Famous Coffee Tree Varieties Geisha, Bourbon, and More

19 min readSat Aug 03 2024

Dive into the captivating world of coffee tree varieties where unique flavors define every sip. This article explores the renowned Geisha and Bourbon coffees, uncovering their rich histories, distinctive taste profiles, and cultivation secrets. You'll learn why these varieties stand out and how factors like terroir, climate, and processing methods influence the flavors we love. Beyond Geisha and Bourbon, discover other exciting varieties like Typica and Caturra, and get insights into brewing techniques that elevate these coffees. Join us as we delve into the artistry of coffee cultivation and the burgeoning specialty coffee culture, which is reshaping consumer preferences in remarkable ways.

Coffee, the beloved beverage that fuels millions of people worldwide, owes its diverse and complex flavors to the various coffee tree varieties that exist. These varieties, each with its unique genetic makeup and characteristics, play a crucial role in shaping the coffee industry and the experiences of coffee enthusiasts. In this comprehensive exploration, we'll delve deep into the world of famous coffee tree varieties, with a particular focus on the renowned Geisha and Bourbon varieties, while also shedding light on other notable and emerging coffee beans.

1. Understanding Coffee Tree Varieties

1.1 What Are Coffee Tree Varieties?

Coffee tree varieties, also known as cultivars, are distinct genetic variations within the Coffea genus, primarily Coffea arabica and Coffea canephora (robusta). These varieties have evolved naturally or through selective breeding, resulting in plants with unique characteristics that influence everything from growth patterns and disease resistance to flavor profiles and cup quality. Much like wine grapes, coffee varieties express different attributes based on their genetic makeup and the environment in which they're grown.

The diversity of coffee varieties is vast, with hundreds of known cultivars existing worldwide. Each variety has its own set of traits that make it suitable for specific growing conditions, resistant to certain diseases, or capable of producing beans with distinctive flavor notes. Understanding these varieties is crucial for coffee farmers, roasters, and consumers alike, as they form the foundation of the coffee supply chain and ultimately determine what ends up in our cups.

1.2 The Importance of Coffee Varietals

Coffee varietals play a pivotal role in the specialty coffee industry, influencing every aspect of coffee production and consumption. For farmers, selecting the right variety can mean the difference between a thriving crop and a failed harvest. Certain varieties are better suited to specific altitudes, climates, and soil types, while others may offer increased resistance to common coffee plant diseases like coffee leaf rust or coffee berry disease.

From a flavor perspective, coffee varietals are the primary determinants of a coffee's taste profile. The genetic makeup of a coffee plant directly influences the chemical composition of its beans, which in turn affects the flavors and aromas that develop during roasting and brewing. This is why coffee enthusiasts and professionals often seek out specific varieties, knowing that they can expect certain flavor characteristics.

For example, the Geisha variety is renowned for its floral and tea-like qualities, while Bourbon is celebrated for its sweet, complex flavor profile. These distinct attributes allow roasters and baristas to create unique coffee experiences, catering to the increasingly sophisticated palates of coffee consumers.

Moreover, the focus on coffee varietals has led to a greater appreciation for the terroir of coffee – the environmental factors that influence its growth and flavor. This has fostered a deeper connection between consumers and the origins of their coffee, promoting transparency in the supply chain and supporting sustainable farming practices.

2. Famous Coffee Variants

2.1 Geisha Coffee

2.1.1 History of Geisha Coffee

The Geisha coffee variety, also spelled Gesha, has a fascinating history that reads like a coffee lover's adventure novel. Originally discovered in the 1930s near the town of Gesha in Ethiopia, this variety remained relatively unknown for decades. It wasn't until the early 2000s that Geisha coffee burst onto the international scene, thanks to the efforts of the Peterson family at Hacienda La Esmeralda in Panama.

In 2004, the Petersons entered their Geisha coffee into the Best of Panama coffee competition, where it scored unprecedented high marks and shattered auction price records. This event marked the beginning of Geisha's meteoric rise to fame in the specialty coffee world. The variety's unique flavor profile and scarcity quickly made it one of the most sought-after and expensive coffees globally.

Since its rediscovery in Panama, Geisha has been planted in various coffee-growing regions worldwide, including Costa Rica, Colombia, and even back in its native Ethiopia. However, the Panamanian Geisha remains the most famous and highly prized, often fetching prices exceeding $1,000 per pound at auction.

