Below is a list of all known varieties for Coffee. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| 74110 (Limu) | A specific numbered Ethiopian heirloom selection from the Limu region, known for its high resistance. |
| 74112 (Limu) | A highly disease-resistant Ethiopian selection (74-series) widely planted in modern Ethiopian farms. |
| 74158 (Jimma) | A numbered Ethiopian heirloom selection from the Jimma region, known for good yield. |
| Acatá | A complex Brazilian hybrid known for its vigor and hardiness. |
| Agaro | A specific wild population from the Agaro region of Ethiopia. |
| Ambo | A specific selection from the Ambo region of Ethiopia. |
| Anacafe 14 | A hybrid cross between Catimor and Pacamara, developed in Guatemala. |
| Arabica | Arabica is a variety of coffee known for its distinctive flavor and regional cultivation. |
| Arabica (Generic) | A catch-all entry for unclassified Coffea arabica beans. |
| Arabusta | A direct interspecific hybrid cross between Arabica and Robusta, known for combining qualities of both. |
| Arusha | A Typica mutation/French Mission related variety grown in Tanzania and PNG. |
| Ateng | A common name for Catimor varieties grown in Indonesia, particularly Sumatra, known for their ruggedness. |
| Batian | A modern high-yield hybrid developed in Kenya (includes Sudan Rume lineage), resistant to CLR and CBD. |
| Black Eyed Pea | Blackeye pea, dry [USDA FDC: 2644284] |
| Black Turtle | Small, shiny, intensely black beans. Dense texture, rich, earthy flavor; essential for Cuban, Caribbean, and Latin American cuisine. |
| Black Turtle Bean | A small, shiny variety of the black bean, known for its dense, meaty texture and earthy flavor; standard in Cuban and Brazilian cuisine. |
| Blackhawk | Blackhawk beans are a productive and popular Black bean variety. They are known for a mild, savory flavor and a thin skin that contributes to a smooth, creamy texture when cooked, ideal for purees and dips. |
| Blanca de Tudela | Beans, Dry, Flor de Mayo (0% moisture) [USDA FDC: 747432] |
| Blue Mountain | The specific variety grown in the certified region of Jamaica, a high-quality Typica derivative. |
| Bourbon | A primary natural mutation of Typica, known for its sweet, complex flavor. The ancestor of many modern cultivars. |
| Bourbon Amarelo | A specific yellow-cherry Bourbon mutation, common in Brazil. |
| Bourbon Selection 1 | A generic term for a new selection derived from Bourbon. |
| Bourbon Selection 5 | A generic term for a new selection derived from Bourbon. |
| Brazil Santos | Brazil Santos is a distinct variety of coffee known for regional cultivation or specific agronomic traits. |
| Brazilian Santos | A standard classification for Arabica coffee exported through the port of Santos, Brazil. It is known for its smooth, nutty, and sweet chocolate flavor, forming a consistent base for many espresso blends. |
| Breeding Line D-10 | A generic numbered breeding line known for drought tolerance. |
| Breeding Line D-20 | A generic numbered breeding line known for drought tolerance. |
| Breeding Line D-30 | A generic numbered breeding line known for drought tolerance. |
| Breeding Line R-10 | A generic numbered breeding line known for high rust resistance. |
| Breeding Line R-20 | A generic numbered breeding line known for high rust resistance. |
| Breeding Line R-30 | A generic numbered breeding line known for high rust resistance. |
| Cafe de Olla | Cafe de Olla refers to coffee beans traditionally blended and spiced with cinnamon and piloncillo (unrefined cane sugar). The resulting beans yield a distinctly sweet, spiced, and rustic cup, traditionally brewed in an earthen clay pot (olla). |
| Cascara | Cascara is not the bean itself, but the dried fruit husk (or cherry pulp) of the coffee plant. It is brewed like tea, yielding a sweet, fruity, and highly caffeinated beverage with notes of hibiscus, cherry, and honey. |
| Castillo | A national hybrid developed in Colombia, known for very high yield and high resistance to CLR. |
| Castillo Naranjal | A regional selection of the Castillo hybrid, adapted for low-altitude zones. |
| Castillo Tambo | A regional selection of the Castillo hybrid, adapted for high-altitude zones. |
| Catimor | A hybrid of Caturra and Timor Hybrid, known for high yield and CLR resistance, though cup quality can suffer. |
| Catimor (Generic) | A broad designation for any unclassified Catimor hybrid. |
| Catimor (Guatemala) | A Catimor clone specifically adapted to Guatemalan conditions. |
| Catimor (Honduras) | A Catimor clone specifically adapted to Honduran conditions. |
| Catimor (Mexico) | A Catimor clone specifically adapted to Mexican conditions. |
| Catuai | Catuai is a distinct variety of coffee known for regional cultivation or specific agronomic traits. |
| Catuai (Red) | A high-yield hybrid of Mundo Novo and Caturra, prized for its small stature but susceptible to leaf rust. |
