Species & Varieties · 5 min read
Bourbon, Typica & Co. – the Classic Varieties
Almost all of the world’s Arabica coffees descend from two founding varieties: Typica and Bourbon. Read their names on the bag and you can already sense where the cup is heading.
Typica – the origin
One of the oldest cultivated varieties and the basis of many others. Typica yields little, but delivers a clear, elegant and sweet cup. Numerous regional varieties descend from it.
Bourbon – sweet and juicy
A natural mutation of Typica, named after the island of Bourbon, today’s La Réunion. A little more productive, with pronounced sweetness and a juicy body – a favourite in many growing countries.
The best-known offshoots
- Caturra – a compact Bourbon mutation, lively and fine.
- Catuai – robust and balanced, widespread in Central America.
- SL28 – the Kenyan variety: bold, with blackcurrant and lively acidity.
- Pacamara – large-beaned, complex and expressive.
In short: Typica and Bourbon are the two founding Arabica varieties. Bourbon = sweet and juicy, Typica = clear and elegant. Almost every other variety is an offshoot of these.
Taste it