How many varieties are there in Arabica beans? are Jamaica Blue Mountains and Kona Arabian varieties?

Do you have different kinds of Arabica coffee beans? Arabica coffee beans have a large family and grow dozens of varieties. Some of these varieties are unique in specific coffee-growing areas, while others are grown in many parts of the world.

Here are some of the most common types of Arabica coffee.

Typica: Typica is considered to be one of the earliest varieties of coffee, and other varieties are grown today. It is famous for its clean, sweet cups. In order to produce plants with a specific taste or abundance, iron pickups are usually crossed with other varieties you will see below.

Bourbon: bourbon is also considered to be one of the earliest varieties of coffee. The name Bourbon looks like a well-known alcoholic beverage, but in this case, it is a coffee bean pronounced Bor-BONN. Flavor notes ​​ includes chocolate and fruit flavors. Many other kinds of Arabica coffee are produced by hybrid bourbon plants.

The following Arabica varieties are all hybridized from Typica or Bourbon.

Caturra: Caturra is a natural hybrid of bourbon varieties found in Brazil in the early 1900s, but it grows better today at high altitudes in Central America. The coffee produced by this variety has a light body and citric acid taste.

Catimor: this breed is actually a hybrid between Caturra and Timor, where the latter is a hybrid baby of Arabica and Robusta beans. Catimor inherits the spicy flavor of robusta beans, but some strains grown in Nicaragua, El Salvador and India produce more mellow flavors.

Catuai: a hybrid of Caturra and Mundo Novo (bourbon / Typica hybrid), Catuai is widely cultivated in Brazil to produce delicious coffee with strong acidity and subtle sweetness.

Gesha: originated near the town of Gesha in Ethiopia, but imported to Panama, this breed is a new breed in the neighborhood, and its popularity has grown rapidly since it won the highest honor in the Panama Excellence Cup in 2004. Growing at high altitudes in tropical Central America, it gives it a unique and delicate flavor reminiscent of tropical fruits, jasmine and honeysuckle. Gesha (sometimes called Geisha) coffee is one of the most expensive types of coffee in the world.

Jackson: developed in African countries such as Burundi and Rwanda, the Jackson variety quickly became famous for its delicate acidic edge.

Jamaica Blue Mountain: not only is it the Arabica bean variety of Jamaican Blue Mountain Coffee, but it is also the name it grows in the mountains of Jamaica. (although it also grows in Hawaii). It is popular for its light body, creamy taste and mild taste, providing enough sweetness without adding any sugar or cream.

Jember: this Arabica strain of Typica is widely grown throughout Indonesia and the coffee produced is known for its full-bodied, buttery taste and sweetness similar to brown sugar and caramel.

Kent: the predecessor of Jember, Kent is another Indonesian strain. However, this variety produces a lighter body and a delicate spicy / floral aroma.

Kona: another more expensive coffee in the world is Kona. This unique coffee grows only on the slopes of two volcanoes (Mauna and Huarale) in the North and South Kona regions of the Big Island. Climate, altitude and fertile lava soil make Kona Coffee so famous: its light body and natural sweetness and fruity, suggesting spices and nuts.

Maragogype:Maragogype is nicknamed "Elephant Bean Coffee" because of its large beans. Maragogype grows in Brazil and has a rich taste with a hint of citrus / floral aromas.

Maracatu/Maracaturra: a hybrid between Maragogype and Caturra that grows at high altitudes in Central America and has a lively flavor of ripe fruit.

Mocca/Mokha: this adzuki bean grows in Hawaii and Yemen and has a strong chocolate flavor.

Mundo Novo: this bean is a natural hybrid between bourbon and Typica from Brazil and is often used as the basis for other popular varieties. For its part, it has a slightly bitter taste and a hint of caramel sweetness.

Pacamara: a descendant of Pacas and Maragogype beans, Pacamara grows in Central America (especially El Salvador) and produces coffee balanced with sweetness, acidity and floral aroma.

Pacas: this natural bourbon is well produced in El Salvador, with sweet, spicy and floral cups.

Pache: this variety is grown in Guatemala and is famous for its flat, smooth flavor, which makes it popular in blended coffee.

SL-34 and SL-28: these breed names look more like a scientific formula, but they are the coffee beans that make up most of Kenya's coffee exports. Often referred to as "blueberry bombs", they are famous for their exquisite fruit / wine flavors.

Villa Sarchi: developed near the town of Sarchi in Costa Rica, this natural bourbon is medium-bodied, highly acidity and fruity.

Villalobos: also grown in Costa Rica, Villalobos thrives in barren soil, producing a pleasant balance of acidity and sweetness, just enough to keep you from adding any sugar or cream.