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S9: ORIGINS
BRAZIL is the biggest coffee producer in the world. Vietnam and Colombia are in second and third in terms of worldwide coffee production, but Brazil still produces about 4 times more coffee than Colombia, and doubles Vietnam’s coffee production. Today, coffee quality control technology is quite advanced in Brazil, and Brazil is known to implement new technology to help with coffee yield/production control, fermentation and coffee processing, as well as sorting and the exportation process overall. Most coffees that grow in Brazil, are grown at an altitude of under 1600 masl. Coffee growing regions here include 5 larger ones, and are split into sub-regions. The 5 main growing regions include: Bahia, Espirito Santo, Minas Gerais, Rio de Janeiro, and Sāo Paulo. Some sub-regions that you might see are located within Minas Gerais, such as Cerrado, Matas de Minas, and Sul de Minas. Another popular sub-region is Mogiana, which is located in Sāo Paulo. Most coffee in Brazil goes through natural or pulped natural process, though we have seen more experimental processes in recent years such as washed, anaerobic & carbonic macerations, and introduction of non-coffee ingredients in processing too.
BURUNDI is a small country in East Africa with coffee and tea as their primary exporting products. It is quite difficult to get coffee exported in Burundi, but is always worth it. There are 6 main regions that grow coffee, including: Gitega, Karuzi, Kayanza, Kirundo, Muyinga, and Ngozi. Most of the processing here was washed, though we are seeing more and more honey and naturals in the market.
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!
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.
KENYA joined the coffee exporting industry relatively late in the 1960s. Many farmers and producers, similar to Ethiopia, own small lots and sell cherry to a cooperative, where it is then further processed. Kenya has its own sales channels, mostly selling either in an auction, or direct to a buyer. You will see that most coffee varietals coming out of Kenya have the letters “SL” in front of them, an abbreviation for “Scott Laboratories”. Some other common varietals now grown and found in Kenya include Ruiru 11, Batian, and K7. There are many regions to list for Kenya, but the slightly more common ones we see here in North America include: Kericho, Kiambu, Kirinyaga, Kisii, Mt. Elgon, Murang’a, and Nyeri. Regions we see slightly less of here include: Bungoma, Embu, Machakos, Meru, Nakuru, Taita Taveta, Thika, Tran-Nzoia.
NICARAGUA has had many challenges in the past 50 years, including war, political revolutions, and natural disasters. Nicaragua’s primary exportable good is coffee, and we have recently been seeing higher quality and more consistent coffees, as well as implementation of new processing methods other than traditional washed process. The predominant varietals grown here include Bourbon, Catimor, Catuai, Caturra, Gesha, Maracaturra, Maragogype, Pacamara, and SL28. Some of the main coffee-growing regions include: Jinotega, Nueva Segovia, Madriz, and Matagalpa.
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.
VIETNAM is the second highest coffee-producing country in the world. Although known to produce mostly Robusta, there has been a growing specialty coffee industry with Arabica. Arabica in Vietnam generally grows below 1600 masl, and only a few regions match the criteria for growing this species. Arabica coffee growing regions include: Lam Dong province (specifically Cau Dat, in Da Lat), and smaller producing regions such as Khe Sanh, and Northwest regions such as Son La and Dien Bien. Most coffees are washed, though oftentimes you may see the occasional natural process, or wet-hull process. Arabica coffee varietals grown in Vietnam include: Catimor, Bourbon, and Typica.
S9: VARIETALS
BOURBON, CATURRA, CATUAI, TYPICA
Bourbon originated in Ethiopia, and was then transported to Yemen. Bourbon was primarily introduced to Brazil, and then spread to South and Central America. Known to be one of the most important varietals in the world, it is now grown in many countries, though relatively more notably grown in El Salvador, Guatemala, Honduras, and Peru.
Caturra was originally discovered in Brazil. It is a natural mutation of Bourbon, and is not related to Robusta varietals. Usually average to slightly larger than average size after roasting. Typically has a medium to medium-high acidity.
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.