2.1.2 Flavor Profile

Geisha coffee is renowned for its distinctive and complex flavor profile, which sets it apart from other coffee varieties. When properly cultivated, processed, and roasted, Geisha offers a cup that is often described as tea-like, with pronounced floral notes and a delicate, almost ethereal body.

The aroma of Geisha coffee is typically intensely fragrant, with notes of jasmine, bergamot, and other floral scents. On the palate, it presents a clean, bright acidity reminiscent of citrus fruits, particularly lime or bergamot. This acidity is balanced by a subtle sweetness that can evoke flavors of honey, stone fruits, or tropical fruits like mango and papaya.

One of the most distinctive characteristics of Geisha is its complex and lingering aftertaste, which can leave flavors of cocoa, spices, or even a hint of vanilla on the palate long after the cup is finished. The body of Geisha coffee is typically light to medium, with a silky, almost tea-like mouthfeel that contributes to its overall elegance.

It's important to note that while these flavor characteristics are typical of Geisha coffee, the exact profile can vary depending on factors such as growing conditions, processing methods, and roast level. This variability adds to the allure of Geisha, as each cup can offer a unique tasting experience.

2.1.3 Cultivation and Growing Conditions

Geisha coffee is notoriously challenging to cultivate, which contributes to its rarity and high price. The variety is particularly well-suited to high-altitude environments, typically thriving at elevations between 1,400 and 2,000 meters above sea level. These high altitudes contribute to slower bean development, allowing for more complex flavor compounds to form.

The ideal climate for Geisha cultivation includes moderate temperatures, ample rainfall, and well-draining soils rich in organic matter. The plants prefer partial shade, which is often provided by intercropping with larger trees that also help maintain soil health and biodiversity.

Geisha coffee trees are known for their distinctive appearance, featuring elongated leaves and cherries, and a generally lanky growth habit. They are typically less productive than other varieties, yielding fewer cherries per plant, which further contributes to their scarcity and high cost.

One of the challenges in Geisha cultivation is its susceptibility to certain diseases, particularly coffee berry disease. This vulnerability requires careful management practices, including regular pruning, proper spacing between plants, and sometimes the use of organic fungicides.

The harvesting of Geisha coffee is typically done by hand, with pickers selecting only the ripest cherries to ensure optimal flavor development. This selective harvesting, combined with the variety's lower yield, makes Geisha production a labor-intensive process.

Post-harvest processing also plays a crucial role in developing Geisha's unique flavors. While washed processing is common, many producers experiment with different methods, including natural and honey processing, to highlight different aspects of the variety's flavor potential.

2.2 Bourbon Coffee

2.2.1 Origins and Development of Bourbon Coffee

Bourbon coffee, pronounced "bur-bone," has a rich history dating back to the early 18th century. The variety takes its name from the island of Bourbon (now known as Réunion), a French territory in the Indian Ocean where it was first cultivated on a large scale.

The story of Bourbon coffee begins with the French introducing coffee plants from Yemen to Réunion around 1708. Over time, these plants naturally adapted to their new environment, developing distinct characteristics that set them apart from their Yemeni ancestors. This new variety became known as Bourbon, named after the ruling French royal family of the time.

From Réunion, Bourbon coffee spread to other parts of the world, including mainland Africa and the Americas. It became particularly important in the development of coffee industries in countries like Brazil, Rwanda, and Burundi. In many regions, Bourbon replaced the older Typica variety due to its higher yield and excellent cup quality.

Over the years, several sub-varieties of Bourbon have emerged through natural mutations and selective breeding. These include Yellow Bourbon, Orange Bourbon, and Pink Bourbon, each with slightly different characteristics but maintaining the core Bourbon flavor profile.

2.2.2 Flavor Characteristics

Bourbon coffee is celebrated for its well-balanced and complex flavor profile, which has made it a favorite among specialty coffee roasters and consumers alike. The variety is known for producing a sweet, full-bodied cup with a smooth mouthfeel and pleasant acidity.

The flavor notes in Bourbon coffee can vary depending on growing conditions and processing methods, but some common characteristics include:

  1. Sweetness: Bourbon is often described as having a caramel-like or brown sugar sweetness that forms the base of its flavor profile.
  2. Fruit notes: Depending on the specific sub-variety and origin, Bourbon can exhibit flavors of red fruits (like cherry or raspberry), stone fruits (such as peach or apricot), or even citrus notes.
  3. Chocolate undertones: Many Bourbon coffees have a subtle chocolate or cocoa quality that adds depth to the cup.
  4. Nutty flavors: Notes of almond or hazelnut are not uncommon in Bourbon coffees, particularly in Central American varieties.
  5. Floral hints: While not as pronounced as in Geisha coffee, Bourbon can sometimes display delicate floral notes, particularly in African-grown varieties.

