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Heritage Green Coffee Varieties

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Heritage coffee varieties are those that have been around for a long time and are known for their high quality and unique flavor profiles. Some of the most popular heritage coffee varieties include:

  • Typica: This is the original coffee variety, and is often considered one of the original Arabica coffee varieties. Typica plants are tall and slender with large leaves, and they produce beans that are known for their smooth, balanced flavor.
  • Bourbon: Bourbon is a mutation of Typica that was first discovered on the island of Réunion in the 17th century. Bourbon beans are known for their sweet, complex flavor, and they are often used to make high-end specialty coffees.
  • Geisha: Geisha is a rare and prized coffee variety that is originally from Ethiopia but gained fame in Panama. Geisha beans are known for their floral aroma and delicate flavor, and they can command very high prices.
  • Maragogype: Maragogype is a large-beaned coffee variety that is known for its smooth, mellow flavor. Maragogype beans are so large that they are sometimes called “elephant beans.”

These are just a few of the many heritage coffee varieties that are available. They can be a fantastic way to experience the unique flavors and qualities of different coffee beans.

Here are some additional things to keep in mind when considering heritage coffee varieties:

  • Heritage coffees can be more expensive than other types of coffee because they are often less productive and more difficult to grow.
  • Heritage coffees can be more susceptible to disease and pests.
  • The flavor of a heritage coffee can vary depending on the specific variety, the growing conditions, and the processing method.

Why are they called green?

Heritage coffee varieties, like most coffee beans, are called green because that’s their natural color before roasting.

Here’s the breakdown:

  • Coffee beans start as the seeds inside coffee cherries.
  • Once harvested, the beans are processed to remove the fruit and any chaff (outer layer).
  • At this stage, the beans are still raw and green in color. This green color comes from the natural chemicals present in the unroasted bean.
  • Roasting is what transforms these green beans into the familiar brown color we associate with coffee. Roasting also unlocks the flavor and aroma compounds that we enjoy in our cup of coffee.

So, the name “green coffee” simply refers to the unroasted state of the coffee bean, regardless of the variety, including heritage ones.