Origins, processes, and varieties
Three ways into the catalog. Each page explains the term briefly, credits its source, and gathers every coffee, roaster, and coffee shop connected to it.
Origins
- Colombia755
Grown along the Andes, with harvests through much of the year.
- Ethiopia313
The birthplace of Arabica coffee.
- Brazil310
The world's largest coffee producer, growing both Arabica and Robusta.
- Panama173
Best known for high-elevation coffees and prized Gesha lots.
- Kenya138
Known for SL28 and SL34 and cooperative “factories”.
- Guatemala127
- Peru125
Mostly smallholder coffee grown along the eastern slopes of the Andes.
- Honduras113
A major Central American producer with diverse mountain-growing regions.
- Costa Rica109
Known for carefully processed coffees and smallholder micromills.
- Ecuador102
Coffee grows in Andean highlands as well as coastal and island regions.
- Mexico74
- Bolivia58
- Burundi39
- Rwanda23
- China17
Yunnan is the center of China's specialty coffee production.
The world's leading source of Robusta coffee.
Processes
How the fruit is removed and the beans are dried shapes the cup as much as anything else after the farm.
Fruit removed and the beans fermented clean before drying.
Whole cherries dried with the fruit on.
Pulped coffee dried with mucilage still attached.
- Honey137
Pulped coffee dried with some mucilage left on the beans.
Pulped coffee dried with little mucilage left on the beans.
Pulped coffee dried with a moderate coating of mucilage.
Pulped, then dried with much of the sticky mucilage left on.
Pulped coffee dried with much of its mucilage still attached.
A partly washed process that removes some mucilage before drying.
Parchment removed while the beans are still moist.
Green coffee exposed to humid monsoon air for an extended period.
Coffee fermented in sealed vessels with little or no oxygen.
Whole cherries fermented in sealed tanks, then dried as a natural.
Pulped coffee fermented in sealed tanks, then washed and dried.
Pulped coffee fermented with mucilage in a low-oxygen tank, then dried.
Whole cherries fermented in a carbon-dioxide-rich, oxygen-limited tank.
Fermentation managed to favor lactic-acid-producing microbes.
Selected yeast or bacteria added to guide fermentation.
Coffee fermented with added fruit or other ingredients.
Coffee undergoes two fermentation stages.
Coffee fermented longer than a producer’s usual process.
Coffee exposed to rapid temperature changes during processing.
A post-harvest drying method using zeolite technology and vacuum sublimation.
Varieties
- Typica94
One of the two historic lineages of Arabica.
- Bourbon199
One of the two historic lineages of Arabica.
- Caturra378
A compact, natural mutation of Bourbon.
- Catuaí158
Compact Arabica cultivar developed in Brazil.
Vigorous Brazilian Arabica selection.
Typica mutation known for exceptionally large beans.
- Pacas30
Compact Bourbon mutation found in El Salvador.
Compact Bourbon mutation selected in Costa Rica.
- Pache20
Compact Arabica cultivar selected in Guatemala.
- Pacamara49
Salvadoran hybrid known for large beans.
- Gesha423
Ethiopian-origin variety prized for floral, tea-like cups.
- SL28148
Kenyan selection from the 1930s, known for intense acidity.
- SL34109
Another Scott Laboratories selection, often grown with SL28.
- SL140
Kenyan Arabica selection valued for broad adaptation.
- K79
Kenyan Arabica selection known for disease tolerance.
- Batian60
Modern Kenyan cultivar bred for disease resistance.
- Ruiru 1180
Compact Kenyan hybrid with resistance to major diseases.
- Java13
Arabica cultivar associated with Java and Indonesia.
- S7950
Indian Arabica cultivar widely grown in Asia.
- Kent0
Historic Indian selection noted for rust resistance.
- Catimor38
Group of Arabica cultivars descended from Timor Hybrid and Caturra.
Group of Arabica cultivars descended from Villa Sarchi and Timor Hybrid.
Honduran cultivar bred for disease and nematode resistance.
Sarchimor-type cultivar selected in Central America.
- Castillo105
Colombian cultivar developed for rust resistance.
- Colombia65
Colombian composite cultivar bred for rust resistance.
- Tabi20
Colombian cultivar bred for quality and rust resistance.
Colombian cultivar selected for rust resistance and cup quality.
High-yielding F1 Arabica hybrid for Central America.
F1 Arabica hybrid developed for Central American farms.
Seed-propagated F1 Arabica hybrid.
Rare Arabica landrace used in hybrid breeding.
Local Ethiopian varieties, often sold as “heirloom”.
Ethiopian Arabica variety grown in Colombia.
- Chiroso35
Colombian coffee type with an unsettled genetic identity.
Locally named Arabica type from Colombia.
- Pink Bourbon155
Colombian variety with pink cherries, despite the name not a Bourbon.
- Sidra58
Arabica cultivar popular in Ecuador.
Low-caffeine Arabica mutation with pointed beans.
Traditional Arabica type known for small beans.
Named Arabica selection in the Bourbon Mayaguez series.
Named Arabica selection in the Bourbon Mayaguez series.
Traditional Arabica cultivar grown in East Africa.
Historic Arabica name associated with southeastern Africa.
Guatemalan Arabica hybrid bred for rust resistance.
Arabica selection marketed under a name meaning improved Typica.
Modern Arabica cultivar developed for Central America.
Brazilian Arabica cultivar selected for rust resistance.
Brazilian type of Coffea canephora.
Common name for many forms of Coffea canephora.
Traditional spreading growth form of canephora.
Traditional upright growth form of canephora.
Named clone of Coffea canephora.
Named clone of Coffea canephora.
Named clone of Coffea canephora.
Brazilian canephora clone developed for cultivation.
- TR40
Named selection in the TR series of canephora.
- TR90
Named selection in the TR series of canephora.
- TR110
Named selection in the TR series of canephora.
Compact Vietnamese canephora selection.
Coffee species known for large trees and large fruits.
Coffee name commonly associated with Coffea liberica var. dewevrei.