The acidity in Bourbon coffee is typically described as bright and lively but not overpowering. This balanced acidity contributes to the coffee's overall complexity and helps to highlight its sweeter notes.

One of the reasons Bourbon is so prized is its ability to express terroir – the influence of growing conditions on flavor. This means that Bourbon coffees from different regions can offer unique taste experiences while still maintaining the variety's core characteristics.

2.2.3 Cultivation Practices

Bourbon coffee trees are generally more productive than older varieties like Typica, which has contributed to their widespread adoption. However, they are also more demanding in terms of care and environmental conditions.

Ideal growing conditions for Bourbon include:

  1. Altitude: Bourbon thrives at elevations between 1,000 and 2,000 meters above sea level. Higher altitudes generally result in denser, more flavorful beans.
  2. Climate: The variety prefers a temperate climate with annual temperatures ranging from 15°C to 24°C (59°F to 75°F). It requires consistent rainfall or irrigation, typically between 1,500 to 2,000 mm per year.
  3. Soil: Well-draining, slightly acidic soils (pH 6.0-6.5) rich in organic matter are ideal for Bourbon cultivation.
  4. Shade: While Bourbon can be grown in full sun, many farmers prefer to cultivate it under partial shade to protect the plants and promote slower, more even ripening of the cherries.

Bourbon trees typically have a conical shape with secondary branches growing at a 50-70 degree angle from the main stem. This structure allows for efficient light penetration and air circulation, which are crucial for healthy growth and cherry development.

One challenge in Bourbon cultivation is its susceptibility to various coffee diseases, particularly coffee leaf rust. This vulnerability has led to the development of hybrid varieties that combine Bourbon's desirable flavor characteristics with the disease resistance of other varieties.

Harvesting Bourbon coffee is usually done by hand, with pickers making multiple passes through the plantation to ensure only ripe cherries are collected. This selective harvesting contributes to the coffee's quality but also increases production costs.

Post-harvest processing for Bourbon can vary, with washed, natural, and honey processes all being used depending on the desired flavor profile and local traditions. Each processing method can highlight different aspects of Bourbon's inherent flavors, allowing for a wide range of taste experiences from a single variety.

2.3 Other Notable Coffee Varieties

2.3.1 Typica

Typica is one of the most historically significant coffee varieties, often referred to as the "original" Arabica coffee. It's believed to be one of the first varieties to be cultivated for commercial coffee production, originating from coffee trees taken from Ethiopia to Yemen in the 15th or 16th century.

Typica is known for producing a clean, sweet cup with moderate acidity and a light to medium body. Flavor notes can include chocolate, nuts, and subtle fruit or floral hints. While Typica yields are generally lower than more modern varieties, many farmers continue to grow it for its excellent cup quality and historical significance.

The variety is particularly important in countries like Jamaica, where it's the primary component of the famous Blue Mountain coffee. Typica is also widely grown in Hawaii, Indonesia, and parts of Central and South America.

2.3.2 Caturra

Caturra is a natural mutation of the Bourbon variety, first discovered in Brazil in the early 20th century. It's characterized by its compact size, which allows for denser planting and easier harvesting, making it popular among farmers.

In terms of flavor, Caturra often produces a bright, clean cup with good acidity and medium body. The flavor profile can include notes of citrus, nuts, and caramel, with some variations depending on the growing region and processing method.

Caturra has become particularly important in countries like Colombia, where it was widely adopted in the mid-20th century as part of a program to modernize coffee production. While it offers good cup quality, Caturra is more susceptible to coffee leaf rust than some other varieties, which has led to the development of disease-resistant hybrids.

2.3.3 SL28 and SL34

SL28 and SL34 are two closely related coffee varieties that have played a crucial role in establishing Kenya's reputation for exceptional coffee. These varieties were developed by Scott Laboratories in Kenya in the 1930s and have since become synonymous with the bright, complex flavors associated with Kenyan coffee.

