A look at the world's famous coffee varieties: The flavor has reached its peak after thousands of years of wild release

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The origin of coffee: Africa is currently recognized as the birthplace of coffee

The world's first coffee tree was discovered in Kaffa Province, Ethiopia, Africa. The local indigenous tribes often ground coffee berries, mixed them with animal fat, and kneaded them into many spherical balls. The people of these indigenous tribes regarded these coffee balls as precious food and used them as staple food for the warriors who were about to go to war. At that time, people did not understand why coffee drinkers showed excitement or that it was caused by the stimulation of coffee. Instead, they regarded it as religious fanaticism shown by coffee drinkers. They thought this drink was very mysterious and it became a special product for priests and doctors. The coffee roasting and coffee brewing culture that emerged during this period was the origin of coffee.

Around the 11th century, people began to boil coffee as a drink. In the 13th century, the Ethiopian army invaded Yemen and brought coffee to the Arab world. Because Islam prohibits believers from drinking alcohol, some religious figures believe that this drink stimulates the nerves and violates the doctrine. They once banned and closed coffee shops, but the Egyptian Sultan believed that coffee did not violate the doctrine, so he lifted the ban and coffee drinks quickly became popular in the Arab region. Coffee was later spread to Turkey and became the source of the word in European languages. The methods of coffee planting and production were also continuously improved and gradually perfected by the Arabs.

The natural evolution of coffee over thousands of years has brought the wild flavor to its peak; in the future, the selection of artificially domesticated coffee characteristics will not only focus on varieties that are adaptable to the environment, have high-yield characteristics, and have special flavors.

Global Coffee Map

There are more than 70 places in the world where coffee is produced. They are mainly distributed in the tropical and subtropical areas between the equator and the Tropic of Cancer (23.5 degrees), which are the main growing areas. The best cultivation areas are those with abundant rainfall and an average temperature of about 15~30℃. However, good coffee cannot be grown anywhere in this area. The coffee tree is an evergreen shrub of the Rubiaceae family. It is as high as four to six meters. In order to harvest, agricultural technology has been gradually improved, and the tree stems are pressed down to two or three meters in height using the "low stem cultivation method". Coffee trees will bloom white flowers two or three years after planting. The coffee fruit is dark green at first, and turns yellow as the fruit gradually matures, then turns red and finally matures to red, purple and black. The ripe coffee fruit is like a red cherry, with a slightly sticky sweet pulp in the peel, and a deeper layer of light green beans, which are generally called coffee beans. The quality of coffee produced in the highlands is better, and it is also called highland species or highland production. Although the seeds (coffee beans) in the coffee fruit grow easily in the lowlands, the quality is not good. The coffee beans produced in the cool highlands are of very high quality.

According to the June 2019 report of the U.S. Department of Agriculture, the global coffee production in 2018 was about 169 million bags, each bag was 60 kg, and the total production was more than 10.1 billion metric tons. Robusta beans have grown again and the ratio with Arabica has become closer (Robusta/Arabica accounts for 42.2%/57.8%).

Coffee producing regions of the world

Coffee seeds were spread over more than a dozen centuries. In 1699, the East India Company brought them to Indonesia and planted them on the island of Java. The Dutch were the first people to introduce coffee from Arabia to Europe. They first introduced coffee to Batavia and then to Europe. In 1706 , they transported several coffee trees from Java back to Amsterdam and successfully planted them in a greenhouse. In 1713 , these seeds were cultivated into seedlings and given to Louis XIV of France. In 1723, a French officer named Clee secretly brought seedlings from the Botanical Garden in Paris to Martinique, where he took office. This was the first coffee tree in the entire Caribbean Sea, and it spread throughout Central and South America. This was the spread of the great voyages. Although Europe does not produce coffee beans in the five continents of the world, the Netherlands and France have made great contributions to the globalization of coffee. From the origin of Africa, it is then in the three major coffee cultivation and growth areas: Asia and the Pacific region, Latin America region, Africa region, and Australia also has a small amount of production.

Major coffee producing areas in Africa

Located in the hottest center of the tropics, most African countries produce Robusta coffee beans. Arabica coffee beans (Washed Arabica) also grow particularly well in the high mountains of Kenya, Tanzania and Cameroon.

Africa is the origin of coffee, so there are naturally many coffee-producing countries, including Congo, Rwanda, Kenya, Angola, Zimbabwe, Mozambique, Ethiopia, etc.

