THE BEAN ATLAS
Explore the world of coffee beans — from species and varieties to terroir and the unique characteristics that make each cup extraordinary.
Arabica vs. Robusta
☕ Coffea Arabica
The premium coffee species, representing about 70% of global coffee production. Known for its complex flavors and lower caffeine content.
⚡ Coffea Canephora (Robusta)
The hardier coffee species, known for its higher caffeine content and resistance to diseases. Often used in espresso blends.
🇵🇪 PERU: A COFFEE PARADISE
Peru's diverse microclimates and altitudes create some of the world's most unique and flavorful coffees. From the high Andes to the Amazon basin, each region tells a story through its beans.
Cusco Region
Altitude: 1200-1800m
Flavor: Bright acidity, floral notes
Harvest: April - September
La Convención
Altitude: 1000-1600m
Flavor: Chocolate, caramel
Harvest: May - October
Cajamarca
Altitude: 1400-2000m
Flavor: Fruity, wine-like
Harvest: March - August
Puno
Altitude: 1600-2200m
Flavor: Clean, bright
Harvest: April - September
Lots we cup in Cusco: Cusco Bourbon, Cajamarca Bourbon, La Catarata Geisha, Geisha Korea, Geisha Alto. The region talk is Coffee in Peru. Roasted bags are on the coffee menu.
Global Coffee Origins
Nariño, Colombia (Coming Soon)
- Altitude: 2000m+
- Flavor: Creamy, sugar cane, red apple
- Process: Honey & Washed
Why Nariño Honey Lots are Unique
Volcanic Terroir: The volcanic soil of the Galeras volcano adds a mineral complexity that prevents the honey process from becoming "cloying" or overly fermented.
Altitude: Because farms sit above 2,000m, the cool nights slow down the drying process. This allows the beans to absorb more sugars from the mucilage, resulting in a creamy mouthfeel.
Key Producers: Look for microlots from the Buesaco Honey Collective or Finca El Trapiche.
The Altitude Effect
Altitude dramatically influences coffee flavor. Higher elevations produce denser beans with more complex flavors.
Coffee Varieties Catalog
From ancient heirloom varieties to modern cultivars, discover the genetic diversity that shapes coffee flavor
🌱 Foundation Varieties
The original Arabica varieties that form the genetic foundation of specialty coffee
Typica
ArabicaFlavor Profile: Clean, sweet, with bright acidity and floral notes
Characteristics: Tall plant, conical shape, large beans. Known for exceptional cup quality but susceptible to disease.
Growing Regions: Jamaica Blue Mountain, Kona (Hawaii), some Central American farms
Bourbon
ArabicaFlavor Profile: Sweet, complex, with wine-like acidity and chocolate notes
Characteristics: Compact plant, high-quality beans. Parent of many modern varieties including Caturra and Catuai.
Growing Regions: El Salvador, Guatemala, Rwanda, Burundi, Brazil
🔬 Modern Cultivars
Improved varieties developed for better yield, disease resistance, and cup quality
Caturra
ArabicaFlavor Profile: Bright acidity, clean body, citrus notes
Characteristics: Dwarf variety, compact growth, excellent cup quality. Popular in Colombia and Central America.
Growing Regions: Colombia, Costa Rica, Guatemala, Brazil
Catuai
ArabicaFlavor Profile: Balanced acidity, medium body, nutty undertones
Characteristics: Compact plant, disease resistant, excellent for mechanical harvesting.
Growing Regions: Brazil, Guatemala, Honduras, Peru
Mundo Novo
ArabicaFlavor Profile: Full body, low acidity, chocolate and caramel notes
Characteristics: Tall plant, disease resistant, popular for espresso blends.
Growing Regions: Brazil, Colombia, Central America
⭐ Specialty Varieties
Rare and prized varieties known for exceptional cup quality and unique flavor profiles
Gesha (Geisha)
ArabicaFlavor Profile: Intense floral aromas, jasmine, bergamot, tea-like body
Characteristics: Tall, delicate plant. Commands premium prices, often $100+/lb. Made famous by Panama's Hacienda La Esmeralda.
Growing Regions: Panama, Colombia, Ethiopia, Guatemala, Costa Rica
Pacamara
ArabicaFlavor Profile: Complex, wine-like acidity, tropical fruit, chocolate
Characteristics: Large beans, exceptional cup quality. Combines Pacas' productivity with Maragogype's size.
Growing Regions: El Salvador, Guatemala, Honduras, Nicaragua
Maragogype
ArabicaFlavor Profile: Mild acidity, full body, nutty, chocolate notes
Characteristics: Extremely large beans (elephant beans), tall plant. Known for its distinctive appearance.
Growing Regions: Nicaragua, Guatemala, Mexico, Brazil
☕ Robusta Varieties
Hardy varieties known for caffeine content and disease resistance
Robusta
RobustaFlavor Profile: Strong, bitter, earthy, woody notes
Characteristics: High caffeine content (2-3x Arabica), disease resistant, low acidity.
Growing Regions: Vietnam, Brazil, Indonesia, Uganda, India
🌍 Understanding Terroir
Terroir is the complete environmental context that influences coffee flavor: soil composition, climate, altitude, rainfall patterns, temperature variations, and even the surrounding ecosystem. Just like wine, coffee reflects its place of origin.
In Peru, the combination of high altitudes, volcanic soils, and microclimates creates unique flavor profiles that can't be replicated anywhere else in the world. Each farm, each micro-lot, tells a story of its specific terroir.