Coffee Varieties (Bourbon, Typica, Geisha)
What Are Coffee Varieties?
Just as wine has Merlot, Chardonnay, and Pinot Noir, coffee has its own botanical varieties (cultivars). These are sub-types within the Arabica species, each with unique characteristics in growth, disease resistance, and — most importantly — flavor.
Heritage Varieties
Typica
The original Arabica cultivar from which most others descend. Known for its clean, sweet cup with excellent clarity. Yields are low, making it less common commercially, but its quality is exceptional.
Bourbon
A natural mutation of Typica that developed on the island of Réunion (formerly Bourbon). It offers rich sweetness, complex fruit notes, and a creamy body. Red, yellow, and pink Bourbon sub-varieties each carry subtle flavor differences.
Modern Stars
Geisha (Gesha)
Originally from the Gesha forest in Ethiopia, this variety gained fame from Panama's Hacienda La Esmeralda. Geisha is celebrated for its extraordinary floral aromatics, jasmine and bergamot notes, and tea-like body. It regularly commands the highest prices at auction.
SL-28 & SL-34
Developed in Kenya by Scott Laboratories, these varieties deliver intense fruit acidity and blackcurrant flavors that define Kenyan coffee character.
Caturra & Catuai
Compact, high-yielding mutations of Bourbon and Typica crosses. They produce reliable quality and are workhorses in Central and South American production.
Why Variety Matters
At Röstschmiede, we always identify the variety on our packaging because it significantly influences taste. A washed Bourbon from Colombia will taste fundamentally different from a natural Typica from the same region. Understanding variety helps coffee lovers predict and explore flavor preferences with confidence.
Emerging Varieties
- Pacamara — large beans, bold flavor, found in El Salvador
- Castillo — disease-resistant Colombian hybrid with improving cup quality
- Laurina — naturally low caffeine, delicate and sweet