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Coffee bean variety (VARIETY) and characteristics

Coffee Bean Variety (VARIETY) and Characteristics

As with the refining method, there are various characteristics depending on the variety. There are many varieties of coffee beans depending on the region where they are grown. Please refer to the following information when selecting coffee beans.


The Bourbon variety is found on the island of Bourbon in the Indian Ocean. It is a Bourbon variety of Arabica, which accounts for more than half of all coffee bean varieties. Arabica coffee originates from Ethiopia, where it is grown at high altitudes and has a sweet, flowery aroma. However, it is also susceptible to frost, drought, pests, and disease, making it a difficult variety to cultivate and therefore considered a premium grade. The Bourbon variety of Arabica is considered to be one of the best coffee beans, with a full-bodied, rich, mellow, and sweet flavor. Yellow Bourbons, which turn yellow when fully ripe, are considered to be sweeter than the usual red berries.


The Tipika was introduced from Ethiopia to Yemen in the Middle East between the 15th and 16th centuries. The Tipika is the oldest variety in history and is considered to be the origin of all cultivated varieties. It is one of the most expensive brands because it is considered rare because it is produced in smaller quantities than other varieties. Blue Mountain is a mutation of the Tipika variety. The taste is distinctly savory and mellowly sweet. Its clear, crisp taste and sweet aftertaste make it one of the best varieties in the world.


A mutant of the Bourbon variety, Caturra was discovered on a coffee plantation in the state of Minas Gerais, Brazil. The small tree size and dense branches of the Caturra variety allow for a large number of plantings, making it possible to grow 1.5 times as many plants as other varieties. It is also relatively easy to grow as it is resistant to direct sunlight and rust, but it is considered a high quality variety because it requires correct growing methods, soil management, and a great deal of research, all of which are costly. It is characterized by its rich acidity, unique bitterness, and full flavor. You can enjoy its complex flavor with various degrees of roasting.

SL28 varieties

The SL variety is a high quality variety unique to Kenya that you do not usually see. SL varieties were selected between 1935 and 1939 at the Coffee Research Institute in Nairobi, Kenya. Currently, SL28 and SL34 are the most popular varieties. Among them, SL28 is the lineage of the Bourbon variety. It is a variety that is resistant to drought in Africa, and its beans are large and plump. It has a juicy, blackcurrant- and berry-like flavor, and its cup quality is very high.

*Icafé 90 variety

The name of the variety is an abbreviation of the Honduran National Coffee Association. It is a hybrid variety developed in Honduras. It is a cross between Caturra, which is characterized by its rich acidity, unique bitterness, and full flavor, and Timor, which is more resistant to disease than Arabica and has a unique deep flavor. It is characterized by its mild taste, yet full-bodied and full-flavored.

*Costa Rica 95

This variety was developed through repeated selection by the Costa Rican National Coffee Institute (CICAFE). The result is a variety that is highly beneficial to growers because of its resistance to rust, its small size that allows it to be grown densely, and its high yields. Costa Rica 95 is grown at high elevations and carefully processed to produce a delicious coffee with a unique flavor. Costa Rica 95 is grown in a wide range of regions including Central America, the U.S., and Africa.

*Catuai Variety

The Catuai variety is a crossbreed of the Caturra and Moudon Nouveau varieties. It is a mutation of the Bourbon variety discovered in Minas Gerais, Brazil. It is a natural hybrid of the Caturra, which has small coffee trees and high yields, and the Bourbon and Sumatra varieties discovered in Brazil, and was developed by taking over the good points of the Moudon Nouveau, which has a good flavor and high yields. It was developed by taking over the good points of Moudon Nouveau, which has a good flavor and high yield. The taste is gentle and light enough to be enjoyed by those who do not like coffee.

Abinishka (originally from Ethiopia)

The Ethiopian variety originally grown in Ethiopia is called "Ethiopian origin". It is said that there are more than 1,000 varieties of Ethiopian origin, depending on the region. It is a floral and delicate variety characterized by its tea, lemon, and grapefruit flavors.



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