Understanding Coffee Origins and Varietals

Written By Jason Wilger

Understanding Origin

The origin of a coffee refers to where it was grown. Everything about that place including altitude, soil, rainfall, sunlight, and local farming traditions shapes how the coffee tastes. Just like wine, coffee from different regions expresses distinct characteristics that reflect its environment or terroir.

The Two Main Species

Most coffee in the world comes from two primary species:

Arabica (Coffea arabica)

  • Grown mainly at higher elevations between 2,000 and 7,000 feet

  • Known for sweetness, acidity, and complexity

  • Represents about 60 to 70 percent of global production

  • Common in specialty coffee

Robusta (Coffea canephora)

  • Grown at lower elevations

  • Has more caffeine, stronger bitterness, and heavier body

  • Often used in espresso blends or instant coffee for crema and punch

  • Patience Coffee works exclusively with Arabica coffees because of their clarity and expressive flavor profiles.

Arabica’s Family Tree: Varietals

Within Arabica, there are hundreds of varietals which are genetically distinct types that influence how coffee grows and tastes. Here are the key groups and their traits:

Typica Lineage

  • One of the oldest cultivated varieties.

  • Known for sweetness, clarity, and balance.

  • Many modern varietals trace back to Typica.

  • Found in Latin America, Jamaica, and parts of Asia.

  • Flavor clean, delicate, and refined.

Bourbon Lineage

  • Originated from Bourbon Island now known as Réunion.

  • Yields slightly more than Typica and often shows more body and fruit.

  • Found in Rwanda, Burundi, El Salvador, and Guatemala.

  • Flavor sweet, rounded, with red fruit and chocolate notes.

Ethiopian Heirlooms

  • Ethiopia is the birthplace of coffee and home to thousands of wild Arabica varieties.

  • Many are unnamed or region specific such as Yirgacheffe, Sidamo, and Guji.

  • Found in Ethiopia.

  • Flavor floral, tea like, complex, vibrant acidity.

SL Varieties (Scott Labs)

  • Developed in Kenya during the 1930s for higher yield and cup quality.

  • SL28 and SL34 are the most famous.

  • Found in Kenya and neighboring countries.

  • Flavor bright, winey acidity with blackcurrant or citrus notes.

Catuaí and Caturra

  • Mutations of Bourbon bred for compact size and productivity.

  • Common across Central and South America.

  • Flavor sweet, nutty, approachable, and balanced.

Gesha or Geisha

  • Originally from Ethiopia, rediscovered in Panama.

  • Extremely aromatic and floral when grown in high elevations.

  • Found in Panama, Ethiopia, Colombia, and Costa Rica.

  • Flavor jasmine, bergamot, honey, tea like clarity.

Regional Overview

Africa

  • Known for bright, complex, and fruit forward coffees.

  • Ethiopia floral, tea like, citrus, and honey.

  • Kenya juicy, tart, with blackcurrant and berry notes.

  • Rwanda and Burundi balanced, crisp acidity, and sweet body.

Central America

  • Often well balanced and clean.

  • Guatemala chocolate, citrus, and spice.

  • Costa Rica honeyed sweetness and medium body.

  • El Salvador caramel, nutty, and smooth.

South America

  • Known for round body and approachable sweetness.

  • Colombia balanced with red fruit and cocoa tones.

  • Brazil nutty, chocolatey, and low acidity.

Asia Pacific

  • Typically earthy, full bodied, and lower in acidity.

  • Sumatra herbal, syrupy, and deep toned.

  • Papua New Guinea complex and fruity with gentle acidity.

Jason Wilger
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