Coffee varieties
1. Typica
Typica is one of the oldest and most widely spread Arabica coffee varieties, known for its clean and balanced flavor profile. Grown primarily in high-altitude regions, Typica offers a smooth and sweet cup with mild acidity, often featuring notes of fruit and subtle floral undertones.
2. Red Bourbon (Rwanda)
Red Bourbon, grown in the rich volcanic soil of Rwanda, is renowned for its vibrant, complex flavor profile. This variety often displays bright acidity with a sweetness that ranges from red fruits to caramel, alongside floral and citrus notes.
3. SL28
SL28, developed in Kenya, is highly valued for its ability to produce exceptional quality coffee in challenging growing conditions. This variety is known for its bright acidity and full body, often delivering complex flavors of berries, citrus, and stone fruit. SL28 is appreciated for its ability to grow well in drier regions while still producing high-quality coffee.
4. SL34
SL34, also developed in Kenya, shares many of the robust qualities of SL28 but is better suited for wetter, high-altitude environments. It produces a rich, full-bodied cup with prominent acidity and complex fruit flavors, often featuring notes of blackcurrant, plum, and spice.
5. Ruiru 11
Ruiru 11 is a hybrid variety bred in Kenya to resist diseases like coffee leaf rust and coffee berry disease, while maintaining good cup quality. It offers a well-rounded profile with medium acidity and a smooth body, often featuring flavors of berries, tropical fruits, and chocolate. This variety is popular
among farmers for its high yield and resilience.
6. Batian
Batian is a newer hybrid variety from Kenya, developed to combine disease resistance with excellent cup quality. Known for its balanced acidity and sweet, fruity notes, Batian often presents flavors of stone fruit, citrus, and florals. Its ability to thrive in a variety of climates while producing high-quality coffee
makes it a promising choice for farmers.
7. Tabi
Tabi is a Colombian coffee variety created by crossing Typica, Bourbon, and Timor Hybrid. This unique combination results in a variety that offers both disease resistance and exceptional cup quality. Known for its bright acidity and sweetness, Tabi often exhibits fruity and floral notes.
8. Pink Bourbon
Pink Bourbon, despite its name, is genetically closer to Ethiopian landraces than to the traditional Bourbon variety. With its distinctive pink cherries, this rare coffee delivers a vibrant, fruit-forward
profile, marked by tropical sweetness and bright acidity.
9. Caturra
Caturra is a natural mutation of the Bourbon variety, known for its compact size and high yield potential. This variety is popular in Central and South America for its clean and balanced cup profile, often featuring bright acidity, sweetness, and subtle notes of citrus and tropical fruit. Its adaptability to different growing conditions makes it a favorite among farmers and roasters alike.
