Arabica Varietals in Specialty Coffee

When you brew and drink specialty coffee, you're experiencing the coffee plant’s genetics, terroir, and processing method, and one of the biggest contributors to that experience. The varietal.

Arabica coffee (Coffea arabica) is the most commonly used species in specialty coffee. But within it exists a diverse array of varietals, naturally occurring subspecies or cultivated hybrids, each with distinct characteristics in flavor, yield, disease resistance, and growing conditions.

Below are 20 of the most common Arabica varietals in specialty coffee, with insight into what makes each one unique.

Bourbon

Origin: Yemen via the island of Bourbon (now Réunion)
Flavor Profile: Round body, rich sweetness, notes of chocolate, caramel, and stone fruit
Notable Regions: Rwanda, Burundi, El Salvador, Guatemala

Bourbon is one of the foundational heirloom varieties in Arabica genetics. Known for its exceptional cup quality, it delivers complex, balanced flavors and a high natural sweetness. However, Bourbon can be susceptible to disease and yields are moderate. It has served as the parent to many other varietals, including Caturra and Pacas (mentioned below). 

Typica

Origin: Yemen (via Ethiopia)
Flavor Profile: Clean, sweet, floral, and often mildly fruity with elegant acidity
Notable Regions: Latin America, Indonesia, Papua New Guinea

Typica is the progenitor of many Arabica cultivars. Although its disease resistance is low, it thrives at high elevations and rewards producers with delicate and refined cup profiles. Typica trees are tall and less productive, which limits its commercial use, but it remains a staple for high-end lots.

SL28

Origin: Kenya (Scott Agricultural Laboratories)
Flavor Profile: Bright, winey acidity; notes of blackcurrant, tomato, and citrus; full-bodied
Notable Regions: Kenya, Uganda, Malawi

Developed in the 1930s, SL28 is renowned for its complex acidity and resilience to drought. The cup profile is intensely juicy and often described as "Kenyan." Despite being vulnerable to leaf rust, it remains a prized varietal for its flavor.

SL34

Origin: Kenya (Scott Agricultural Laboratories)
Flavor Profile: Balanced acidity, round body, more muted citrus compared to SL28, caramel-like sweetness
Notable Regions: Kenya

A close companion to SL28, SL34 thrives in wetter conditions and at lower altitudes. It shares some flavor characteristics with SL28 but typically exhibits more muted acidity and a heavier mouthfeel.

Gesha

Origin: Ethiopia (rediscovered in Panama)
Flavor Profile: Intensely floral; jasmine, bergamot, tropical fruit, tea-like clarity
Notable Regions: Panama, Ethiopia, Colombia

Perhaps the most famous and expensive varietal in specialty coffee, Gesha was brought from Ethiopia to Central America in the mid-20th century but only gained acclaim after winning the Best of Panama competition in 2004. Its delicate, perfumed character and silky body make it a standout. Geisha trees are low-yielding and sensitive, but the reward is one of the most distinctive cups in coffee.

Caturra

Origin: Brazil (natural mutation of Bourbon)
Flavor Profile: Bright acidity, light body, crisp citrus and mild sweetness
Notable Regions: Colombia, Brazil, Nicaragua, Costa Rica

Caturra is a dwarf Bourbon mutation discovered in Brazil in the 1930s. Its compact size makes it easier to harvest, and it matures more quickly than Bourbon. While it may lack the full complexity of its parent, it performs well with careful cultivation and high-altitude growing.

Catuai

Origin: Brazil (hybrid of Caturra and Mundo Novo)
Flavor Profile: Nutty, chocolatey, low acidity, creamy body
Notable Regions: Brazil, Honduras, Mexico

Catuai is a highly productive cultivar with short, wind-resistant stature. It is favored in high-rainfall regions due to its resilience. While often less vibrant in cup profile, quality can shine through when grown at elevation and processed well.

Pacamara

Origin: El Salvador (Pacas x Maragogipe)
Flavor Profile: Rich, creamy body; fruit-forward with floral and sometimes savory elements
Notable Regions: El Salvador, Nicaragua

Pacamara is famous for its large bean size and wild flavor potential. It is a high-risk, high-reward varietal: capable of explosive flavors like papaya or cherry tomato, but inconsistent in uniformity and productivity. Processing and terroir have a huge impact on outcome.

Pacas

Origin: El Salvador (natural Bourbon mutation)
Flavor Profile: Bright, citrusy acidity with caramel sweetness
Notable Regions: El Salvador

Pacas is a short-statured mutation of Bourbon, similar to Caturra but more common in El Salvador. It's known for decent yield and good cup quality, often used as breeding stock for hybrids like Pacamara.