Major coffee producing areas in Latin America

Brazil, the largest country in South America, is known as the world's largest coffee producer with an average annual export volume of 30 to 40 million bags of coffee beans, accounting for nearly one-third of the world's production. The main varieties are natural Arabica (-Natural Arabica, Arabica accounts for 24% of the world's coffee production, and Robusta accounts for 9%). Brazil's Santos coffee is quite famous. Jamaica is most famous for its Blue Mountain coffee, which is known as the "best coffee"; followed by Colombia, Venezuela, Peru and Ecuador (Washed Arabica). In Mexico, Panama and the Caribbean coast countries, coffee occupies a very important economic position, and the coffee beans they produce (Washed Arabica) are usually of high quality. Costa Rica's unique "Honey Process" flavor was originally led by Panama's Elida Estate with ASD (Anaerobic Slow Dry) anaerobic fermentation slow sun drying method!

Major coffee producing areas in Asia and the Pacific

Java, Mandheling, and civet coffee from Indonesia; Mocha Sanani from Yemen in Arabia; Yunnan coffee, Hainan coffee, and Taiwan coffee from China; and coffee from India, Vietnam, Hawaii and other countries.

Due to advanced and excellent technology, the production of 'Washed Arabica', 'Washed Robusta' and 'Natural Robusta' in India and Indonesia has increased significantly. In the global coffee market, Arabica coffee accounts for about 60%, and Robusta coffee accounts for more than 35%.

Major coffee producing areas in Australia

Australia began to grow coffee around 1900 AD, with both Robusta and Arabica species, mainly in the eastern part of Australia, roughly distributed in the north of New South Wales, around Queensland, and Norfolk Island. The northeastern part of Queensland is the famous Skybury planting area; Norfolk Island is a small island in the South Pacific far east of the Australian mainland, with about 20,000 Arabica coffee trees planted.

▋Single origin coffee and blended coffee

The above lists most of the coffee producing areas. However, in this long list of coffee producing areas, different coffee varieties have their own flavors. A single variety of coffee is made into "Single Original" and multiple varieties are made into "Coffe Blended".

Single origin coffee, as the name implies, is coffee brewed from a single origin or a single variety of coffee beans, with the focus on emphasizing the local special flavor. Jamaica's Blue Mountain, Colombia's Gesha beans, Indonesia's Mandheling, etc. are all common single origin coffees; as for blended coffee, it is a mixture of coffee beans from different origins to create a rich coffee with different tastes. Kenya, Brazil and Costa Rica are the three coffee beans that are often used when blending beans!

Coffee beans

From the biological classification of "kingdom, phylum, class, order, family, genus, species" coffee beans belong to the Rubiaceae family, Coffea genus, of which only three types of coffee have commercial value -

• Arabica (Coffea Arabica), Robusta (Coffea Robusta also known as Coffea canephora) and Liberica (Coffea Liberica) are known as the "three major native coffee species".

An overview of the three original species of coffee beans:

1. Arabica originates from Ethiopia and has the best flavor, aroma and quality. It accounts for about 60% to 70% of the world's total production. It is a widely planted variety that is in great demand for specialty coffee.

2. Robusta originated from Congo and is grown in Africa and Indonesia. It has strong resistance to pests, but its quality and aroma are inferior to Arabica. This variety is mostly used in instant coffee. Robusta, also known as large-grain coffee, accounts for about 30% and is mainly used in instant and canned coffee. The caffeine content is twice that of Arabica.

3. Liberica originates from Liberia, also known as Liberian coffee. Due to its inability to tolerate leaf rust and poor flavor, it is only traded in Suriname, Libya, Cote d'Ivoire, Malaysia and other countries in West Africa, and is not popular around the world. However, it has the strongest adaptability and is an important improvement in coffee varieties.

Coffee Varieties

90% of Arabica coffee from the Ethiopian highlands is self-compatible, while all other coffee varieties are self-sterile. After several generations of self-pollination, the growth potential and yield of Arabica coffee are not affected. • Arabica coffee has more mutations, probably because it is easy to self-pollinate, and recessive mutations are easy to appear.

All Arabica varieties have been hybridized and perfected over thousands of years of evolution. In addition to the native Ethiopian strain, there are two main lineages derived from Yemen: Typica and Bourbon.

