About Varieties

A rare Mundo Novo mutation found mainly in Brazil.

A spontanously generated Catimor-Pacamara hybrid that was further developed and released by Anacafe in 2014. The variety is said to be rust resistant and productive of high cup quality.

Variety developed from a popular Catimor that was brought from Colombia to Indonesia and has been hybridized with Caturra and Hibrido de Timor (HDT).

Arara originated as a cultivar between Obatã and Yellow Catuaí.

Translating as ‘Spiders’, Aranãs is a hybrid between Red Icatu and Catimor; both of which are very resistant to disease.

Arusha is a variation of Bourbon and Typica said to have been discovered in Papua New Guinea.

 

it is currently planted in Mount Meru, an active volcation on the southern highlands of Tanzania and in the high lands of Papua New Guinea.

 

Arusha coffee has its largest plantation in Arusha highland in Tanzania, located on the 1.540 m (5.053 ft) above sea level altitude.

 

As a variation of Bourbon and Typica, Arusha presents citrus and nutty flavor with a full body mouthfeel. normally very rich in flavor witha very pleasant aftertaste.

A common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.

Released in late 2010, this disease resistant strain is named after the highest peak on Mt. Kenya.

Blue Mountain (Jamaica Blue Mountain) – is claimed to be a mix of Typica and various other varieties.

Originally was grown in Jamaican Blue Mountains. Over time people started to call it after its place of origin or Blue Mountain. Now it is being cultivated too on Kona Island in Hawaii, where it is known under the name Guatemala.

Genetically these two are undistinguishable. Beginning from 1913 it is being cultivated also in West Kenya (in other parts of Kenya the variety didn’t begin to grow). Blue Mountain is resistant to coffee berry disease and capable of growing on great heights. Nevertheless, it is not capable of acclimatizing in all climate conditions and keeps the high taste qualities irrespective of location.

Modern cultivars of coffee are derived from two base populations – known as Typica and Bourbon – both assensions of Yemen, and which were spread worldwide in the eighteenth century.

 

Breeders largely exploited the above mentioned varieties resulting in Typica and Bourbon-derived cutivars with similar agronomic behavious characterized by high susceptibility to many pests and low adaptability.

 

Around the year 1715, a few plants of Typica were introduced by the French to the island we know today as Reunion, in the indian ocean, thence called Ile Bourbon.

 

The Typica trees mutated giving origin to the Bourbon variety, which is more productive than its ancestor. This sole characteristic made the variety a valuable transplant throughout Brazil (where it was taken in the late 18th century) and other parts of Central and South America, as well as on the African continent, specifically in Rwanda.

 

Bourbon variety is part of the reason Brazil became one of the world’s coffee superproducers in the 1860s, when it was introduced to make up for the supply loss caused by a leaf-rust outbreak in Java.

 

This variety grows best at hights between 1.100 and 2.000 m.a.s.l. it normally yields 20% to 30% more coffee than Typica/Typica varieties but produces similar quality of coffee. It is, however, considered to be a variety with small productivity when compared to other common coffee plants such as the Bourbon-dirived varieties Caturra, Catuai and Pacas.

 

When looking at a bourbon tree you would recognize it because the leaves are wide with wavy edges and it has more scondary branches in comparison with other trees.

 

The berries are rather small and very thick, and can be red, yellow or pink depending on the sub-variety. Red, yellow and pink Bourbon are varieties with natural mutasion of one recessive gene.

 

Bourbon is known for its complex acidity and wonderful balance. it is also slightly sweeter with a sort of caramel quality, nice and crisp acidity, but can present different flavors depending on where they’re planted. El Salvador Bourbons are all butter, toffee, and fresh pastry; Rwandan types tend to have a punchier fruit quality.

 

Other atributes that can be found in Bourbon are figgy sweetness and gentle brightness. Balanced with a smooth texture and a sweet finish.

The “Bourboncito” or dwarf bourbon plant, is a  low yielding, high quality mutation of the Bourbon varietal of arabica. This mutation produces a cup with a beautifully clean citrus, and intense sweetness.

The succesful hybridization of Caturra with Hybrid of Timor gave birth to the Colombia variety  (Variedad Colombia). Variety that would later be improved to create Castillo.

 

Also bred by Cenicafe  (The National Center Of Coffee Investigation in Colombia), Castillo is currently the most planted variety in said country.

