74110 is one of the varieties developed by Jimma Agricultural Research Center (JARC). This variety was selected from trees in the Metu-Bishari forest in the Illubabora region in Oromia. The variety is resistant to coffee berry disease and has a high overall yield. The trees are short and compact and display small leaves and cherry. The variety was released in 1979.
74112 is one of the varieties developed by Jimma Agricultural Research Center (JARC). This variety was selected from trees in the Metu-Bishari forest. It was selected for its resistance to coffee berry disease and its high yield potential.
This common Indonesian variety is presumed to be of Ethiopian heritage. The variety was introduced to the island of Java in 1928. The plant is marked by large and elongated seeds.
Anacafe 14 is a natural cross between Catimor and Pacamara that occurred in the 1980s in Guatemala. Francisco Manchamé, a coffee producer from Camotán, Chiquimula, is credited with this discovery. Francisco found a highly productive coffee tree bearing large fruit on his fields and it turns out that it was a natural hybridization of the Catimor and Pacamara trees planted in his fields. Anacafé led the further research and development of this natural hybrid, releasing it in 2014. The result is a variety with high productivity, large cherry size, resistance to Coffee Leaf Rust (CLR), strong drought tolerance and good cup quality.
Andung sari (also Andungsari) is a dwarf plant selected by the Indonesian Coffee and Cocoa Research Institute (ICCRI). This variety was selected from Catimor stock and has high productivity and a delicious cup profile, but requires high maintenance. It does best at altitudes over 1,250 meters above sea level.
Arara is a newer variety from Brazil that’s prized for its high-scoring cup profile combined with resilience and productivity. The variety is a cross between Yellow Catuai and Obatã, which is itself a Timor hybrid. It grows as a yellow fruit with large-sized beans. The variety has high resistance to Coffee Leaf Rust (CLR), good productivity, high quality potential and compact trees that make it easier to harvest. Since its release, competitions have seen this coffee top out at low 90s cup scores.
Arusha is a sub-variety of Bourbon and is most common in PNG and Tanzania. The variety was introduced to PNG around the 1950s and was screened intensively by the PNG Coffee Research Institute (CRI) in the 1980s before being released to farmers.
The exact origins of Arusha are still a mystery, but many coffee experts and agronomists think that this variety is most likely a descendant of a hybrid of an SL variety that was discovered on a coffee farm in Arusha, Tanzania.
The predominant theory is that many of the popular SL varieties released in Kenya were brought to Tanzania through Arusha. In the 1950s, Kenya and Tanzania were British colonies and Arusha, on Tanzania's northern border with Kenya, was a direct crossing point between Kenya and Tanzania. It is a fairly widespread theory that SL varieties made their way from Kenya to Tanzania (and then on to PNG) by way of Arusha. The hybrids discovered in Arusha then gave their region’s name to one of the varieties that became widespread in Tanzania and PNG.
Arusha is characterized by its tall height, vigorous growth and high yield. It has large cherries with a big stem diameter.
Ateng is a commonly used name that describes Catimor varieties planted on Sumatra and other Indonesian islands. While there are several names, including Ateng Super and Ateng Jeluk, these typically all refer to Catimor variety plants. The name comes from a contraction of Aceh Tenggah, a region on Sumatra.
Batian is named after the highest peak on Mt. Kenya and is resistant to both coffee berry disease (CBD) and coffee leaf rust (CLR). The variety has the added benefit of early maturity – cropping after only two years. Some challenges (such as vegetative structure) have prevented it from becoming widespread so far, but its popularity is certainly growing.
The Pacas family purchased a farm called Finca Los Bellotos at the end of 2012. When the family first started to work on the farm, Ruperto, the farm manager, mentioned that he had noticed these peculiar trees and when he tasted their fruit, their flavor was incredibly distinct. The family asked pickers to separate those cherries from the rest. Everyone was amazed by their sweetness and notes of peach, papaya and mango in the pulp. They decided to do a DNA test and when the results came back, the sample did not correspond to any documented coffee variety. This meant that a new variety had been discovered in Finca Los Bellotos. They decided to honor the person who had pointed out the trees in the first place: Farm Manager Ruperto Bernardino Merche.
Blue Mountain is a Typica mutation that was first found and cultivated in Jamaica’s Blue Mountains. The variety is also widely cultivated in Hawaii, on Kona Island, where it is typically called “Guatemala.” The variety was also introduced to East Africa in 1894 through Malawi and Rwanda and to West Kenya in 1913. Today it is mainly grown in Hawaii, Jamaica, West Kenya, Rwanda and PNG. Like its Typica ancestor, Blue Mountain does well at high altitudes. It’s also resistant to Coffee Berry Disease (CBD)
Bourbon is a specialty coffee darling known for its excellent cup quality and good performance at high altitudes. The variety is susceptible to the major diseases, which can make it difficult to grow. Bourbon traces its heritage back to Yemen. French missionaries introduced Bourbon from Yemen to Bourbon Island (now known as La Reunion) in the early 1700s. Bourbon takes its name from the island where it prospered. Bourbon has had a huge effect on modern coffee varieties as one of the major ascensions for many varieties grown across the world. Today, Bourbon is available in both yellow and red varieties.
Bourbon Chiroso was originally believed to be a natural mutation of Caturra or part of the Bourbon group, but recent genetic studies suggest a connection to Ethiopian landraces. The cherry is elongated, inspiring the name “Chiroso,” a rural Colombian term used to describe something long or stretched out. While not yet widespread outside of Colombia, Bourbon Chiroso is commonly found in Urrao, a high-altitude town in Antioquia.
This type has high productivity and light green short leaves. It is susceptible to coffee leaf rust but performs well at higher altitudes, which sets it apart from varieties like Castillo or Colombia that often struggle in cooler conditions. Bourbon Chiroso is known for its floral aromatics, bright acidity and tea-like clarity. It draws comparisons to Geisha but tends to show more herbal notes, a fuller body and a balanced sweetness.
Bourbon Mayaguez 139 is a vigorous and highly productive tall variety with very good cup quality. It is named for its believed journey from Central America through the USDA germplasm collection in Mayaguez, Puerto Rico. Bourbon was initially introduced to Puerto Rico from Central America and later added to the germplasm collection at Mulungu in the Democratic Republic of Congo in the 1930s. It was subsequently brought to Rwanda in the early 1950s, where it became an important coffee variety. When the Bourbon Mayaguez population was introduced to East Africa, certain mother trees were selected to develop new varieties. These selections led to the creation of Bourbon Mayaguez 71 and Bourbon Mayaguez 139, which are highly similar in agronomic performance. Today this variety is commonly found in Rwanda and Burundi.