Typica originated in Ethiopia as well, 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/bourbo
> https://varieties.worldcoffeeresearch.org/varieties/caturra
> https://varieties.worldcoffeeresearch.org/varieties/catuai
> https://varieties.worldcoffeeresearch.org/varieties/typica
CATIMOR, TYPICA, BOURBON
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.
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.
Bourbon originated in Ethiopia as well, and was also then transported to Yemen. Bourbon was primarily introduced to Brazil, and then spread to South and Central America. It is now grown in many countries around the world, though relatively more notably grown in El Salvador, Guatemala, Honduras, and Peru.
> https://varieties.worldcoffeeresearch.org/varieties/typica
> https://varieties.worldcoffeeresearch.org/varieties/bourbon
CATURRA, CATUAI, CATIMOR
Varietals that are widely grown in Latin American countries, including: Bolivia, Brazil, Colombia, Costa Rica, Ecuador, Guatemala, Honduras, Mexico, Nicaragua, Panama, and Peru.
Caturra was originally discovered in Brazil. It is a natural mutation of Bourbon, and is not related to Robusta varietals. Usually average to slightly larger than average size after roasting. Typically has a medium to medium-high acidity.
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.
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 (Timor-related) 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.
> https://varieties.worldcoffeeresearch.org/varieties/caturra
> https://varieties.worldcoffeeresearch.org/varieties/catuai
ETHIOPIA LANDRACE/HEIRLOOM
Originating from Ethiopia with non-traceable specificity of varietals; also known as “heirloom varietals”. The Jimma Agricultural Research Center 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
Originating 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
MARACATURRA
A hybrid of Maragogype/Maragogipe with Caturra.
Maragogype was originally discovered in Brazil, and is a natural mutation of Typica, now Bourbon-Typica related. It is characterized by its very large seed, and is one of the parents of Pacamara. Maragogype is typically grown in Brazil, Colombia, Guatemala, El Salvador, Hawaii, Mexico, Nicaragua, and Panama.
Caturra was also originally discovered in Brazil, now widely grown in Latin American countries, including: Bolivia, Brazil, Colombia, Costa Rica, Ecuador, Guatemala, Honduras, Mexico, Nicaragua, Panama, and Peru. It is a natural mutation of Bourbon, usually average to slightly larger than average size after roasting. Typically has a medium to medium-high acidity.
Maracaturra is typically grown in Colombia, El Salvador, Guatemala, and Nicaragua. Similar to Maragogype, Maracaturra has a very large seed size.
> https://varieties.worldcoffeeresearch.org/varieties/caturra
> https://varieties.worldcoffeeresearch.org/varieties/magarogipe
RED BOURBON
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 the Leaderboard list of countries, we have seen coffees labelled Bourbon and/or Red Bourbon in Burundi, Colombia, Costa Rica, Mexico, and Peru.
> https://varieties.worldcoffeeresearch.org/varieties/bourbo
> https://varieties.worldcoffeeresearch.org/varieties/bourbon-mayaguez-71
> https://varieties.worldcoffeeresearch.org/varieties/bourbon-mayaguez-139
> https://varieties.worldcoffeeresearch.org/varieties/tekisic
SIDRA
A hybridization of Bourbon and Typica, and sometimes called Bourbon Sidra. Sidra was found and named in Ecuador, and studies have more recently suggested it is also related to Ethiopian landrace/heirloom varietals. Sidra often has a green apple, or malic acidity, and usually has floral and fruit-forward flavours, resulting in a very complex cup when processed and roasted well. Sidra is most commonly grown in Ecuador and Colombia, and can also be found in Brazil.
SL-28
SL-28 originated from Kenya’s Scott Laboratories, a research program that conducts coffee varietal research. SL-28 is a Bourbon-related varietal, and provides a great price for farmers & producers due to the market demand. This is grown most commonly in Kenya, but have recently been grown in Colombia, Costa Rica, and Ecuador. This varietal can oftentimes taste of blackcurrant, tomato/red fruit, and/or black tea.