This variety grows in high altitude areas and it stands out because of its resilience to diseases. It was first grown in Jamaica and it is one of the most exclusive ones due to its low production, and because a 90% of the sales is addressed to the Japanese market, one of the most demanding in the world.
It’s a low production variety. Its name comes from the Reunion islands previously known as Bourbon, east of Madagascar. It is a tree that doesn’t acclimatize well, it’s not very resilient to the wind and it doesn’t adapt to all types of lands. We can find it in areas in the centre and south of America and Indonesia. It can reach 3 meters and its leaves are deep green. When it ripens, its coffee cherries can reach orange, yellow reddish colors, which can determine the final point due to the different intensity with which can be affected by rays of sun.
Bourbon variety stands out for its high quality and it offers a soft and balanced drink, with notes of nuts and chocolate and good acidity.
Hybrid created in Colombia with the aim to find a variety resilient mainly to leaf rust and other diseases of the coffee tree. It can give good production and a big size of the bean (Supreme coffee). It requires low fungicide application in an area such as Colombia, with a very unstable climate with no dry season and where leaf rust and other diseases can appear cyclically.
It is an aromatic drink with pronounced acidity, very similar to other varieties grown in Colombia (Typica, Caturra, Bourbon).
It is a hybrid between Timor and Caturra created in Portugal in 1959. It was originally grown in Costa Rica with the hope to obtain a high performance variety resilient to plagues, but it didn’t succeed because of an excessive influence of the robust aspect of Timor, not reaching thus the quality expected.
Starting from this hybrid, others have been created, such as Fronton or Catisic (El Salvador).
It stands out because of slightly bitter herbal and fruit notes.
It originates in Brazil; it is a crossing between the Mundo Novo and Caturra varieties. It is a medium height tree, it reaches 2.5 meters and it stands out because of its great production and resilience to bad weather and wind. When it ripens, its cherries become yellow or reddish and ripen in an unevenly manner. The ideal conditions of altitude are between 600 and 1,000 meters.
It’s a variety that offers a good quality cup of coffee.
It originates in Brazil; it is a mutation of the Bourbon variety. Low height plant that gives wine red cherries and that has a better performance than the Typica or Bourbon varieties. Higher altitude gives better fruits but less production. The distance between knots is short and the side branches have lots of secondary branching; this allows to plant coffee trees with a high density. It is very sensitive to leaf rust that affects the coffee tree and to fungi that affect the cherries.
It stands out because of its citric notes, bright acidity but medium-low body.
It was discovered in 1931 in Gesha, an isolated mountain range in the south of Ethiopia. Originally known as Abyssinia, it was replanted in Kenya and Tanzania, and later on in Costa Rica and Panama where the conditions of the land improved the nuances of the fruit, being called “the champagne of varieties”.
It offers best quality in high altitudes. Very high tree, it develops very long and large cherries. It needs good care and good diet, which makes its cultivation more complicated.
Clean and bright taste, it stands out because of its sweetness with notes that go from red berries to mango and papaya.
This hybrid was developed in Brazil. It is a mixture of Bourbon and Robusta, and crossed again with Caturra and other Arabiga varieties. The aim is, the same as in other cases, to reduce diseases affectation.
It is a high tree with large beans and it’s widely spread in Brazil; it gives yellow and red fruits.
It stands out because of its good body, medium acidity with citric notes and red fruits.
In the same way as SL28 and SL34, it was developed in Kenya and it was given to local farmers so they had local species that adapted perfectly to the environmental conditions of the production areas of the country. It comes from Bourbon and it is resilient to leaf rust and other diseases.
The beans have a good size and offer a good quality cup of coffee.
Discovered in the Maragogype city in Bahia, Brazil, it is a mutation of Typica. The most outstanding fact is the size of its huge beans, called “big elephants”. The trees reach a high height and offer a low production.
It offers citric and floral notes and it has good body and good aroma.
It is a natural crossing between the Bourbon and Typica varieties and it was discovered in Brazil in the 1940s. The tree is strong and high, it is very resilient to diseases and droughts, though not so much to wind. It gives a large amount of cherries but they ripen slowly. It also has the hereditary feature to give many times only one bean inside the cherry, instead of two.
It is sweet and has a medium-low acidity and medium body.
It is a hybrid between Pacas and Red Maragogype that was created by the PROCAFÉ (Salvadorean coffee research foundation) and it was first marketed in 1980.
It is a high tree with long branches and many secondary branches. The knots are short and the leaves are dark green. Its dense and compact aspect makes it resilient to wind.
It gives a big red fruit. .
It offers a good balance, floral sweet citric notes, much more outstanding the higher the crops.
Discovered in El Salvador in 1949 in the San Rafael del Volcán farm in Santa Ana, it is a natural hybrid from Bourbon. Its peculiar aspect, small and compact, was the cause that it was called in different ways: dwarf Bourbon, north coffee tree, wind coffee tree, but it was finally named Pacas after the family in which propriety it was first found out.
The fruit is red and medium. The tree is short and has side branches that form a 45-degree angle. It has dark green bright abundant foliage. It tolerates drought, wind and sun and adapts better between 500 and 1000 meters.
It is genetically considered very similar to Brazil’s Red Caturra variety and Costa Rica’s Villa Sarchi.
It gives a small bean, good acidity, high body but not very aromatic.
It comes from Guatemala and it’s a short tree with lots of secondary branches. The color of the trail is reddish wine the same as the cherries when they ripen. These stand out for being very resilient to the fall after ripening.
There are currently two varieties of Pache: the Common Pache, a mutation of the Typica discovered in the El Brito farm, in Santa Cruz del Naranjo, Guatemala, and the Pache Colis, a mutation between Common Pache and Caturra.
It is a hybrid created in the 1990s between Catimor and Typica, original from Sumatra. It’s very resilient to diseases and it has a useful life of 10 years. It likes to grow in the shadow of other trees between 1,200 and 1,500 meters of altitude.
It is the most popular variety in Indonesia. It offers chocolate, citric and species notes, of a clean and clear acidity.
Scott Laboratories (SL) created this hybrid between Mocca and Bourbon in Kenya around the 1930s with the aim to find a coffee very resilient to diseases that gave high production. Great part of the varieties we find in Kenya nowadays (SL-34, etc.) have been created by this laboratory, giving much uniformity to the Kenyan coffees.
It stands out because of its fine acidity, citric intensity, balance and medium body.
This variety, as well as the SL-28, is the fruit of Scott Laboratories that in the 1950s developed varieties that go from the SL-01 to SL-40, being 28 and 34 the most widely known because of their quality.
It stands out because of its great performance and because it can be planted at lower altitude.
Its quality is lower to the 18 in a cup of coffee.
Also called Criollo or Indian, it was the first variety grown in Tropical America. It is the base used to create many other varieties.
The tree is high, with long and distant branches but resilient and flexible. It is vulnerable to diseases, but tolerates well drought. It gives medium oval-shaped beans, of short uniform ripeness.
High quality coffee, it offers a sweet and refreshing acidity cup of coffee. Its low production allows other varieties.
Mutation of the Typica developed in Costa Rica. It has a good performance in high areas and resists wind very well. The coffee trees prefer the shadow to give a good quality: sweetness and fine acidity.
It is a natural mutation of Bourbon and Typica discovered in 1952 in Villa Sarchi in Costa Rica. The coffee trees prefer to be well in the shadow and because they don’t need lands with lots of nutrients, it is ideal for plantations with organic methods of production. It can be planted in a lower altitude than normal, offering great results.
It stands out because of its sweetness, aroma and intense acidity.
It was the winner of the Cup of Excellence in Costa Rica in 2012.