Coffee Varietals: A Beginner’s Guide to Coffee Beans Varieties - Arabica
Coffee Varietals: A Beginner’s Guide to Coffee Beans Varieties - Arabica
Not all coffee beans are the same.
If you’re new to specialty coffee, you might be overwhelmed by the sheer number of varieties of coffee beans. In this first part beginner's guide to specialty coffee, we will discuss Arabica and its two most popular variants, Bourbon and Typica, then Robusta in part two.
The Two Most Common Coffee Plants: Arabica and Robusta
Arabica and Robusta are umbrella terms for the various coffee strains growers have cultivated for centuries. However, the two main coffee plants are very different.
Arabica is grown mainly along the equator in countries like Ethiopia, India, Guatemala, Colombia, and Brazil Source and is known for having a sweeter, zestier flavor than Robusta.Source Robusta, as the name suggests, is a much more hardy bean than Arabica, able to thrive in various climates and environments..Source The flavor can be described as bitter, due to the higher caffeine content, almost twice as much as Arabica, and is more often used in instant coffees. Source So, even though both are coffee plants, their differences lend their respective varieties the characteristics they are known for.
Arabica: Bourbon
History of Bourbon Coffee
In the early 1700s, French missionaries brought this variety from Yemen to the Bourbon islands (now La Réunion) in the Indian Ocean, giving the bean its name. In the 1800s, missionaries, colonial planters, and traders began to spread the plant to other parts of the world, including Brazil, Guatemala, and Colombia, becoming staples in Central and South America. Over time, Bourbon was crossbred with other coffee plants and adapted to local conditions, leading to variations like Red Bourbon. While pure Bourbon strains are still cultivated, regional mutations and hybrids are common.
Climate
Elevation: 600 - 1800 masl
Temperature: 64°–70°F (18°C–21°C)
Rainfall: Distinct wet and dry seasons with moderate rainfall (60 - 100 inches, 150 - 250 cm).
Soil: Volcanic, mineral-rich, good drainage
Flavor Profile
Wide range, from sweet and buttery to fruity and acidic. Source
Arabica: Typica
The History of Typica
The history of Typica may begin in the 15th or 16th centuries in Ethiopia. By the 1700s, it had grown in Yemen, where it was cultivated into the variety we know today. In 1706, a plant was donated to the botanical gardens in Amsterdam. From there, it traveled along trade routes to Dutch Guiana (now Suriname) and then onto French Guiana (now Cayenne). It was eventually cultivated in the Caribbean in the 1800s, as well as in Mexico, Colombia, and then through Central America. It then became one of the most widely grown coffee plants in the world until it was replaced in the 1940s with hardier coffee varieties with higher yields. Despite this, it’s still grown in places like Peru and the Dominican Republic. It’s also grown in Jamaica, where it’s known as Jamaican Blue Mountain. Source
Climate
Elevation: 1200 - 1800 masl
Rainfall: distinct dry seasons with consistent rainfall (~60 inches, ~150 cm)
Temperature: Cool, temperate conditions 15°C to 24°C (59°F - 75°F)
Soil: well-drained, organically rich
Flavor Profile
Sweet and complex. Can range from clean and fruity to notes of chocolate and stone fruit.
To close out, Bourbon and Typica stand as the backbone of Arabica coffee. Bourbon, with its sweet, vibrant notes, and Typica, with its smooth, balanced profile, each bring something distinct to the table. From their centuries-old journeys across continents to the careful cultivation by growers today, these varieties shape the specialty coffee world. As you explore your next cup, keep an eye out for these names—they’re a great starting point for understanding what makes your coffee special. Thanks for diving into this guide!
If you’re interested in learning about the different fermentation processes, click here. For a quick guide to the different flavors of coffee from around the world, check out this article, where we discuss how different climates can affect coffee flavors. Thanks for reading!
Photo by Tina Guina on Unsplash
