Kaiserblick Knowledge

Coffee Varieties

15 min read

Coffee Varieties

Sources: Kaiserblick Specialty Coffee (website); El Arte del Café by Sébastien Racineux & Chung-Leng Tran (Lunwerg, 2017); Colipse Coffee (website); XLIII Coffee (website); Café de El Salvador (website); SICAFESA (website); Tierra Bendita (website); Finca San Cayetano (website); The Barn (website); Tim Wendelboe (website)

Kaiserblick Specialty Coffee grows a mix of traditional Salvadoran varieties and more exotic specialty varieties across its Farms. (source: kaiserblick-dev-crawl.md)

Traditional Salvadoran Varieties

San Pacho

A rust-resistant arabica variety grown in Apaneca-Ilamatepec at ~900–1,000 masl. Described as similar to Typica, Caturra, and Bourbon in cup character. Cup: smooth aroma, low citric acidity, sweet-fruity flavours, vibrant but not overwhelming acidity. SCA Q-grade 85.75 at Finca Las Veraneras (Tierra Bendita). Processed as Black Honey, Natural, Semi-Washed, and Washed. Genetic provenance not fully documented — may be a local farm selection or lesser-known breeding programme variety. See San Pacho. (source: Tierra Bendita (website))

Bourbon

A classic arabica variety and one of the most emblematic in El Salvador. Grown at San Cayetano, El Naranjo, Tres Puertas, and Los Manantiales / Cielito Lindo (as Bourbon Shekina). Present in both red and yellow (amarillo) phenotypes.

Bourbon Rojo at San Cayetano (Natural process): described as clean and sweet, with notes of caramel, blueberries, and ripe cherry; balanced acidity and a smooth finish. (source: Finca San Cayetano (website))

Production share: ~30% of total El Salvador production is attributed to Bourbon specifically. (source: Café de El Salvador (website)) Note: Other sources (XLIII Coffee, Colipse Coffee) state >60% Bourbon — this likely refers to the broader Bourbon family group (Bourbon + Pacas + Tekisic) rather than pure Bourbon alone.

Bourbon phenotypes in El Salvador — SICAFESA documents the following Bourbon phenotypes and proprietary discoveries grown at high altitude in Apaneca-Ilamatepec: (source: SICAFESA (website))

  • Red Bourbon — 70–75% of SICAFESA’s production; explicitly cited as one of the best varieties globally for espresso. Cup: chocolate, sugar cane, caramel aftertaste, medium-to-high body, citric acidity.
  • Orange Bourbon — natural mutation of Red Bourbon; fruit turns orange with brown spots at full ripeness. Tall variety, susceptible to all known diseases like Red Bourbon. Rare in El Salvador — uncommon worldwide. Pickers unfamiliar with the ripeness color make harvesting difficult. Processed natural only. Cup: citric and fruity, orange/mandarin flavor, caramel/honey aftertaste.
  • Yellow Bourbon — mentioned in La Fany farm variety list; no detailed cup profile documented.
  • Salmon Bourbon — discovered by Rafael Silva Jr. at La Fany in November 2017; cherry color intermediate between red and orange. Very small initial seed stock (started from a single pocket-sized batch of cherries). Two small areas of La Fany planted; cup profile awaited. Processed natural.
  • Elephant Bourbon — discovered at La Siberia ~2018 by Rafael Jr. and the farm foreman (10 trees with identical unusual physical properties). DNA tested three years running by Syrah Laboratories, Paris: result each time “Bourbon or a derivative of Bourbon.” Distinguishing features: very large foliage, cherries larger than Pacamara, pointy cherry tip, moderate height. Cup (washed): green grapes, blueberries, mango, lime, papaya; long citric aftertaste. Cup (natural): berries, blueberries, spicy pepper, fresh fruit; long berry aftertaste. Caution: Salmon Bourbon and Elephant Bourbon are SICAFESA proprietary discoveries; not yet corroborated by external sources.

Bourbon Shekina

A sub-selection of Bourbon grown at Los Manantiales and Cielito Lindo. Featured in the roasted coffee lineup.

Pacamara

A Salvadoran hybrid of Pacas and Maragogipe, known for its large bean size and complex cup profile. Grown at San Cayetano and Los Manantiales. Present in red and yellow phenotypes at San Cayetano. Also features in the roasted coffee lineup. SCA scores typically 86–92; bean screen sizes 17–25 (specialty lots 19–25); optimal elevation 1,300–1,800 m. (source: Colipse Coffee (website))

Pacas

A natural mutation of Bourbon developed in El Salvador. Grown at El Naranjo, Tres Puertas, and El Retiro. Present in red and yellow phenotypes at Tres Puertas. Discovered on the farm of Fernando Alberto Pacas in the mid-20th century; named as a variety in Pacas Trujillo (1974). (source: Café de El Salvador (website))

Caturra

A natural mutation of Bourbon. The amarillo (yellow) phenotype is grown at San Cayetano.