Castillo is a variety released by Colombia’s National Center for Coffee Investigation (CENCICAFE) in 2005. It is marked by high yield and resistance to Coffee Leaf Rust (CLR). Its dwarf size means it can be planted close together for higher per-hectare yields. Research has indicated that Castillo has a strong quality potential, contrary to popular quality assumptions about Castillo.
Catigua is a cross between Catuai and Timor that was developed in Minas Gerais, Brazil in 1980. This hearty plant is resistant to Coffee Leaf Rust (CLR) and root-knot nematodes.
Catimor is a hybrid of Timor and Caturra that was released in 1959 by scientists at the Centro de Investigação das Ferrugens do Cafeeiro (CIFC), in Portugal. Catimor offers high yields, good disease resistance and small size, enabling higher-density planting. Catimor is most widespread in Vietnam and Indonesia but is gaining popularity in Mexico and Peru where Coffee Leaf Rust (CLR) has become a significant problem. Catimor does best when cultivated at or above 1,200 meters above sea level, where it can best display distinct sensory qualities.
Catiope is the result of a cross between Caturra and an Ethiopian local landrace variety and most likely originated from an experimental farm in Cauca, Colombia. There is some variation among trees, but most trees are short and can be planted closer together. Catiope has uniform ripening and a sugar content between 20 and 22 degrees according to Brix.
Catuai is a cross between Mundo Novo and Caturra that’s commonly cultivated across Central America and Brazil. Its dwarf size means that Catuai can be planted closely together to maximize yields. Catuai is available in both red and yellow varieties, but there is no discernable difference in taste between the two.
Catuai was first researched in the 1940s and was introduced to Brazil in 1972. It is now common across Brazil for its good quality cup. Catuai is also common in Guatemala, Honduras and Costa Rica, where it makes up significant portions of the total coffee produced. Catuai is known for having a fruity and complex taste profile that does well at high altitudes. The variety is highly susceptible to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD).
Catucaí is a naturally occurring cross between Icatu and Catuaí. Since the first selection of Catucaí in 1988 by breeders at Brazilian Coffee Institute (IBC), plant breeders have continued crossing Catucaí offspring and breeding them to select for preferred traits, releasing new varieties frequently. With both red and yellow Catuaí varieties, Catucaí’s cherry color comes from the Catuaí parent. Yellow Catucaí is cultivar of Yellow Catuaí and Icatu, and Red Catucaí is a cultivar of Red Catuaí and Icatu.
Catucai is prized for its high productivity and resilience. Catucai is resistant to Coffee Leaf Rust (CLR) but has exacting needs for fertilization and water. Trees have more uniform maturation that other varieties, making it easier to harvest ripe cherry.
Catucai 2SL is a coffee variety developed by the Instituto Agronômico (IAC) in Brazil through a cross of Catuai and Mundo Novo. This hybrid combines the best traits of both parents, resulting in a coffee with distinctive taste and exceptional cup quality. With yellow cherries and medium-sized trees, it’s known for vigorous growth, high productivity and strong response to pruning. In the field it shows good rust tolerance and lower susceptibility to Phoma than Bourbon and Mundo Novo. Catucai 2SL offers a harmonious balance of acidity, sweetness and body, with cup quality similar to Caturra and Catuai, making it a favorite among coffee professionals and enthusiasts alike.
Caturra, a coffee variety known for its short, compact stature, is a natural mutation of Bourbon. It was first discovered in Minas Gerais, Brazil around 1915. The variety is the result of the mutation in a single gene of the Bourbon variety that made the plant smaller but still high yielding. As it spread, Caturra enabled higher-density coffee cultivation.
As a direct descendant of Bourbon, Caturra is well known for delicate and complex flavors that are often floral and fruity. At the same time, its close relationship with Bourbon means Caturra is very susceptible to coffee leaf rust (CLR) and other common coffee diseases and pests. As a result, Caturra was later bred with CLR-resistant hybrids from Timor-Leste, producing the Catimor and its subsequent varieties.
Caturra Chiroso is the shorter and more compact version of the Chiroso variety. Some producers believe it is a regression of Bourbon Chiroso, since planting seeds from the taller type occasionally results in this smaller form. Though similar in appearance to Caturra, genetic research suggests that it is unrelated to the Bourbon-Typica group. Producers have kept the name Caturra Chiroso due to its size and resemblance to Caturra in the field.
This version also performs well in high-altitude environments and shows good productivity, though it remains vulnerable to leaf rust. Caturra Chiroso often produces cherries in both deep red and yellow, and the trees have noticeable differences in leaf shape. It retains the complexity and florality associated with Chiroso, offering a silky mouthfeel, sweet profile and a citrus acidity.
Centroamericano is a hybrid of Sudan Rume (an ancient Ethiopian landrace variety) and T5296, a coffee leaf rust-resistant variety descended from Timor and Villa Sarchi. This variety is valued for its high yield and good quality potential. It is well adapted for use in agroforestry and intercropping.
The visual color change of the coffee fruit as it reaches maturity varies is based on the genetic makeup of the specific variety. The most frequent color is a red or dark red color at peak maturity. The red color in fruits is caused by anthocyanins, a water-soluble, phenolic compound. The absence of or reduction in this compound will lead to variations in colors of the fruit as it reaches maturity. Thus, it is also common to find orange, pink, yellow and other colored varieties.
Similar to Colombia, Costa Rica 95 is a hybrid of Caturra and Timor that was selected from several successive generations. The variety was developed by Instituto del Café de Costa Rica (ICAFE).
Cultivars are any variety that has been created through selective breeding by humans. Cultivar is shorted from “cultivated variants.” They are the same as variety in that they can propagate freely with other cultivars and varieties but are differentiated by the role of human intervention. Depending on the stability of the breeding, some cultivars must be propagated by cuttings, grafting or tissue cultures.