Mundo Novo

Origin: Brazil (natural hybrid of Bourbon and Typica)
Flavor Profile: Low acidity, full body, sweet and chocolatey notes
Notable Regions: Brazil

Mundo Novo offers high productivity and better disease resistance than Typica or Bourbon alone. Its large plant size makes it harder to harvest but gives robust yields. It serves as a parent in many Latin American hybrid varietals.

Maragogipe

Origin: Brazil (mutation of Typica)
Flavor Profile: Mild acidity, delicate tea-like qualities, floral undertones
Notable Regions: Mexico, Nicaragua, Brazil

Also known as the "elephant bean" for its size, Maragogipe can produce elegant, subtle coffees but often lacks the concentration of flavor seen in denser beans. Roasters must handle it carefully to avoid flat or woody notes.

Villa Sarchi

Origin: Costa Rica (natural mutation of Bourbon)
Flavor Profile: Citrus, floral, sweet and structured acidity
Notable Regions: Costa Rica

A dwarf varietal related to Bourbon, Villa Sarchi has a high potential for quality in the cup and is resistant to wind damage. It’s frequently used in hybrid breeding programs and performs well at elevation.

Castillo

Origin: Colombia (hybrid of Caturra and Timor Hybrid)
Flavor Profile: Nutty, citrusy, chocolatey; quality varies widely by selection and processing
Notable Regions: Colombia

Developed to resist leaf rust, Castillo is widely planted in Colombia. It faced skepticism in the specialty world for lack of cup complexity, but recent advances in cultivation and post-harvest techniques have improved its reputation.

Colombia

Origin: Colombia (Caturra × Timor Hybrid)
Flavor Profile: Balanced, sweet, medium-bodied, clean finish
Notable Regions: Colombia

Predecessor to Castillo, this varietal marked Colombia's first major step into hybrid development for disease resistance. Though now less common, it still produces good quality coffee when well-managed.

Ethiopian Landraces (Heirloom)

Origin: Ethiopia
Flavor Profile: Varies widely — floral, citrus, tropical, tea-like
Notable Regions: Ethiopia

Ethiopia is the genetic birthplace of Arabica, and its wild landraces are incredibly diverse. Many are not formally named and are sold as "heirloom". These coffees offer some of the most unique and vibrant cups in the world, often with floral, complex, and fruit-forward profiles.

Ruiru 11

Origin: Kenya
Flavor Profile: Balanced body, gentle acidity, mild fruit and spice
Notable Regions: Kenya

Created for disease resistance and high yield, Ruiru 11 contains genetics from SL28, SL34, and Catimor. Though early cups were seen as inferior, selection and processing improvements have made some lots noteworthy.

Batian

Origin: Kenya
Flavor Profile: Winey acidity, herbal and citrus notes, sweet finish
Notable Regions: Kenya

A newer Kenyan cultivar designed to combine the disease resistance of hybrids with the flavor potential of SL28/SL34. It is more recently adopted but shows promise in side-by-side cuppings.

Sarchimor

Origin: Villa Sarchi × Timor Hybrid
Flavor Profile: Mild acidity, nutty, sometimes herbal
Notable Regions: Central America, India, Indonesia

Sarchimor combines Bourbon lineage with rust resistance from the Timor Hybrid. While not always preferred for top-tier cups, careful growing and processing can yield surprisingly good results.

Obatã

Origin: Brazil (Sarchimor line)
Flavor Profile: Spicy, floral, clean acidity, sometimes savory
Notable Regions: Brazil

Obatã is productive and rust-resistant, favored in commercial-scale Brazilian farms. Select lots with careful post-harvest processing are appearing in the specialty market with complex flavor potential.

Catimor

Origin: Timor Hybrid × Caturra
Flavor Profile: Earthy, herbal, spice-driven; quality varies
Notable Regions: Southeast Asia, Central America

Initially developed for disease resistance, Catimor has a controversial reputation due to its lower cup quality. However, in regions like Peru and Thailand, high-elevation Catimor lots are emerging with surprisingly clean, fruity profiles.

Why are Arabica Varietals Important in Specialty Coffee?

Varietals shape the foundation of your coffee’s flavor. Each one has specific needs in terms of altitude, climate, and care, and each reacts differently to fermentation, roasting and. brewing. 

For producers, choosing the right varietal balances yield, disease resistance, and market value. For drinkers, understanding varietals is a powerful way to decode what’s in your coffee cup and why it tastes the way it does.

Whether you're geeking out over a rare Gesha or savoring the sweet balance of Bourbon, varietal knowledge deepens your appreciation for the complexity and artistry behind every brew.