Course Content
Introduction to coffee
History of coffee
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History of coffee
Coffee varieties
Coffee varieties
The variety of coffee plants significantly affects the flavor profile, growing conditions, and resistance to pests and diseases. Arabica varieties, such as Typica, Bourbon, and Geisha, are known for their superior flavor and complexity but often require more care and specific growing conditions. Robusta varieties, like Conilon and Nganda, are hardier, higher in caffeine, and more bitter, making them suitable for commercial blends and espresso bases. Hybrid varieties aim to combine the best traits of different species to improve yield, disease resistance, and adaptability, though they may vary in flavor quality. Understanding these varieties helps baristas and coffee enthusiasts appreciate the diverse world of coffee and make informed choices about their coffee preferences and practices.
Coffee Processing
Each coffee processing method impacts the final flavor profile and quality of the coffee. Washed processing highlights the bean's intrinsic qualities, natural processing imparts rich, fruity flavors, and honey processing offers a balance of characteristics from both methods. Understanding these processes allows baristas to appreciate and communicate the unique attributes of different coffees to customers, enhancing the overall coffee experience.
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Coffee Processing
Coffee Roasting
Roasting transforms green coffee beans into the familiar brown beans we brew. Light, medium, and dark roast profiles each offer unique flavor experiences, from bright and acidic to bold and smoky. Understanding the stages of roasting and the importance of degassing helps ensure the best possible coffee flavor. This knowledge allows baristas to select and prepare coffee beans that match the desired taste profiles and brewing methods.
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Draft Lesson
Barista Skills Foundation
About Lesson

Coffee Varieties Explained

Coffee varieties refer to the different subspecies or cultivars within the primary species of coffee plants, namely Arabica and Robusta. These varieties result from natural mutations, selective breeding, or crossbreeding, and they exhibit unique characteristics in terms of flavor, growing conditions, and resistance to pests and diseases.

Arabica Varieties

  1. Typica

   – Origin: One of the oldest and most traditional coffee varieties, originating from Ethiopia.

   – Flavor Profile: Known for its clean, sweet, and well-balanced cup with mild acidity and a full body.

   – Growing Conditions: Prefers high altitudes and moderate climates.

   – Characteristics: Generally lower yields, susceptible to diseases, but often associated with high-quality coffee.

  1. Bourbon

   – Origin: Discovered on the island of Bourbon (now Réunion).

   – Flavor Profile: Rich, complex flavors with a pronounced sweetness and acidity.

 – Growing Conditions:Grows best at high altitudes.

   – Characteristics: Higher yield than Typica but still susceptible to diseases.

 

  1. SL28 and SL34:

   – Origin: Developed in Kenya by Scott Agricultural Laboratories.

   – Flavor Profile: Known for vibrant acidity, fruity notes, and a full-bodied cup.

   – Growing Conditions:SL28 is drought-resistant; SL34 thrives in wetter regions.

   – Characteristics: Both varieties are highly regarded for their exceptional quality but are susceptible to coffee leaf rust.

  1. Geisha (Gesha)

   – Origin: Originates from Ethiopia, but gained prominence in Panama.

   – Flavor Profile: Delicate, floral, and jasmine-like aromas with bright acidity and a tea-like body.

   – Growing Conditions:Performs best at high altitudes with specific microclimates.

   – Characteristics: Low yield, but commands very high prices due to its extraordinary cup profile.

  1. Caturra

   – Origin: A natural mutation of Bourbon, discovered in Brazil.

   – Flavor Profile:Bright acidity and a balanced, clean cup.

   – Growing Conditions: Suitable for lower altitudes and warmer climates.

 Characteristics: Higher yield and more compact growth than Bourbon, moderately resistant to diseases.

  1. Catuai

   – Origin: A hybrid of Mundo Novo and Caturra, developed in Brazil.

   – Flavor Profile:Mild, balanced flavors with moderate acidity.

   – Growing Conditions: Can thrive in various climates and altitudes.

   – Characteristics:High yield, compact growth, and good resistance to wind and rain.

 

  1. Pacamara

   – Origin: A cross between Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation), developed in El Salvador.

   – Flavor Profile: Complex and distinctive, with fruity and floral notes, often with a creamy body.

   – Growing Conditions: Prefers high altitudes.

   – Characteristics:Large bean size, moderate yield, and susceptibility to diseases.

  1. Mundo Novo

   – Origin: A natural hybrid of Typica and Bourbon, discovered in Brazil.

   – Flavor Profile: Sweet, balanced, and full-bodied with moderate acidity.

   – Growing Conditions: Performs well at various altitudes and climates.

   – Characteristics: High yield, good resistance to diseases.

Robusta Varieties

  1. Conilon

   – Origin:Primarily grown in Brazil.

   – Flavor Profile: Strong, robust flavor with higher bitterness and lower acidity.

   – Growing Conditions: Thrives in lower altitudes and higher temperatures.

   – Characteristics: High yield, resistant to pests and diseases, used mainly in blends and instant coffee.

  1. Nganda

   – Origin: Grown primarily in Africa.

   – Flavor Profile: Bold, earthy flavors with a distinctive bitterness.

   – Growing Conditions: Suited to low-altitude, tropical climates.

   – Characteristics: High yield, resilient to harsh conditions, often used in commercial coffee blends.

  1. Kouillou

   – Origin: Grown in West Africa.

   – Flavor Profile:Strong, bitter flavor with woody and nutty notes.

   – Growing Conditions: Adaptable to low altitudes and humid climates.

   – Characteristics: High yield, disease-resistant, typically used in blends and for espresso.

Hybrids and Experimental Varieties

  1. Catimor

   – Origin: A hybrid of Caturra and Timor Hybrid (a cross between Arabica and Robusta).

   – Flavor Profile: Generally mild and not as complex, but varies based on specific lineage.

   – Growing Conditions:Highly resistant to coffee leaf rust and other diseases.

   – Characteristics: High yield, often used in regions plagued by pests and diseases.

  1. Sarchimor

   – Origin:A hybrid of Villa Sarchi and Timor Hybrid.

   – Flavor Profile:Balanced and mild, with moderate acidity and sweetness.

   – Growing Conditions:Disease-resistant and adaptable to various climates.

   – Characteristics: High yield, suitable for disease-prone regions.

  1. Ruiru 11

   – Origin: Developed in Kenya as a crossbreed of multiple varieties for disease resistance.

   – Flavor Profile: Good acidity and body, though not as highly regarded as SL28 or SL34.

   – Growing Conditions:Resistant to coffee leaf rust and coffee berry disease.

   – Characteristics: High yield, compact growth, suitable for high-density planting.

The variety of coffee plants significantly affects the flavor profile, growing conditions, and resistance to pests and diseases. Arabica varieties, such as Typica, Bourbon, and Geisha, are known for their superior flavor and complexity but often require more care and specific growing conditions. Robusta varieties, like Conilon and Nganda, are hardier, higher in caffeine, and more bitter, making them suitable for commercial blends and espresso bases. Hybrid varieties aim to combine the best traits of different species to improve yield, disease resistance, and adaptability, though they may vary in flavor quality. Understanding these varieties helps baristas and coffee enthusiasts appreciate the diverse world of coffee and make informed choices about their coffee preferences and practices.

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