Cuzcatleco is a Sarchimor descendant selected by Fundación Salvadoreña para Investigaciones en Café (PROCAFE) in El Salvador. It is well adapted for medium altitudes and is resistant to Coffee Leaf Rust (CLR) and some nematodes. The beans are large and the trees compact, making it possible to plant trees closer together and maximize yields.
When Rodrigo Alberto Pelaez purchased seeds of several Ethiopian varieties for his farm, FInca Laderas del Tapias, he noticed a seed that looked really different. Intrigued by the difference, Rodrigo isolated that particular seed and grew it into a tree. The trees that contributed cherry to this Etiope lot are descended from that original, odd-looking seed.
Without genetic testing, it’s unknown whether Etiope is a unique variety or simply a lesser-known landrace variety from Ethiopia. Either way, we’re excited about the excellent cup quality of this lot.
Evaluna H18 is a hybrid of Naryelis, a CLR-resistant Catimor variety, and ET06, an Ethiopian landrace variety. Evaluna H18 is high-yielding with good quality potential when planted at high altitudes.
Both H16 and H18 were developed by Centre de Coopération Internationale en Recherche (CIRAD) & ECOM, a global coffee trader, in the mid-2000s as part of an endeavor to increase genetic diversity in Central America.
F1 stands for Filial generation 1, which is the first generation of offspring from a controlled reproduction. Importantly, F1 plants are not genetically stable and the offspring of F1 plants will not have the same characteristics as the F1 plant.
French Mission Bourbon is descended from Bourbon varieties brought to East Africa from Indonesia by French Missionaries. Today, the variety is mainly grown in Kenya, where the medium altitude, nutrient-rich volcanic soil and mild climate conditions are ideal for cultivating Bourbon.
Garnica is a hybrid of Mundo Novo and Caturra. This high-yielding, medium-sized plant was first bred at the Mexican Institute of Coffee (INMECAFE) in 1960. Garnica is a close genetic relative of Catuai and the two have similar cup profiles.
There are two Gayo varieties, Gayo 1 and Gayo 2, both of which are descended from Timor/TimTim. Gayo 1 is supposed to be a variety of TimTim selected by the Indonesian Coffee and Cocoa Research Institute (ICCRI). Gayo 2 is thought to be a cross of TimTim and S-795 or Bourbon that originated in Aceh. The name Gayo comes from an ethnic group of the same name in the Aceh Highlands. Gayo has become synonymous with the region where Gayo 1 and 2 were selectively bred by local farmers.
Geisha (also known as Gesha) is known for its exceptional cup quality, especially when grown at high altitudes. The variety comes from Ethiopian landrace coffees and was collected from Ethiopian coffee forests in the 1930s. The name supposedly derives from Ethiopia’s Gori Gesha forest.
There is some confusion with several genetically distinct varieties that have all been called Geisha, but the most famous variety is the Panama one. The variety was brought to Lyamungu research station in Tanzania and from there to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953. At CATIE, the variety was logged as T2722. CATIE distributed T2722 across Panama in the 1960s for its Coffee Leaf Rust (CLR) resistance, but its brittle branches meant it was not widely planted.
Panama Geisha reached its modern fame in 2005 when a Geisha lot won the “Best of Panama” competition and broke contemporary records at over $20/pound. DNA analysis has demonstrated that the Panama Geisha descended from T2722 is distinct and uniform. Today, Geisha is known for its delicate florals, jasmine and stone fruit.
H2 - Farm Hybrid (Catisic) was developed by Angel Cabrera in 1984. Cabrera, a geneticist at Instituo Salvadoreño para la Investigacion de Café (ISIC) who also developed the well-known Pacamara variety, spent over 40 years of testing and advancing this variety on Finca Las Brisas in El Salvador.
This H2 - Farm Hybrid - is a Caturra and Timor (Catimor) hybrid that is is rust resistant and has been uniquely adapted to flourish in Las Brisas's microclimate. Farm Hybrids is the name that Carlos Pola (owner) and family give to rust resistant varieties that have been in the farm for 3-4 decades and that they have worked to adapt to our microclimates.
The family carefully selects annually what they are going to plant according to quality and adaptability and name them H-1, H-2 and so on (this stands for Farm Hybrid 1, Farm Hybrid 2 and so on).
Hybrid can mean any offspring of two plants of different species, varieties or cultivars. In coffee, the term hybrid often only refers to crosses between two different species; however, any cross between two genetically different varieties can be considered a hybrid. Often, hybrids are bred for specific phenotypical characteristics present in one of the parent plants.
IAC 125 RN, also known as IBC12, is newer variety developed by the Instituto Agronômico de Campinas (IAC) in the mid-2010s. IBC12 is a cross of Villa Sarchí and Timor. The plant is short with high yield and a high scoring cup. Cherry is dark red when ripe and the plant is resistant to coffee leaf rust (CLR).
Icatú was developed in Brazil by Instituto Agronômico de Campinas (IAC) and has been selected for its high production and good disease resistance. It was developed by crossing Robusta and Yellow Bourbon, and then crossing the offspring with Mundo Novo. The IAC released Icatú in 1993.
IHCAFE 90 is a high-yielding plant that does well at low altitudes. Its dwarf size makes it easy to plant trees closer together and increase yields.
Jackson is a high-yielding, highly disease-resistant variety that was discovered in India in the early 1900s by a farmer named Jackson. It is believed to descend from the original coffee seeds first brought to India from Yemen by Baba Budan in the 18th century. Cuttings were sent to research stations in Kenya and Tanzania in the 1920s. Today, the variety is most common in Rwanda and Burundi.
Java is a high-quality variety common to Central America. Its high disease tolerance and low fertilizer requirement makes it a great choice for smallholder farmers focused on specialty production. Descended from the Ethiopian landrace variety, Abyssinia, the Dutch introduced the variety to the Indonesian island of Java in the early 19th century. The cup quality can rival Geisha yet is easier to cultivate and more disease resistant as well.
K7 is found mostly in Kenya and Tanzania and is known for its resistance to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD). The variety also has high yields and good cup potential at high altitudes. The plant is recognizable by its branch’s widespread.
K7 was selected from seedlings on Legetet Estate in Muhorohi, an estate owned by a man named R.H. Walker. In Kenya, K7 is less common in high-altitude areas, but it remains a popular choice in some lower-altitude regions due to its slight resistance to CLR.