Caturra Amarillo at San Cayetano (Honey process): appreciated for its productivity and bright profile; in the honey process, sweetness and complexity stand out with good clarity and structure. Notes of orange peel, white chocolate, and black tea; defined sweetness, delicate acidity, silky body. (source: Finca San Cayetano (website))

Red Caturra: discovered in Minas Gerais, Brazil. Dwarf tree with compact branches and closer internodes than Bourbon — higher plant density per manzana is possible. Impressive root system helps prevent soil erosion on steep hills. Production capacity: 970–1,840 kg/manzana. Cup: floral, sugar cane, red apple, caramel. Processed full-wash only at SICAFESA. (source: SICAFESA (website))

Yellow Caturra: natural mutation of Red Caturra. Same dwarf growth habit and compact branches. Production capacity: 970–1,840 kg/manzana. Cup: white wine, pineapple, crispy, caramel, lingering aftertaste. Processed honey or natural at SICAFESA. (source: SICAFESA (website))

Exotic and Emerging Varieties

Ethiosar

An Ethiopian-origin variety grown at San Cayetano. Described as exotic.

Profile (source: SICAFESA (website)): Triple cross — Rume Sudan × Sarchimore, with their offspring then crossed with Villa Sarchi. The complex genetic diversity yields a rust-resistant variety with good cup quality and approximately twice the yield of Red Bourbon. Tree height: tall. Production capacity: 540–970 kg/manzana. Location: San Cayetano. Processed full-wash, honey, or natural.

Ethiosar at San Cayetano (Natural process): notes of chocolate and ripe nectarine, with a delicate citrus acidity; clean finish with hints of citrus and cinnamon. (source: Finca San Cayetano (website))

Heirloom

Generic designation for Ethiopian heirloom varieties. Grown at San Cayetano.

Sydra

A rare variety grown at Cielito Lindo.

Ethiope

An Ethiopian-origin variety grown at Cielito Lindo.

Gesha

One of the most prized specialty coffee varieties globally. Referenced in the roasted coffee lineup as Gesha · El Izotal — the source farm El Izotal is not listed among Kaiserblick’s six farms and may be a partner farm. Needs verification. Geisha originated in Ethiopia’s Gori Gesha forest and arrived in El Salvador in 1953. (source: Colipse Coffee (website))

SICAFESA grows Geisha at La Siberia, Llano Grande, and La Fany (1,500+ m). Production capacity: 540–970 kg/manzana. Cup profile awaited (first full harvests still being established). Processed full-wash or natural. (source: SICAFESA (website))

Java

A Typica selection suspected to be progeny of coffee introduced from Yemen to the island of Java. From Java, plants were taken to neighboring islands (Timor) and then to East Africa (Cameroon), where it was released for cultivation in 1980 by CIRAD (Centre de Coopération Internationale en Recherche Agronomique pour le Développement). CIRAD later introduced it to Central America. Known for vigorous growth, moderate yield, and good resistance to coffee berry disease (Cameroon data). Elongated fruit and seeds; bronze-colored young leaves. Tall tree. Production capacity: 540–970 kg/manzana. SICAFESA grows Java exclusively at La Siberia; processed full-wash only. Cup profile awaited. (source: SICAFESA (website))

SL-28

Developed by Scott Agricultural Laboratories in Kenya. Drought-tolerant; high yield; high cup quality. Primarily cultivated in Kenya, Uganda, Malawi, and Zimbabwe. Low nutrition requirements; develops best at higher elevations. Tall tree; susceptible to all known diseases. Production capacity: 970–1,840 kg/manzana. SICAFESA grows SL-28 at La Siberia and San Cayetano; processed full-wash or natural. Cup profile awaited from first full harvest. (source: SICAFESA (website))

SL-34

Also from Scott Agricultural Laboratories, Kenya. Typica descendant, categorized by bronze-colored first leaves (turning green as the plant matures); large fruit with purple veins; large, heavy, dense seed. Tall tree; susceptible to all pests and diseases. Production capacity: 690–1,840 kg/manzana. SICAFESA grows SL-34 at La Siberia; processed with the Kenian Washed Process, honey, or fermentation experiments. Cup: aroma of spice and florals; flavor of black currant, caramel, ginger, pepper, clove, lemongrass, green tea; aftertaste of black currant and clove. Note: SICAFESA’s SL-34 page appears at URL /pacas — likely a site navigation error; the description matches the known SL-34 profile. (source: SICAFESA (website))

SL-38

A Scott Agricultural Laboratories (Kenya) selection related to SL-28 and SL-34. The Odyssey Coffees website lists “SL-38” at Finca La Cumbre in one location; however, Emilio López Díaz himself confirms in a 2023 Sucafina interview that La Cumbre grows “Pacamara, SL34, SL28 and Geisha” — no SL-38. The website reference is most likely a data entry error for SL-28. No independent evidence of SL-38 cultivation in El Salvador. (sources: Odyssey Coffees (website); Sucafina interview with Emilio López Díaz (October 2, 2023))

Marseillesa

Grown at Tres Puertas.