【Typica】Typica series. Rich layers and smooth flavor

【Bourbon】Bourbon series. Thick sour flavor, varied flavors

Typica and Bourbon have been combined with mutants, natural hybrids, artificial hybrids, and a variety of other variants.

Bourbon Variants

． El Salvador Bourbon (Tekisic)

． Caturra

．Pacas

．Villa Lobos

．Villa Sarchi

． Bourbon Point

．Mokka

Intraspecific hybrid series; Arabica with Arabica

-Mundo Novo

-Catuai

-Acaia

-Pacamara

-Maracaturra

-Maracapacamara

Interspecies hybrid series; Arabica and non-Arabica

-Hibrido de Timor

-Arabusta

-Catimor

-Ruiru11

-Batian

-Colombia

-Icatu

-Obata

-Rasuna

-Slection 9

【Typica】Typica

The closest variety to the native species, native to Kaffa, Ethiopia and Yemen. The ancestor of Arabica, Typica is an excellent variety, showing excellent purity and consistency, with a lemony taste and a sweet aftertaste. Typica has bronze top leaves and oval or thin pointed beans; the tree is 3-4 meters tall, conical in shape, with an angle of about 50-70 degrees between the trunk and branches. The leaves are narrow and bronze in color. The berries are more oval than other varieties. It is called Arabigo or criollo in Central America. It has low resistance to leaf rust, making it difficult to care for, and the tree has low fruit yields, plus the long harvest period and low yields. Typica has evolved genetically, with many variants better adapted to their surroundings and developing new characteristics that are often considered new varieties, such as the Mexican Typica, which is slightly different from the Hawaiian Typica, and therefore has different names; Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernado & San Ramon (Brazil), Kent and Chickumalgu (India) are all Typica.

【Bourbon】

A variety that mutated from Typica, it is the closest variety to the native species. Bourbon spread from southwestern Ethiopia to Yemen, and the bean shape changed from thin and pointed to round. In 1715 , France transplanted the round beans of Yemen Mocha to Bourbon Island on the east coast of Africa (renamed Reunion Island after the French Revolution) and named it Bourbon. In 1727, the round beans of Bourbon were spread to Brazil and Central and South America. In 1732 , the British transplanted Yemen Mocha to St. Helena Island (where Napoleon was imprisoned later), which was also a round bean of Bourbon. Bourbon is the winner of the cupping test of American specialty coffee. Bourbon produces 20~30% more fruits than Typica.

Bourbon characteristics: complex acidity, caramel sweetness, balance. Bourbon trees are tall and vigorous, with slightly serrated green leaves that are relatively wide, and the solid coffee beans are relatively small and densely produced, so the beans are smaller and rounder than Typica. The fruits are red, yellow and orange, depending on the variety and soil texture, and red fruits are the most common. Although Bourbon has a higher yield than Typica, it is also a low-yield variety and is very susceptible to leaf rust, berry disease and nematode infection. To produce beans with unique and superior flavor, the optimal growth altitude is 1,100 to 2,200 meters.

Some coffee experts think that Bourbon is just a natural variation of Typica, nothing special! But it is not. Bourbon has its own characteristics. It has the same excellent taste as Typica, like the sour taste of red wine, sweet aftertaste, so complex, so delicate, it is the Pinot Noir of coffee. The plants are fragile and do not produce as many fruits as other varieties, but they are worth the effort. The cup of Bourbon-type varieties is rich and classic. It is the coffee of coffee. Its charm has won the praise of strict critics and beginners alike. Typica and Bourbon can be distinguished from the leaves and beans of the coffee tree. Today's Latin American coffee is largely a variety developed from Typica and Bourbon varieties. 97.55% of Brazilian coffee varieties come from Typica and Bourbon. Latin American coffee breeders have used the narrow genetic base of Bourbon to create new varieties with various characteristics, which have good performance in yield and quality. Bourbon Amarelo (Yellow Bourbon), a unique Bourbon variety in Sao Paulo, Brazil, does not turn red when ripe, but orange-yellow. Later, it was discovered that other local Bourbon derivatives also have yellow skin.

【Kona, Hawaii】

The seeds that are considered the ancestors of American coffee were planted in Hawaii by Brazil in 1825 ; the most famous and traditional Hawaiian coffee is produced on the island of Kona on the southwest coast. The only coffee produced in the United States, the volcanic soil of the Kona Coast breeds this fragrant and mellow coffee. Kona has a slight wine aroma in its moderate acidity, with a very rich taste and irresistible aroma. Planted at an altitude of several hundred meters, Kona from the Big Island of Hawaii, with a gentle sea breeze and fertile volcanic soil, has an extremely clean acidity and sweetness. It is even better than the higher altitude Blue Mountain.

