The Most Unique Coffee Varieties From Around the World

Coffee is one of the most diverse agricultural products on Earth. From fruity and floral to earthy and spicy, the flavors in your cup are shaped by a variety of factors—including the specific variety of the coffee plant itself.

While most coffee drinkers are familiar with Arabica and Robusta as species, few realize that Arabica alone includes hundreds of distinct varieties, each with unique characteristics.

Some produce large yields and resist disease; others deliver exceptional complexity, sweetness, or acidity in the cup.

In this article, you’ll explore some of the most unique, rare, and sought-after coffee varieties from around the globe—and learn how they influence the flavors you love.

What Is a Coffee Variety?

A coffee variety is like a grape varietal in wine. It’s a genetic sub-group within a species that has distinct traits. In the case of Coffea Arabica, varieties develop naturally or through selective breeding, and they differ in:

• Cup quality and flavor
• Yield and plant size
• Altitude preference
• Disease resistance
• Processing behavior

Varieties matter because they influence how a coffee tastes even before roasting or brewing. Some varieties are delicate and flavorful, others robust and neutral.

Why Coffee Variety Matters

Each variety has its own chemical makeup, which determines:

• Sugar content
• Acidity level
• Aroma compounds
• Bean density

That’s why two coffees from the same farm, processed and roasted identically, can taste very different if they’re different varieties.

Understanding coffee varieties helps you:

• Choose beans with flavor profiles you enjoy
• Appreciate the work of farmers and breeders
• Discover rare and exceptional coffees

Let’s explore some of the world’s most unique coffee varieties and what makes each one special.

1. Gesha (Geisha)

Origin: Ethiopia (rediscovered in Panama)
Cup Profile: Floral, tea-like, jasmine, bergamot, peach

Gesha is one of the most prized and expensive varieties in specialty coffee. Though it originated in Ethiopia, it became famous after Panamanian farmers cultivated it and entered it in global competitions.

Gesha offers an incredibly aromatic, delicate, and complex cup, often compared to high-end tea or perfume. It grows best at high altitudes and requires meticulous care, which makes it rare and costly.

Look for Gesha from:

• Panama (especially Hacienda La Esmeralda)
• Colombia
• Ethiopia (landrace version)
• Costa Rica

Gesha is best enjoyed black, brewed as pour-over to highlight its nuances.

2. SL28 and SL34

Origin: Kenya
Cup Profile: Blackcurrant, tomato, bright acidity, syrupy body

These varieties were developed in the 1930s by Scott Agricultural Laboratories (hence “SL”). SL28 and SL34 are famous for their vibrant acidity and deep fruit flavors, making Kenyan coffee world-renowned.

SL28 is more drought-resistant and produces more pronounced citrus and berry notes. SL34 offers higher yields with balanced acidity and body.

Look for these in high-elevation Kenyan coffees, especially from Nyeri or Kirinyaga regions.

3. Typica

Origin: Ethiopia → Yemen → Global
Cup Profile: Sweet, clean, balanced, mild acidity

Typica is the original Arabica variety that spread from Ethiopia to Yemen and then across the world. It’s the parent of many other varieties, including Bourbon and Maragogipe.

Though it’s lower-yielding and more disease-prone, Typica delivers clean and sweet cups that are easy to drink and subtly complex.

Common in:

• Latin America
• Indonesia
• Some parts of Africa and the Caribbean

Typica is often found in blends but shines in medium roasts or gentle brewing methods like Chemex.

4. Bourbon

Origin: Yemen → Réunion Island → Latin America
Cup Profile: Chocolate, caramel, stone fruit, good body

Bourbon (not related to the whiskey) is a natural mutation of Typica with slightly higher yield and sweeter taste.

It grows well in mid to high elevations and produces rounded, full-bodied coffees with good sweetness and gentle acidity.

Variants like Red Bourbon, Yellow Bourbon, and Pink Bourbon offer subtle differences in flavor and are popular in Colombia, El Salvador, and Rwanda.

5. Pacamara

Origin: El Salvador (cross of Pacas and Maragogipe)
Cup Profile: Big body, spice, fruit, creamy mouthfeel

Pacamara is known for its very large beans and bold flavor. It’s often spicy or savory, with notes of tropical fruit or dark chocolate, depending on how it’s processed.

Due to its size and unique characteristics, it’s often featured in barista competitions and limited releases.

Best from:

• El Salvador
• Nicaragua
• Honduras

Try as French press or espresso to enjoy its full body and intensity.

6. Maragogipe

Origin: Brazil (mutation of Typica)
Cup Profile: Mild, smooth, low acidity, large bean

Nicknamed “elephant bean,” Maragogipe is known for its unusually large size. However, it tends to produce a subtle and mellow cup, so it’s often blended or roasted darker to enhance its character.

Sometimes confused with Pacamara, Maragogipe has lower yield and more muted flavors, but it can shine with the right roast.

Look for it in limited micro-lots from Mexico, Guatemala, and Nicaragua.

7. Catuaí and Caturra

Origin: Brazil (Caturra from Bourbon, Catuaí from Mundo Novo)
Cup Profile: Balanced, nutty, mild fruit, good sweetness

These compact, high-yielding plants are widely used in Latin America and form the backbone of many regional blends.

While not as exotic as Gesha or SL28, these varieties produce consistent, crowd-pleasing flavors that work well for espresso, drip, or cold brew.

Coffees labeled simply as “Brazilian” often include these varieties.

8. Sudan Rume

Origin: Sudan (rediscovered in Colombia)
Cup Profile: Floral, herbal, tea-like, tropical

Sudan Rume is an heirloom variety with low productivity but high cup quality. It has gained popularity in recent years for its exotic, aromatic profile and is often used in blends to enhance complexity.

Still rare and expensive, Sudan Rume is mainly found in high-end Colombian and African lots used for competitions.

9. Java

Origin: Ethiopia → Yemen → Java (Indonesia)
Cup Profile: Earthy, mild, spicy, herbal

This old variety was brought to Indonesia centuries ago and helped give coffee its nickname “java.”

Java beans often have a smooth, earthy flavor with lower acidity, especially when processed using wet-hulling (as in Sumatra).

It’s ideal for those who prefer bold, rustic profiles and full-bodied brews.

10. Obata, Sarchimor, and Catimor

Origin: Hybrid crosses bred for disease resistance
Cup Profile: Varies—often nutty, chocolatey, or herbal

These are modern hybrids created to fight leaf rust and increase yields. While not always known for high cup quality, selective farming and processing can produce surprisingly good results.

Roasters sometimes include these varieties in blends or use them for affordable single-origins from Brazil, Peru, or Costa Rica.

How to Discover and Taste Varieties

• Check the variety info on specialty coffee bags
• Ask your roaster or barista about the bean’s genetics
• Try side-by-side tastings of the same origin but different varieties
• Explore competition-winning coffees, which often highlight rare varieties
• Keep a journal of what you taste and compare over time

Over time, you’ll learn to recognize flavor patterns and develop a deeper appreciation for the diversity within coffee.

Conclusion: The Genetics of Great Flavor

Coffee varieties are the genetic foundation of flavor. From the elegance of Gesha to the boldness of Pacamara, each variety offers something different—something unique.

Understanding varieties gives you the tools to explore coffee more intentionally, ask better questions, and connect with the farming process behind every cup.

So next time you see a variety name on a coffee label, don’t skip over it. That small detail could be the key to your next favorite brew.