 

Colombia is one of the countries that invests the most in coffee cientific research. In the process of creating sub-cultivars that were genetically stronger and resistant to diseases, with higher yield and that could addapt to the specific agronomic and climatic differences in the varied regiouns of the country, 7 cultivars were developed from Castillo, each retaining the main characteristics of the progenie from which they were obtained  (Caturra and Hybrid of Timor), and adding one or more new characteristics.

 

Those cultivars are Castillo Naranjal, La Trinidad, El Rosario, Pueblo Bello, Santa Barbara, El Tambo and Paraguaicito.

 

The main characteristics of this variety and sub cultivars are higher yield, resistance to leaf rust and it is a dward tree that can be planted in high density, thus obtaining more coffee per hectare. The fruits are also slightly bigger and resistance to pests and insects such as Broca, very common in Latin America.

 

The castillo variety was officially given to coffee growers in May 2005 and it is the flag of the program “Colombia sin Roya” (Colombia without leaf rust) implemented by the Colombian National Coffee Federation  (FNC) aimed at recovering and renewing the production of high quality coffee in the country of Colombia.

 

Normally, Castillo coffee would present bright acidity, with a round, heavy body and itis very aromatic.

A cross between Catuai and Hibrido de Timor developed in 1980s by The Agricultural Research Company of Minas Gerais (“EPAMIG”).

Catimor is the hybrid of the Timor Hybrid (resistant to rust) with Caturra that was bred in Portugal in 1959.

this Breeding gave a plant that is small but with high productivity and resistance towards coffee berry disease and leaf rust, which was the main goal of the scientists.

 

It is a small size coffee plant and the cherries ripen early but in order to guarantee high productivity the plant needs correct fertilizing and shading. For this reason, both the fertilization and shading need to be monitored very closely.

 

In low growth heights there is little or no sensory difference between Catimor and other C. arabica varieties.

 

Distinction in taste comes to the fore when the plants are planted higher than 1200m above sea level. In such case Caturra, Bourbon and CatuaÍ have better taste qualities than Catimor.

 

The plant was introduced in Brazil in 1970. Some years later it was widely spread in Latin America by „experts“. Later it appeared that this variety lacks the quality needed for wider marketing, leaving many farmers growing Catimor in great difficulties. In Indonesia, Catimor has a short life span – around 10 years. Its branch is ramified similarly to C. canephora plants.

 

Acidity features often some bitterness, astringency and somewhat salty aftertaste.

 

It may also presnt light herbal notes coming from the chlorogenic acid, which is characteristic of the Robusta variety.

 

Catimor T-8667 – is a rather short plant with very big berries and seeds.

 

Catimor T-5269 – a strong plant that adapts well on growing heights between 600-900m above sea level with rainfall more than 3000mm per annum.

 

Catimor T-5175 – is a productive and robust plant that doesn’t tolerate very low and very high growing conditions.

CatuaÍ – a hybrid of Mundo Novo and yellow Caturra developed by the Campinas Agronomic Institute (ICA) in Brazil from late 1940s. Forms ca 50% of all the coffee varieties grown in the country. The plant is low in height, wherefore it is considered to be a dwarf.

 

It is very resistant towards elemental forces like strong wind and rain as its berries will not drop easily. Other branches form an acute angle in relation to the stem.

 

CatuaÍ is a plant of high productivity and it can be planted very closely. For best results it needs sufficient and correct fertilization and care.

 

It is widely spread in Latin America. Berries can be red or yellow. It is a common opinion that there is no difference in taste of the seeds from yellow and red berries, but some sources claim the taste qualities of yellow CatuaÍ to be lower, as the coffee cools down, the aftertaste acquires unclean mouthfeel reminding petroleum, as red CatuaÍ preserves the purity of its taste.

 

The most stable taste quality is its sweetness, which is mainly dependent on fertilization. Right fertilization gives greater sweetness. Natural compost also intensifies the sweetness and improves the overall taste.

 

Diferent sub cultivars of Catuai are the following

CatuaÍ Amarelo (yellow)

CatuaÍ Vermelho (red)

CatuaÍ 8

CatuaÍ 10

A hybrid of Icatú and Catuaí that exists in both red and yellow form.