【Kent】

Kent coffee was discovered in the Mysore region of India in 1911. It is a hybrid variety of Typica. It is resistant to leaf rust and is now widely planted in India. It has high yield and strong disease resistance, but has never achieved good results in cupping. Currently, Kent is mostly planted in Tanzania. The coffee aroma is thicker than Bourbon.

【Bourbon Pointu】

Bourbon Pointu was discovered on Bourbon Island in 1810. The bean shape changes from round to pointed, and the caffeine content is only half; but the quantity is small and weak, making it extremely precious (mostly cultivated in laboratories).

【Maragogype】

Maragogype or Elephant Bean is the most famous variant of Typica. It was discovered in Maragogype, Bahia, Brazil. The bean is at least three times larger than the average Arabica, hence the name Elephant Bean. It has a mild taste with a slight sweet and sour taste. It is not easy to roast. Light roasting is recommended because deep roasting will not bring out the characteristics. It was first discovered in the Maragogype bean-producing area in Bahia State in northeastern Brazil in 1870. Elephant Bean has poor flavor in low altitude areas, but better flavor at high altitudes, with mild sourness and pleasant sweetness.

【Pacas】

A natural variation of Bourbon. In 1935, Don Alberto Pacas, a coffee farmer in El Salvador, selected the high-yield San Ramon Bourbon variety and transplanted it to his farm for planting. In 1956, his coffee trees produced more fruits than coffee trees of the same type. Dr. William Cogwill, a professor at the University of Florida, determined that this was a genetic mutation in Bourbon and named it "Pacas". Pacas has a high yield and is classified as a dwarf variety like Caturra, but it has high yield and good quality at high altitudes. It accounts for 25% of the production in El Salvador. It is more wind-resistant than Bourbon, has a similar flavor to Bourbon, and is susceptible to most coffee pests. It is quite popular in Central America. Currently, 68% of El Salvador's coffee is of the Bourbon variety, and 29% is Pacas.

【Pacamara】

A dwarf variety with huge fruits, a hybrid of Pacas and Maragogype, with green or bronze leaf tips, appeared in El Salvador in the 1950s, with a unique aroma of chocolate and citrus fruit, good cup, outstanding flavor, wonderful balance and floral aroma. The highest cup is produced from the highest possible altitude, Pacamara. However, due to its susceptibility to leaf rust, berry disease and nematodes, the yield is low, such as Caturra, which is mainly produced in El Salvador. The variety is not homogeneous, with great variation from generation to generation, and 10-12% of the offspring will return to Pacas. It has a citrus floral aroma, and there are orange-red and purple-red varieties.

【New World Mundo Novo】

Mondonoro is a natural hybrid of Sumatra (Typica) and Red Bourbon. It is native to Brazil and is known as the new hope of the Brazilian coffee industry. It is named New World and has now spread all over the world. The tree is more than three meters tall, making it difficult to harvest. The taste lacks sweetness and has a bitter taste in the later part. The advantage is that the plant is stronger, can withstand most diseases, and has a stronger resistance to diseases and pests. However, it takes longer to mature and is a high-yield variety.

The beans are round in shape and large in size, with an average mesh size of 17. It grows well in areas above 800m above sea level with a rainfall of 1200-1800ml , and it is well matched with the soil and water in Brazil. Brazil has been planting it extensively since 1950 .

【Tekisic】-Bourbon Evolution

A selection of El Salvador Bourbon, with small fruit and low yield, it has a unique flavor, layered acidity and a noticeable body. This coffee is sweet and tends to be caramel and brown sugar-like.

【Villa Sarchi】-Bourbon Evolution

First discovered in Costa Rica in the 1960s, this Bourbon variety has often appeared in competition winners in recent years and is a promising dark horse. This is a rare variety bred through hybridization of red Bourbon trees. It is wind-resistant and prefers high altitude environments. It has excellent acidity and a variety of fruity aromas. It is sweet, with bright and delicate citrus sourness and lower raisin and nut aromas. It is quite complex and well-balanced. It has a strong fruit color and excellent sweetness. It is grown in the town of Sarchi in Costa Rica and is susceptible to most coffee diseases and insects.

