What are coffee varieties?

Variety—it’s the spice of life. Incidentally, it’s also a term for the specific types of coffee plants within a species. 

While each coffee variety is part of a larger species like arabica or robusta coffee, each has its own unique physical traits and flavour profile. 

The concept of coffee varieties may seem confusing at first glance, but understanding them can enrich your coffee experience. To simplify things, we've broken down key terms and highlighted some common coffee varieties you might come across. Read on to learn more!

What does “variety” mean?

Think of coffee varieties like apples. Even though two varieties (like a Granny Smith and a Honeycrisp) are part of the same species (apples), both have unique tastes, texture, and crispness. 

Coffee works the same way.

Varieties (like Gesha or Caturra) are both part of the same species (the arabica bean), but each offers distinct flavour profiles, acidity levels, and overall coffee quality. 

So, what are the different varieties of coffee? Let’s further break down varieties into several key terms:

• Cultivar – Varieties created by humans through selective breeding.

• Hybrid – Crossbreeds from two different varieties or species.

• Selection – Naturally occurring varieties chosen for wider cultivation.

• Mutation – Varieties that developed due to genetic changes.

• Heirloom – Old, naturally occurring varieties that have existed for at least 50-100 years.

With these definitions in mind, let’s work from the top down—starting with coffee plant species.

Types of coffee species and their varieties

The arabica bean is the most commonly grown coffee plant species, accounting for 60% to 70% of all coffee cultivated worldwide. 

Given that this species makes up the majority of all exported coffee, arabica coffee serves as an ideal starting point for exploring coffee bean varieties.

Arabica coffee bean varieties 

Two of the most important varieties in modern arabica coffee bean production are Typica and Bourbon. Both originated in Ethiopia and were eventually introduced to Yemen. From there, they were shipped around the world.

Research suggests that varietals similar to both Typica and Bourbon were introduced to India in the late 1600s in the Mysore region. However, it’s believed they were separated when Dutch colonists shipped coffee seeds to Indonesia.

From there, their histories diverge greatly: 

• Typica – In 1706, a single plant was taken to the Amsterdam botanical gardens—the first officially-recorded Typica varietal. Typica then spread to the Americas through the early 18th century, and made up the majority of all coffee farms in Central America for over 200 years.

• Bourbon – It took several attempts for the variety to take hold in La Réunion (then known as Bourbon Island) in the early 18th century, and even then, it would not leave the island for another 100 years. In the mid-19th century, however, French missionaries spread across Africa and took Bourbon seeds from La Réunion with them. It was also introduced to southern Brazil in 1860, and spread north into Central America.

As you can see, Bourbon and Typica's lineage is long and complex. They are broadly recognised as being responsible for the bulk of modern coffee production. This is evidenced by the fact that many other varieties and cultivars trace their origins back to Typica and Bourbon.

For example, Typica-family varieties include: 

• Maragogipe – A natural mutation of Typica first discovered in Brazil in 1870. It is known for its large cherries and leaves, but it generally produces lower yields. Cup quality can be excellent, but the plant is highly susceptible to fungi and diseases.

• Kent – A Typica selection that was first bred in the Kent Estate in India for its resistance to coffee leaf rust. It is now common in Kenya, where it often delivers a bright, clean, and citrusy flavour profile.

• Mundo Novo – A natural cross between Typica and Bourbon from Brazil found in 1943. Its cherries take longer to mature, but yields are high and cup quality is good.

Meanwhile, Bourbon’s descendants include:

• Caturra – A natural mutation of Bourbon discovered in Brazil. The plant is small, so it is easier for coffee farmers to manage, and it has relatively high yields. Caturra typically has high acidity and a smooth body.

• Catimor – A hybrid of Caturra and Timor Hybrid (itself a hybrid of arabica and robusta). Catimor plants are also small, but they also have excellent yields. They are also highly resistant to fungi and diseases. Catimor beans generally have low acidity and are quite bitter, but can produce complex herbal flavours when cultivated with care.

   

Lesser-know coffee species

While the arabica plant dominates the world market, there are other alternatives. For example, you’re likely familiar with the robusta bean, a species with many varieties known for their higher caffeine content and more astringent taste.

Beyond these, liberica and excelsa coffee also stand out as hidden gems:

• Liberica – Originating from West Africa, now primarily grown in Southeast Asia, this species of coffee is a world traveller with a dedicated following. Liberica beans are larger, more irregularly shaped, and famous for their exceptionally intense flavour profile of wood, smoke, and nuts.

• Excelsa – Also grown in Southeast Asia, Excelsa coffee is known for its tart, fruity, and sometimes even tangy taste. Although rare as a standalone bean, Excelsa can be a key ingredient in creating balanced, multi-layered blends since its sharper notes contrast well with more muted, earthy tones. 

Interestingly, while Excelsa was previously considered a coffee species, this was changed in 2006. Now, Excelsa is classified as a variety of the Liberica bean species.

While this change was a source of contention for botanists and coffee connoisseurs alike, in many ways, this simply highlights the depth and complexity of coffee. At what point does a variety become its own species? 

For now, that question remains unanswered, little more than a subject to be debated (preferably with a cup of coffee in hand).

Rare and exclusive coffee varieties

Over the years, some varieties have come to be especially prized in the coffee industry. They often have complex and unique flavour profiles, and subsequently command a much higher price than most other coffee bean varieties.

These include:

• Gesha (Geisha) – Originally an Ethiopian heirloom variety. Gesha made its way to Central and South America in the 1950s, and became particularly popular among producers in Panama. In 2005, a Panamanian Gesha was entered into the Best of Panama auction, where it broke the record for the highest price ever paid for a pound of coffee. Its cup quality is exceptional, with floral and tea-like tasting notes.

• Wush Wush – Originates from the Wushwush region in Ethiopia, near Jimma and Sidamo. Wush Wush followed a similar path to Gesha, and is now commonly grown in Colombia. It produces fruity and floral flavours in the cup.

• SL34 – A selection from a single tree grown in Kenya’s Scott Laboratories (hence SL) in the 1930s. SL34 plants are tall and yield large beans, with complex acidity and clean-tasting, sweet finishes.

  Pacamara – A hybrid of the Pacas and Maragogipe varieties, mostly grown in El Salvador. The plant is small in stature, but yields large, dense beans. When grown at high altitudes, Pacamara is capable of producing complex floral and citrus flavours in the cup.

Most specialty coffee packaging will state the varieties included inside. So, next time you pick up a bag of beans, pay attention to the label, look at the variety, and think about the flavours you experience in the cup. You might find a new favourite.

Elevate every variety with Sage

Variety is indeed the spice of life. But to enjoy it to the full, you’ll need the right equipment. 

Whether you prefer the rich sweetness of Bourbon or the delicate luxury of Geisha, how you brew can often make all the difference. That’s why Sage machines are designed to help you bring out the best in every cup, offering precision tools that give you complete control over the brewing process.

From espresso machines that deliver café-quality results at home to coffee grinders that ensure consistency for every grind size, Sage empowers you to craft the perfect cup—every time.

As a coffee lover, we invite you to explore the depths of your favourite coffee varieties with Sage kitchen appliances

While there are many factors that affect the flavour and cup profile of a coffee, variety is arguably one of the most important.

Most speciality coffee packaging will state the varieties included inside. So, next time you pick up a bag of beans, pay attention to the label, look at the variety, and think about the flavours you experience in the cup. You might find a new favourite."