Coffee Wiki

Arabica vs. Robusta

The two dominant commercial coffee species differ fundamentally in genetics, flavour, caffeine content, growing requirements, and market positioning — with profound implications for what ends up in the cup.

Bourbon Variety

One of the most important arabica varieties in specialty coffee, known for sweetness, complexity, and distinct colour mutations including Red, Yellow, and Pink Bourbon.

Catimor, Castillo, and Rust-Resistant Varieties

A family of disease-resistant arabica varieties derived from the Timor Hybrid, planted across millions of hectares in response to coffee leaf rust — with significant implications for flavour and the specialty coffee industry.

Ethiopian Heirloom Varieties

The genetically diverse wild and semi-wild arabica populations of Ethiopia — the birthplace of coffee — that contain more variety than all other arabica cultivations combined.

Geisha Variety

A wild Ethiopian arabica variety that produces extraordinary floral, bergamot, and stone fruit character when grown at high altitude — and has commanded the highest prices in specialty coffee history.

Maragogype

A giant Typica mutation producing the largest arabica beans in the world, with a distinctive silky texture and mild, complex cup character when grown at sufficient altitude.

Pacamara

A large-beaned Central American hybrid of Pacas and Maragogype, producing an unusually complex cup with floral, chocolate, and fruit notes and exceptional sweetness when grown at high altitude.

SL28 and SL34

Two Kenyan varieties selected by Scott Laboratories in the 1930s that produce the intense blackcurrant, tomato, and grapefruit character that defines Kenya's position in specialty coffee.

Typica

The foundational arabica variety from which most cultivated coffee descends, prized for exceptional cup quality and complex sweetness but vulnerable to disease and low in yield.