Types of Arabica Coffee Beans: What Are the Best Varieties?

If you’ve ever seen “100% Arabica” on a bag and still had no idea what it’ll taste like, you’re not alone. The secret is the Arabica variety (sometimes called a varietal or cultivar)—the plant genetics that shape sweetness, acidity, aroma, and body long before a roaster ever touches it.

What is Arabica coffee? It’s coffee made from the species Coffea arabica—a plant prized for its fragrance, sweetness, and layered flavors. In simple terms, arabica coffee meaning is “a smoother, more aromatic style of coffee bean,” especially compared to more bitter, high-caffeine options.

Ever notice how “100% Arabica” tells you almost nothing about taste? The real clue is the variety: Typica, Bourbon, Caturra, Gesha, SL28, Ethiopian heirloom, and more. Think of them like apple varieties—same species, wildly different results. In this guide, you’ll learn the Arabica “types” you’ll actually see on bags, what each tends to taste like, and how to pick one that matches your brew style (without paying for hype).

What “type of Arabica” actually means

When people say “types of Arabica beans,” they usually mean arabica coffee varieties—like Bourbon, Typica, or Gesha. These aren’t just fun labels. They’re plant lineages and selections that farmers choose for cup quality, yield, and disease pressure in their region.

Quick origin note: where does arabica coffee come from? Arabica is native to East Africa—especially Ethiopia—which is why Ethiopian coffees are often used as a reference point for floral and fruit-forward profiles.

So, is arabica coffee the best? It’s the favorite in specialty coffee because the arabica coffee taste can be sweeter and more aromatic—but “best” still comes down to freshness, roasting skill, and what you personally enjoy. If you’re hunting the best arabica coffee, focus on roast date, clear sourcing details, and a flavor direction you actually like.

High quality arabica coffee beans don’t have to be expensive—they have to be fresh, well-roasted, and brewed correctly.

The two big Arabica families: Typica line vs Bourbon line

If you only remember one shortcut, make it this: a lot of Arabica varieties can be mentally filed under two “family vibes”—Typica and Bourbon. They’re not the only roots of Arabica genetics, but they’re a practical way to predict cup style when you’re scanning a menu fast.

Useful rule of thumb: Typica family coffees often feel “clean and classic,” while Bourbon family coffees often feel “round and sweet.”

Typica often reads as “clean,” Bourbon often reads as “round”—both can be exceptional in the right hands.

How to spot lineage on a menu or bag fast

Iconic specialty varieties (that taste “different on purpose”)

Some Arabica varieties show up in coffee conversations the way certain grapes show up in wine talk: they’re famous because they’re recognizably distinct when grown well. That doesn’t mean they’re always “better.” It means they can be more specific in what they deliver.

Quick expectation reset: a “famous” variety won’t save a coffee that’s stale, underdeveloped, or brewed badly. But when everything is dialed, the genetics can feel almost unfairly obvious.

Gesha/Geisha: florals, tea-like lift

Gesha (often spelled Geisha) is famous for aromatics that jump out of the cup: jasmine, bergamot, sweet herbs, and a tea-like finish. When it’s grown at high elevation and roasted lightly, it can taste like a totally different drink compared to a classic chocolatey Arabica.

Best for: pour-over, drip, and anyone chasing aroma more than punch.

Think “perfume + clarity,” not “stronger coffee.” Gesha is about aroma, not intensity.

SL28/SL34: juicy acidity and structure

SL varieties (especially SL28 and SL34) are strongly associated with Kenya-style profiles: juicy, structured acidity and flavors that can swing from grapefruit to blackcurrant. They tend to keep a “sparkle” even when roasted a touch darker than you’d expect.

Best for: pour-over (to highlight clarity) or espresso (if you like bright, punchy shots).

Ethiopian heirloom/landraces: what the label really signals

“Ethiopian heirloom” usually means the coffee comes from local landraces and mixed selections rather than a single named cultivar. That genetic diversity is part of why Ethiopian coffees can be wildly aromatic—berry, floral, citrus, or even candy-like—depending on microregion and processing.

One practical way to get your bearings is to learn the common “headline varieties” and their typical vibe; Perfect Daily Grind has a handy overview that helps you identify coffee varieties without needing a botany degree.

Latin American classics you’ll meet everywhere

Latin America is packed with Arabica, and many farms grow varieties that balance cup quality with farm practicality. These “everywhere” names aren’t boring—they’re the backbone of countless great coffees.

If you’ve been wondering about the most common coffee bean variety names in this region, Caturra and Catuai are two labels you’ll see constantly across specialty and everyday offerings.

Caturra & Catuai: compact plants, crowd-pleasing cups

Caturra is often described as a Bourbon mutation (compact growth), and it’s a staple in places like Colombia and Central America. In the cup, expect approachable sweetness—chocolate, soft fruit, a clean finish.

