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Caturra
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A natural mutation of Bourbon with a more compact size, common in Colombia and Central America.
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21
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Bourbon
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One of the oldest and most culturally and genetically important coffee varieties, known for sweetness.
|
15
|
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Geisha
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Also spelled Gesha, originally from Ethiopia, now famous for exceptional floral and tea-like qualities.
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12
|
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Castillo
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Developed in Colombia for resistance to coffee leaf rust while maintaining cup quality.
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11
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Ethiopian Heirlooms
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Diverse, unnamed local landrace varieties from Ethiopia.
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7
|
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Typica
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One of the oldest and most genetically important varieties of Arabica coffee.
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7
|
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SL28
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Selection from Tanzania developed in Kenya, known for exceptional cup quality.
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7
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Pacas
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A natural mutation of Bourbon from El Salvador with compact growth.
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6
|
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Pink Bourbon
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A natural mutation of Bourbon with distinctive pink cherries when ripe, known for sweetness and complexity.
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5
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Red Bourbon
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Classic bourbon variety with red cherries, foundational to many modern varieties.
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5
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SL34
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Selection from Bourbon developed in Kenya, known for bright acidity.
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4
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Colombia
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A composite cultivar developed in Colombia for disease resistance.
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4
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|
Heirloom
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Traditional Ethiopian varieties, often unnamed but genetically diverse.
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3
|
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Landrace
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Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia. As the birthplace of coffee, the trees have been growing and cross-breeding for centuries in this country.
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2
|
|
Wild Heirloom Ethiopia Arabica Cultivars
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A collection of ancient, naturally occurring Arabica cultivars native to Ethiopia's diverse growing regions. These wild heirloom varieties represent the genetic diversity of coffee's birthplace, featuring complex flavor profiles with notes of floral, fruity, and spiced characteristics. Known for their adaptability to varied altitudes and microclimates, these cultivars are prized for their unique terroir expression and contribute significantly to specialty coffee's sensory complexity.
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2
|
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Ethiopian Landrace
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Generate a JSON object with a description field for the Ethiopian Landrace coffee variety, based on verified facts from web search results.
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2
|
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Dega
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Dega coffee is a highly valued traditional coffee variety found in the southern regions of Ethiopia, including Yirgacheffe, Sidamo, and Gedeo. It is an ancient landrace variety, naturally selected from wild coffee populations and uniquely adapted to the specific agro-ecological conditions of the East African highlands.
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2
|
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74112
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Another Ethiopian selection known for good adaptation and quality characteristics.
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2
|
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Typica Mejorado
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Typica Mejorado is an improved selection of the classic Typica variety, developed through selective breeding to enhance yield and disease resistance while maintaining the excellent cup quality characteristics of traditional Typica. This cultivar produces balanced, clean coffees with subtle sweetness and complexity, making it a preferred choice for specialty coffee producers seeking reliable performance and premium flavor profiles.
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2
|
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Bourbon Sidra
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A variety identified in Ecuador with exceptional sweetness and complexity.
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2
|
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Maragogype
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A mutation of Typica with exceptionally large beans, known as "elephant beans".
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2
|
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74110
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Ethiopian variety selected for improved productivity and cup quality.
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2
|
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Wolisho
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An ancient variety of coffee that is native to the highlands of Ethiopia. It is also known as the Welicho variety. It is a wild coffee variety that is believed to have been growing in the region for centuries.
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2
|
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Lempira
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Lempira is a hybrid coffee variety developed in Honduras, known for its resistance to leaf rust and other common coffee diseases. It produces beans with balanced flavor characteristics, offering moderate acidity and pleasant body. The variety is valued for its productivity and adaptability to various growing conditions, making it a practical choice for coffee farmers in Central America.
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1
|
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Pacamara
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A cross between Pacas and Maragogype with large bean size and complex cup profile.
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1
|
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Peñasco
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Generated description for the Peñasco coffee variety based on verified sources.
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1
|
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Ruiru 11
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Developed in Kenya for disease and pest resistance.
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1
|
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Parainema
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Parainema is a hybrid coffee variety developed through selective breeding, known for its balanced flavor profile and moderate productivity. It exhibits good disease resistance and adaptability to various growing conditions, making it a practical choice for coffee farmers seeking reliable yields with quality cup characteristics.
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1
|
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Castillo San Ramon
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A regional micro-lot expression of the Castillo variety, Castillo San Ramon is a Colombian Arabica cultivar developed through Cenicafé's multi-decade breeding program and released in 2005. It is the result of crossing Caturra with the Timor Hybrid, inheriting Caturra's cup quality alongside strong resistance to coffee leaf rust (roya) and other prevalent diseases. Like all Castillo sub-types, it features a compact, dwarf plant structure suited to high-density planting and delivers high yields. In the cup, it is known for a smooth, medium to full body with balanced acidity and flavor notes that typically include caramel, chocolate, citrus, and stone fruit. When grown at altitude with careful farm management, it has the potential to achieve specialty-grade scores on par with traditional varieties such as Caturra and Bourbon.
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1
|
|
Red Catuai
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Red Catuai (Catuaí Vermelho) is an Arabica hybrid developed in Brazil by the Instituto Agronômico de Campinas (IAC), created by crossing Mundo Novo and Caturra. It is a semi-dwarf, compact variety with a bushy structure, well-suited for high-density planting and both manual and mechanized harvesting. The variety is known for its high yield potential, good resistance to wind and heavy rain, and adaptability across a wide range of altitudes (600–1,800 masl). Cherries ripen to a distinctive bright red. In the cup, Red Catuai delivers a clean, balanced profile with moderate acidity, medium body, and notes of caramel, chocolate, and nuts — with flavor nuances varying by terroir, processing method, and roast. It is one of the most widely cultivated Arabica varieties in Central and South America, though it remains susceptible to coffee leaf rust.
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1
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