SL28 is particularly prized for its outstanding cup quality. It produces a coffee with bright acidity, full body, and intense flavors that can include black currant, blackberry, and citrus notes. The variety is known for its drought resistance but is susceptible to common coffee diseases.

SL34, while similar to SL28, is better adapted to lower altitudes and higher rainfall. It generally produces a slightly less complex cup than SL28 but still offers the characteristic brightness and fruity flavors associated with Kenyan coffee.

Both varieties are challenging to grow and have relatively low yields, but their exceptional cup quality has ensured their continued cultivation, particularly in Kenya and other parts of East Africa.

3. Unique Coffee Beans Beyond Geisha and Bourbon

3.1 Emerging Varieties

The world of coffee is constantly evolving, with new varieties being discovered or developed to meet the changing demands of farmers and consumers. Some emerging varieties that are gaining attention in the specialty coffee world include:

  1. Pacamara: This variety is a cross between Pacas (a mutation of Bourbon) and Maragogipe. It's known for its large bean size and complex flavor profile, often featuring floral and citrus notes with a syrupy body.
  2. Sidra: Originally from Ecuador, Sidra is gaining popularity for its unique flavor profile that can include notes of tropical fruits, florals, and spices. It's particularly prized for its performance in various processing methods.
  3. Eugenioides: While not new (it's actually one of the parent species of Arabica), this low-caffeine variety is gaining attention for its incredibly sweet, almost candy-like flavor profile.
  4. Wush Wush: Named after its place of origin in Ethiopia, this variety is known for its intense floral and fruity notes, often compared to Geisha in terms of complexity and uniqueness.

These emerging varieties represent the ongoing innovation in the coffee industry, as farmers and researchers seek to develop beans that offer unique flavors, improved disease resistance, and better adaptability to changing climate conditions.

3.2 Impact of Climate and Genetics

The development and cultivation of unique coffee varieties are increasingly influenced by two major factors: climate change and advances in genetic research.

Climate change poses a significant threat to coffee production worldwide. Rising temperatures, changing rainfall patterns, and increased prevalence of pests and diseases are forcing farmers to adapt their cultivation practices and seek out more resilient varieties.

In response, coffee researchers are focusing on developing varieties that can thrive in changing conditions while maintaining desirable flavor characteristics. This often involves crossing traditional varieties with wild coffee species that exhibit greater heat tolerance or disease resistance.

Genetic research is playing a crucial role in this process. The sequencing of the coffee genome has opened up new possibilities for understanding and manipulating the genetic traits that influence everything from plant structure to flavor compounds.

For example, World Coffee Research, an industry-funded scientific organization, is working on breeding programs that aim to combine the best traits of various coffee varieties. Their goal is to create new varieties that offer excellent cup quality, high yield, and resilience to climate change and diseases.

These efforts are not just about preserving the future of coffee production; they're also about expanding the palette of flavors available to coffee lovers. As new varieties are developed and cultivated, consumers can look forward to an ever-growing range of unique and exciting coffee experiences.

4. Coffee Cultivation and Impact on Flavor

4.1 The Role of Terroir

Terroir, a concept borrowed from the wine industry, refers to the complete set of environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices, and a crop's specific growth habitat. In coffee, terroir plays a crucial role in shaping the flavor profile of the beans.

The key elements of coffee terroir include:

  1. Altitude: Higher altitudes generally result in denser, more complex beans due to slower maturation.
  2. Soil composition: The minerals and organic matter in the soil can influence the nutrients available to the coffee plant, affecting flavor development.
  3. Climate: Factors like temperature, rainfall, and humidity impact the growth and ripening of coffee cherries.
  4. Surrounding vegetation: Other plants growing alongside coffee can influence soil health and provide shade, affecting the coffee's growth environment.
  5. Topography: The slope and orientation of the land can affect drainage and sun exposure.

These factors interact with the genetic makeup of the coffee variety to produce unique flavor characteristics. For example, a Bourbon variety grown in the volcanic soils of Rwanda might exhibit different flavor notes than the same variety grown in the clay soils of Brazil.

Understanding terroir is crucial for coffee producers aiming to highlight the unique qualities of their region. It also allows consumers to appreciate the diverse range of flavors that can come from a single coffee variety when grown in different parts of the world.

