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S16: ORIGINS
BOLIVIA is a South American country with a relatively small coffee production. About 90-95% of Bolivian coffees grow in a region called Yungas, including smaller regions such as Caranavi, Larecaja, and Franz Tamayo. Smaller regions of coffee growing in Bolivia include Vaca Diez, Ichilo, Santa Cruz, Aniceto Arce, and Chapare. Coffees from Bolivia are typically washed, though we have seen more natural and experimental processes in recent years.
COLOMBIA is a large South American country and is one of the largest exporters of coffee. We see many grades of Colombian coffee around the world, ranging from the low end of commercial coffee all the way to award winning, competition grade specialty coffee. There are many regions to list for Colombia, but the slightly more common ones we see here in North America include: Antioquia, Cauca, Cundinamarca, Huila, Nariño, and Tolima. Regions we see slightly less of here include: Boyacá, Caldas, Cesar, Caquetá, Casanare, Guajira, Magdalena, Meta, Quindio, Risaralda, Santander, Valle. Colombia typically produces washed coffees historically, however we have been seeing more naturals and honeys from here, and spectacular experimental/innovative processing coming from various regions and producers. Identifying Colombian coffees may be one of the most difficult due to the many regions and profiles that exist as a result of the diverse terroir. We know it’s a tough one, so don’t be so hard on yourself if you can’t identify it!
COSTA RICA supplies a small portion (less than 1%!) of the world’s coffee supply. There are several regions that we see coffee from more often, including: Central Valley, West Valley, Turrialba, Orosi, and Tarrazú. Regions we see less coffee from include: Guanacaste, Tres Ríos, and Brunca. Costa Rica mainly processes their coffees as washed, or honey (which is more commonly distinguished between white, yellow, red, and black honey). We are also seeing natural process coffees coming out of Costa Rica.
ETHIOPIA is known to be the birthplace of coffee. The majority of coffee farmers and producers in Ethiopia are smallholder farmers, owning less than 1 hectare of land. Cherries are mostly picked and sold to a cooperative, or dried naturally and then sold to a cooperative. Many coffees you see from Ethiopia will not have a farmer or producer’s name for this reason. When you see one specific name, it is likely because they are a larger, privately owned estate, or a larger cooperative with one head manager or owner. Ethiopian regions sometimes shift to this day due to the political and social climate, though we do see the majority of coffees from the following regions and sub-regions: Guji, Sidama, Yirgacheffe, and Harrar. Other less common regions we see in North American coffee shops include: Djimma/Jimma, Limu/Limmu, Lekempti/Nekemte, Kaffa, Arsi, and Bale. Coffees from Ethiopia are usually washed or natural, and we may occasionally see a honey or experimental process coffee.
GUATEMALA is in Central America, and has similar coffee growing conditions to Honduras, Nicaragua, Costa Rica, and parts of Colombia. Guatemala has been growing coffee since the 1850s, and also has a long-standing Cup of Excellence competition. Guatemalan coffees are typically high grown, and most Guatemalan coffees are traditionally washed. We are seeing more and more natural and honey processed Guatemalan coffees, as well as experimental/innovative processing emerge. Guatemalan coffee growing regions include: Huehuetenango, Acatenango, Antigua, Nuevo Oriente, Fraijanes, Atitlan, Coban, and San Marcos. In Guatemala, many varietals are grown; these include: Bourbon, Caturra, Catuai, Gesha/Geisha, Mundo Novo, Typica, Pache, Pacamara, Castillo, Tekisic, and more.
INDIA has had a long history of coffee production, and is considered to have one of the most diverse selections of coffee varietals. Currently, most producers are growing Robusta varietals, and we have seen some producers shift to more Arabica production. Due to the climate, pest- and disease-resistant varietals are prioritized in coffee research, and in recent years has been focusing on hybridizing robusta and arabica varietals to improve cup quality. Coffee in India is grown in three main regions: Karnataka, Kerala, and Tamil Nadu. Some other regions are also growing coffee, mostly on the eastern and northeastern coast of India. Despite the popularization of the unique Monsoon Malabar process, most Arabica coffee nowadays are processed in multiple other ways. We have seen washed, natural, and honey processed Indian coffees, as well as innovative and experimental processed coffees.
THAILAND is known to produce mostly Robusta (especially in southern Thailand), but there has been a growing specialty coffee industry with Arabica. Arabica in Thailand generally grows below 1600 masl, and typically grows in northern Thailand. Robusta and Arabica are paid more similarly in Thailand compared to other countries that grow both species of coffee, but we are seeing more innovative farming, experimental and non-traditional coffee processing, and younger coffee producers who seem to be driving the specialty Arabica coffee community. Coffee varieties that grow in Thailand include mostly globally familiar varieties, such as Bourbon, Catimor (Yellow and Red), Catuai, Typica, and several new hybrids, for example Chiang Mai 80 (SL28 x Caturra x Timor). Coffee growing regions (for Arabica) include: Chiang Mai, Chiang Rai, and Mae Hong Son; and smaller regions with lower production include Lampang and Tak.
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S16: VARIETALS
BOURBON + CATURRA. BOURBON is one of the main arabica varieties in the world, and is typically differentiated by peak ripeness colour (red, pink/orange, yellow). It was originally introduced in Brazil, and it made its way through Latin America and East Africa. There is a lack of research regarding the many Bourbon-related varieties. From this season’s Leaderboard list of countries, we have seen coffees labelled Bourbon and/or Red Bourbon grown in Colombia, Ecuador, Peru, Rwanda, and Vietnam. CATURRA was originally discovered in Brazil, and is now widely grown in Latin American countries, including: Colombia, Costa Rica, Mexico, Peru. Related to Bourbon plant as it is a natural mutation of Bourbon.
