Explore the different types of coffee beans commonly used in the industry, including Arabica, Robusta, and specialty beans. Understand the flavor profiles, growing regions, and processing methods for each variety.
Coffee Bean Varieties – Study Notes
| Species | Common Name | Typical Altitude | Flavor Characteristics | Caffeine Content |
|---|---|---|---|---|
| Coffea arabica | Arabica | 600–2,200 m | Sweet, nuanced, lower acidity, complex aromatics | ~0.8‑1.4 % |
| Coffea canephora | Robusta | 0–800 m | Strong, earthy, higher bitterness, nutty or chocolate notes | ~1.7‑2.5 % |
| Coffea liberica (minor) | Liberica | 300‑800 m | Fruity, floral, “woody” after‑taste, larger beans | ~1.2‑1.5 % |
Arabica accounts for ~60‑70 % of world production; Robusta supplies the remainder, especially for espresso blends and instant coffee.
| Cultivar | Origin | Growing Region | Distinct Traits |
|---|---|---|---|
| Typica | Ethiopia → Yemen | Worldwide (historical core) | Baseline Arabica profile; balanced acidity and body; foundation for many mutants. |
| Bourbon | Yemen → Brazil | Brazil, Latin America | Higher yield than Typica; bright acidity, sweet fruit notes. |
| Caturra | Brazil (mutation of Bourbon) | Brazil, Colombia, Central America | Dwarf stature → higher density planting; crisp acidity, citrus tones. |
| Catuai | Hybrid (Caturra × Mundo Novo) | Brazil, Colombia, Central America | Robust, tolerant to wind & rain; medium‑full body, chocolate‑nutty notes. |
| Mundo Novo | Brazil (natural hybrid) | Brazil, Central America | High productivity; balanced flavor with mild acidity. |
| Gesha (Geisha) | Ethiopia → Panama | Panama, Ethiopia, Costa Rica | Highly aromatic; jasmine, bergamot, tropical fruit; low acidity, silky mouthfeel. |
| SL28 & SL34 (Heirloom) | Kenya | Kenya, Rwanda, Tanzania | Strong acidity, black‑currant, wine‑like notes; drought‑resistant. |
| Pacas | Colombia (mutation of Bourbon) | Colombia, Central America | Sweet, caramel‑like flavor; high cup quality, good disease resistance. |
| Maragogipe | Brazil (mutation of Typica) | Brazil, Mexico | “Elephant” beans (large size); mild acidity, delicate flavor. |
Selection Tips
| Cultivar | Origin | Growing Region | Distinct Traits |
|---|