| Catuai (Yellow) | A hybrid derived from a Catuai mutation, similar characteristics to Red Catuai but with yellow cherries. |
| Caturra | A natural dwarf mutation of Bourbon, known for high yields but requiring intensive fertilizer/care. Widely planted in Central/South America. |
| Caturra Selection 1 | A generic term for a new selection derived from Caturra. |
| Caturra Selection 5 | A generic term for a new selection derived from Caturra. |
| Cauvery (Catimor) | A widely planted Indian hybrid (Catimor line) known for high yields and CLR resistance. |
| Cenicafé 1 | A numbered hybrid released by Colombia's Cenicafé research center, high-quality and resistant. |
| Cenicafé 2 | A numbered hybrid from Cenicafé with improved yield over Cenicafé 1. |
| Cenicafé CLR Resistant | A generic term for any variety released by Cenicafé specifically for CLR resistance. |
| Cenicafé Híbrido 4 | A modern F1 hybrid from the Colombian Cenicafé program. |
| Cenicafé Híbrido 5 | A numbered F1 hybrid from the Colombian Cenicafé program. |
| Cenicafé Híbrido 6 | A numbered F1 hybrid from the Colombian Cenicafé program. |
| Cenicafé Hybrid 7 | A high-performance F1 hybrid from the Colombian Cenicafé program. |
| Cenicafé Hybrid 8 | A high-performance F1 hybrid from the Colombian Cenicafé program. |
| Centeio | A Portuguese name for a hybrid selection with good drought resistance. |
| Centroamericano | A high-performing F1 hybrid known for excellent cup quality and strong resistance to Coffee Leaf Rust (CLR). |
| Charrieriana (C. charrieriana) | A naturally caffeine-free coffee species discovered in Cameroon, not yet commercialized. |
| CIFC H-100 | A numbered Arabica selection used widely in breeding for disease tolerance. |
| CIFC H-200 | A high-yield accession from the CIFC breeding program. |
| CIFC H-300 | A numbered Arabica selection known for improved bean density. |
| CIFC H-400 | A high-performance accession from the CIFC program. |
| CIFC H-500 | A numbered Arabica selection with complex flavor characteristics. |
| CIFC H-55 | A numbered Arabica selection from the CIFC program, known for specific rust resistance. |
| CIFC H-600 | A numbered Arabica selection used in high-altitude plantings. |
| CIFC H-70 | A numbered Arabica selection with high yield potential, developed by CIFC. |
| CIFC H-700 | A numbered Arabica selection known for its vigor and hardiness. |
| CIFC H-800 | A high-yield accession from the CIFC program. |
| Coffea arabica (Wild) | A genetic representation of truly wild Arabica not under cultivation. |
| Coffea canephora (Wild) | A genetic representation of truly wild Robusta not under cultivation. |
| Coffee Anaerobic Fermentation | A modern, controlled processing method where beans are fermented in a sealed, oxygen-free environment, creating unique, intense, and often wine-like flavors. |
| Coffee Arabica Batian | A modern Kenyan cultivar known for its high yield, excellent cup quality (bright acidity), and high resistance to disease. |
| Coffee Arabica Bourbon | A natural mutation of Arabica, known for its complex, bright acidity and deep sweetness; a foundational variety. |
| Coffee Arabica Bourbon Tekisic | A specific strain of Bourbon developed in El Salvador known for its high quality and distinct, refined flavor profile. |
| Coffee Arabica Catimor | A hybrid valued for its high resistance to Coffee Leaf Rust, offering a versatile, if sometimes less refined, flavor profile. |
| Coffee Arabica Cattimor | A hybrid of Caturra and Timor (Robusta/Arabica cross), valued for its high resistance to Coffee Leaf Rust. |
| Coffee Arabica Catuai Amarillo | A high-yielding dwarf hybrid (Mundo Novo x Caturra) that produces yellow cherries; known for its high sweetness and low acidity. |
| Coffee Arabica Catuai Rojo | A high-yielding dwarf hybrid (Mundo Novo x Caturra) that produces red cherries (rojo); known for its versatility and moderate flavor. |
| Coffee Arabica Caturra | A natural mutation of Bourbon, known for its high yield and bright, complex flavor profile; commonly grown in Central America. |
| Coffee Arabica Colombian Supremo | A grade designation for the largest-sized Colombian Arabica beans, known for a rich flavor, medium body, and bright acidity. |
| Coffee Arabica Ethiopian Heirloom | A general term for the vast, unclassified diversity of high-quality coffee genetics found in Ethiopia; known for intense floral and fruity notes. |
| Coffee Arabica Ethiopian Limu | A regional designation for sun-dried or washed Arabica from the Limu region, known for its sweet, balanced flavor and winey notes. |
| Coffee Arabica Ethiopian Sidamo | A regional designation for high-quality, typically washed, Ethiopian Arabica known for its floral, citrus, and sweet spice notes. |
