Coffee tree species are divided into three main categories: Arabica, Robersta and Liberica.

Villasarchi

It's a hybrid of bourbon developed in sarchi, costa rica. The branches are at a 45-degree angle to the trunk and the leaves are bronze. Shade tree cultivation and minimal pesticide application make it an excellent organic coffee. Elegant acidity, delicate fruity flavors and nice sweetness.

Caturra

Brazil, a higher-yielding variety of bourbon. The tree is taller than bourbon, the beans are smaller in size, yield more and resist leaf rust. Now its cultivation area has gradually expanded from Brazil to Colombia, Costa Rica and Nicaragua. Bright acidity, medium to low alcohol, but purity and sweetness slightly less than bourbon.

Mundu nove

Brazilian hybrid of bourbon and sumatra. Strong environmental adaptability, pest resistance, high yield. The tree is not suitable for harvesting when it is more than three meters high. The taste is more balanced and the taste is close to traditional varieties.

Catuai

It is an excellent variety, which is suitable for severe climate in high altitude areas and has high yield. It was first produced in Brazil. It is a hybrid of caturra and mondu nove. It is now widely cultivated in Central America. However, its harvest life is relatively short, only ten years. The acidity is good, but the taste is poorer and less mellow than mundu nove.

Pacas

There are two theories about its origin: one is that it is merely a species of cattura, and the other is that it was discovered by a farmer called pacas in el salvador. Pacas are better suited to higher altitudes and have higher yields and disease resistance than bourbon. The most striking features of the taste are bright acidity and moderate body.

Ethiopia Heirloom Ethiopia native species

There is no complete scientific documentation of this species, but there are probably more than 1000 varieties derived from the native Ethiopian species, which have since spread to Yemen, India, Indonesia, and South America. Among them, Tipika is one of the descendants of the original species. The native Ethiopian species has a very rich flavour, varying from elegant floral (typically jasmine) to citrus (typically lemon), chocolate and raspberry flavours depending on how they are processed.

Geisha

Geisha coffee has been one of the most talked about coffees in the industry for the last five years, and is considered to be the most flavourful and delicate coffee. From the small town of geisha in southern ethiopia to costa rica and then to panama, the tree grows very tall and has beautiful slender leaves. The beans are also slender and of excellent quality than other species and are produced only at high altitudes. Geisha's nose sparkles with strawberry, citrus and mango aromas, with excellent purity and sweetness.

SL 28

This Kenyan native species was created in 1930 by Scott Laboratories and is known simply as SL. Agronomists wanted to find a Bourbon, Yemeni mocha, or Tipika variety that was resistant to pests and had a high yield, and they experimented with SL28, but it had a lower yield. Its broad, bronzed leaves, which some believe are influenced by Sudanese and Ethiopian species, are characterized by an extremely intense citrus flavor, rich and balanced, with a high sweetness.

SL34

Scott's lab improved the bourbon variety in the 1930s. It still produces excellent quality at mid and high altitudes, with bronze-colored leaves and serrated edges, closer to the tipica species, and is resistant to heavy rainfall even at high altitudes. Flavor characteristics are evident in citrus aromas, intense mouth feel, and nice sweetness in a clean finish.