A guide to coffee varieties: Bourbon, Geisha, SL28 and more

Coffee lovers know that variety matters. The type of coffee plant influences flavor, acidity, body, and even sweetness. In this guide, we’ll explore some of the most well-known and beloved coffee varieties, from the classic Bourbon to the prized Geisha and the resilient SL28.

⁄⁄ BOURBON: THE CLASSIC CHOICE

Bourbon is one of the most historically significant coffee varieties, originating from Yemen and later cultivated in the French-controlled Bourbon Island (now Réunion). It spread across Latin America and is renowned for its smooth, balanced cup with a gentle acidity and caramel-like sweetness. Bourbon trees tend to be low-yielding but produce high-quality coffee, often with notes of chocolate, red fruits, and a rich mouthfeel.

FLAVOR PROFILE:

• Sweet and balanced

• Red fruit and caramel notes

• Medium acidity
  
  
  

⁄⁄ GEISHA: THE LOXURY EXPERIENCE

Geisha (or Gesha) is famous for its delicate, tea-like body and floral aromas. Originally from Ethiopia, it gained international fame in Panama when farmers discovered its potential in high-altitude environments. This variety frequently wins competitions and commands high prices due to its unique flavor profile.

FLAVOR PROFILE:

• Floral and jasmine-like aroma

• Bright acidity, often citrusy

• Tea-like body with a silky texture
  
  
  

⁄⁄ SL28: THE KENYA GEM

Developed in Kenya in the 1930s by Scott Agricultural Laboratories, SL28 is known for its drought resistance and vibrant flavors. This variety is widely grown in East Africa and produces a juicy, wine-like cup with intense acidity. It thrives at high altitudes, making it a favorite among specialty coffee producers.

FLAVOR PROFILE:

• Bright and citrusy acidity

• Blackcurrant and berry notes

• Full-bodied and complex
  
  
  

⁄⁄ TYPICA: THE FOUNDATION OF MANY VARIETIES

Typica is one of the oldest and most influential Arabica varieties. Originally brought from Ethiopia to Yemen and later to the Americas, it has played a fundamental role in the genetic history of coffee. While it has lower yields compared to modern hybrids, Typica is valued for its clarity, sweetness, and elegance. It often produces a clean, well-balanced cup with a mild acidity and smooth body.

FLAVOR PROFILE:

• Sweet and mild with a clean finish

• Subtle floral and citrus notes

• Well-balanced with a silky body
  
  
  

⁄⁄ CATURRA: A COMPACT BOURBON MUTATION

Caturra is a natural mutation of Bourbon that was discovered in Brazil in the early 20th century. It is a dwarf variety, which makes it easier to cultivate and harvest. Due to its compact growth, it allows for denser planting, increasing productivity. Caturra retains much of Bourbon’s sweetness and balance but often has a slightly brighter acidity.

FLAVOR PROFILE:

• Bright and crisp acidity

• Caramel and nutty undertones

• Lighter body than Bourbon

  
  

⁄⁄ CATUAI: A HARDY, HIGH-YIELD VARIETY

Catuai is a hybrid of Mundo Novo and Caturra, developed in Brazil in the mid-20th century. It is a compact, high-yielding variety that is resistant to wind and heavy rainfall, making it well-suited for large-scale coffee farming. While not as complex as Bourbon or Geisha, Catuai can produce a balanced, sweet cup with pleasant acidity.

FLAVOR PROFILE:

• Smooth and sweet

• Nutty and chocolatey notes, slight fruity

• Medium acidity with a balanced body

⁄⁄ PACAMARA: A HYBRID WITH BOLD FLAVORS

Pacamara is a cross between the Pacas and Maragogipe varieties, first developed in El Salvador. It is known for its large beans and distinctive cup profile. Pacamara coffees are often complex, featuring a creamy body, tropical fruit notes, and a structured acidity that can range from citrusy to wine-like. This variety performs exceptionally well at high altitudes.

FLAVOR PROFILE:

• Creamy, full-bodied texture

• Bright, tropical fruit notes

• Balanced acidity with a long finish
  
  
  

⁄⁄ MARAGOGIPE: THE GIANT BEAN

Maragogipe, originally discovered in Brazil, is known for its unusually large beans, sometimes called "elephant beans." While it is a mutation of Typica, it has distinct characteristics, including lower yield and a very light body. The flavor profile varies depending on terroir but often includes floral and citrus notes with a delicate, tea-like quality.

FLAVOR PROFILE:

• Delicate and floral

• Light body with a silky texture

• Subtle citrus and herbal notes
  
  
  

⁄⁄ CASTILLO: COLOMBIA'S PRODUCTIVITY CHAMPION

Developed in Colombia as a high-yielding and disease-resistant variety, Castillo was bred to combat coffee leaf rust while maintaining good cup quality. While some specialty coffee enthusiasts debate its complexity, well-grown Castillo can exhibit pleasant sweetness, mild fruit notes, and a balanced acidity.

FLAVOR PROFILE:

• Mild fruitiness with caramel undertones

• Medium body with a smooth finish

• Balanced acidity
  
  
  

⁄⁄ RUIRU 11: A KENYA INNOVATION

Ruiru 11 is a hybrid developed in Kenya as a response to coffee leaf rust and berry disease. It is a compact, high-yield variety that was designed to withstand disease while maintaining some of the bright acidity and fruit-forward characteristics of classic Kenyan coffees. However, some purists argue that it lacks the complexity of SL28 and SL34.

FLAVOR PROFILE:

• Bright acidity with berry-like sweetness

• Medium body with a smooth finish

• Often slightly herbal or nutty
  
  
  

⁄⁄ SINDRA: A RISING STAR

Sidra is an emerging variety that has gained attention in recent years, especially in Ecuador. A hybrid of Bourbon and Typica, Sidra is known for its complex and vibrant flavors, often featuring floral and tropical fruit notes with a tea-like body. Some experts believe it has the potential to rival Geisha in competitions.

FLAVOR PROFILE:

• Intense floral and citrus notes

• Silky, tea-like body

• Bright acidity with tropical fruit sweetness
  
  
  

⁄⁄ KURUME: AN ETHIOPIAN TREASURE

Kurume is an Ethiopian landrace variety often found in the famous coffee-growing regions of Yirgacheffe and Sidamo. It is prized for its intensely floral and fruity characteristics, often compared to Geisha but with more pronounced berry notes. Its small, dense beans contribute to its complex cup profile.

FLAVOR PROFILE:

• Vibrant floral and berry notes

• Juicy acidity with a tea-like body

• Complex and aromatic finish

FINAL THOUGHTS

Choosing a coffee variety is like selecting a fine wine—each has its own personality and ideal growing conditions. Whether you enjoy the floral elegance of Geisha, the fruit-forward vibrancy of SL28, or the classic balance of Bourbon, exploring different varieties is a journey worth taking.