The Ultimate Guide to Arabica Coffee Varieties

The Ultimate Guide to Arabica Coffee Varieties: Geisha, Bourbon, Heirloom & More

Coffee isn't just a beverage—it's a world of flavor, aroma, and discovery. And at the heart of this world lies a simple question: what kind of bean is in your cup?

Welcome to your guide through the most iconic and influential coffee varieties: from the elegant Geisha to the bold Pacamara. Whether you're a home brewer, barista, or curious sipper, this journey into coffee varieties will elevate every sip you take.

Why Coffee Varieties Matter

You've seen tasting notes that say "jasmine," "stone fruit," or "chocolatey body." But did you know that much of that comes down to the coffee's variety?

Think of coffee types like grape varieties in wine: the bean's genetics play a huge role in flavor, aroma, and texture.

Most of the world's specialty coffee comes from Arabica (Coffea arabica), and within Arabica are many unique varieties. Some are delicate and floral; others are bold and sweet. Each tells a story about place, care, and craft.

In fact, nearly all the coffee types (varieties/names) you'll see on packaging or in café menus—Geisha, Bourbon, SL28, Pink Bourbon, Pacamara, Blue Mountain, Kona—are Arabica. Even though Robusta plays a huge role in espresso blends and instant coffee, it rarely shows up in the specialty space unless specifically labeled as “Fine Robusta.”

The Arabica Coffee’s Family Tree: More Than Typica and Bourbon

Arabica's cultivated history often highlights two major lineages: Typica and Bourbon. These form the basis for many modern Arabica cultivars outside of Africa.

But Ethiopia—often considered the birthplace of Arabica—adds much more depth. Thousands of wild and semi-domesticated heirloom varieties grow in its forests and farms, predating these commercial lines.

Typica – The Elegant Ancestor

Typica is one of the earliest cultivated Arabica types, with origins tracing back to wild Arabica plants native to Ethiopia. After early domestication in Yemen, it was grown extensively there before spreading to regions such as Java, the Caribbean, and Latin America.

As one of the first Arabica types to be grown outside Ethiopia, Typica became the foundation for many iconic varieties we know today—including Blue Mountain, Kona, and SL34.

Flavor: Mild, sweet, often floral
Notable Descendants: Blue Mountain (Jamaica), Kona (Hawaii), SL34 (Kenya)

Bourbon – Sweetness and Structure

Bourbon is named after the island of Bourbon (now Réunion), where it was first cultivated in the 18th century. It originated as a natural mutation of Typica and quickly gained recognition for its sweeter, fuller cup profile.

Compared to Typica, Bourbon typically has a slightly higher yield, and more pronounced sweetness. It's a go-to choice for those who enjoy chocolatey, nutty coffees with a creamy, comforting finish.

Flavor: Chocolatey, nutty, creamy
Notable Descendants: Caturra, Catuai, Pacas

Ethiopian Heirloom – The Genetic Heart of Arabica

What is Ethiopian Heirloom?

When you see “Ethiopian Heirloom” on a coffee bag, it usually refers to traditional coffee types that have naturally evolved or been cultivated by small-scale farmers for generations. Many of these varieties are unnamed or locally named, contributing to the extraordinary flavor complexity of Ethiopian coffees.

These Heirloom coffees often exhibit jasmine-like florals, bright citrus, juicy stone fruits, and a clean, tea-like finish.

Flavor Notes: Jasmine, bergamot, citrus, tropical fruit, black tea
Notable Regions: Yirgacheffe, Sidama, Guji

Heirloom – The Roots of Coffee Flavor

Before Arabica coffee spread across the world, it began in Ethiopia. The country is home to thousands of wild and semi-domesticated heirloom Arabica varieties. These plants offer incredible genetic diversity, making them valuable for both exceptional flavor and disease resistance.

Modern, highly prized varieties such as Geisha and Kurume trace their lineage back to Ethiopia’s rich coffee forests.