A strain of Catucaí (sometimes appears as Catucaiaçu or Catucaí Açu) registered by Brazil’s Programa de Apoio Tecnológico à Cafeicultura (Procafe) in 2000.

This coffee varietal was developed by the Alcides Carvalho Coffee Center ( Centro de Cafe ) of the IAC, Instituto Agronomico of the Sao Paulo State in Brazil and was responsible for profound changes and improvement in the coffee industry worldwide.

 

In 1937, IAC received seed samples of genetic materials originated on the border of the states of Minas Gerais and Espírito Santo. It was from Red Caturra and yellow Caturra cultivars. These two cultivars originated by natural mutation of Bourbon Red, originally a tall coffee shrub, found in the Serra do Caparaó , which is now a mountainous National Park north east of the city of Rio de Janeiro.

 

Caturra produces a higher yield than Bourbon, and this is generally due to the plant being shorter and with less distance between the branches but it requires extensive care and fertilization. This is also the first naturally occurred coffee mutation found.

 

It generally matures more quickly, produces more coffee, and is more disease resistant than older, traditional arabica varieties. In fact this mutation is not unique; it led to the formation of the Pacas variety in El Salvador (from Bourbon) and the Villa Sarchi in Costa Rica (from Bourbon). Genetically it is very similar to Bourbon although it usually produces a poorer cup quality but this is mainly due to the variety yielding more.

 

It adapts well to almost any environment, but does best between 1.200 and 2.000 m.a.s.l (1,500-5,500 feet) with annual precipitation between 2,500-3,500 mm.  At higher altitudes quality increases, but production decreases.

 

Common profiles of Caturra would have well pronounced acidity. Cup profile has citrus lemony notes especially at higher elevations. Not as sweet as Typica or Bourbon but varies with intensity of fertiliser applications.

 

The name Caturra in Portuguese refers to the Parrot bird species. In Spanish it would translate to “Cotorra” or “Perico”.Thus, most likely, it refers to domestic birds of the calopsita or Cockatiel species. In street language, it means a difficult person, who likes to contradict and argue for nothing. In Spanish, a “Cotorra” can also mean someone who is very talkative and noisy.

 

Caturra Amarelo berries of yellow Caturra might ripen faster than those of red Caturra, also its ripe berries drop down earlier that those of red Caturra. Yellow color is caused by recessive gene. Its taste quality is considered to be a bit weaker compared to red Caturra.

Colombia (Variedad Colombia) – is a variety bred by The National Center Of Coffee Investigation in Colombia (Cenicafe), made available in the market 1983 after more than 15 years of research.

 

it all started in 1968 with the cross of Caturra and the Hybrid of Timor, to make a cultivar that was both productive and resistant to leaf rust and that could also be planted in high density as it is the case with Caturra.

 

This variety has been improved over the years and has been the breeding base for different sub-varieties, one of them being the Castillo cultivar.

 

This cultivar is found commonly in Colombia.

 

Variedad Colombia gives both red and yellow berries. When  it is freshly roasted it has a bright acidity, is heavy in body and is intensely aromatic.

Anatural mutation of Typica common in Peru, Bolivia and Colombia.

Could refer to Erecta or Caturra Erecta.

Garnica is a cross of Mundo Novo and Caturra bred in Mexico. This cultivar was developed by the Mexican Institute of Coffee (INMECAFE, in Spanish) in 1960. It is a high-yielding medium-size plant and it represents 5% of the production in the state of Veracruz, Mexico. Garnica is closely related to the Catuai with similar cup quality.

Geisha/Gesha – a very rare variety that was rediscovered in Panama (Boquete and Chiriqui province) in 2005. In 1931, a British ambassador of that time picked (probably from different coffee trees) a bunch of coffee berries in the southwest part of Ethiopia, near a town called Geisha to use them in his research. In 1932, the seeds were exported to Kenya to Kitale centre under the name of Abyssinia or Geisha. In 1936, the sprouts from Geisha seeds were sent to Kwanda station in Uganda and Lyamungu station in Tanzania. In 1953 (1956), the Geisha seeds were sent from Tanzania to Costa Rica CATIE centre where the attempts to grow Geisha began. In 1963, first Geisha seeds were brought from Costa Rica to Panama by a man called Don Pachi Serracin. Original attempts to grow Geisha in Panama and Costa Rica were aborted as the plant gave poor taste qualities. Later it appeared that the bad taste quality was caused by too low growing altitude.