Kent is believed to be a natural mutation of Typica that was discovered in India in the early 1900s. It is very productive and partially resistant to Coffee Leaf Rust (CLR). Kent was introduced to Kenya in the 1920s but our in-country teams note that while Kent is common in Tanzania, it is not widely cultivated in Kenya.
Laurina was discovered in the early 1800s, Réunion Island. Also called Bourbon pointu (meaning pointy Bourbon), is extremely close to Bourbon genetically but vastly different in appearance. Its smaller shape and more egg-shaped fruit allow producers to plant Laurina closer together than its Bourbon relatives.
For a long time, the Laurina variety was surrounded by mystery. At the time it appeared, only Bourbon trees were cultivated on Réunion Island but Laurina looked so different from other Bourbon trees, it was hard to believe these changes were caused solely by mutation. In the early 2000s, genetic testing demonstrated that Laurina was 99.95% genetically identical to the Bourbon trees on Réunion (Typica and Bourbon share 81.3% of their genes), suggesting that Laurina’s distinct appearance was caused by mutation, not cross-breeding with another variety.
Laurina is also lower in caffeine than other Arabica varieties, making it a win-win for those looking for a high-quality, tasty brew without the jitters.
Lempira is a cross between Timor and Caturra, and is similar to Costa Rica 95. It’s known for its high yield and medium bean size. Lempira is well adapted to warm zones and acidic soils. Its dwarf size and high yield make it especially efficient.
Originating in Liberica, West Africa, the Liberica species was brought to the Philippines, where it was first cultivated commercially. Liberica rose to prominence in the 1890s when Coffee Leaf Rust (CLR) destroyed 90% of all Arabica plants worldwide. Liberica was more CLR resistant and was planted widely in the Philippines and other Southeast Asian countries.
One key difference between Liberica, Arabica and Canephora species is height. Liberica plants can be up to 17 meters tall and require ladders to harvest cherry. Liberica cherry also has a thicker skin than its Arabica and Robusta counterparts, one of the reasons it is more resistant to pests than Arabica. Its leaves and cherry are also noticeably larger. Furthermore, the pulp to parchment ratio is 60:40 (compared to 40:60 for Arabica), leading to longer drying times and, in Naturals and Honeys, a fruitier flavor. Liberica is also frequently sweeter than Arabica.
Also known locally as Jember, Linie S-795 was selected by Balehonnor Coffee Research Station in India. The variety was selected by R.L. Narasimhaswamy and is the product of a cross between S288 (a natural hybrid of Liberica and Arabica) and an older Kent variety, a Typica family-plant that had been adapted to growing conditions in India.
Longberry Harrar is a natural mutation of the Typica variety that has elongated cherry. This thinner, longer cherry was first noticed in Harrar, Ethiopia. There is also a Longberry variety common in Indonesia that is thought to have come from Longberry Harrar.
Maracaturra is a cross between Maragogype and Caturra. It is a high-yielding variety from Brazil. It was the result of a naturally occurring cross between the 2 varieties in the 1800s. Now, it is mainly found in Brazil, El Salvador and Nicaragua. The trees are short with verdant foliage that protects them from wind damage. They are high-yielding and can be planted closely together.
Discovered in 1870 near the Brazilian city of Maragogipe, Maragogype is a natural mutation of Typica that’s known for especially large beans. Today, Maragogype is less known than its offspring, Pacamara (where it’s crossed with Pacas). However, Maragogype is still in demand for its large beans and high-quality cup profile.
Marsellesa is a hybrid variety in the Sarchimor family. Sarchimor family plants are a hybrid of Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas) and a coffee leaf rust (CLR) resistant hybrid from Timor-Leste. Marsellesa is a good mix of the flavor profile from Bourbon (via Villa Sarchi, a close genetic relative to Bourbon) and the resilience of the disease-resistant hybrid from Timor-Leste.
Milenio is a high-yielding F1 variety descended from Sudan Rume and T5296 that was developed by Centre de coopération internationale en recherche (CIRAD), a network of national coffee institutes in Central America and by Centro Agronómico Tropical de Investigación y Enseñanza (CATIE). Milenio does especially well in agroforestry conditions and when planted at elevations above 1,300 meters above sea level. Beans are large and the cup quality potential is high. It is resistant to Coffee Leaf Rust, tolerant of Coffee Berry Disease and susceptible to nematodes.
Moca is one of the oldest coffee varieties in existence. It traces its heritage to Yemen, where this small, short tree flourished. It has small cherries and beans. Today this variety is most commonly grown in Brazil and Hawaii.
H16 (Mundo Maya) is a cross between T5296, a Timor descendant that’s resistant to Coffee Leaf Rust (CLR), and ET01, a wild Ethiopian variety. This variety does best at altitudes over 1,300 meters above sea level and is well adapted to agroforestry or shade-grown cultivation. It’s known for its high yields and good quality.
Both H16 and H18 were developed by Centre de Coopération Internationale en Recherche (CIRAD) & ECOM, a global coffee trader, in the mid-2000s as part of an endeavor to increase genetic diversity in Central America.
Mundo Novo is a natural cross between Bourbon and Typica that occurred in Brazil in the 1940s. The variety is most common in South and Central America. It has good cup potential and a high yield but is also susceptible to most major diseases.
Mutations are naturally occurring changes where offspring have a different characteristic than the parent. Mutations can be in color, size, shape of fruit and more.
Nyasaland was introduced to Africa through Malawi (previously called Nyasaland) in 1878. It was one of the first Arabica varieties brought to Africa. The variety is a descendant of Typica that was grown in Jamaica and brought to Malawi. Today, Nyasaland is most common in Uganda, where it was brought in 1910. Nyasaland has been planted widely on the slopes of Mount Elgon.
Source: https://varieties.worldcoffeeresearch.org/varieties/nyasaland
Cat129, sometimes referred to as Nyika in Malawi, is a coffee variety developed from a Catimor line originating in Colombia, combining the Caturra and Timor Hybrid 1343 strains. Introduced to Africa during the 1970s through Kenya, Cat129 later arrived in Malawi in the 1990s. It was selected by the Coffee Research Unit at the Tea Research Foundation for release as an official variety in 2006, chosen particularly for its high yield and natural resistance to coffee leaf rust and coffee berry disease (CBD).