Notable Ethiopian Heirloom-Derived Cultivated Varieties:

Geisha (Gesha) – Originally collected from the Gori Gesha Forest; now famous in Panama.
Kurume – A compact, heirloom-derived cultivated variety widely used in Yirgacheffe for its unique cup profile.
74110 / 74112 – Selected from Ethiopian forests for their quality and resilience.

☕ In short, “heirloom” isn’t one single variety—it’s a whole world of flavor waiting to be explored. For many coffee lovers, it’s the perfect place to begin discovering what makes Ethiopian coffee so special.

Geisha (Gesha) – The Queen of the Cup

Geisha isn't just a buzzword—it's a coffee rockstar. Originally collected from Ethiopia’s Gori Gesha forest, this variety rose to international fame in Panama, especially in Boquete, where its floral aromatics and complex fruit notes stunned the specialty world.

Flavor: Jasmine, bergamot, peach, tea-like clarity
Notable Region: Boquete, Panama
Fun Fact: In 2019, a micro lot of Panama Geisha from Hacienda La Esmeralda sold for $1,029 per pound at the Best of Panama auction. Then in 2024, a record-breaking batch from Elida Estate fetched over $10,013 per kilogram ($4,545 per pound)—cementing Geisha’s status as the world’s most coveted coffee.

L28 & SL34 – Kenya's Legendary Coffee Varieties

Developed in Kenya in the 1930s by Scott Agricultural Laboratories, SL28 and SL34 are the foundation of the country’s most iconic export—Kenya AA coffee. Known for their bright acidity, fruit-forward profiles, and exceptional clarity, these varieties thrive at high altitudes and are typically washed-processed for clean, vivid flavor.

SL28 Flavor: Blackcurrant, citrus, tomato-like savoriness
SL34 Flavor: Softer, sweet, floral
Best Brewed As: Pour-over or drip to highlight the bright acidity and layered notes.

Together, these two cultivars are the primary contributors to Kenya AA coffee’s signature flavor—bold, juicy, and complex.

Pacamara – Big Beans, Big Flavor

Pacamara is a hybrid of Pacas (a Bourbon mutation) and Maragogipe (a large-bean Typica mutation), developed in El Salvador in the 1950s. Designed to balance flavor with productivity, Pacamara is known for its giant bean size, complex flavor profile, and full-bodied structure.

Flavor: Tropical fruit, spice, syrupy body
Notable Origin: El Salvador
Why it Matters: Though lesser-known to casual coffee drinkers, Pacamara frequently excels in Latin American Cup of Excellence competitions (COE) and is a favorite among baristas seeking bold, structured, competition-grade coffees.

Pink Bourbon – Colombia's Blush-Toned Mystery

Pink Bourbon isn't just photogenic—it's flavorful, floral, and still a bit of a mystery. Despite the name, it may not be genetically Bourbon at all.

Flavor: Tropical fruit, floral, refined sweetness
Notable Origins: Huila, Colombia
Nickname: Sometimes called "Rose Bourbon" or “Bourbon Rosado” in casual conversation
Visual Note: Its pink cherry skin makes it instantly eye-catching—“Instagrammable” on social media.
Genetic Twist: Though believed to be a cross between Red and Yellow Bourbon, recent genetic studies suggest it may trace back to Ethiopian cultivars rather than true Bourbon lineage.

☕ Pink Bourbon’s rarity and expressive profile have made it one of the favorite in barista competitions, but the debate over its true heritage continues. For now, the name—and the cup—remain captivating.

How to Read a Coffee Label

Coffee bags are often covered with terms like variety, origin, altitude, and roast level. Learning what they mean can transform the way you choose and enjoy your coffee. Let’s break down the most common ones, beginning with variety.

