Below is a list of all known varieties for Coffee Bean. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acaia | Acaia is a natural cross between Mundo Novo and Caturra varieties. It is known for producing large, dense beans with a clean, light body and a soft, sweet, rounded flavor, often grown in Brazil. |
| Arabica | The most popular coffee species worldwide, known for its complex aromatic profile, bright acidity, and medium body. It has a delicate, sweet flavor with notes of chocolate, nuts, and caramel. Arabica beans are typically grown at high altitudes. |
| Bourbon | One of the two most important Arabica varieties (along with Typica), known for its complex, soft, and buttery mouthfeel. Bourbon coffee typically features a sweet, balanced flavor with notes of chocolate and stone fruit. |
| Catuai | A hybrid of Mundo Novo and Caturra varieties, known for a clean, sweet flavor with balanced acidity and a medium body. |
| Caturra | A natural mutation of the Bourbon variety, prized for its relatively high yield and citrusy, bright acidity. |
| Colombian (Coffee) | Coffee from Colombia, known for its dependable balance, medium body, and bright, clean acidity. |
| Ethiopian Yirgacheffe (Coffee) | A renowned, often washed, Ethiopian coffee, famous for its intense lemon, floral, and tea-like qualities. |
| Geisha (Coffee) | A highly prized Arabica variety from Ethiopia, famous for its delicate, tea-like body and jasmine or citrus notes. |
| Kiburi (Coffee) | A high-quality coffee, often sourced from African regions, noted for a bright, vibrant acidity. |
| Moka (Coffee) | A historical name for ancient, chocolate-like coffee varieties from Yemen, named after the port of Mocha. |
| Mundo Novo (Coffee) | A high-yielding, natural hybrid of Typica and Bourbon, known for its full body and low acidity. |
| Nicaraguan (Coffee) | Coffee from Nicaragua, typically known for a mild, bright, and sweet flavor with good clarity. |
| Pacamara (Coffee) | A hybrid of Pacas and Maragogipe, known for its very large beans and complex, floral cup profile. |
| Pacas | A compact, natural mutation of the Bourbon variety discovered in El Salvador, known for a clean, sweet cup. |
| Rwandan (Coffee) | High-quality East African coffee known for its sweetness, creamy mouthfeel, and complex fruity notes. |
| SL34 (Coffee) | A classic Kenyan variety from Scott Laboratories, known for its complex, bright acidity and rich, fruity flavors. |
| Sumatra (Coffee) | Indonesian coffee, typically wet-hulled, known for its heavy, syrupy body, low acidity, and earthy, cedar notes. |
| Tico (Coffee) | A specialty term for high-quality Costa Rican coffee, often referring to local Typica or Villa Sarchi varieties. |
| Vietnamese Robusta (Coffee) | High-caffeine, bold Robusta coffee, the backbone of traditional Vietnamese iced coffee (Ca Phe Sua Da). |
| Yemen Mocha (Coffee) | An ancient, dry-processed coffee from Yemen, known for its wild, complex, winey, and chocolatey flavors. |