 

Geisha is considered to be a coffee with „the most brilliantly complex and intense flavor profile of all“. Nowadays, Geisha is mainly grown in Panama and Costa Rica. Best quality is achieved when the growing height goes above 1500m, but for the perfect taste, the height has to be quite punctual. Trees are high and rarefied. Leaves are oblong and narrow. Oblong are also berries and seeds in comparison to other varieties.

 

Geisha is considered to be a plant of low productivity. It is resistant towards leaf rust and also a fungus called Ojo de Gallo.

 

During roasting, Geisha is claimed to act similar to Harrar coffee of Ethiopian origin. After the first crack it tends to roast quickly, therefore it is recommended to roast it on medium heat in the first phase of roasting. Geisha has rich and sweet, extremely pure, clean taste and intensive aroma of berries, citrus fruits, mango, papaya or peach.

 

A very distinct bergamot-like finish is also typical in the cup profile.

F1 hybrids developed by ECOM & CIRAD as high-yielding, high cup quality options with higher resistance to coffee leaf rust.

A cross between Arabica and Robusta and extensively used as a gene source in different breeding projects with the purpose of breeding in a higher resistance towards leaf rust and other diseases.

Rust resistant varieties developed by Costa Rica Coffee Institute (ICAFE)

A variety first developed in Brazil by the Instituto Agronômico de Campinas (IAC) and known for its high productivity and good disease resistance.

(also known as IH-90) A Caturra/Sarchimor cross developed by the Honduran Coffee Institute (IHCAFE) during the 1990s.

A Typica strain originating from the Aceh region of Sumatra.

A variety receiving its name from the island of Java in Indonesia.

Thought to be a natural mutation of Typica discovered in India, this variety is widely found in Kenya today.

Considered to be a sub-variety of Catimor that is found mainly in Honduras.

Variety, primarily emerging from Indonesia, named due to its appearance, which is long and thin in comparison with other coffee varietals.

A Brazilian hybrid of Maragogype and Caturra.

It is a natural mutation of the Typica , first discovered in the town of Maragogipe in the estate of Bahia, Brazil.

 

This variety has been planted at large all over Latin America  but it is most common in Brazil, Guatemala and Mexico.

 

It normally adapts best between 600 – 750 m.a.s.l  (2,000-2,500 feet) and the matturing process is slow, which contributes greatly to the complex flavour often found in this variety.

 

The Maragogype coffee plant is large and is taller than either Bourbon or Typica, however the productivity is low despite its size. The seeds/beans  are known for being very large, normally at least twice as big as a normal coffee bean, and for this reason are often referred to as Elephant beans.

 

The cup characteristics are highly appreciated in certain coffee markets.  Normally, this variety would be mild with a subtle sweet acidity. Suddenly bright with a rather notorious fresh oaky sensation. Develops into thick, heavy, dark honey and syrupy feel. Leaves a mid-mouth aroma, rich and some complexity. Smooth while present.

 

Two descendants of Mariogype are very popular. Pacamara is a hyrbrid with Paca, grown in Panama. It offers large size and prize-winning aroma and taste. Geisha is a hybrid of Maragogype from Ethiopia, first grown in the early twentieth century. It is prized by connoisseurs seeking a large bean and voluptuous flavor.

Marsellesa is a variety obtained from the hybridization of Sarchimor and Caturra.

 

It is sought after for its superior cup quality and its resistance to leaf rust.

 

The Marsellesa presents a faster maturity in production and growth than Caturra and Catuaí. it is also very resistant to the rains during harvest season, meaning that the berries dont fall to the ground. this makes it suitable for harsh environments with heavy rains and/or strong winds.

 

One of the most important qualities of this variety is that it presents improved performance in conversion from cherry to green bean than Catimor or Sarchimor.

 

The Marsellesa reaches its best when grown at up to 1300 metres above sea level.

 

in the cup, this variety boasts fruty and floral fragance, with medium balanced acidity. The body is medium, similar to that of Caturra, but Marsellesa is sweeter.

Can refer to a variety originating from Yemen or a mutation of Typica that is commonly grown in Brazil and Hawaii. Click link for more info.