The variety’s introduction in Malawi was part of a European Union-funded project aimed at revitalizing smallholder coffee farms. This initiative focused on replacing older coffee types, such as Agaro and Geisha, with more productive Catimor varieties that could combat both coffee leaf rust and CBD without relying heavily on costly fungicides. Out of the five Catimor strains tested, only Cat129 displayed any resistance to CBD. For additional history on the Catimor coffee varieties, refer to source T8667.
Source: World Coffee Research
Obata is a cross between Timor and Villa Sarchi developed by the Instituto Agronomico (IAC) in Campinas, Brazil. The variety was released in Brazil in 2000. Obata was introduced to Costa Rica in 2014 by Costa Rican Coffee Institute (ICAFE). The variety is chosen for its high productivity and high resistance to Coffee Leaf Rust (CLR).
Source: https://varieties.worldcoffeeresearch.org/varieties/obata-rojo
Obata is a cross between Timor and Villa Sarchi developed by the Instituto Agronomico (IAC) in Campinas, Brazil. The variety was released in Brazil in 2000. Obata was then introduced to Costa Rica in 2014 by the Costa Rican Coffee Institute (ICAFE). The variety is prized for its high productivity and high resistance to coffee leaf rust.
Ombligon comes from "ombligo", the Spanish word for belly button. It’s a local name for a variety that has a belly button-like shape. The exact origin of this variety is unclear. Some conjecture that it is a new variety that was selected from varieties growing at an abandoned CENICAFE research center in Huila. Others think it may be another term for Pacamara. Either way, when treated with a quality focus, Ombligon produces an enjoyable, high-quality cup.
Orange Bourbon is a Bourbon variety where the cherry is orange in color. Bourbon is a specialty coffee darling known for its excellent cup quality and good performance at high altitudes. The variety is susceptible to the major diseases, which can make it difficult to grow. The variety traces its heritage back to Yemen. French missionaries introduced Bourbon from Yemen to Bourbon Island (now known as La Reunion) in the early 1700s, from which it takes its name. Bourbon has had a huge effect on modern coffee varieties as one of the major ascensions for many varieties grown across the world.
Oro Azteca was developed by Mexico’s Institute of Forestry, Agriculture and Livestock Research (INIFAP) in response to the Coffee Leaf Rust (CLR) outbreak of 2012. It was the first resistant variety developed and registered in Mexico. It is the result of a cross between a Timor hybrid and Caturra. Oro Azteca has good quality potential and good yields.
Source: https://mexicodailypost.com/2020/10/02/international-coffee-day-these-are-the-varieties-that-are-produced-in-mexico/ & https://varieties.worldcoffeeresearch.org/varieties/oro-azteca
The Institute for Coffee Research (ISIC) created the Pacamara hybrid in El Salvador in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype. Pacamara is relatively short with high productivity and is prized for its large cherries. Maragogype is a natural mutation of Typica that’s known for especially large beans. Pacamara's name comes from the first 4 letters of each parent.
El Salvador’s Institute for Coffee Research (ISIC) developed the Pacamara hybrid in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype. Pacamara is relatively short with high productivity and is prized for its large cherry. The name comes from the first 4 letters of each parent. Pacamara is one of the big-ticket winners in the El Salvador Cup of Excellence contests and often competes with Geisha for top spots.
Source: https://perfectdailygrind.com/2015/11/interview-whats-so-special-about-pacamara/ & https://varieties.worldcoffeeresearch.org/varieties/pacamara
The Pacas family in the Santa Ana region of El Salvador identified the new Pacas variety in 1949. The family has been cultivating coffee in the region for more than 150 years. In the early 1900s, Fernando Alberto Pacas Figueroa, the grandfather of the current owners, planted Maragogype, San Ramon and Bourbon on their farm, Finca San Rafael. The Pacas family identified the new mutation of Pacas and research was conducted by William Cowgill at the University of Florida.
The Salvadoran Institute for Coffee Research (ISIC) further selected for Pacas in the 1960s. Like Caturra and Villa Sarchi, Pacas has a single-gene mutation that causes smaller plant size. Smaller sized trees enable producers to place trees closer together and increase potential yields. The Pacas variety is widely grown in El Salvador, where it accounts for approximately 25% of total coffee production and in Honduras, where the Honduran Institute of Coffee (IHCAFE) introduced the variety in 1974.
Source: https://perfectdailygrind.com/2015/11/interview-whats-so-special-about-pacamara/
Pacas is named for the farm where the variety was first discovered. The Pacas family in the Santa Ana region of El Salvador identified Pacas, a natural mutation of Bourbon, in 1949. The Salvadoran Institute for Coffee Research (ISIC) further selected for Pacas in the 1960s. Like Caturra and Villa Sarchi, Pacas has a single-gene mutation that causes smaller plant size. Smaller-sized trees enable producers to place trees closer together and increase potential yields. The Pacas variety is widely grown in El Salvador, where it accounts for approximately 25% of total coffee production, and in Honduras, where IHCAFE introduced the variety in 1974.
Pache is a natural mutation of Typica first discovered in Guatemala. It is smaller than its Typica parent and has good cup quality potential and a high yield. Pache is susceptible to most major diseases and is known for its large cherries and leaves.
Source: https://varieties.worldcoffeeresearch.org/varieties/pache
The Papayo variety is rare outside of Huila and little is known about how it arrived in Colombia. It was originally thought to be a Caturra mutation, but genetic testing by World Coffee Research indicates a close relationship with Ethiopian Landraces. Papayo cherries are distinctive, with an elongated shape. It is assumed that the local name comes from the papaya fruit., which is similarly shaped.
Parainema was first bred by IHCAFE (Instituto Hondureño del Café) in the 1980s. Part of the Sarchimor family, Parainema is coffee leaf rust (CLR) resistant. It does well at medium altitudes and is a dwarf plant, which allows farmers to plant trees more densely to maximize yield per hectare.
Paraiso was developed by EPAMIG (Minas Gerais Agricultural Research and Development Company) and released in 2012. It is a hybrid of Yellow Catuai and Timor. Paraiso is prized for its high productivity and strong disease resistance, as well as its high cup quality. Trees are short and resistant to coffee leaf rust. They also start fruiting after just two years, compared to the average three.
Parainema was first bred by IHCAFE (Instituto Hondureño del Café) in the 1980s. Part of the Sarchimor family, Parainema is coffee leaf rust (CLR) resistant. It does well at medium altitude and is a dwarf plant, which allows farmers to plant trees more densely to maximize yield per hectare.