> https://varieties.worldcoffeeresearch.org/varieties/bourbon
> https://varieties.worldcoffeeresearch.org/varieties/caturra
CATIMOR originated in Portugal, and is widely grown in Central & South America and Asia due to strong resistance to leaf rust. It is a hybrid between Caturra and Timor, and thus contains arabica and robusta genetics. Catimor grows best at altitudes lower than 1700 meters above sea level. Cup quality can sometimes be inconsistent, and due to the robusta genetics can occasionally result in a bitter aftertaste. It can even have notes of rubber when there are issues with growing, harvesting, processing, or roasting. However, there are very good quality Catimors out there that have great tasting characteristics.
CATUAI is grown in many places around the world, most typically in Central and South America, including but not limited to: Bolivia, Brazil, Costa Rica, Ecuador, Guatemala, Honduras, Nicaragua, and Panama. Catuai is a hybrid between Caturra and Mundo Novo, and grows as typically either red or yellow catuai. Catuai is 100% arabica due to the genetic lineage. Due to the different maturation colours, they can sometimes be mixed into the same lot if the specific lot is not separated/isolated. In some ways, this variety is slightly more difficult than others to identify via taste.
> https://varieties.worldcoffeeresearch.org/varieties/catuai
CATUAI + CATURRA. CATUAI is grown in many places around the world, most typically in Central and South America, including but not limited to: Bolivia, Brazil, Costa Rica, Ecuador, Guatemala, Honduras, Nicaragua, and Panama. Catuai is a hybrid between Caturra and Mundo Novo, and grows as typically either red or yellow catuai. Catuai is 100% arabica due to the genetic lineage. Due to the different maturation colours, they can sometimes be mixed into the same lot if the specific lot is not separated/isolated. In some ways, this variety is slightly more difficult than others to identify via taste. CATURRA was originally discovered in Brazil, and is now widely grown in Latin American countries, including: Colombia, Costa Rica, Mexico, Peru. Related to Bourbon plant as it is a natural mutation of Bourbon.
> https://varieties.worldcoffeeresearch.org/varieties/catuai
> https://varieties.worldcoffeeresearch.org/varieties/caturra
CATUAI + CHIANG MAI + TYPICA. CATUAI is grown in many places around the world, most typically in Central and South America, including but not limited to: Bolivia, Brazil, Costa Rica, Ecuador, Guatemala, Honduras, Nicaragua, and Panama. Catuai is a hybrid between Caturra and Mundo Novo, and grows as typically either red or yellow catuai. Catuai is 100% arabica due to the genetic lineage. Due to the different maturation colours, they can sometimes be mixed into the same lot if the specific lot is not separated/isolated. In some ways, this variety is slightly more difficult than others to identify via taste. CHIANG MAI is a local hybrid that is a cross between SL28 x Caturra x Hibrido de Timor, and is a commonly grown varietal in Thailand. TYPICA originated in Ethiopia, and was then transported to Yemen, Indonesia, and Brazil. Known to be one of the most important varietals in the world due to its high cup quality and cultural importance, this varietal is grown in almost all coffee-growing countries around the world. They usually have a smoother, flat surface, are slightly elongated, with slightly deeper and wider inner grooves.
> https://varieties.worldcoffeeresearch.org/varieties/typica
> https://varieties.worldcoffeeresearch.org/varieties/catuai
CATURRON is a relatively new variety, and was recently discovered in Huila, Colombia. It has a debated origin or lineage, where some believe it is a mutation of Caturra, and some believe it is closer to an Ethiopian landrace varietal. There is some preliminary research that also suggests it could be a cross between Timor Hybrid and Caturra, potentially being very similar to the Colombia varietal. Its shape is larger than Ethiopian landrace varietals, and oftentimes has a distinct tropical flavour.
ETHIOPIAN LANDRACE/HEIRLOOM ETHIOPIAN varieties originate from Ethiopia with non-traceable specificity of varietals; also known as “heirloom varietals”. The Jimma Agricultural Research Center (JARC) is currently doing more research on Ethiopian varietals, finding and naming unique varietals or strains of coffee such as 74110, or Dega. Typically very small bean size after roasting, oftentimes has some variation in size, and can sometimes have longberries mixed in.
GESHA/GEISHA originates from Ethiopia, but is now grown in many countries due to the unique flavour profile and market value. Countries that we have seen geshas grown in include: Colombia, Costa Rica, Ethiopia, Indonesia, Mexico, and Peru. From the Leaderboard list of countries, we have not seen a gesha from Burundi nor Kenya. World Coffee Research resource is incomprehensive with Gesha-related varietals.
> https://varieties.worldcoffeeresearch.org/varieties/geisha
JAVA, not to be confused with the island in Indonesia, is a varietal that was brought to Indonesia by the Dutch in the early 19th century. Although it was originally thought to be a Typica-related varietal, it is related to Ethiopian landrace varietals, and oftentimes is found to grow in Central and South America.
> https://varieties.worldcoffeeresearch.org/varieties/java
PINK BOURBON was originally thought to be a variation on the Bourbon varietal, a hybrid between Yellow and Red Bourbon. However, many suggest that it mostly likely comes from an Ethiopian landrace variety. Pink Bourbon has only recently gained its own label, and is sometimes known as Bourbon/Borbon Rosado, and even Orange Bourbon. This specific varietal (or sub-varietal) is most commonly seen in Colombia (known as Pink Bourbon or Bourbon Rosado), El Salvador (known as Orange Bourbon), Guatemala, Ecuador, and occasionally found in Brazil.