Coffee varietals


This is a new varietal – we’ll add some more details about it soon.


This is a new varietal! We’ll add more details here soon.


Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya


A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated Typica plants, that naturally mutated.


Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

Catimor and Sarchimor

Catimor and Sarchimor are examples of introgressed species. Plants which possess traits and genetics from multiple species (arabica and robusta genetic material)


Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.


Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

Ethiopian Heirloom

The Ethiopian Heirloom name is used to describe indigenous heirloom varieties resulting from cross-breeding between species and varietals rather than stemming from one particular variety.


An exceptionally high quality variety that is grown throughout Central America, Geisha is named after the town of Geisha in Ethiopia where the seeds originated


Developed in the 90s by the Honduras Coffee Research Institute, IHCAFE 90 is a hybrid of Caturra and Sarchimor


The varieties known as Jackson, Kent, Coorg, and Mysore—all originating from the same region in India—are most likely late descendant of the first coffee seeds out of Yemen brought to India by Baba Budan in 1670. Recent genetic tests have confirmed that Jackson is related to the Bourbon genetic group.



Maragogype is a natural mutation of Typica, named after the town in which it was discovered – Maragogipe, Brazil.


Marsellesa was developed through a hybrid of Sarchimor and Caturra. It’s highly valued for its high quality in the cup and resistance to leaf rust (thanks to its Sarchimor heritage)


A cross between Timor Hybrid and Villa Sarchi, this coffee was originally developed in Brazil and in 2014 was introduced into Costa Rica by the local coffee institute, ICAFE


A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958


A natural mutation of the Bourbon variety


Pache is a natural mutation of Typica, originally discovered in Guatemala in farms of El Brito, Santa Cruz Naranjo and Santa Rosa.


A relatively unusual hybrid created in the 1980’s by IHCAFE, Honduras’ national coffee research centre

Pink bourbon

Cultivated from hybridization of Red and Yellow Bourbon. It’s very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency.

Red Bourbon

Ruiru 11

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

San Isidro

A Sarchimor (hybrid of Villa Sarchi and Timor) developed in cooperation with Finca Volcán Azul in Costa Rica. It is named after the nearby town of San Isidro

San Ramón


Sidra is a new hybrid varietal, made of Red Bourbon and Typica and combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.


SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality


Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.


Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor.


Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

Variedad Colombia

Developed by Colombian researchers at Cenicafe by crossing Caturra and Timor Hybrid

Villa Sarchi

Natural mutation of Bourbon discovered in Costa Rican village Sarchi

Yellow Bourbon

Yellow Caturra

This variation of Caturra is caused by a recessive gene and tends to ripen faster than Red Caturra, often presenting light floral flavours.

Yellow Gesha