| Coffee Arabica Ethiopian Yirgacheffe (Gedeo) | A specific regional and washed-process designation known for its intense lemon, floral, and tea-like characteristics. |
| Coffee Arabica Geisha (Gesha) | A rare, Ethiopian-originated variety prized for its incredibly delicate, complex, and highly aromatic jasmine/tea-like flavor. |
| Coffee Arabica Gesha (Colombia) | Gesha coffee specifically grown in high-altitude regions of Colombia, known for its fruit and wine notes. |
| Coffee Arabica Gesha (Panama) | Geisha coffee specifically grown in the high-altitude regions of Panama, often commanding the highest prices globally. |
| Coffee Arabica Gesha 1931 | The specific designation for the original, pure lineage of the Geisha variety collected in Ethiopia in 1931. |
| Coffee Arabica Híbrido de Timor (HDT) | A natural cross between Arabica and Robusta, used for breeding disease resistance; less complex flavor, but important for genetics. |
| Coffee Arabica Jave | A generic term for older Typica-lineage beans, sometimes used to refer to Indonesian Arabica. |
| Coffee Arabica Jember | An Indonesian Arabica variety known for its resistance to rust; a descendant of the Typica lineage, offering a clean, bright cup. |
| Coffee Arabica Maracatu | A natural cross between Maragogipe and Catuai, yielding a large, visually striking bean with a complex, sweet, and fruity cup profile. |
| Coffee Arabica Maracaturra | A hybrid of Maragogipe and Caturra, producing a large bean with a refined, sweet, and fruity cup profile. |
| Coffee Arabica Maragogipe | A giant-bean mutation (Elephant Bean) known for its distinctive appearance and smooth, mild, slightly floral cup. |
| Coffee Arabica Mundo Novo | A natural cross between Typica and Bourbon, known for its high yield, excellent cup quality, and disease resistance. |
| Coffee Arabica Pacamara | A hybrid of Pacas and Maragogipe, resulting in a large bean with a distinctive, complex, floral, and sweet flavor. |
| Coffee Arabica Pacamara (Honduras) | Pacamara coffee specifically grown in Honduras, known for exhibiting unique spicy and chocolate notes. |
| Coffee Arabica Pacas | A natural dwarf mutation of Bourbon discovered in El Salvador, known for its fine quality and high yield. |
| Coffee Arabica Ruiru 11 | A composite variety developed in Kenya, prized for its high yield and resistance to Coffee Berry Disease and rust. |
| Coffee Arabica Sarchimor | A hybrid of Villa Sarchi and Híbrido de Timor, resulting in a high-yielding, compact, and disease-resistant variety. |
| Coffee Arabica SL28 | A Kenyan selection known for its drought resistance and producing an exceptionally clear, sweet, and complex cup (often blackcurrant notes). |
| Coffee Arabica SL28 (Washed) | SL28 beans specifically processed using the washed method, maximizing its trademark crisp acidity and clarity. |
| Coffee Arabica SL34 | A Kenyan selection known for its clean, crisp cup, citrus acidity, and high yield, but susceptible to disease. |
| Coffee Arabica Tico | A cultivar of Arabica widely grown in Costa Rica, known for its smooth body and bright acidity. |
| Coffee Arabica Typica | One of the original coffee varieties, known for its clean, sweet cup but low yield and high susceptibility to rust. |
| Coffee Arabica Villalobos | A natural mutation of Bourbon found in Costa Rica, known for its good cup quality and moderate resistance to disease. |
| Coffee Arabica Wush Wush | An Ethiopian heirloom variety gaining popularity for its clean, light body and delicate, fruity notes, often mistaken for Geisha. |
| Coffee Brazilian Santos (Grade 2) | A standard grade of high-volume Brazilian Arabica, known for its medium body, low acidity, and nutty, chocolatey notes. |
| Coffee Carbonic Maceration | A modern, controlled processing method where beans are fermented in a CO2-rich environment, creating unique, highly intense, and often wine-like flavors. |
| Coffee Colombian Supremo | A grade designation for the largest-sized Colombian coffee beans, known for a rich flavor, medium body, and bright acidity. |
| Coffee Dark Roast (French/Italian) | A bean roasted until oils are visible on the surface, resulting in a bittersweet, smoky, and heavy-bodied flavor. |
| Coffee Dark Roast (Viennese) | A roast level past Medium, but before French, resulting in a bittersweet flavor with the first signs of oil on the bean surface. |
| Coffee Decaffeinated (CO2 Process) | Coffee beans with the caffeine removed using a supercritical carbon dioxide process, often praised for retaining flavor. |
| Coffee Decaffeinated (Water Process) | Coffee beans with the caffeine removed using a chemical-free water process, preserving more of the original flavor. |
| Coffee Espresso Roast | A roast level typically darker than French, optimized for the high pressure and short extraction time of espresso machines. |
| Coffee Ethiopian Grade 1 (Washed) | The highest specialty grade of Ethiopian coffee, indicating a washed process and minimal defects, known for a clean, acidic cup. |