Variety

Variety Indicates the coffee’s genetic lineage, such as Geisha, SL28, or Bourbon. These can influence flavor — for example:

Geisha: floral and tea-like
SL28: blackcurrant and bright acidity
Bourbon: sweet and balanced

Origin

Origin refers to where the coffee is grown—this could be a country, a region, or even a specific estate. For example: Huila (Colombia), Yirgacheffe (Ethiopia), Kona (Hawaii), or Hacienda La Esmeralda in Panama.

Soil, altitude, and microclimate shape the bean’s flavor. Single-origin coffees often highlight these terroir-driven differences.

Processing Method

The processing method describes how the coffee cherry is turned into a green bean—and it has a big impact on the cup.

Washed (wet): Clean, crisp, floral, citrus, bright acidity
Natural (dry): Fruity, full-bodied, winey, jammy, fermented
Honey (semi-washed): Sweet, syrupy, caramel, balanced, creamy texture

Processing affects body, sweetness, and clarity, and can also influence how the coffee roasts, especially in terms of development time and perceived sweetness.

☕ These are the most common methods, but many farms also experiment with anaerobic fermentation, carbonic maceration, and other innovative techniques that further shape flavor and texture.

Altitude

Altitude refers to the elevation at which coffee is grown, measured in meters above sea level (MASL).
Higher elevations mean cooler temperatures, which slow cherry development. This results in greater sugar accumulation and more refined, complex acidity in the cup.

Typical range for specialty Arabica coffee: 1,200–2,100 MASL, with some exceptional coffees grown even higher.

Roast Level

Coffee roasts range from light to dark, each bringing out different flavor qualities:

Light Roast: Emphasizes origin characteristics and bright acidity. Best for showcasing high-quality, terroir-driven beans.
Medium Roast: Offers a balance of acidity, sweetness, and body.
Dark Roast: Dominated by roasty, bitter-sweet notes. Origin flavors are often muted, but works well for milk-based drinks or espresso.

☕ Your taste preference may guide your choice, but most origin-driven coffees tend to shine in light to medium roasts—especially when clarity and complexity are desired. That said, some coffees—like Brazil naturals or Sumatran wet-hulled beans—can perform beautifully at darker roast levels, depending on the processing method, intended brew style, and personal preference.

A Quick Note on Robusta

While this guide focuses on Arabica, you may also encounter Robusta (Coffea canephora) — especially in espresso blends, instant coffee, or Vietnamese iced coffee. Here’s a quick overview of this other major commercial coffee species:

Flavor: Earthy, bitter, nutty, strong body
Caffeine: Nearly twice as much as Arabica
Why It Matters: Robusta is more disease-resistant, climate-resilient, and easier to cultivate.

☕ In recent years, fine Robusta — though still rare — is gaining attention in specialty coffee circles for its potential to offer both good flavor and reliable yields in challenging climates.

Choose Your Arabica Coffee by Flavor Profile

Not all Arabica coffees taste the same. Each variety brings its own unique expression to the cup. Here's how to match varieties to the flavors you love most:

You love florals and elegance → Geisha, Typica, Ethiopian heirlooms
You enjoy fruity, vibrant cups → SL28, Pink Bourbon
You’re into sweetness and comfort → Bourbon, Caturra
You want something bold and funky → Pacamara (especially natural processed)

☕ While roast and processing also shape the cup, choosing the right variety gives you a strong foundation for exploring the flavors you enjoy.

Experimental & Rare Varieties of Arabica Coffee

Curious coffee lovers are always pushing boundaries. Keep an eye on these emerging or exotic varietals making waves in the specialty coffee world:

Laurina – A naturally low-caffeine Bourbon mutation (about 1/3 to 1/2 the caffeine of a typical Arabica variety), known for its sweetness, spice notes, and refined clarity.
Maracaturra – A big-beaned hybrid of Maragogipe and Caturra, often offering juicy acidity, vibrant fruit, and a creamy mouthfeel. It placed fifth in the Cup of Excellence (COE) 2015, highlighting its potential as a high-performing, competition-grade variety.

