Coffee varieties refers to the diverse forms derived through selective breeding or natural selection of coffee plants. In essence they represent subspecies of the several coffee species.
Coffee beans from different places may have distinctive characteristics such as flavor (flavor criteria includes terms such as "citrus-like" or "earthy"), caffeine content, body or mouthfeel, and acidity. These reflect the local environment where the coffee plants are grown, their method of process, and the genetic subspecies. In this sense, coffee can be considered similar to wine which also demonstrates clear regional variation
Coffee beans from different places may have distinctive characteristics such as flavor (flavor criteria includes terms such as "citrus-like" or "earthy"), caffeine content, body or mouthfeel, and acidity. These reflect the local environment where the coffee plants are grown, their method of process, and the genetic subspecies. In this sense, coffee can be considered similar to wine which also demonstrates clear regional variation
Variety, varietal, cultivar
All three terms have been used to refer to the various forms of coffee grown around the world. The botanical term cultivar is normally and correctly used for selections and forms of cultivated plants, but the term most commonly used in the coffee industry is variety. In addition, the term varietal is sometimes applied.
Arabica varieties
Coffee from the species Coffea arabica are considered to have richer flavor than Coffea robusta. C. arabica has many different varieties, each with unique characteristics. Some well-known arabica coffees include:
Colombian — Coffee was first introduced to the country of Colombia in the early 1800s. Today Maragogype, Caturra, Typica and Bourbon cultivars are grown. When Colombian coffee is freshly roasted it has a bright acidity, is heavy in body and is intensely aromatic. Colombia accounts for about 12% of the coffee market (by value) in the world, second only to Brazil.
Colombian Milds — Includes coffees from Colombia, Kenya, and Tanzania, all of which are washed arabicas.
Unroasted coffee beans of the Coffea arabica variety, from Brazil
Costa Rican Tarrazu — from the San Marcos de Tarrazu valley in the highlands outside of San José.
Ethiopian Harrar — from the region of Harar, Ethiopia. Known for its complex, fruity flavor that resembles a dry red wine.
Ethiopian Sidamo from the Sidamo (now Oromia) region of Ethiopia as well. All three are trademarked names with the rights owned by Ethiopia.
Ethiopian Yirgacheffe — from the Yirgachefe district in the Gedeo Zone of the Southern Nations, Nationalities, and People's Region of Ethiopia. All three Ethiopian varieties are trademarked names with the rights owned by Ethiopia.
Guatemala Huehuetenango — Grown at over 5000 feet in the northern region, one of the most remote growing regions in Guatemala
Hawaiian Kona — grown on the slopes of Hualalai in the Kona District on the Big Island of Hawaii. Coffee was first introduced to the Islands by Chief Boki, the Governor of Oahu, in 1825.
Jamaican Blue Mountain — From the Blue Mountain region of Jamaica. Due to its popularity, it fetches a high price in the market.
Java — from the island of Java, in Indonesia. This coffee was once so widely traded that "java" became a slang term for coffee.
Kenyan — Known among coffee enthusiasts to have a bright, "acidic" flavor.
Mexico - Produces hard bean coffee.
Mocha — Yemeni[citation needed] coffee traded through the once major port of Mocha. Not to be confused with the preparation style (coffee with cocoa).
Panama - Geisha variety, grown in the highlands of Boquete in Chiriqui Province, highly sought after by bidders in auctions, achieving high prices.
Santos - from Brazil's famous coffee pass through, is a low acidic light bodied brew.
Sumatra Mandheling and Sumatra Lintong — Mandheling is named after the similarly spelt Mandailing people located in North Sumatra, Indonesia. The name is the result of a misunderstanding by the first foreign purchaser of the variety, and no coffee is actually produced in the "Mandailing region". Lintong on the other hand, is named after the Lintong district, also located in North Sumatra.
Sulawesi Toraja Kalossi — Grown at high altitudes on the island of Sulawesi (formerly Celebes) in the middle of the Malay archipelago in Indonesia. Kalossi is the small town in central Sulawesi which serves as the collection point for the coffee and Toraja is the mountainous area in which the coffee is grown. Celebes exhibits a rich, full body, well-balanced acidity (slightly more than Sumatra) and is multi-dimensional in character. It has dark chocolate and ripe fruit undertones. It is an excellent coffee for darker roasting. Because of its semi-dry processing, it may roast a bit unevenly.
Tanzania Peaberry — grown on Mount Kilimanjaro in Tanzania. "Peaberry" means that the beans come one to a cherry (coffee fruit) instead of the usual two. Peaberries are naturally occurring and account for approximately 10% of any crop.