| Coffee Ethiopian Sidamo (Washed) | A regional designation for high-quality, washed Ethiopian Arabica known for its floral, citrus, and sweet spice notes. |
| Coffee Guatemalan Antigua | A regional designation for coffee from Antigua, known for its full body, volcanic soil notes, and spicy, chocolatey flavors. |
| Coffee Guatemalan Huehuetenango | A regional designation for high-altitude coffee from Huehuetenango, known for its bright acidity and complex fruit and chocolate notes. |
| Coffee Hawaiian Kona (Extra Fancy) | The highest grade of Hawaiian Kona coffee, known for its smooth, delicate, and complex aroma and flavor. |
| Coffee Indonesian Kopi Luwak | A novelty coffee made from beans excreted by the Asian palm civet, known for its unique, smoothed-out flavor profile (Note: ethical concerns often apply). |
| Coffee Indonesian Kopi Luwak (Ethical) | A novelty coffee made from beans excreted by the Asian palm civet, unique due to gut fermentation. |
| Coffee Indonesian Mandheling | A specific regional designation (Sumatra) for a high-quality, wet-hulled coffee known for its complex flavor, heavy body, and low acidity. |
| Coffee Jamaican Blue Mountain (Grade 1) | The highest quality grade of Jamaican Blue Mountain, prized for its balanced, smooth, and clean flavor without bitterness. |
| Coffee Kenyan AA | A grade designation for the largest size of Kenyan coffee beans, typically characterized by high acidity and intense flavor (blackcurrant and wine). |
| Coffee Light Roast (Cinnamon/New England) | A bean roasted lightly to maximize the original fruity and acidic flavors; ideal for high-end single-origin Arabica. |
| Coffee Medium Roast (City/American) | A bean roasted to a balance point, showcasing both the bean’s origin flavor and the roast character. |
| Coffee Medium Roast (Full City) | A roast level that is slightly darker than Medium, balancing the bean's original flavor with the sweetness of the roast. |
| Coffee Natural (Dry) Processed | Beans dried fully inside the cherry, resulting in intense fruit flavors (often blueberry or strawberry notes) and heavy body; common in Ethiopia and Brazil. |
| Coffee Nicaraguan Maragogipe | A giant-bean mutation (Elephant Bean) known for its distinctive appearance and smooth, mild, slightly floral cup. |
| Coffee Robusta (Cultivar) - Kouilou | A specific cultivar of Robusta (*Coffea canephora*) known for its high yield and disease resistance. |
| Coffee Robusta Vietnamese | Robusta beans from Vietnam, known for their high caffeine content, heavy body, and common use in traditional Vietnamese coffee preparation. |
| Coffee Washed (Wet) Processed | Beans processed by immediately removing the cherry pulp and fermenting/washing the mucilage, resulting in a clean, bright, and acidic cup. |
| Coffee Wet-Hulled (Giling Basah) | A unique Indonesian processing method (e.g., Sumatra, Sulawesi) resulting in a heavy body, low acidity, and earthy, rustic flavor notes. |
| Coffee Yemeni Mocha (Mattari) | A specific regional type of Yemeni coffee known for its complex, fruity, and wine-like flavor; often grown at high altitudes. |
| Colombia (F7) | A specific seventh generation (F7) breeding line of the Variety Colombia hybrid. |
| Colombia (Variety Colombia) | A national hybrid developed in Colombia, known for very high resistance to CLR and good cup quality. |
| Congensis (C. congensis) | A water-tolerant coffee species, sometimes used in breeding. |
| CR-95 | A numbered F1 hybrid developed in Costa Rica, known for yield and disease resistance. |
| Dega | An Ethiopian heirloom variety known for its large size and dense bean structure. |
| Djimmah | A commercial market name for unwashed (natural) heirloom coffee from the Jimma region. |
| ET-10 | A numbered Ethiopian heirloom accession known for specific flavor notes. |
| ET-20 | A numbered Ethiopian heirloom accession with strong vigor. |
| ET-30 | A numbered Ethiopian heirloom accession with resistance characteristics. |
| ET-4 | A numbered Ethiopian heirloom accession. |
| Ethiopian Sidama S-5 | A specific genetic selection from the Sidama region. |
| Ethiopian WL-20 | A numbered Wild Landrace accession, representing a distinct heirloom population. |
| Ethiopian WL-30 | A numbered Wild Landrace accession, representing a distinct heirloom population. |
| Ethiopian Yirgacheffe G-3 | A specific genetic selection from the Yirgacheffe region. |
| Eugenioides (C. eugenioides) | A wild coffee species (low caffeine) that is a parent of Arabica, used for specialty blends. |
| Eugenioides (Wild) | A wild population of the low-caffeine species that is one parent of Arabica. |
| Evaluna | A modern F1 hybrid developed for high quality and resistance. |