Mundo Novo is a natural hybrid of sub-variety of Typica – Sumatra and Bourbon, which was originally discovered in 1940s in Brazil by Instituto Agronômico de Campinase.

 

The plant is strong, tall (3 m) and resistant to diseases and strong wind. The secondary branches form a 45° angle with the main stem, and the internodes are short.

 

Productivity of Mundo Novo is high (about 30% higher compared to Bourbon) but the berries ripen a bit later than other varieties´ average.

 

Its best growing heights are between 1050-1670m, with rainfall of 1200-1800mm per annum. Mundo Novo is common amidst Brazilian coffee cultivators, forming ca 40% of all grown coffee varieties.

 

Its taste often lacks sweetness and there might be some sense of bitternes. However, it is often described as sweet, with intense fullness and low acidity.

 

Rich fertilization and adding nutrients might improve the taste qualities.

A Bourbon-Typica Group (Typica-related) variety and one of the oldest Arabica coffee varieties introduced to Africa.

A cross between Timor Hybrid 832/2 and Villa Sarchi CIFC 971/10. Pedigree selection made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil. Released in Brazil in 2000, and brought to Costa Rica for commercial release in 2014 by the Costa Rican Coffee Institute (ICAFE).

The INIFAP (Institute of Forestry, Agriculture and Livestock Research) created a new variety of coffee called “Oro Azteca” (Aztec gold, in English), first obtained in Mexico after 15 years of research. It is known for its wide acceptance, its resistance to the orange rust, its good quality cup and an average yielding of 32 to 45 coffee quintals per hectare, which is roughly 37% more than Red Caturra alone can produce.

 

It is from a Catimor (Timor Hybrid) root stock, which makes the plant resistant to leaf rust, bred with Red Caturra which accounts for the characteristics of yield, cup quaity and plant height.

 

This cultivar has found the best adaptation in the regions of Chiapas, Oaxaca, Puebla and Veracruz, between 18 and 24 degrees celcius and with an average altitude of 600 to 1,300 masl.

 

Oro Azteca normally presentas a very nice and enjoyable fragance, with mid intensity and long aftertaste. The acidity tends to be high.

The Pacamara is a hybrid created in 1958 in El Salvador by the Institute for Coffee Research, probably to achieve a cultivar that produces larger beans as is the case with one of its parents, the Maragogipe, known for producting large, oval-shaped beans with low density.

 

Pacamara was created by crossing the Pacas variety (a mutation of the Bourbon) with the Maragogipe and it gets its name from the first 4 letters of each of its parents.

 

The Maragogipe appeared in Brazil in the 1870s and is known for the large cherries it produces, with consequently large seeds with low density. The Pacamara cherry and seed takes on the appearance of the Maragogipe, but the flavor profile is quite unique offering a lot of acidity, floral notes with a delicate body. It is also more also more productive than the Maragogipe and produces a more cnosistenly attractive cup.

 

This coffee is normally smooth but very complex.

 

Spiciness, good balance, citric and foral notes are commonly found in Pacamara coffee.

 

A spicy, thick, complex coffee, with an exceptional balance, some chocolate expression and sweet, citric notes. Round, smooth aftertaste leaving traces of spices, heavy chocolate thickness and a creamy sensation.

 

Pacamara is a hybrid between the Bourbon mutation Pacas and Maragogype. It was bred in El Salvador in 1958 probably to achieve a Typica|Typica variety that produces larger beans. Both Pacamara and Maracaturra display large, oval-shaped beans, though typically not as mammoth as Maragogipe. Both, however, are more productive trees than the Maragogipe and produce a more consistently attractive cup. The strength of the Pacamara is a deep, layered, often savory-sweet complexity supported by complete and balanced structure.

Pacas It is a natural and spontaneous mutation of Bourbon, similar to Caturra in Brazil and Villa Sarchi in Costa Rica. This variety was discovered in 1949 in the San Rafael farm – in the Ilamatepec/Santa Ana Volcano – which belongs to a family last named Pacas, acquiring their last name as its own.

 

By that time, some people thought that it was a hybrid between Typica and San Ramón, and even a cross between Caturra and Bourbon, but later it was confirmed that it was a natural mutation because of its progeny did not show any phenotypical variations.

 

Some of those phenotypical characteristics are its shorter size, shorter internodes, higher productivity, adaptability to local conditions and its ability to resist wind, sunlight and droughts and it is notoriously more resistant to diseases than Bourbon. it performs well at high altitudes and can normally be found above the 500 m.a.s.l.

