Arabica is the world's most important coffee variety, accounting for approximately two-thirds of global production. It is characterized by delicate aromas, balanced acidity, and a broad flavor profile. Within the Coffea arabica species, numerous varieties exist, developed through natural mutations, selective breeding, or regional adaptation. Among the most important are Typica and Bourbon, as well as their numerous descendants such as Caturra, Catuaí, Mundo Novo, SL28, and Geisha. Each variety brings its own unique characteristics in terms of yield, resilience, and cup profile, thus shaping the diversity of the Arabica coffee world.

Arabica coffee is distinguished above all by its pronounced diversity of flavors. This is not accidental, but rather the result of a comparatively sensitive coffee plant that reacts strongly to its environment. Arabica thrives at higher altitudes with moderate temperatures and consistent rainfall. Under these conditions, the bean develops more slowly, which has a positive effect on the formation of sugars and aromatic compounds. At the same time, this demanding nature makes cultivation more vulnerable to climatic changes and diseases.

A key factor influencing the character of an Arabica coffee is its terroir. Altitude, soil composition, microclimate, and cultivation methods all interact and significantly shape the final flavor. While Arabica from highland regions often exhibits vibrant acidity, a clear structure, and complex aromas, coffees from lower-lying areas (often Robusta varieties ) tend to be milder and more rounded. This means that Arabica can vary considerably in its sensory characteristics even within a single country or region.

In addition, there is the great genetic diversity within the coffee species Coffea arabica. The numerous varieties differ not only in yield or resilience, but also in their flavor profile. Some exhibit floral or fruity notes, while others are more characterized by sweetness, body, or spice. This diversity is a key reason why Arabica plays such a significant role in specialty coffee, and why origin and variety are often specifically highlighted.

Arabica, therefore, stands less for a uniform flavor profile than for its ability to reflect origin and growing conditions through its sensory characteristics. It is precisely this openness that makes Arabica coffee so appealing to many coffee drinkers – and explains why it is the dominant coffee variety worldwide.

Here we have compiled a list of the more common Arabica varieties.