Coffee Varieties Made Simple
How to Pick the Right Beans Without Tasting Them
If you’ve ever stood in front of the shelves at The Roasterie wondering whether “Huila Geisha” or “Red Honey Dominican” will suit your taste, you’re not alone. Choosing coffee by variety can feel like reading a wine label in a language you don’t speak. We’re here to cut through the noise. This post breaks down the Arabica coffee varieties we actually roast and serve, in plain language. No snobbery. No science fair. Just helpful info so you can make better choices, even if you can’t sample before you buy.
Wait, what is a coffee variety, anyway?
The Classics
Bourbon
One of the oldest and most loved Arabica varieties. Bourbon is sweet, full-bodied, and smooth. Think chocolate, nuts, soft red fruits.
You’ll find it in our offerings from El Salvador, Rwanda, and Guatemala Sabanetas. It’s creamy, and easy to enjoy.
If you like: nutty, rich, chocolatey coffee → Bourbon is your bean.
Pink Bourbon (Colombia Paraiso)
This one’s a hidden gem on our shelf—Colombia Paraiso, made with a rare variety called Pink Bourbon. Unique genetic line that just happens to ripen to a pinkish colour.
Flavour-wise? Think tropical fruit, soft florals, and delicate sweetness. It’s more subtle than Geisha but just as refined, especially when grown at high elevation and processed with care.
This isn’t a coffee that shouts. It sings, quietly but beautifully.
If you like: fruit-forward coffees with elegance and finesse → Don’t sleep on Pink Bourbon.
Caturra
A natural mutation of Bourbon that’s a bit smaller and a bit brighter. Often grown in Colombia and Mexico, Caturra gives you balanced sweetness, medium body, and a clean finish.
It shines in both washed and honey preps.
If you like: mild, sweet, balanced coffee → Try Caturra.
Catuai
A cross between Mundo Novo and Caturra, Catuai shows up a lot in Latin America. It’s known for a round body, good sweetness, and versatility.
We’ve roasted some excellent Catuai from Mexico, Nicaragua, and Brazil. It’s a solid everyday drinker.
If you like: smooth and approachable coffee → Go for Catuai.
For the Fruit Lovers
But Wait—What About Peaberry?
Great question. Peaberry isn’t actually a variety. It’s a natural mutation where only one seed develops inside the cherry instead of two.
Because all the nutrients go into that single bean, some say peaberries are sweeter or more concentrated in flavour. Others just like the round shape.
We currently have:
Tanzania Peaberry – bright, juicy, often with citrus and stone fruit
Cuban Caracolillo Peaberry – round, rich, with nutty chocolatey tones
So while peaberry isn’t its own variety, it’s worth paying attention to. It gives a different twist to the flavour—like putting the same song through a better speaker.
Premium Picks
Geisha (or Gesha)
Let’s talk about the diva in the room. Geisha is known for its delicate floral notes, elegant body, and high clarity. Originating from Ethiopia, it rose to fame in Panama—but we currently roast a Colombia Huila Geisha that’s stealing the spotlight.
Expect jasmine, tropical fruit, maybe even a bit of bergamot.
If you like: tea-like, aromatic, luxurious coffee → Geisha is a premium treat.
Don’t Forget Processing
How to Pick Coffee You’ll Actually Like
Here’s a simple guide to help you match coffee variety with your personal taste—without needing to cup or decode flavour wheels:
Nutty, creamy, chocolatey?
→ Bourbon (El Salvador, Rwanda, Guatemala Sabanetas), Caturra, Typica
→ Look for washed or medium roasts from Central America or India
Fruity, juicy, bright?
→ SL28, Pacamara, Peaberry (Tanzania, Cuba), Mocca (Harrar, Yemen), Geisha, Honey processed (Dominican Red Honey, El Salvador Yellow Honey), Aramo (anaerobic)
→ Go for natural, honey, or anaerobic coffees
Floral, tea-like, elegant?
→ Geisha, Typica
→ Choose lighter roasts from Colombia, India, or Ethiopia
Still Unsure?
