When serving coffee, baristas often talk about origin, roast level, and flavor notes. But one detail that deeply influences flavor, body, and performance in the cup is the coffee variety—also called a cultivar.
Just like grapes in wine, coffee plants come in many varieties. Each one has unique characteristics that affect yield, disease resistance, and most importantly for you as a barista: how it tastes.
Understanding the basics of coffee varieties helps you make better brewing decisions, explain origin profiles with confidence, and appreciate the genetics behind every bean you serve.
What Is a Coffee Variety?
A coffee variety is a genetically distinct group within a coffee species. It determines how the plant grows, how it reacts to pests and climate, and what flavor traits it expresses.
The two main commercial species are:
- Coffea arabica (Arabica) – Higher quality, more complex flavor, more susceptible to disease.
- Coffea canephora (Robusta) – Strong, bitter, high caffeine, used in blends and instant coffee.
Within Arabica, there are dozens of varieties, each with distinct flavor potential. These include Typica, Bourbon, SL28, Gesha, Caturra, and many more.
Why Arabica Is the Standard in Specialty Coffee
Arabica dominates the specialty coffee world because of its:
- Superior cup quality
- Lower bitterness and smoother texture
- Greater variety of genetic expressions
Robusta has twice the caffeine and more disease resistance, but it’s rarely used in high-end cafés due to its harshness and lack of complexity.
However, some third wave cafés experiment with high-quality Robustas for body and crema in espresso blends.
Key Arabica Varieties and Their Traits
Here are the most common Arabica varieties that baristas should recognize:
Typica
- Origin: Ethiopia → Yemen → Latin America
- Cup Profile: Sweet, clean, complex
- Plant Traits: Tall, low yield, susceptible to rust
Typica is the foundation of many modern cultivars and known for balance and clarity. It’s genetically fragile but prized for its flavor.
Bourbon
- Origin: Yemen → Bourbon Island → Americas
- Cup Profile: Chocolate, sweet, rounded body
- Plant Traits: Slightly higher yield than Typica, still disease-prone
Bourbon is the parent of many popular Latin American varieties. Loved for its richness and subtle fruit notes.
Caturra
- Origin: Natural mutation of Bourbon in Brazil
- Cup Profile: Bright, light-bodied, often citrusy
- Plant Traits: Dwarf plant, easier to harvest, medium yield
Caturra is common in Colombia and Brazil. Often found in café espresso programs due to its sharp acidity and balanced sweetness.
SL28 and SL34
- Origin: Kenya (developed by Scott Agricultural Labs)
- Cup Profile: Bold acidity, blackcurrant, juicy mouthfeel
- Plant Traits: Medium-tall, good drought resistance, vulnerable to disease
SL28 is one of the most sought-after African varieties for its vibrant, wine-like character. Often used in competition coffees.
Gesha (Geisha)
- Origin: Ethiopia → Panama
- Cup Profile: Floral, tea-like, jasmine, bergamot, delicate acidity
- Plant Traits: Low yield, very tall, extremely susceptible to disease
Gesha is a luxury variety known for its elegance and high cup scores. Baristas often highlight it with pour-over methods or light-roast espresso.
Pacamara
- Origin: Hybrid of Pacas and Maragogype
- Cup Profile: Intense, fruity, sometimes savory
- Plant Traits: Large beans, low yield, visually striking
Pacamara’s big beans and intense flavor make it a favorite in limited edition or experimental batches. Known for inconsistency, but exciting when done right.
How Varieties Impact Flavor
Each variety produces distinct flavor characteristics, even when grown in the same region. Here’s how they influence cup quality:
| Variety | Acidity | Sweetness | Body | Common Notes |
|---|---|---|---|---|
| Typica | Medium | High | Medium | Clean, floral, sweet |
| Bourbon | Low | High | Medium | Chocolate, nutty, soft |
| Caturra | High | Medium | Light | Citrus, bright, simple |
| SL28 | High | High | Juicy | Berry, blackcurrant |
| Gesha | High | Medium | Light | Jasmine, bergamot, tea |
| Pacamara | Medium | Medium | Full | Fruit, spice, tomato |
As a barista, understanding this helps you choose the right brew method, ratio, or water temp to highlight the variety’s strengths.
Varieties and Brew Method Pairings
Some varieties shine best in certain brew styles:
- Gesha: Best in pour-over to preserve florals
- Bourbon: Great for espresso and milk drinks
- SL28: Perfect for cupping or filter brewing
- Caturra: Easy for batch brew, approachable
- Pacamara: Good for French press or immersion
- Typica: All-purpose—clean in any method
Pairing variety with the right brewing method enhances both clarity and customer satisfaction.
The Role of Hybrids and Catimors
Farmers often plant hybrid varieties to combat disease or increase yield. These include:
- Catimor: Cross between Caturra and Timor Hybrid (resistant to leaf rust)
- Sarchimor: Bourbon-derived hybrid with good cup potential
- Centroamericano: High-yield hybrid with solid flavor and rust resistance
While not always top scorers in competitions, these hybrids support sustainability and consistency—key values in café programs.
As a barista, don’t dismiss hybrids. Many offer good flavor and support producers in harsh climates.
Barista Tips: How to Talk About Variety
When customers ask about the coffee you’re serving, share something short and relatable:
- “This is a Gesha—it’s really floral, like jasmine tea.”
- “Bourbon gives it that soft chocolate note you’re tasting.”
- “SL28 is why this Kenyan has those berry flavors.”
You don’t need to get technical. Just connect the variety to what’s in the cup.
Why Some Varieties Cost More
Rare or high-maintenance varieties like Gesha or SL28 often carry higher price tags. This reflects:
- Low yield per tree
- Extra labor or processing difficulty
- Higher cupping scores and demand
Educating customers about variety helps justify price differences and showcases the bean’s uniqueness.
Final Thoughts: Know What You’re Brewing
As a barista, you’re more than just a technician—you’re a translator of coffee genetics into sensory experience. Knowing the variety in your hopper isn’t just a detail—it’s a signal of quality, intention, and connection to origin.
So read the label. Ask your roaster. Taste attentively. Because every bean has a family tree—and that family shapes the flavor.
Artur is a coffee enthusiast and content creator passionate about barista techniques and coffee culture. With a sharp eye for detail and a love for learning, he shares practical tips, brewing guides, and gear insights to help readers elevate their coffee experience — from home brewers to aspiring professionals.