【Kenya】Bourbon hybrid derivative

A delicious recipe with a surprising citrus sour taste! A mix of SL28 and SL34, wild and fierce, the brute force of the ancient armored warriors that you won't let go!

"SL28" and "SL34" - Bourbon hybridization Kenya Scott Laboratory used Bourbon progeny and heirloom to cross, and the new varieties of SL28 and SL34 appeared, but the parents are unknown. The flavor is excellent with black currant acidity. 90% of the coffee produced in Kenya is SL28 and SL34. SL-28 is extremely drought-tolerant and susceptible to diseases CBD, CLR or BBC. It failed in its mission to create high yields, but succeeded in creating delicious beans with strong citrus, sweet, balanced and complex aromas. The flavor characteristics of SL34 are its complex lemon acidity, heavy taste, pure and sweet, and it performs well in medium to high altitudes. SL34 is extremely drought-tolerant and more disease-resistant than SL28.

【Caturra】Natural mutation

A natural mutation of Red Bourbon, a dwarf variety that is more productive than Bourbon. It was first discovered in Brazil and commercial cultivation began in Minas Gerais, Brazil in 1937. It performs best in Colombia, Costa Rica and Nicaragua in Central America. The best quality and quantity can be produced at an altitude of 1500-1700 meters. Caturra is characterized by bright acidity and low to medium consistency. It has less clarity and sweetness than its parent Bourbon, with a medium-to-high cup taste and a lemon or citrus sour taste. It is not as sweet as Typica and Bourbon because the sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower. It has high productivity, but continuous fertilization and pruning are required to maintain productivity, so the trees are short and have many branches and compact shapes. The slightly serrated green leaves are relatively wide. Although the productivity is increased, the production is still limited due to the high cost of harvesting and care and the high susceptibility to leaf rust, berry disease and nematode infection. Lemony and mildly sweet.

【Catuai】

Catuai is a hybrid of New World and Caturra, and can be described as a second-generation hybrid. It inherits the advantages of Caturra's low trunk, and also makes up for the defect of Arabica's weak fruit. The fruit is solid and not easy to fall off when it encounters strong winds. The biggest regret is that its overall flavor is slightly more monotonous than Caturra. Catuai also has red fruit and yellow fruit, and red fruit is more often awarded than yellow fruit. Catuai, Caturra, New World, and Bourbon are listed as the four main coffee varieties in Brazil.

It was bred in 1949 by crossing the yellow Caturra (Bourbon mutation) C476-11 and Mundo Novo (Typica x Bourbon) CP 374-19. It was released in 1972 after pedigree selection (single plant continuous generation selection) in Brazil. There are red and yellow fruits, as well as the green variety Ouro Verde, which has high acidity and yellow beans have an impure, oil-like taste when cooled. There are many excellent selections in different countries. Honduran Catuai accounts for nearly half of the planting area. IHCAFE researchers actively seek to improve Catuai, including hybrid combinations between Catuai and Timor. Catuai is also important in Costa Rica, where yellow fruit Catuai has been widely planted after its introduction in 1985. Catuai was introduced to Guatemala in 1970 and now accounts for about 20% of the national production. Catuai is hardly cultivated in other Central American countries.

Catuai has a mellow body and feels as warm as soft water when it enters the throat. The aftertaste changes delicately, with sweet orange, tropical fruit, raspberry, maple syrup, juice, light wine aroma, white bitter melon, baked biscuit aroma, caramel, vanilla, and an elegant and delicate aftertaste, with a long and multi-layered taste.

Interspecific Hybrid

【Timor】

A natural hybrid variety found in the island country of Dontim on the eastern end of the Nusa Tenggara Islands. It has 44 chromosomes and is closer to Arabica. However, its flavor is bland. The acidity of Dontim is low and lacks characteristics. It is often used to make low-cost formula beans. But Dontim also has high-altitude purebred Tepika washed beans. Before buying, be sure to find out whether it is a hybrid or purebred Tepika washed bean. The quality of the two is very different. The former is bland, while the latter is stunning.

Catimor

In 1959, the Portuguese mixed Brazilian Caturra with Catimu and bred the second-generation Catimu, which has super strong disease resistance and yield capacity. However, the flavor is also poor, and it is currently an important variety of commercial beans. In order to improve the bad reputation of Catimu for poor cupping, botanists from various countries have gone back to cross-breed Arabica and Catimu for many generations in recent years, trying to reduce the pedigree of the beans.