Parainema was first bred by Instituto Hondureño del Café (IHCAFE) in the 1980s. Part of the Sarchimor family, Parainema is Coffee Leaf Rust (CLR) resistant. It does well at medium altitude and is a dwarf plant, which allows farmers to plant trees more densely to maximize yield per hectare.
Source: https://perfectdailygrind.com/2017/06/honduran-cup-of-excellence-winning-coffee-goes-for-us-124-50-lb/ & https://varieties.worldcoffeeresearch.org/varieties/parainema
Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.
Pink Bourbon has a stunningly high cup potential that wows coffee professionals and consumers alike. Its impressively high cup quality makes even more sense now that we understand Pink Bourbon is not simply a hybrid of two Bourbon varieties but traces to Ethiopian landraces. Its siblings include the highly-prized Geisha, which has consistently produced incredibly high cup scores. Pink Bourbon will continue to be a highly distinguished and valued variety.
Some farmers also report that Pink Bourbon has more disease resistance than the Bourbons it grows alongside. Based on these new discoveries, this may be due to the genetic variety it has coming from Ethiopian landraces.
Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.
Pink Bourbon has a stunningly high cup potential that wows coffee professionals and consumers alike. Its high cup quality makes even more sense now that we understand Pink Bourbon is genetically different from Bourbon and traces to Ethiopian landraces. Its siblings include the highly-prized Geisha, which has consistently produced incredibly high cup scores. Pink Bourbon will continue to be a highly distinguished and valued variety.
Some farmers also report that Pink Bourbon has more disease resistance than the Bourbons it grows alongside. Based on these new discoveries, this may be due to the genetic variety it has coming from Ethiopian landraces.
Pluma Hidalgo is a Typica progeny that was first cultivated in Mexico and introduced to the area known as “Pluma” (within the Loxicha region of Southern Oaxaca) in the year 1854. The variety was introduced by cochinilla farmers, who were being displaced from Oaxaca’s central valleys due to the increasing use of synthetic dyes instead of natural ones (cochinllia was used for dying textiles scarlet).
Throughout the late 1800s and early 20th century Pluma Hidalgo began to be widely disseminated across the regions of La Costa and Sierra Sur, where it has adapted itself to the local conditions.
For many years, producers within the area have been seeking Denomination of Origin status for Cafe Pluma Hidalgo; however, difficulties are posed by the wide dispersal of the variety across many zones across Oaxaca.
RAB C15 is a high yielding tall variety resistant to rust and coffee berry disease. The variety was developed and released by the Rwanda Agricultural Board (RAB) in 2015. It is a selection of Sln.6, a population developed by Indian coffee breeders at the Central Coffee Research Institute (CCRI) and distributed to Indian farmers in the 1970s. In 2010, this population was shared with four African countries: Rwanda, Kenya, Zimbabwe, and Uganda. Sln.6 originated from an interspecific cross between the C. arabica variety Kent and the C. canephora clone S.274, followed by a backcross to Kent.
Red Acaiá, a rare variety grown primarily in Brazil, is a natural mutation of Mundo Novo (a Typica & Bourbon hybrid). The variety is well adapted to Brazil’s growing conditions and flourishes best at heights over 800 meters above sea level. Known for its cup profile, Red Acaiá is a frequent flyer (and winner!) at Brazil’s Cup of Excellence quality contests.
Red Acaiá, a rare variety grown primarily in Brazil is a natural mutation of Mundo Novo (a Typica & Bourbon hybrid). The variety is well adapted to Brazil’s growing conditions and flourishes best at heights above 800 meters above sea level. Known for its cup profile, Red Acaiá is a frequent flyer (and winner!) at Brazil’s Cup of Excellence quality contests.
Robusta is another species of coffee that is widely grown in Vietnam and Uganda. Robusta has higher disease resistance and is heartier than Arabica coffee with more caffeine. On the flip side, Robusta has a harsher flavor that is typically looked down upon by specialty consumers. Robusta is most commonly used in commercial blends.
Source: https://dailycoffeenews.com/2019/02/07/the-coffee-roasters-complete-guide-to-coffee-varieties-and-cultivars/ & https://sprudge.com/sprudge-basics-what-is-robusta-coffee-178806.html
Rubi is an unusual hybrid between Mundo Novo and Catuai that was developed by technicians at the Agronomic Institute of Campinas (IAC) and introduced to Minas Gerais in the 1970s.
Ruiru 11, a hybrid of Catimor and SL cultivars, is both Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR) resistant. Plus, it can be planted at a much higher density than the SL varieties, making optimal use of small plots of land.
Ruiru 11 has slowly ‘taken root’ across most of Kenya’s coffee growing landscape. The only issues were that with a shallower root structure, many farmers found the plant less hardy in drought conditions, and the trees required a more intense feeding program. Over time, farmers have found that by grafting Ruiru-11 to SL varieties they could take advantage of SL trees’ expansive root system and still reap the increased yields and higher immunity to disease of Ruiru-11.
Due to the grafted Ruiru-11’s growing popularity, most farms in Kenya today, both big and small, have a mixture of Ruiru-11 and SL varieties. As SL trees age, many farmers are opting to turn more towards Ruiru-11 (or the grafting solution) thanks to its ease of use and higher resistance to diseases.
Source: https://varieties.worldcoffeeresearch.org/varieties/ruiru-11 & https://sucafina.com/na/news/think-you-know-kenya-coffee-varieties-think-again
San Pacho is a high-yielding dwarf variety that’s a cross between Caturra and San Bernardo varieties. The bean looks similar to Typica variety beans.
San Ramon is another Typica mutation that’s dwarf size makes it easier to plant trees closer together and maximize yields. It’s more resistant to diseases and pests than other Typica varieties and tolerant to wind and drought. There is evidence to suggest that San Ramon is popular in India, where it’s being crossed with other varieties to create more drought- and disease-resistant varieties.
Source: https://indiancoffeeculture.com/2020/04/20/coffee-varieties-in-india/
Sarchimor is a ‘family’ of varieties that are hybrids of Timor, a Coffee Leaf Rust (CLR) resistant hybrid from Timor-Leste, and Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas). Sarchimor is a good mix of the flavor profile from Bourbon (via Villa Sarchi, a close genetic relative to Bourbon) and the resilience of Timor. There are several well-known Sarchimor varieties, including Marsellesa and Parainema.