Catuai is commonly grown for reliable yields and manageable plant size. Flavor can be very solid, but it’s also heavily influenced by terroir and processing. Natural Catuai might go jammy; washed Catuai might go crisp and cocoa-forward.

Mundo Novo: body-forward and dependable

Mundo Novo is known in some regions as a sturdy, productive option. You’ll often taste heavier body and classic notes—cocoa, toasted nuts, light dried fruit—especially in medium roasts or espresso-focused blends.

Pacas & Pacamara: sweet balance vs “big-bean drama”

Pacas tends to deliver sweetness and balance. Pacamara (a cross involving a “big bean” parent) can be expressive—sometimes creamy and tropical, sometimes herbal and punchy. It’s a variety that can taste stunning when dialed in… and a little unruly when it isn’t.

Rare mutations and “big-bean” oddities

Some Arabica varieties exist because of natural mutations—like beans that grow larger, ripen differently, or express a surprising aroma. These can be fun to try, but they’re also where expectations get inflated fast.

Maragogipe & Maracaturra: elephant-bean myths

Maragogipe is the classic “elephant bean” example: visually huge, often described as delicate and floral when grown well. Maracaturra is another big-bean lineage you’ll see occasionally. The key thing to know is that size alone doesn’t guarantee flavor—what you’re really tasting is the whole chain: terroir, picking, processing, and roasting.

Use big-bean varieties as a “curiosity buy,” not a shortcut to quality.

Low-caf curiosities (and why they’re tricky)

You might run into naturally lower-caffeine Arabica selections (some people seek these out for late-day coffee). They can taste wonderfully sweet and aromatic—but they’re rarer, often pricier, and sometimes harder to roast consistently. If you’re caffeine-sensitive, these are worth sampling… but don’t assume they’ll be easier on your body than a well-brewed standard Arabica.

Hybrids & rust-resistant lines (without the marketing spin)

Not every Arabica variety is chosen purely for flavor. Many farms have to balance cup quality with a harsh reality: disease pressure (like coffee leaf rust) and climate shifts. That’s why you’ll see hybrids and modern selections showing up more often—even on specialty bags.

Why breeders make hybrids (farm reality)

Hybrids exist because farms need plants that can survive and stay productive. That can mean better resilience, easier management, and more stable harvests. For drinkers, the upside is availability and consistency—more great coffee can be grown in more places.

Catimor/Sarchimor and modern selections: what to expect

Names like Catimor or Sarchimor often show up behind the scenes in breeding lineages. Some older hybrids had a reputation for being “tough but bland.” Modern selections are aiming to keep resilience and improve cup quality—so you’ll increasingly find hybrids that taste clean, sweet, and genuinely enjoyable.

Want to sanity-check what a specific variety is known for (yield, disease notes, and quality potential)? World Coffee Research maintains an extensive Arabica varieties catalog that’s useful when a bag lists something you’ve never heard of.

If a hybrid tastes great, enjoy it—resilience and quality aren’t mutually exclusive anymore.

How to choose an Arabica variety you’ll love

Here’s the cheat code: variety is a flavor hint, not a guarantee. The same variety can taste different across countries, elevations, and processing styles. But you can still use “types of Arabica beans” as a smart filter—especially if you’re tired of buying random bags that don’t match your taste.

Quick-match by flavor (fruit/floral vs chocolate/nut)

If you like fruit and florals, start with: Gesha, many Ethiopian heirloom lots, and SL28-leaning coffees. If you prefer chocolate and comfort notes, start with: Bourbon, Caturra, Catuai, and body-forward profiles like Mundo Novo.

Pick a “direction” first (bright vs round), then use roast + processing to fine-tune.

Brew method pairings (espresso, pour-over, cold brew)

Buying tips: freshness, roast level, processing, and label tells

Variety is powerful, but it’s not magic. Here’s how to make it actually work for you when you’re shopping:

• Roast date: choose coffee roasted within the last few weeks for the most aromatic cups.
• Roast level: lighter roasts show variety differences more clearly; darker roasts compress flavors toward roast notes.
• Processing method: washed = clearer, natural = fruitier, honey = sweet-and-round middle ground.
• Elevation + region: higher elevation often pushes brightness and complexity, while lower can lean rounder.
• Don’t overpay for a word: if “Gesha” is pricey but the roast is old, you’re paying for the name—not the experience.
• Brand filter: when comparing arabica coffee brands, prioritize transparency (roast date, origin, process, and ideally the variety).

Curious about how much caffeine in arabica coffee? Arabica generally contains less caffeine than Robusta, which is one reason it can taste smoother. Keep in mind: the caffeine you feel depends on dose and brew size—an espresso is concentrated, but a big drip coffee can deliver more total caffeine.

If you’re still fuzzy on the word “varietal” itself, Origin Coffee has a straightforward explanation of how roasters use labels and why coffee varietal explained can be a real clue—not just a trivia fact.