These rare varieties remind us that coffee isn’t just a drink—it’s a world of genetics, terroir, and endless discovery.

Unlocking Flavor Starts at the Grind

No matter which variety you brew — Geisha, Bourbon, or SL28 — perfect flavor starts with the perfect grind. At Femobook, we design grinders that help every coffee reveal its full potential, by putting precision in your hands.

FEMOBOOK A68 ELECTRIC COFFEE GRINDER

Official Grinder of the World Cup Tasters Championship (WCC)
Chosen by professionals, the A68 delivers the consistency and accuracy trusted on the world’s coffee stage.

FEMOBOOK A4Z COFFEE GRINDER

Featuring 1Zpresso ZP6 Burr Set
The A4Z uses the exclusive ZP6 burr set, known for producing clean, bright extractions that highlight every origin’s distinct character.

FEMOBOOK A2 BATTERY POWERED COFFEE GRINDER

Portable, Rechargeable, Travel-Ready
Compact, cordless, and travel-ready — the A2 brings reliable grinding performance anywhere your coffee takes you.

Coffee Varieties vs. Origins vs. Brands – Common Confusions Explained

Even seasoned coffee lovers sometimes confuse variety, origin, and brand. Here’s a guide to help you tell them apart using some well-known examples:

Is Geisha from Panama?

No—It’s a Variety from Ethiopia. Geisha is a variety of Arabica coffee originally from Ethiopia. Panama is where it gained international recognition. “Panama Geisha” means the Geisha variety, cultivated in Panama.

What Is Kona Coffee?

It’s a Region, Not a Variety. Kona refers to a coffee-growing region on Hawaii’s Big Island. Most Kona coffee is actually Typica variety, not a separate bean type.

Is Blue Mountain a Coffee Variety?

No—It’s a Region with Typica Beans. Jamaican Blue Mountain refers to a protected coffee region in Jamaica, not a unique variety. The beans grown there are typically Typica. While they’ve adapted to the local climate, they are not classified as a separate variety.

What Is Yirgacheffe Coffee?

Yirgacheffe is a coffee-producing region in Ethiopia, famous for floral and tea-like profiles. Coffees from this area often come from indigenous heirloom varieties, labeled as “Ethiopian Heirloom.”

Is Juan Valdez a Coffee Type?

No—It’s a Colombian Coffee Brand. Juan Valdez is not a coffee variety or origin. It’s a brand created by Colombia’s National Coffee Federation (FNC) to represent Colombian coffee internationally.

No, Juan Valdez is not a coffee type. It’s a brand created by Colombia’s National Coffee Federation (FNC) to promote Colombian coffee internationally. The iconic figure of Juan Valdez represents the Colombian coffee farmer and symbolizes 100% Colombian coffee.

What Does Mandheling Mean?

It’s a Trade Name, Not a Variety. Mandheling refers to a trade name for certain coffees from North Sumatra, Indonesia. It usually describes wet-hulled coffees regardless of specific variety, and is known for its earthy, full-bodied profile.

Coffee Isn’t Just a Drink. It’s a Lineage.

Understanding coffee varieties deepens your appreciation of every brew. Whether you're sipping a floral Geisha or a sweet Bourbon, you're tasting generations of cultivation, craft, and care.

Next time you're exploring a new origin or brew method, ask: what variety is this? That one question can unlock an entirely new flavor journey.

Stay curious. Stay caffeinated.

This article is part of our Ultimate Guide to Coffee Beans series. Explore more on coffee species and the Coffee Belt to complete your journey into the world of specialty coffee.

References:

Daily Coffee News: Elida Estate Gesha Earns $1,029 Per Pound in Record-Breaking Best of Panama Auction
Food & Wine: This Coffee Just Set a New World Record, Selling at $10,013 per Kilogram
Sprudege: What Is Laurina Coffee?
Wikipedia: Maracaturra coffee

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