Source: https://sca.coffee/research/coffee-plants-of-the-world#:~:text=Sarchimor%3A%20A%20group%20of%20pure,resistant%20to%20coffee%20berry%20disease. & https://stir-tea-coffee.com/features/what-about-sarchimor/
Sarchimor is a ‘family’ of varieties that are hybrids of a coffee leaf rust (CLR) resistant hybrid from Timor-Leste and Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas). Sarchimor is a good mix of the flavor profile from Bourbon (via Villa Sarchi, a close genetic relative to Bourbon) and the resilience of the disease-resistant hybrid from Timor-Leste. There are several well-known Sarchimor varieties, including Marsellesa and Parainema.
Sidra is a cross between Typica and Bourbon that was discovered in Ecuador. The exact origins of Sidra’s name are unclear, but many think it may be named after the drink, cider, because of its fruity and winey profile. Appearance-wise, Sidra looks similar to Bourbon with well-defined, sloping branches, good tertiary branches and green buds. Sidra is high yield with a good seed size and superb quality potential.
Scott Agricultural Laboratories released a slew of coffee varieties that are common in Kenya today. Many of these varieties begin with “SL” for Scott Laboratories.
SL14 has high drought and cold tolerance and is found mainly in Uganda and Kenya.
While SL-varieties are still highly sought after today, they’ve become less widely cultivated in Kenya due to their relatively low resistant to Coffee Leaf Rust (CLR). Compared to more recent varieties, SL-varieties are more susceptible to diseases and pests and require very specific altitudes and climates to flourish. However, that hasn’t stopped specialty-focused farmers globally, who, inspired by the flavors and popularity of SL-varieties, have cultivated SL varieties worldwide.
Source: https://varieties.worldcoffeeresearch.org/varieties/sl14 & https://www.baristainstitute.com/blog/june-2020/understanding-kenyan-coffee-varities & https://sucafina.com/na/news/think-you-know-kenya-coffee-varieties-think-again
SL28 and SL34 were two of the cultivars released by Scott Agricultural Laboratories (SAL) during the height of SAL’s research in Kenya in the 1930s and 1940s. They soon became the cultivars of choice for most growers thanks to their deep root structure that allows them to maximize scarce water resources and flourish even without irrigation. SL varieties also had higher yields than the French Bourbon rootstock that they replaced and were known to be somewhat more disease resistant.
SLN6 was created at the Central Coffee Research Institute (CCRI) in India. SLN stands for “selection". It came from a cross between Kent and Robusta. The offspring of that match was then crossed again with Kent. The CCRI gave SLN6 seedlings to Indian farmers in the 1970s. Seedlings were also shared with Rwanda, Kenya. Zimbabwe and Uganda in 2010. SLN6 is prized for its high yield and superb quality potential. It also begins yielding cherry in the second year, rather than the third, which is more common. It is moderately resistant to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD).
SLN6 was created at the Central Coffee Research Institute (CCRI) in India. SLN stands for “selection". It came from a cross between Kent and Robusta. The offspring of that match was then crossed again with Kent. The CCRI gave SLN6 seedlings to Indian farmers in the 1970s. Seedlings were also shared with Rwanda, Kenya, Zimbabwe and Uganda in 2010. SLN6 is prized for its high yield and superb quality potential. It also begins yielding cherry in the second year, rather than the third, which is more common. It is moderately resistant to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD).
SLN9 is a hybrid of an Ethiopian variety, Tafarikela, and Timor. SLN stands for “selection”. The variety is marked by tall trees with drooping branches and dark brown leaves. The Timor parent provides adaption for drought-like conditions while Tafarikela gives it an excellent cup quality. In 2002, an SLN9 lot won the Fine Cup Award at the Flavor of India competition.
SLN 9 is a hybrid of an Ethiopian variety, Tafarikela, and Timor. SLN stands for “selection”. The variety is marked by tall trees with drooping branches and dark brown leaves. The Timor parent provides adaption for drought-like conditions while Tafarikela gives it an excellent cup quality. In 2002, a SLN9 lot won the Fine Cup Award at the Flavor of India competition.
In taxonomical classification, species rank below genus and are organisms that are capable of breeding together to produce viable offspring. The two most common species of coffee plants are Arabica (coffea Arabica) and Canephora (coffea canephora) (Robusta). To date, there have been roughly 130 identified species of coffee throughout the world, these include liberica, eugenoides, anthonyi, stenophylla, and more.
Starmaya is an F1 hybrid from Marsellesa and an Ethiopian landrace variety. Starmaya is the only F1 hybrid that is propagated by seed, rather than by cloning. Most F1 hybrids are not stable, so seedlings propagated from an F1’s seeds do not have the same characteristics of the parent plant. Starmaya is unique because one of the parent plants was sterile (meaning it does not produce pollen), the offspring of the male sterile plant and pollen from the hybrid are the same as the hybrid itself.
Starmaya was developed by Centre de coopération internationale en recherche agronomique pour le développement (CIRAD) in partnership with ECOM Agroindustrial.
Source : https://www.cirad.fr/en/press-area/press-releases/2019/starmaya-coffee-seeds-arabica & https://www.frontiersin.org/articles/10.3389/fpls.2019.01344/full & https://varieties.worldcoffeeresearch.org/varieties/starmaya
The 'striped bourbon' varietal is naturally occurring mutation of Pink Bourbon that has light stripes on the cherry skin. This mutation was discovered in Huila, Colombia.
Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.
Pink Bourbon has a stunningly high cup potential that wows coffee professionals and consumers alike. Its impressively high cup quality makes even more sense now that we understand Pink Bourbon is not simply a hybrid of two Bourbon varieties but traces to Ethiopian landraces. Its siblings include the highly-prized Geisha, which has consistently produced incredibly high cup scores. Pink Bourbon will continue to be a highly distinguished and valued variety.
Some farmers also report that Pink Bourbon has more disease resistance than the Bourbons it grows alongside. Based on these new discoveries, this may be due to the genetic variety it has coming from Ethiopian landraces.