| Excelsa | A unique coffee species with a large, oblong bean. Excelsa has a tart, dark flavor with characteristics often described as woody, fruity, and smoky. It is primarily used in blends to add body and deep aroma. |
| French Mission | A name for the original Bourbon stock planted by French missionaries in East Africa. |
| Geisha | Geisha is a distinct variety of coffee known for regional cultivation or specific agronomic traits. |
| Geisha (Gesha) | An Ethiopian landrace famed for its intense, floral, and jasmine-like flavor. High-priced and difficult to cultivate. |
| Gesha Selection 1 | A generic term for a new selection derived from Geisha. |
| Gesha Selection 5 | A generic term for a new selection derived from Geisha. |
| Gimma | An Ethiopian heirloom variety known for a strong, earthy flavor and good body. |
| Gore Bedele | A specific wild population from the Gore Bedele forest of Ethiopia. |
| Guatemalan | Guatemalan coffee is highly regarded for its deep, smoky flavor, spicy aroma, and pleasant, balanced acidity. Many varieties, particularly from the Antigua region, feature pronounced chocolate and savory notes. |
| Guji G-1 | A specific genetic selection from the Guji Zone of Ethiopia. |
| Guyo | An Ethiopian heirloom variety known for delicate, tea-like notes. |
| H1 | A numbered F1 hybrid, often used generically to refer to any high-performing, disease-resistant variety. |
| H3 | A different F1 hybrid selection (numbered accessions are common in breeding programs). |
| H30 | A numbered F1 hybrid known for high-yield potential. |
| H35 | A numbered F1 hybrid known for broad resistance. |
| Harrar | A market name for dry-processed wild heirloom coffee from the Harrar region of Ethiopia, known for fruity and winey notes. |
| Hibrido de Timor (Generic) | A general term for any interspecific cross between Arabica and Robusta. |
| Honduran | Honduran coffees are generally clean, well-balanced, and bright, often featuring chocolate, citrus, and floral notes. They are prized for their consistent quality and versatility in both single-origin and blended preparations. |
| Horse Gram | Macrotyloma uniflorum is a legume native to tropical southern Asia. Known for its distinct taste and texture, its rich nutrients and reputed medicinal properties, it is widely used in many cuisines. It is also commonly grown for horse feed, hence the name "horse gram". Horse gram is grown in parts of India, Nepal, Malaysia, Sri Lanka, and the West Indies. Consumed whole, sprouted, or ground, it is also allowed to be eaten on some Hindu fasting days. |
| Hybrid Accession 1 | A generic numbered hybrid used in research. |
| Hybrid Accession 10 | A generic numbered hybrid used in research. |
| Hybrid Accession 15 | A generic numbered hybrid used in research. |
| Hybrid Accession 20 | A generic numbered hybrid used in research. |
| Hybrid Accession 5 | A generic numbered hybrid used in research. |
| ICAFE 90 | A high-yield hybrid developed in Costa Rica by the coffee institute (ICAFE). |
| Icatu | A high-yield Brazilian hybrid of Bourbon, Mundo Novo, and Timor Hybrid. |
| IPR 100 | A numbered accession from the Brazilian IPR research institute. |
| Jackson | A specific Bourbon-related cultivar planted in Rwanda and Burundi. |
| Jamaican Blue Mountain | A protected designation for premium coffee grown only in the Blue Mountains of Jamaica. It is prized globally for its balanced, smooth, clean flavor, and lack of bitterness. |
| JARC Selection 1 | A numbered breeding line from the Jimma Agricultural Research Center (JARC), Ethiopia. |
| JARC Selection 2 | A high-yielding JARC breeding line, common in Ethiopian commercial farming. |
| Jember | A generic Indonesian term for varieties developed at the Jember research center (like S-795). |
| K-20 | A specific selection of the Kent variety, known for its specific disease resistance. |
| K-7 | A specific selection of the Kent variety developed in Kenya. |
| Karatina | A specific Kenyan selection known for its quality and high acidity. |
| Kartika | A high-yield Indonesian hybrid used for bulk Arabica production. |
| Kent | An old variety selected in India, known for its high quality and resistance to early rust strains. |
| Kibuto | An Ethiopian landrace from the Kaffa region. |
| Kona | Kona is a distinct variety of coffee known for regional cultivation or specific agronomic traits. |
| Laurina (Bourbon Pointu) | A natural low-caffeine mutation of Bourbon (pointy bean), highly prized for its delicate flavor. |
| Lempira | A high-yielding, CLR-resistant Catimor selection specifically adapted for Honduras. |
| Liberica | Liberica is a variety of coffee known for its distinctive flavor and regional cultivation. |
| Liberica (Barako) | A specific, prized Liberica landrace from the Philippines, known for its bold, spicy flavor. |
| Liberica (C. liberica) | A separate coffee species known for its strong, slightly smoky and floral flavor. Grown primarily in Southeast Asia. |
