Martinique, is one of the two primary traditional Arabica varieties. Because of its low production and poor resistance to pests and diseases, its beans are frequently pricey. Its floral aroma gives the coffee a light, soft character.
04 / AN ARABICA VARIETY
Bourbon
Bourbon is a traditional Arabica variety that developed through a mutation of Typica. Its beans are smaller, rounder, and more tightly packed than Typica beans. The coffee has a richer, smoother taste. Major growing regions include Central America, Colombia, Brazil, Kenya, and Tanzania.
05 / AN ARABICA VARIETY
Caturra
Caturra is a distinctive, small-growing variety that developed through a mutation of Bourbon. It grows in high-altitude mountain regions and has bright acidity and a rich flavour. Compared with traditional varieties, it has less body and fewer floral notes.
06 / AN ARABICA VARIETY
Mundo Novo
Mundo Novo is a natural hybrid of Typica and Bourbon and is an important Brazilian variety. It adapts well to different growing conditions. Its beans produce a smooth cup with a balanced combination of acidity and bitterness.
07 / AN ARABICA VARIETY
Geisha
Geisha was discovered in the Gesha region of Ethiopia. It is a rare variety with limited production. Its coffee has an intense floral aroma and a clean, distinct flavour, giving it a unique character.
08 / COFFEA CANEPHORA
Robusta
Used in instant coffee and lower-priced commercial coffee
Robusta originated in Africa’s Congo Basin. It grows quickly and has strong resistance to pests and diseases. It can grow in places where Arabica cannot be cultivated. Its main production areas include Vietnam and other Southeast Asian countries.
The book describes Robusta as having less aroma than Arabica and a strongly bitter taste. It is commonly used in instant coffee and lower-priced commercial coffee.
09 / COFFEA LIBERICA
Liberica
Accounts for 1% of global coffee production
Demand for Liberica is relatively low, so its production is much smaller than that of Arabica and Robusta. Much of it is consumed within the countries where it is grown.
Liberica originated in Liberia, West Africa, and is generally cultivated in low-altitude areas at elevations of 100–200 metres. The book describes it as strongly bitter, with relatively little of coffee’s characteristic aroma.
EXPLORE COFFEE ORIGINS
Different Origins, Different Flavours
The flavour of coffee beans varies depending on their origin and variety. Let’s explore the characteristics of coffee beans grown in different regions.
01 / SOUTH AMERICA
Brazil
A balance of acidity and bitterness
Brazilian coffee beans have a balanced combination of acidity and bitterness, making them suitable for a range of roast levels. They also work well as a base for blends, helping bring out the flavours of other coffee beans.
GET TO KNOW THE FLAVOURS
Explore a flavour — hover or tap an icon.
02 / EAST AFRICA
Tanzania
A rich, pleasant acidity
Tanzanian coffee beans have a rich coffee flavour with floral aromas and a smooth, silky mouthfeel. Their distinctive acidity is particularly pleasant. A medium to medium-dark roast is commonly used to highlight this characteristic and bring out their flavour.
GET TO KNOW THE FLAVOURS
Explore a flavour — hover or tap an icon.
03 / SOUTHEAST ASIA
Indonesia Mandheling
A deep, rich bitterness
Mandheling coffee is known for its rich aroma and pronounced bitterness. As the bitterness fades, sweetness and acidity emerge. It is well suited to a dark roast.
GET TO KNOW THE FLAVOURS
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04 / SOUTH AMERICA
Colombia Bourbon
A smooth sweetness
This coffee offers a pleasant balance of acidity and sweetness, accompanied by a delicate aroma. Its rich flavour is enjoyable and approachable. A sweet aftertaste develops after each sip, giving Bourbon its distinctive appeal. Even when roasted dark, it retains its sweet, inviting aroma.
GET TO KNOW THE FLAVOURS
Explore a flavour — hover or tap an icon.
05 / CENTRAL AFRICA
Cameroon Peaberry
A strong, distinctive aroma
A coffee cherry usually contains two beans, but a peaberry develops as a single bean inside the cherry. Peaberry coffee has an unusual flavour and a distinctive aroma.