Sudan Rume (also written as “Rume Sudan”) is an ancient landrace variety that was first cultivated in South Sudan’s Boma plateau. One of the main reasons Sudan Rume is not widely cultivated commercially is its low productivity. However, Sudan Rume has stronger resistance to Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR) than other Arabica strains, including Bourbon and Typica. Today, the variety is primarily cultivated by plant breeders to include in cultivars. One of its most famous descendants is SL-28. When Sudan Rume is grown commercially it is coveted for its cup quality and relative rarity.
Sudan Rume (also written as “Rume Sudan”) is an ancient landrace variety that was first cultivated in South Sudan’s Boma plateau. One of the main reasons Sudan Rume is not widely cultivated commercially is its low productivity. However, Sudan Rume has stronger resistance to Coffee Berry Disease and Coffee Leaf Rust than other Arabica strains, including Bourbon and Typica. Today, the variety is primarily cultivated by plant breeders to include in cultivars. One of its most famous descendants is SL-28. When Sudan Rume is grown commercially it is coveted for its cup quality and relative rarity.
Tabi is a cross between Typica, Bourbon and Timor created by Colombias National Coffee Research Institute (CENICAFE). It was released in 2002 and combines Coffee Leaf Rust (CLR) resistance with the good cup quality of Bourbon and Typica. Similar to those two parents, Tabi is tall with long branches. However, Tabi has slightly larger fruits and seeds and can be grown at high altitudes, and in high density, with up to 3,000 trees per hectare. The name come from the word “tabi,” meaning “good” in Guambiano, the dialect of a native Colombia tribe.
Source: https://sprudge.com/a-users-guide-to-colombian-coffee-varietals-5205.html & https://dailycoffeenews.com/2019/02/07/the-coffee-roasters-complete-guide-to-coffee-varieties-and-cultivars/
Tabi is a cross between Typica, Bourbon and Timor that was created by CENICAFE. It was released in 2002 and combines coffee leaf rust resistance with the good cup quality of Bourbon and Typica. Similar to those two parents, Tabi is tall with long branches. However, Tabi has slightly larger fruits and seeds and can be grown at high altitudes, and in high density, with up to 3,000 trees per hectare. The name comes from the word “tabi,” meaning “good” in Guambiano, the dialect of a native Colombian tribe.
Tekisic is a Bourbon variety selected by the Salvadoran Institute for Coffee Research (ISIC). It ripens early, has good quality potential and has higher productivity than other Bourbon varieties at altitudes of 900 to 1,500 meters above sea level. It is widely cultivated in El Salvador and Guatemala.
Tekisic is a Bourbon variety selected by the Salvadoran Institute for Coffee Research (ISIC). It ripens early, has good quality potential and has higher productivity than other Bourbon varieties at altitudes of 900 to 1,500 meters above sea level. It is widely cultivated in El Salvador and Guatemala.
Source: https://varieties.worldcoffeeresearch.org/varieties/tekisic
Also called Hibrido de Timor, Timor is a natural cross between Arabica and Robusta coffees that was discovered in the 1940s in Timor Leste, where it gets its name. Thanks to its Robusta parent, Timor has a strong disease resistance and has been frequently crossed with other Arabica varieties to create more disease resistant plants with good cup potential.
Source: https://www.seriouseats.com/coffee-varieties-what-is-timor-hybrid-sumatran-coffee-catimor-what-does-it-taste-like-flavor & https://dailycoffeenews.com/2019/02/07/the-coffee-roasters-complete-guide-to-coffee-varieties-and-cultivars/
Topázio (also Topacio) was bred in Brazil the 1960s by the Agronomic Institute of Campinas (IAC). The variety is a cross between Mundo Novo and Red Catuaí. That offspring is then crossed again with Catuaí. The resulting plant is short with high reproductive capacity and a long lifecycle. Its cherry is yellow with good uniformity.
Topázio (also Topacio) was bred in Brazil the 1960s by the Agronomic Institute of Campinas (IAC). The variety is a cross between Mundo Novo and Red Catuaí. That offspring is then crossed with Catuaí. The resulting plant is short with high reproductive capacity and a long lifecycle. Its cherry is yellow with good uniformity. Cup quality and profile is similar to its Catuaí parent with a high-quality potential. Topázio is prized for its productivity, cup quality and uniform ripeness.
Typica has widely been used to develop new varieties, making it extremely genetically important. Typica is characterized by tall plants, high cup potential and large beans. It is quite susceptible to disease, so most Typica crosses involve Timor or another disease-resistant variety. Quality-wise Typica is valued for its excellent cup quality, especially at higher altitudes. It was widespread across much of Central and South America, including Guatemala and Mexico, but most of the “old vine” Typica was destroyed during the Coffee Leaf Rust (CLR) pandemic.
Source: https://perfectdailygrind.com/2020/04/the-typica-coffee-variety-what-is-it-why-is-it-so-important/ & https://varieties.worldcoffeeresearch.org/info/coffee/about-varieties/bourbon-and-typica & https://varieties.worldcoffeeresearch.org/varieties/typica
Varietal is a variant of the word 'variety' that is used to dennote when the coffee is brewed or prepared.
The word comes from usage in the wine industry, where the variety of grape that grows (say, Syrah vine) is differentiated from the elaborated product of wine in the bottle (single varietal Syrah that you drink).
Below species in taxonomic rank, varieties have distinct visual characteristics that make them different from each other but can still breed or hybridize freely with other varieties. Another distinguishing characteristic of a variety is its genetic stability, meaning when seeds of a variety are planted, the resulting plant is stable or “true to type.”
Venecia was selected from a natural Bourbon mutation by Instituto del Café de Costa Rica (ICAFE). It is well adapted to rainy conditions, and its small size makes it possible to plant more densely per hectare. Venecia produces large beans and has a good quality potential, especially when planted at high altitudes.
Source: https://varieties.worldcoffeeresearch.org/varieties/venecia
Villa Sarchi comes from Sarchi village in Costa Rica, where this natural mutation of a Bourbon coffee variety was first discovered. This variety is most productive at high altitudes with shade trees and regular fertilization.
Source: https://varieties.worldcoffeeresearch.org/varieties/villa-sarchi
Wush Wush is a local landrace variety first found in the area of Wushwush in southwest Ethiopia. The Wushwush area features fertile highlands where the high altitudes and nutrient-rich soil create the perfect conditions for coffee cultivation. After being isolated on a farm in Wushwush, the variety was brought to South America in the 1990s. Today it is most common in Colombia and Panama.