Although there are many Arabica coffee varieties, Coffea arabica Typica and Coffea arabica Bourbon are recognized as the original types. Most other varieties are considered to be derived from these two. Bourbon coffee was introduced to the Americas by the French and flourished there. While Typica and Bourbon are widely planted, several other Arabica varieties play an important role in global coffee production.
When choosing a variety, farmers consider both yield and the plant’s resistance to pests and diseases; cup quality is also a key factor.
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Typica – The classic original Arabica type from which many other cultivars were developed. Like other Arabicas, Typica has a conical shape with a straight main stem and many slanting lateral branches set at angles of 50–70 degrees. Trees reach 3.5–4 m. It produces low yields but coffee of excellent quality.
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Bourbon – Produces 20–30% more than Typica but remains one of the lower-yielding Arabicas. Bourbon does not have Typica’s conical form and branches more densely; branch angles are narrower and nodes are closely spaced. Leaves are broad with wavy edges. Cherries are small and relatively heavy, ripening quickly and easily dropping in strong wind or heavy rain. Best results occur at 3,500–6,500 ft, with cup quality equal to Typica.
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Caturra – A natural mutation of Bourbon discovered in Brazil. High-yielding and good quality, but needs careful fertilization and management. Plants are short and compact with many branches; leaves are large and wavy like Bourbon. Thrives at 1,500–5,500 ft with annual rainfall of 2,500–3,500 mm. Higher altitudes give better cup quality but slightly lower yields.
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Catuai – A high-yielding cross between Mundo Novo and Caturra. Small trees with lateral branches close to the main stem. Cherries resist dropping, making it suitable for windy or rainy regions. Requires full care and fertilization.
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Pache Comum – A Typica mutation first found at El Brito farm in Santa Cruz Naranjo, Santa Rosa, Guatemala. Noted for its smooth, delicate cup. Best grown at 3,500–5,500 ft.
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Pache Colis – Originated on a Guatemalan farm growing both Pache Comum and Caturra. Produces large cherries and rough leaves; shows good resistance to phoma. Plants branch heavily and grow 0.8–1.25 m tall. Suitable for 3,000–6,000 ft elevation with temperatures around 20–21 °C.
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Catimor – Created in Portugal in 1959 by crossing Timor Hybrid with Caturra. Early maturing and high yielding, often matching or exceeding commercial cultivars. Requires careful fertilizer and shade management.
– Catimor T-8667: compact plants with large cherries and beans.
– T-5269: vigorous and suited to 2,000–3,000 ft with about 3,000 mm annual rainfall.
– T-5175: vigorous and high yielding but best not grown at extreme altitudes—too low gives average cup quality; above 4,000 ft other cultivars surpass it in quality. -
Kent – High-yielding and resistant to coffee leaf rust.
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Mundo Novo – A natural hybrid of Typica and Bourbon found in Brazil. Strong, disease-tolerant and high yielding, though slower to mature than other cultivars. Best at 3,500–5,500 ft with annual rainfall of 1,200–1,800 mm.
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Maragogype – A Typica mutation discovered in Brazil. Larger and taller than Bourbon and Typica. Low yielding but produces exceptionally large beans prized in some markets. Best at 2,000–2,500 m elevation.
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Amarello – A yellow-fruiting type, not widely planted.
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Blue Mountain – Famous for resistance to Coffee Berry Disease and for thriving at high elevations. Grown mainly in Jamaica and Kona (Hawaii). However, it is not suited to a wide range of climates; shifts in climate can alter its flavor profile.