When we talk about specialty coffee, we're not just referring to its origin or preparation method. There's a factor that largely defines its flavor, aroma, and personality: the variety.
Just as in wine the grape defines a large part of the experience, in coffee the genetic variety of the shrub determines a universe of sensory possibilities.
What is a coffee variety?
A variety is the result of a specific genetic combination within a coffee species. The best-known is Coffea arabica, which encompasses the largest number of specialty varieties, followed by Coffea robusta. Each variety has its own characteristics in terms of flavor, pest resistance, yield, and climate adaptation.
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Bourbon
Originally from Bourbon Island (now Réunion)
Sweet taste, medium body
Genetic basis of many other varieties
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Caturra
Natural mutation of Bourbon, discovered in Brazil
Shorter plant, easier to harvest
Good cup quality, lower production
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Castle (very common in Colombia)
Developed by Cenicafé (Colombia)
High resistance to diseases such as rust
Good taste, adaptability and performance
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Colombia
Crossbreeding between Caturra and Timor variety
Rust resistant, good performance
Balanced and consistent profile
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Gesha
Originally from Ethiopia, famous in Panama
Floral, delicate and complex flavor
One of the most awarded and expensive varieties in the world
Typica
Original variety of Arabica
Mild flavor, good quality in the cup
Poor resistance to disease
Why is variety important? Variety directly influences
The flavor : Fruity, floral, chocolatey, spicy notes…
Acidity: Bright, smooth, or almost imperceptible.
The body: Light, silky, or denser.
Resistance: The ability to cope with pests and diseases.
Performance: Quantity and stability of production.
Understanding coffee varieties is like opening a door to the world of coffee from its very roots. At Café La Manchuria, we cultivate and carefully select varieties that express the best of our land, guaranteeing that every sip is a unique experience.
