Coffee Education
Coffee Varietals Guide
Understanding the varieties of coffee plants and how they shape the flavors in your cup—from bright Kenyan SL28s to rare Colombian Pink Bourbons.
The Basics
What Is a Coffee Varietal?
A coffee varietal is a subspecies of the coffee plant that produces beans with distinct flavor characteristics. Like grape varieties in wine, each coffee varietal has unique genetic traits affecting cherry size, plant structure, disease resistance, and—most importantly—the taste in your cup. Varietal is the single biggest genetic factor in how your coffee will taste.
Almost all specialty coffee comes from the Arabica species. Within Arabica, there are dozens of varietals—some ancient, some bred in laboratories, some discovered growing wild. Each brings a different flavor potential that interacts with where it's grown (terroir), how high it's grown (altitude), and how it's processed after picking.
Why Varietals Matter for Flavor
Genetics
Determines the bean's potential flavor compounds, acidity level, and body
Terroir Interaction
Same varietal grown in different regions produces noticeably different cups
Processing Response
Some varietals shine washed, others reveal complexity through natural processing
What We Source
Notable Varietals We Feature
SL28 & SL34 — Kenya
Developed by Scott Laboratories in the 1930s, SL28 and SL34 are the crown jewels of Kenyan coffee. These varietals thrive at high altitude and produce cups with extraordinary complexity.
- • Flavor profile: Bright, juicy acidity with blackcurrant, grapefruit, and complex fruit flavors
- • Body: Full and syrupy, with a wine-like quality
- • Why it's special: Unmatched intensity and complexity; among the most sought-after coffees globally
Pink Bourbon — Colombia
A rare and mysterious varietal whose cherries ripen to a distinctive pink hue. Pink Bourbon has taken the specialty coffee world by storm in recent years, producing consistently outstanding cups.
- • Flavor profile: Sweet floral notes, stone fruit, delicate citrus acidity
- • Body: Silky and clean with a lingering sweetness
- • Why it's special: Extremely rare, low yielding, and commands premium prices at auction
The Birthplace of Coffee
Ethiopian Heirloom Varietals
Ethiopia is the genetic homeland of Arabica coffee, and its forests contain thousands of wild, unclassified varietals collectively labeled "Ethiopian Heirloom." This incredible genetic diversity means Ethiopian coffees can taste wildly different from farm to farm, even within the same region.
The best Ethiopian heirlooms produce cups bursting with blueberry, jasmine, bergamot, and tropical fruit notes. These are the coffees that make people fall in love with specialty coffee—bright, aromatic, and unlike anything else in the world.
Yirgacheffe Region
- — Jasmine and bergamot aromatics
- — Lemon and peach acidity
- — Tea-like body, floral finish
- — Typically washed processing
Guji & Sidamo Region
- — Blueberry and strawberry notes
- — Rich, fruit-forward complexity
- — Heavy, syrupy body when natural processed
- — Often natural or honey processed
Your Reference Guide
Common Coffee Varietals
Bourbon
One of the oldest and most important varietals, originating from Réunion Island (formerly Bourbon). Known for sweet, complex cups with caramel, chocolate, and fruit notes. Parent of many modern varietals. Found throughout Central and South America.
Typica
The other foundational Arabica varietal, brought from Yemen to Java by the Dutch in the 1700s. Produces clean, sweet cups with good acidity. Lower yields make it less common commercially, but prized for quality. Widely grown in Central America and Asia.
Gesha (Geisha)
The most celebrated specialty coffee varietal in the world. Originally from the Gesha forest in Ethiopia, it gained fame when a Panamanian lot shattered auction price records. Intensely floral with jasmine, bergamot, and tropical fruit. Delicate, low-yielding, and expensive—but unforgettable.
Caturra
A natural mutation of Bourbon discovered in Brazil. Compact plant that's easier to harvest, with bright acidity and medium body. Widely planted in Colombia and Central America. Produces lively, citrusy cups at high altitudes.
Catuai
A hybrid of Caturra and Mundo Novo, bred in Brazil for productivity and disease resistance. Produces balanced cups with nutty, chocolatey flavors and moderate acidity. Available in Red and Yellow sub-varieties. A workhorse of Central American coffee production.
Pacamara
A cross between Pacas and Maragogype developed in El Salvador. Produces exceptionally large beans with bold, complex flavor—floral aromatics, creamy body, and vibrant acidity. A competition darling that regularly scores among the highest at Cup of Excellence events.
Go Deeper
Explore by Origin
Varietals tell one part of the story. Discover how region, climate, and farming traditions shape the coffees from our favorite origins.
Taste the Difference Varietals Make
Every week, a new single origin coffee showcasing exceptional varietals from around the world.
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