 

Pacas carries a lot of similarities to Bourbon, yet generally has slightly less sweetness in the cup with good body.

Pache Comum  a natural mutation of Typica, which was originally discovered in Guatemala in farms of El Brito, Santa Cruz Naranjo and Santa Rosa. Pache Comum acclimatizes well on growing heights between 1050-1680m. Its taste is usually described as mild or plain.

 

Pache Colis was discovered in Mataquescuintla in a farm of Guatemala where Caturra and Pache Comum were cultivated. Coffee berries are very big and leaves with a robust texture. The plant has a partial resistance towards phoma (common soil fungus).

 

It usually grows up to 0.8-1.25m in height and has second and third grade branches. Pache Colis acclimatizes well on growing heights between 900-1830m above sea level within temperature range of 20-21°C.

 

Pache Enano is an especially small plant originating from Guatemala.

Pluma Hidalgo is a “Typica” progeny obtained in Mexico and introduced to the area known as “Pluma” through the  Loxicha region in the year 1854, and it gradually scattered in the neighboring regions of La Costa and Sierra Sur, adapting itself to the agro-ecological and weather conditions that led to the development of the Pluma Hidalgo cultivar.

 

Pluma Hidalgo is a small mountain village set in Oaxaca’s Sierra Madre. Just a 50 minutes car ride from downtown Huatulco.

 

The legend has it that Pluma Hidalgo region received its name when one of the main figures of Mexican Independence, the priest Miguel Hidalgo y Costilla, lost his emblematic feather (“pluma”). Today, at Pluma Hidalgo’s peak, such a feather can often be seen in the form of a cloud. It is here from where this coffee takes its name.

 

Pluma coffee is recognized for its distinguished and penetrating aroma that can fill the entire house once you open a bag of freshly roasted beans.

 

In cup character, the Pluma Hidalgo gathers the common profile of Mexican coffees: light to medium-bodied coffees with very moderate acidity, delicate overall, and clean chocolate qualities.

A Sumatran hybrid of Catimor and Typica, which appears to be grown only in Indonesia.

The Rubi varietal is a hybrid of Mundo Novo and Catuaí engeeniered at the Agronomic Institute of Campinas (IAC) during the 1960s and introduced in the Minas Gerais region during the 1970s to be grown commercially.

 

The vegetative characteristics are similar to those of Catuai, that is a very common varietal in Brazil (it counts for 50% of the coffee acreage), But the Rubi’s fruits mature slightly faster and in a more uniform way than Catuai.

 

It also has elevated production capacity and it is a strong plan, which makes it suitable for environments with strong winds.

 

when tasting, expect a bold coffee with milk chocolate and low acidity.

 

Mundo Novo is grown a lot in Brazil as it is very suited to the climate, as well as having a high yield and resistance to disease. It is characterised by a sweet, thick mouth-feel and low acidity.

 

Catuai is also a very common varietal in Brazil (it accounts for 50% of the coffee acreage) and is known as a dwarf plant, due to its size.

A disease resistant variety grown widely in Kenya.

Commonly known as “Jember” by Indonesians, the variety is thought to be the cross of S288 (a natural hybrid of Liberica and Arabica) and an old Kent variety.

A Bourbon and Pacas hybrid hailing from El Salvador. Also known as Hibrido de San Francisco.

Sarchimor is a hybrid of the Costa Rican Villasarchi and Timor Hybrid. Grows in India and Costa Rica. Thanks to its ascendant, Hibrido de Timor, the plant is resistant towards leaf rust disease and berry or stem borer.

 

The Sarchimor has a small-size, green or bronze shoot, or both, depending on the line, vigor and high-production; it adapts well in low or medium altitude zones. At low and medium altitudes the cup quality is good.

Including SL-28 and SL34, these varieties were developed by Scott Laboratories – a research organisation based in Kenya that developed multiple cultivars under contract between 1934 and 1963. Click link for more info.