| Liberica (Highland) | A Liberica landrace specifically adapted to higher altitudes. |
| Liberica (Kapeng) | A general term for Liberica grown in the Philippines (Kapeng = coffee). |
| Liberica (Large Bean) | A descriptive term for the largest seeded varieties of Liberica. |
| Liberica (Large Leaf) | A common descriptor for the large-leaved varieties of Liberica. |
| Liberica (Malaysian Selection) | A high-performing Liberica selection from Malaysia. |
| Liberica (Malaysian) | A specific Liberica cultivar adapted to the humid climate of Malaysia. |
| Liberica (Philippines Selection) | A high-performing Liberica selection from the Philippines. |
| Liberica (Yellow Cherry) | A rare mutation of Liberica that produces yellow coffee cherries. |
| Línea Nariño | A genetic line of coffee specifically adapted to the Nariño region of Colombia. |
| Maracaturra | A hybrid cross between Maragogipe and Caturra, prized for its giant bean size and complex flavor. |
| Maragogipe | A natural mutation of Typica, known as "Elephant Bean" for its giant size. Can have excellent cup quality but low yield. |
| Marsellesa | A high-yield Sarchimor derivative (Timor Hybrid x Villa Sarchi) popular in Central America for resistance. |
| Maurella (C. mauritiana) | A rare coffee species native to Mauritius and Réunion. |
| Mayaguez 139 | A specific Bourbon variety developed in Rwanda. |
| Michira | A specific landrace variety from the Guji zone of Ethiopia. |
| Milenio | A modern F1 hybrid developed in Central America, prized for its high yield and CLR resistance. |
| Mokka (Mocha) | An ancient small-bean variety, a mutation of Typica, known for its tiny size and unique chocolate/spice notes. |
| Mundo Maya | A modern F1 hybrid developed for high quality and resistance in Central America. |
| Mundo Novo | A natural high-yield hybrid of Bourbon and Typica developed in Brazil. Resistant but lower cup quality than its parents. |
| Mundo Novo Selection 1 | A generic term for a new selection derived from Mundo Novo. |
| Mundo Novo Selection 5 | A generic term for a new selection derived from Mundo Novo. |
| N39 | A high-yield cultivar developed in Tanzania (Lyamungu research station). |
| Obatá | A Brazilian hybrid known for resistance to CLR and good flavor potential. |
| Oeiras | A Portuguese breeding line known for its resistance to nematodes. |
| Pacamara | A hybrid of Pacas and Maragogipe, combining high quality with a giant bean size. |
| Pacamara (Red) | A Pacamara selection that specifically produces red cherries. |
| Pacamara (Yellow) | A Pacamara selection that specifically produces yellow cherries. |
| Pacas | A natural dwarf mutation of Bourbon discovered in El Salvador. Known for good cup quality and tolerance to wind. |
| Pacas Selection 1 | A generic term for a new selection derived from Pacas. |
| Pacas Selection 5 | A generic term for a new selection derived from Pacas. |
| Pache Colis | A dwarf mutation of Pache Comun (a natural cross) known for good production. |
| Pache Comum | A high-yielding natural mutation of Typica, known for its good root system. |
| Padang | A specific Robusta landrace from the Padang region of Sumatra. |
| Parainema | A high-yielding Catimor derivative specifically developed and commercialized in Honduras for its complex flavor. |
| Paraíso | A modern F1 hybrid developed in Brazil (IAC) known for high yield. |
| R1 | A rare Ethiopian selection known for high quality. |
| R2 | A high-yielding Ethiopian selection used in breeding programs. |
| R3 | A disease-tolerant Ethiopian selection. |
| Red Bourbon FRC | A specific Bourbon breeding line released by a French research center. |
| Red Catuai FRC | A specific Red Catuai breeding line released by a French research center. |
| Red Typica | A generic term for Typica with red cherries, which is the most common cherry color. |
| Robusta | Robusta is a variety of coffee known for its distinctive flavor and regional cultivation. |
| Robusta (BP-1) | A numbered, high-yield Robusta clone from the African breeding series (BP = Budding Plant). |
| Robusta (BP-10) | A numbered Robusta clone known for strong disease resistance. |
| Robusta (Brazense) | A specific Robusta varietal adapted to the Brazilian climate. |
| Robusta (C. canephora) | The second most widely produced species, characterized by high caffeine, strong flavor, and disease resistance. |
| Robusta (C-1) | A high-yield Robusta clone from a specific breeding program. |
| Robusta (Clone G-1) | A numbered Robusta clone known for resistance and yield. |
| Robusta (Clone G-10) | A numbered Robusta clone known for resistance and yield. |
| Robusta (Clone G-5) | A numbered Robusta clone known for resistance and yield. |
| Robusta (Clone R-1) | A numbered Robusta clone from a specific research project. |
| Robusta (Clone R-10) | A numbered Robusta clone from a specific research project. |