【Icatu】

A variety improved by multiple generations of hybridization in Brazil. In the past, Arabusta, a mixture of Arabica and radish beans, improved yield and disease resistance, but the coffee flavor was not good. Scientists then hybridized Arabusta with Arabica varieties such as Caturra, New World, and Bourbon for multiple generations, gradually reducing the bad taste of radish beans and improving the mellowness of Arabica beans, thus giving birth to the excellent variety of multiple generations of hybridization - Ikatu.

【Ruiru 11 Ruiru 11】

In 1985 , Kenya developed a hybrid variety that focuses on yield rather than quality. So far, the hybrid varieties of Arabica and robust beans have not been considered as boutique coffee; therefore, many suppliers specializing in freshly roasted boutique coffee, such as Fresh, do not have these varieties. However, even many imported luxury coffee suppliers mix this hybrid beans into blends to reduce costs. The flavor of the above-mentioned genetic mutations (whether natural or scientific research products) is closely related to specific regional conditions.

【S 79 5】

Place name: Jember This variety was bred in India in the 1940s by crossing Kent (Typica selection, tall, high yield, extremely resistant to leaf rust) and Coffea Liberica (Coffea Liberica). In 1955, the Indonesian Coffee and Cocoa Research Institute (ICCRI) named it Jember, and it is widely planted in India, Yemen, Indonesia, and Ethiopia. It has some resistance to coffee leaf rust, but the resistance decreases over time. It has a maple syrup or brown sugar taste.

【Villalobos】

This is an offshoot of the Typica family, with an elegant floral and sometimes citrusy aroma. The variety was brought to Indonesia by Dutch traders in the late 17th century. We love its subtlety and high acidity. Lobos Estate beans are particularly strong with flavors of stone fruits such as apricot, peach and plum.

Colombia

Also known as Vaiedad Colombia, it has a sweet, bright, rich aroma of caramel and chocolate. A cross between Caturra and Timor, it is highly resistant to leaf rust and has a high yield, making it popular on small farms and grown in Colombia. Unlike Catimor, this variety is a combination of many descendants. Castillo is the best selection.

【Geisha】The Light of Panama

Gesha is a Typica tree species originating from Geisha Mountain in Ethiopia. It was introduced to Panama from Costa Rica in 1963 by Don Pachi (known as the father of Panama Gesha), but due to its low production capacity, no farmers were willing to plant it. Daniel Peterson accidentally discovered this coffee on his own farm, Esmeralda Special, and has dominated major international cupping competitions since 2004. It is the most popular coffee variety, with a rich citrus, floral and toffee aroma that fascinates everyone. Panama is the main producer of Gesha coffee.

Geisha is a variation of the Arabica native species in the Gesha region of Ethiopia. It has a larger bean shape and is a coffee variety unique to Panama. In recent years, it has shined in the specialty coffee industry and has been called the queen of specialty coffee in just a few years since its launch. Geisha appeared in Panama as early as 1960, and many breeding units in Panama also have many Geisha seeds. In fact, Geisha was discovered in Gesha in southwestern Ethiopia in 1931 and has many different names in the local area. In 1931 and 1932, it was imported to Kenya under the names of Abyssinian and Geisha respectively. In 1936, Kenya took the harvested Geisha seeds to Uganda and Tanzania for planting. In July 1953, Tanzania sent the offspring trees to Costa Rica, and the mother trees remained in its own country. In 1960, Panama officially cultivated Geisha through CATIE (Tropical Agronomic Center for Research and Education).

Geisha trees are tall and thin (up to 4.5 meters), with spreading branches and leaves, long green and red leaves, and late fruiting. They are resistant to leaf rust, susceptible to berry diseases and nematodes, and have small to medium-sized fruits and medium-to-low yields. Panama Geisha has a unique flavor, which can be dinner coffee, delicate, black tea consistency with bergamot flavor. Geisha flowers also have a little peach, a combination of melon. Beans produced in high-altitude areas have a good aroma, a sweet and clean aftertaste, with jasmine and peach aromas, and bright sour fruits, such as tamarind, mango, papaya, and a very smooth taste. The characteristics can be compared with Ethiopian washed beans. But its flavor changes rapidly in different cultivation areas. To maintain its characteristics, it can only be planted on a 1,200-meter hillside.

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