In 1961, CENICAFE began research and field trials with Timor — a polygenic coffee cultivar with Robusta genetics.  By 1968, the same organization was combining Timor hybrid with the popular Caturra cultivar. After five generations of breeding and selection in the Catimor line, CENICAFE released its Colombia cultivar in 1982, highlighting its productivity, cup quality and resistance. But the breeding with Robusta genetics didn’t stop there.  In 2002, CENICAFE introduced the Tabi cultivar: a variety obtained by crossing Typica, Bourbon and Timor Hybrid. one of the most important atributes of this variety is that it is reistant to leaf roast. Tabi is very similar to Bourbon and Typica, being tall with long branches but the fruits and seeds are slighly bigger. it is grown in high density, up to up to 3.000 trees per hectare and it addapts really well to high altitudes. Carrying the genes of its progenitors, this variety  normally gives very good cup profiles. The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect.

Hibrido de Timor (HdT) is  a natural hybrid of C. arabica and C. canephora, discovered in 1920s in Timor. The name Hibrido de Timor is used in South and Latin America. In Indonesia, the variety is known as Tim Tim or Bor Bor.

 

Another hybrid between the two species is called Arabusta but generally only found in Africa.

 

The variety is cultivated mainly for its good resistance towards leaf rust. Hibrido de Timor has found extensive use in different breeding projects with the purpose to breed sorts with higher resistance towards leaf rust. For example: Catimor, Sarchimor in Brazil, Ruiru 11 in Kenya, Colombia in Colombia and Costa Rica 95 in Costa Rica. They all lack of good taste qualities due to their C. canephora genes.

 

In 1950s, it was planned to replace all other varieties of C. arabica in Timor with Hibrido de Timor.

Topázio was obtained from the cross of Mundo Novo and Catuaí Vermelho (Red Catuai) at the  Agronomic Institute of Campinas  (IAC) during the 1960s and 1970s.

 

F2 progenies were introduced in the Minas Gerais region, then selected and crossed again with the progenitor Catuai.

 

A new selection was then made with the resulting progenies giving origin to the cultivar Topazio MG 1190 which was then released for commercial plantation.

 

Like Rubi, it is very similar to Catuai, including the low hight. it has excelent reproductive capacity without exhibing precocious exhaustion after elevated production.

 

The fruits are yellow and the matturing process is halfway between Catuai and Mundo Novo both in time and uniformity.

A natural Typica mutation named after a region in Sulawesi known for growing a coffee called Tana Toraja (or ‘Land of Toraja’).

Coffees from Yemen gave birth to the C. Arabica var. Arabica, known as Typica.

 

Typica is the genetic base for the first coffee plantations grown in America and Asia and is also the base from which some of the cultivars most cropped worldwide derive, such as Catuai, Caturra and Mundo Novo.

 

Different theories suggest that Typica population was formed by a progeny of a single plant that was succesfully cultivated in the Amsterdam nursery and that several plants obtained from this innitial one were introduced to the Island known today as Reunion (thence called Bourbon) and that from there it spread all over the world. So we can attribute the spreading of coffee around the world in a big part to the Dutch.

 

Typica was introduced to Brazil and other Latin American countries in the late 1800’s where it found suitable conditions to grow and develop. It is still widely grown today.

 

It is very similar in appearance to the Bourbon although it has less secondary branches and the leaves are normally smaller than those of Bourbon.

 

The plants are tall (3.5 – 4m) and the berries have an elongated, oval shape.

 

Even thought Typica has a relatively low yield when compared to other cultivars or varietals, it is able to produce excellent cup quality which might change according to the terroir where it is grown, the way it is cultivated, how it is processed after the harvest and a number of other things.

 

it has a clean and bright acidity which increases at higher elevations. The cup can be characterized by lemon and floral notes and by a sweet lingering aftertaste.

 

Typica has genetically evolved to produce new characteristics, often considered new varietals: Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernado & San Ramon (Brazil), Kents & Chickumalgu (India).

A variety originating in San Carlos, Alajuela and discovered on a coffee plantation of 100% Caturra. It was selected out as it demonstrated increased productivity, larger fruit size and increased resistance to fruit drop in the rain.

Villasarchi/Vila Sarchi is a hybrid of Bourbon varieties, bred in Costa Rica in a town called Sarchi.  Its branches are located at a slant of 45° in respect to trunk. Leaves are bronzy.

 

In greater heights the productivity of the plant is good, especially if planted under shadowing trees and with small chemical fertilizing.

 

Villasarchi has an elegant acidity, intensive berryish notes and great sweetness.