| Robusta (Clone R-5) | A numbered Robusta clone from a specific research project. |
| Robusta (Conillon) | The primary term for Robusta grown in Brazil, often used in blends and instant coffee. |
| Robusta (DR-1) | A high-yield Robusta clone developed in Vietnam. |
| Robusta (DR-5) | A disease-resistant Robusta clone developed in Vietnam. |
| Robusta (Erecta) | A specific Robusta growth habit/variety with upright branches. |
| Robusta (F200) | A high-yield Robusta clone from a specific French breeding line. |
| Robusta (F500) | A highly resistant Robusta clone from a specific French breeding line. |
| Robusta (F700) | A high-vigor Robusta clone from a specific French breeding line. |
| Robusta (H-1) | A numbered hybrid clone from a general Robusta breeding program. |
| Robusta (H-10) | A numbered hybrid clone from a general Robusta breeding program, known for yield. |
| Robusta (H-20) | A numbered hybrid clone from a general Robusta breeding program, known for resistance. |
| Robusta (Hybrid 100) | A generic term for a modern, unspecified high-performance Robusta hybrid. |
| Robusta (India S-1) | A numbered Robusta selection from India. |
| Robusta (India S-274) | A high-performing, numbered Robusta selection from India. |
| Robusta (Indian Coorg) | A specific Robusta clone grown in the Coorg region of India. |
| Robusta (Java) | A specific Robusta clone adapted for the growing conditions of Java, Indonesia. |
| Robusta (Kona) | A Robusta variety grown in Vietnam, known for very high caffeine content. |
| Robusta (Kouillou) | A high-yield Robusta variety grown extensively in Côte d'Ivoire. |
| Robusta (Nganda) | A specific Robusta variety from Uganda known for its large size and distinct flavor. |
| Robusta (P-78) | A high-performance Robusta clone used in large-scale commercial farming. |
| Robusta (Perennial) | A robust selection of Robusta known for its extremely long productive life. |
| Robusta (PX-46) | A numbered Brazilian Robusta clone known for high yield and uniformity. |
| Robusta (Quillou) | A Robusta variety originating from the Congo River region (C. canephora var. quillou). |
| Robusta (Semi-Wild) | A designation for Robusta found growing in a semi-cultivated state in its native habitat. |
| Robusta (Tanzanian N-1) | A specific Robusta clone adapted for the Tanzanian growing conditions. |
| Robusta (Ugandan Lake Victoria) | A regional landrace adapted to the environment around Lake Victoria. |
| Robusta (Ugandan S-40) | A numbered high-yield Robusta selection from Uganda. |
| Robusta (Vietnamese) | A general term for the specific Robusta clones grown in Vietnam, the world's largest producer. |
| Robusta Vietnam V-1 | A high-yield Robusta clone developed in Vietnam. |
| Robusta Vietnam V-10 | A high-yield Robusta clone developed in Vietnam. |
| Robusta Vietnam V-5 | A high-yield Robusta clone developed in Vietnam. |
| Ruiru 10 | A high-yielding Kenyan hybrid selection. |
| Ruiru 11 | A high-yield, compact hybrid developed in Kenya, resistant to both CLR and Coffee Berry Disease (CBD). |
| Ruiru 5 | A Kenyan breeding line, sibling of Ruiru 11, with slightly different growth habits. |
| Ruiru 8 | A Kenyan breeding line, sibling of Ruiru 11, with specific CBD resistance. |
| Rume Sudan | An important wild heirloom variety from the Boma Plateau in Sudan, genetically distinct and used for breeding. |
| S-1 | A numbered breeding selection from India, known for good yield. |
| S-1934 | A key Indian Arabica selection (Kent x S-288) known for its robust nature. |
| S-2491 | A high-performing Indian selection with strong resistance to early rust races. |
| S-288 | An old Indian selection that is an important genetic source for rust resistance. |
| S-5B | A specific breeding line from the Indian S-series with a Robusta parent. |
| S-795 (Jember) | A key selection developed in India and Indonesia (Jember) from the Kent variety, known for resistance and flavor. |
| S-795 (Revised) | An updated breeding line of the original S-795 selection. |
| San Isidro | A high-yielding selection of Bourbon found in Costa Rica. |
| San Ramon | A dwarf mutation of Typica, known for its compact size, often planted in high-density fields. |
| Sarchimor | A hybrid of Villa Sarchi and Timor Hybrid, sharing disease resistance with better cup potential than Catimor. |
| Sarchimor (Generic) | A broad designation for any unclassified Sarchimor hybrid. |
| Sarchimor T-5296 | A specific Sarchimor accession number (CIFC accessions are common). |
| Selection 10 (S.10) | A numbered Indian selection known for high productivity. |
| Selection 11 (S.11) | A numbered Indian selection used in commercial planting. |
| Selection 6 (S.6) | A numbered Indian selection known for high quality. |
| Selection 9 (S.9) | A numbered Indian selection with good bean size and vigor. |
| Serto | A distinct landrace from the Sidama region of Ethiopia. |