4.2 Processing Methods

The way coffee is processed after harvesting can significantly impact its final flavor profile. The three main processing methods are:

  1. Washed (Wet) Process: In this method, the coffee cherry's outer layers are removed before drying. Washed coffees typically have a clean, bright flavor profile with pronounced acidity and clarity of origin characteristics.
  2. Natural (Dry) Process: Here, the entire coffee cherry is dried with the bean inside. This method often results in coffees with fuller body, lower acidity, and pronounced fruit flavors.
  3. Honey Process: A method between washed and natural, where some of the cherry's mucilage is left on the bean during drying. This can produce coffees with a balance of acidity and sweetness, often with a syrupy body.

Each of these methods can highlight different aspects of a coffee variety's inherent flavors. For example, a naturally processed Geisha might exhibit more intense tropical fruit notes, while a washed Geisha might showcase more of its floral characteristics.

Innovative producers are constantly experimenting with variations on these methods, such as extended fermentation or anaerobic processing, to create unique flavor profiles. These experiments are pushing the boundaries of what's possible in coffee flavor, offering new experiences for adventurous consumers.

5. Coffee Culture and Consumer Trends

5.1 The Rise of Specialty Coffee

The specialty coffee movement has significantly influenced how consumers perceive and appreciate coffee. This trend has shifted focus towards high-quality, single-origin coffees and unique varieties like Geisha and Bourbon.

Key aspects of the specialty coffee culture include:

  1. Emphasis on traceability: Consumers are increasingly interested in knowing where their coffee comes from, down to the specific farm or lot.
  2. Appreciation of diversity: There's growing interest in trying coffees from different origins and varieties, much like wine enthusiasts explore different grape varietals.
  3. Focus on brewing methods: Specialty coffee shops and home brewers are experimenting with various brewing techniques to highlight the unique characteristics of different coffees.
  4. Direct trade relationships: Many roasters are establishing direct relationships with farmers, promoting fair prices and sustainable practices.

This shift has led to increased demand for unique and high-quality coffee varieties, driving innovation in coffee cultivation and processing.

5.2 How to Brew the Best Varieties

To fully appreciate the unique characteristics of varieties like Geisha and Bourbon, proper brewing is essential. Here are some tips:

  1. Use fresh, high-quality beans: These varieties shine best when freshly roasted and properly stored.
  2. Pay attention to grind size: Different brewing methods require different grind sizes. For pour-over methods, often preferred for these delicate varieties, a medium-fine grind usually works well.
  3. Water quality and temperature: Use filtered water heated to around 195-205°F (90-96°C) for optimal extraction.
  4. Brewing ratio: Start with a ratio of 1:15 to 1:17 (coffee to water) and adjust to taste.
  5. Experiment with brewing methods: While pour-over methods like V60 or Chemex are popular for highlighting the nuances of these varieties, don't be afraid to try others like AeroPress or even espresso.
  6. Taste mindfully: Take time to appreciate the aroma, flavor notes, body, and aftertaste. These complex varieties often reveal different characteristics as the coffee cools.

Remember, brewing is both a science and an art. Don't be afraid to experiment and adjust parameters to find what works best for your palate and the specific coffee you're brewing.

Conclusion

The world of coffee varieties is vast and continually evolving, offering a wealth of flavors and experiences for coffee lovers to explore. From the floral elegance of Geisha to the sweet complexity of Bourbon, each variety tells a unique story of origin, cultivation, and flavor.

As we've seen, factors like terroir, processing methods, and brewing techniques all play crucial roles in shaping the final cup. The rise of specialty coffee culture has brought these nuances to the forefront, encouraging consumers to appreciate coffee with the same depth and curiosity as fine wine or craft beer.

Looking to the future, the coffee industry faces challenges from climate change and shifting consumer preferences. However, these challenges are also driving innovation, leading to the development of new varieties and cultivation practices that promise to keep the world of coffee exciting and diverse.

Whether you're a seasoned coffee professional or a curious consumer, there's always something new to discover in the world of coffee varieties. Each cup offers an opportunity to explore the rich tapestry of flavors that make coffee one of the world's most beloved beverages.

Call to Action

We'd love to hear about your experiences with different coffee varieties! Have you tried Geisha or Bourbon coffee? What were your impressions? Or perhaps you have a favorite lesser-known variety you'd like to share?

Join the conversation by leaving a comment below or connecting with us on social media. Share your coffee adventures, ask questions, and become part of our growing community of coffee enthusiasts. Together, let's continue to explore and celebrate the wonderful world of coffee varieties!

© 2025 DABOV Specialty Coffee® All rights reserved.