Uganda- Although it mostly produces Robusta coffee, there is a quality Arabica bean grown there known as Bugishu
Robusta varieties
Whilst not separate varieties of bean, unusual and very expensive robustas are the Indonesian Kopi Luwak and the Philippine Kape Alamid. The beans are collected from the droppings of the Common Palm Civet, whose digestive processes give it a distinctive flavor.
All three terms have been used to refer to the various forms of coffee grown around the world. The botanical term cultivar is normally and correctly used for selections and forms of cultivated plants, but the term most commonly used in the coffee industry is variety. In addition, the term varietal is sometimes applied.
Arabica varieties
Coffee from the species Coffea arabica are considered to have richer flavor than Coffea robusta. C. arabica has many different varieties, each with unique characteristics. Some well-known arabica coffees include:
Colombian — Coffee was first introduced to the country of Colombia in the early 1800s. Today Maragogype, Caturra, Typica and Bourbon cultivars are grown. When Colombian coffee is freshly roasted it has a bright acidity, is heavy in body and is intensely aromatic. Colombia accounts for about 12% of the coffee market (by value) in the world, second only to Brazil.
Colombian Milds — Includes coffees from Colombia, Kenya, and Tanzania, all of which are washed arabicas.
Unroasted coffee beans of the Coffea arabica variety, from Brazil
Costa Rican Tarrazu — from the San Marcos de Tarrazu valley in the highlands outside of San José.
Ethiopian Harrar — from the region of Harar, Ethiopia. Known for its complex, fruity flavor that resembles a dry red wine.
Ethiopian Sidamo from the Sidamo (now Oromia) region of Ethiopia as well. All three are trademarked names with the rights owned by Ethiopia.
Ethiopian Yirgacheffe — from the Yirgachefe district in the Gedeo Zone of the Southern Nations, Nationalities, and People's Region of Ethiopia. All three Ethiopian varieties are trademarked names with the rights owned by Ethiopia.
Guatemala Huehuetenango — Grown at over 5000 feet in the northern region, one of the most remote growing regions in Guatemala
Hawaiian Kona — grown on the slopes of Hualalai in the Kona District on the Big Island of Hawaii. Coffee was first introduced to the Islands by Chief Boki, the Governor of Oahu, in 1825.
Jamaican Blue Mountain — From the Blue Mountain region of Jamaica. Due to its popularity, it fetches a high price in the market.
Java — from the island of Java, in Indonesia. This coffee was once so widely traded that "java" became a slang term for coffee.
Kenyan — Known among coffee enthusiasts to have a bright, "acidic" flavor.
Mexico - Produces hard bean coffee.
Mocha — Yemeni[citation needed] coffee traded through the once major port of Mocha. Not to be confused with the preparation style (coffee with cocoa).
Panama - Geisha variety, grown in the highlands of Boquete in Chiriqui Province, highly sought after by bidders in auctions, achieving high prices.
Santos - from Brazil's famous coffee pass through, is a low acidic light bodied brew.
Sumatra Mandheling and Sumatra Lintong — Mandheling is named after the similarly spelt Mandailing people located in North Sumatra, Indonesia. The name is the result of a misunderstanding by the first foreign purchaser of the variety, and no coffee is actually produced in the "Mandailing region". Lintong on the other hand, is named after the Lintong district, also located in North Sumatra.
Sulawesi Toraja Kalossi — Grown at high altitudes on the island of Sulawesi (formerly Celebes) in the middle of the Malay archipelago in Indonesia. Kalossi is the small town in central Sulawesi which serves as the collection point for the coffee and Toraja is the mountainous area in which the coffee is grown. Celebes exhibits a rich, full body, well-balanced acidity (slightly more than Sumatra) and is multi-dimensional in character. It has dark chocolate and ripe fruit undertones. It is an excellent coffee for darker roasting. Because of its semi-dry processing, it may roast a bit unevenly.
Tanzania Peaberry — grown on Mount Kilimanjaro in Tanzania. "Peaberry" means that the beans come one to a cherry (coffee fruit) instead of the usual two. Peaberries are naturally occurring and account for approximately 10% of any crop.
Uganda- Although it mostly produces Robusta coffee, there is a quality Arabica bean grown there known as Bugishu
Robusta varieties
Whilst not separate varieties of bean, unusual and very expensive robustas are the Indonesian Kopi Luwak and the Philippine Kape Alamid. The beans are collected from the droppings of the Common Palm Civet, whose digestive processes give it a distinctive flavor.
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