| Sidama (Guji) | A market name for heirloom coffee from the Sidama (or Guji) zone of Ethiopia, known for deep, complex berry notes. |
| Sidama S-2 | A specific genetic selection from the Sidama Zone of Ethiopia. |
| Sigarar Utang | A specific Indonesian variety (Sumatra) with high quality and good disease tolerance. |
| SL14 | A Kenyan selection that performs well in drier conditions. |
| SL2 | One of the earliest Kenyan selections (Scott Laboratories). |
| SL28 | SL28 is one of the most respected and famous Kenyan coffee varieties. It is prized for producing a bold, complex cup with distinct flavors of blackcurrant, citrus, and winey acidity, forming the backbone of specialty Kenyan coffees. |
| SL28 Selection 1 | A generic term for a new selection derived from SL28. |
| SL28 Selection 5 | A generic term for a new selection derived from SL28. |
| SL34 | A high-quality Kenyan selection (Scott Laboratories) known for its deep blackcurrant and bold flavor, though susceptible to disease. |
| SL34 Selection 1 | A generic term for a new selection derived from SL34. |
| SL34 Selection 5 | A generic term for a new selection derived from SL34. |
| SL4 | A Kenyan selection known for good cup quality. |
| Starmaya | A modern F1 hybrid known for its excellent performance under varied climate conditions. |
| Stenophylla (C. stenophylla) | A drought-tolerant African species (high flavor potential) being researched for climate change adaptation. |
| Stenophylla (SL-1) | A specific breeding line of the rare C. stenophylla species. |
| Sudan Rume | An alternative name for Rume Sudan, emphasizing its origin as a wild population. |
| Sumatra G-1 | A numbered Indonesian variety with strong disease resistance. |
| Sumatra Mandheling | Sumatra Mandheling is a distinct variety of coffee known for regional cultivation or specific agronomic traits. |
| T-5175 | A numbered Timor Hybrid accesssion used widely in breeding programs. |
| Tanzanian Kilimanjaro | A market name for Arabica grown on the slopes of Mt. Kilimanjaro. |
| Tanzanian T-100 | A numbered Arabica clone from Tanzania. |
| Tanzanian T-200 | A numbered Arabica clone from Tanzania. |
| Tico | A common term for Typica-based varieties grown in Costa Rica. |
| Timor Hybrid (HDT) | A natural cross between Arabica and Robusta, critical for its immunity to coffee leaf rust (CLR). |
| Tupi | A specific Brazilian hybrid (Catimor derivative) known for high yield and rust resistance. |
| Typica | Typica is one of the oldest and most culturally important Arabica varieties. It is known for its elegant, sweet flavor, delicate body, and bright acidity, often carrying floral and complex notes. It is the genetic precursor for many modern varietals. |
| Typica Selection 1 | A generic term for a new selection derived from Typica. |
| Typica Selection 5 | A generic term for a new selection derived from Typica. |
| Uganda Bugisu | Uganda Bugisu is a distinct variety of coffee known for regional cultivation or specific agronomic traits. |
| Ugandan Robusta (Bulk) | A commercial term for unclassified Robusta beans from Uganda. |
| Ugandan S-400 | A numbered Robusta selection from Uganda. |
| Ugandan S-500 | A numbered Robusta selection from Uganda. |
| Venecia | A high-yielding selection of Caturra from Colombia. |
| Villa Sarchi | A natural dwarf mutation of Bourbon discovered in Costa Rica, noted for excellent cup quality. |
| Villalobos | A natural mutation of Bourbon found in Costa Rica, known for high production in cooler climates. |
| Welichu | A specific landrace variety from the Yirgacheffe region, noted for a unique lemon acidity. |
| Wild Ethiopian Landrace | A generic term for unclassified, indigenous Arabica found growing wild in Ethiopia. |
| WL-1 | Wild Landrace accession 1, a generic code for a distinct heirloom population. |
| WL-10 | Wild Landrace accession 10, a generic code for a distinct heirloom population. |
| WL-5 | Wild Landrace accession 5, a generic code for a distinct heirloom population. |
| Wush Wush | A rare, low-yielding Ethiopian heirloom with distinct peach and floral notes, increasingly sought after. |
| Yellow Bourbon FRC | A specific Yellow Bourbon breeding line released by a French research center. |
| Yellow Catuai FRC | A specific Yellow Catuai breeding line released by a French research center. |
| Yellow Typica | A rare mutation of Typica that produces yellow coffee cherries. |
| Yemen T-1 | A specific, numbered heirloom selection from Yemen. |
| Yemeni Landrace (Northern) | A historical term for heirloom varieties grown in the northern regions of Yemen. |
| Yemeni Landrace (Southern) | A historical term for heirloom varieties grown in the southern regions of Yemen. |
| Yirgacheffe | A market name for washed heirloom coffee from the Yirgacheffe region of Ethiopia, famous for bright citrus and floral flavors. |