The cultivation of this plant began in the mountainous system of the center of the island of Jamaica and slowly extended to the famous Blue Mountain. It was then when the producers realized the amazing quality of the product grown in this area, thanks to the privileged climatic conditions: mild temperatures of about 22ºC, rich soil, abundant rain and the characteristic mist of the place that allows the coffee bushes to produce fruit slowly for more than 8 months.

Varietal of low productivity, it receives the name of the Meeting Islands before called Bourbon, in the East of Madagascar. It is a plant of difficult acclimatization, little resistant to the wind and does not adapt to all lands. We find it in areas of Central and South America and Indonesia. It can reach 3 meters and its leaves are intense green. As they ripen, their cherries can catch either red, yellow or orange tones. This variety stands out for its high quality and its mild and balanced flavor with good acidity.

Also known as Criollo or Indio, it was the first varietal grown in tropical America. It is the base that has been used to create many other varietals. It is a tall plant, with long and distant branches, but resistant and flexible. It gives medium-sized and oval grains, of short and uniform maturation. High quality, has a sweet and refreshing acidity. Its low productivity gives way to other varietals.

Originally from Brazil, it is a mutation of the Bourbon varietal. Of low height, it gives cherries of intense red color. At higher altitudes it gives better fruits but less production. Tasting highlights its citrus notes, bright acidity but medium-low body.

This variety was created in Colombia in order to find a resistant varietal mainly to rust and other diseases of the coffee tree, able to give a good productivity and a great size of the grain (coffee Supreme). It is very aromatic and pronounced acidity, very similar to the other varietals grown in Colombia (Typica, Caturra, Bourbon).

It is a hybrid of the Timor and Caturra varietals created in Portugal in 1959. Initially it was planted in Costa Rica with the hope of having a high yield and pest resistant variety, but it did not succeed due to the excessive influence of the variety Robust of Timor, not reaching the expected quality. In the cup it stands out for its herbaceous and fruity but slightly bitter notes.

Originally from Brazil, it is a cross between the Mundo Novo and Caturra varietals. It is a plant that reaches 2.5 meters in height, with great productivity and resistance to bad weather and wind. Their cherries when maturing acquire yellowish or reddish tones and mature in an uneven way. Its ideal altitude conditions are between 600 and 1000 meters.

This variety was discovered in 1931 in Gesha, an isolated mountain range of the Southwest of Ethiopia. Initially known as Abyssinia, it was transplanted in Kenya and Tanzania, and later in Costa Rica and Panama where the conditions of the land improved the nuances of the fruit. At higher altitude gives better quality. Plant of great height, develops cherries and very elongated grains. It requires a lot of care what makes your crop more complicated. With a clean and bright flavor, its sweetness stands out with notes ranging from red fruits to mango and papaya.

This hybrid was developed in Brazil. It is a mixture of Bourbon and Robusta, and crossed again with Caturra and other arabicas. It is a tall coffee tree with elongated grains and it is very widespread in Brazil, which gives yellow and red fruits. It stands out in cup for its good body and medium acidity with citrus notes and red fruits.

Coming from Bourbon, this variety was developed in Kenya to provide local farmers with a coffee tree that would adapt perfectly to the environmental conditions of the country's producing areas. The grains are of good size and of very good quality.

Discovered in the city of Maragogype in Bahia, Brazil, it is a Typica mutation. The highlight is the large size of their grains which are called "elephant grains". The shrubs reach great height and give little production. In tasting has citrus and floral notes, with good body and aroma.

It is a natural cross between Bourbon and Typica varietals discovered in Brazil in the 40s. The shrub is strong and tall, highly resistant to diseases and droughts, although not too much to the wind. It gives a lot of cherries but they are slow ripening. It also has the hereditary characteristic of often giving a single grain inside the cherry, instead of both. It is sweet, with medium-low acidity and medium body.

It is a natural hybrid of the Bourbon, discovered in El Salvador in 1949, and its name is in honor of the family owner of the San Rafael Farm of the Santa Ana Volcano, where it was first found. The fruit is red and medium in size. The bush, dark green and bright, is low with lateral branches that form a 45 degree angle.

It is a hybrid of Pacas with Maragogype Rojo, which created the Salvadoran Institute for Coffee Research (ISIC) and which began to commercialize in 1980.

Originally from Guatemala, it is a ground floor, with a lot of secondary branches.

It is a hybrid created in the 90s between the Catimor and the Typica originally from Sumatra. It grows in the shade of other trees between 1,200 and 1,500 meters of altitude. It is the most popular varietal in Indonesia. It has notes of chocolate, citrus and spices.

In the 30s, the Scott Laboratories (SL) created in Kenya this hybrid between Mocca and Bourbon, with the aim of finding a coffee tree that is very resistant to diseases and that gave high production. Many of the varietals that we find in Kenya today (SL-34, etc.) have been created by this laboratory, giving a lot of uniformity in the coffees of that country. In cup highlights a fine acidity, with citrus notes that accompany your average body.

This varietal, like the SL-28, is the result of the work of the Scott Laboratories. It stands out for its great performance and for planting at a lower altitude. Its cup quality is less than 28.

It is a Typica mutation developed in Costa Rica. It has very good performance in high areas and very well resists the winds. The coffee plantations prefer to be in the shade, to give a good quality: sweetness and fine acidity.

Natural Bourbon and Typica mutation discovered in 1952 in Villa Sarchi, Costa Rica. Coffee plantations grow better in the shade and, since they do not need land with many nutrients, it is ideal for plantations with organic methods of production. It can be planted at less height than usual, giving great results. In cup stands out for its sweetness, aroma and intense acidity.