Castillo

Grown at Cielito Lindo and San Cayetano. Colombian origin; developed for rust resistance and good productivity. Although of Colombian origin, in El Salvador it has shown interesting performance when grown at high elevations with careful management.

Castillo at San Cayetano (Natural process): notes of butter and toasted nuts, accompanied by milk chocolate; medium body, creamy, sweet and balanced finish. (source: Finca San Cayetano (website))

Anacafé 14

A variety developed by ANACAFÉ (Guatemala’s National Coffee Association / Asociación Nacional del Café) and grown in both Guatemala and El Salvador. Grown at Kaiserblick’s El Retiro farm. Also used by Rafael Silva Jr. at Finca El Ángel in Apaneca, where it is processed as a Natural. Known for an expressive, structured cup with red berry and dark fruit notes, cacao, and dark chocolate — a “modern Salvadoran profile.” (source: Main Lane Coffee Roasters (website, 2026-04-28))

Catimor

A robusta-arabica hybrid known for disease resistance, grown at El Naranjo and San Cayetano.

Catimor at San Cayetano (Natural process): in El Salvador, Catimor has evolved toward higher quality profiles when grown at altitude and carefully managed. Natural process expresses intense fruit and pronounced sweetness. Notes of orange peel and blueberries; medium body, juicy, enveloping mouthfeel, persistent fruity finish. (source: Finca San Cayetano (website))

Summary by Farm

FarmVarieties
San CayetanoBourbon Rojo (N), Caturra Amarillo (H), Catimor (N), Ethiosar (N), Castillo (N), Pacamara (N), Heirloom (W)
El NaranjoBourbon, Pacas, Catimor
Los ManantialesBourbon Shekina, Pacamara
Cielito LindoBourbon Shekina, Pacamara, Castillo, Ethiope, Sydra
Tres PuertasBourbon, Pacas r/a, Marseillesa
El RetiroPacas, Anacafé 14

Variety Profiles (from specialty coffee literature)

The following profiles are drawn from El Arte del Café (Source Summary) and apply globally; Kaiserblick-specific growing notes are in Farms.

Bourbon

  • Origin: Natural mutation of Typica; originated on Réunion island (then called Ile Bourbon) around 1720. Arrived in Central America via missionaries.
  • Plant: Smaller cherries than Typica; red, yellow, and orange variants. Resistant at 1,000–2,000 m.
  • Productivity: Low (20–30% below Typica).
  • Cup: Fine, light body, smooth. Considered a benchmark variety for quality.
  • El Salvador cup: Red fruits (cherry), natural sweetness, mild acidity, smooth and lingering aftertaste. (source: XLIII Coffee (website))
  • Preparation: Red Bourbon → espresso; Yellow Bourbon → cold brew or filter. (source: El Arte del Café)

Pacas

  • Origin: Natural Bourbon mutation discovered in El Salvador in 1949 by a farmer named Pacas.
  • Plant: Smaller than Bourbon.
  • Productivity: Quite good at high altitude.
  • Disease resistance: Better than Bourbon; well-adapted to El Salvador’s climate and terrain.
  • Cup: More or less similar to Bourbon.
  • El Salvador cup: Chocolate, caramel, and fruit notes; well-balanced and complex; mild acidity; sweet aftertaste. (source: XLIII Coffee (website))
  • Preparation: Espresso. (source: El Arte del Café)

Pacamara

  • Origin: Hybrid (Pacas × Maragogipe Rojo) created in El Salvador. Research began 1958 under ISIC with collaboration from France and CIRAD. First official release: 1980. Successful commercial launch: 1992 (MAG, 2021). (sources: El Arte del Café; Café de El Salvador (website)) Considered one of the finest varieties in the world.
  • Plant: Small, but large beans. Vigorous plant.
  • Other producers: Mexico, Nicaragua, Colombia, Honduras, Guatemala.
  • Productivity: Better than Pacas.
  • Disease resistance: Good against weather and wind; Pacamara selections are being developed for improved Roya tolerance.
  • Cup: Complex aromatics; good acidity when cultivated at high altitude in good conditions.
  • El Salvador cup: Tropical fruit, floral, and caramel notes; mild-to-medium acidity; smooth and sweet aftertaste. (source: XLIII Coffee (website))
  • Preparation: Filter/soft methods. (source: El Arte del Café)

Geisha (Gesha)

  • Origin: Apparently from the southwest of Ethiopia near a town called Gesha; discovered 1931. Seeds introduced to Kenya 1932; trials in Costa Rica 1950; introduced to Panama 1963; achieved global specialty recognition in the 2000s.
  • Plant: Large, with long leaves, cherries, and seeds.
  • Other producers: Colombia, Costa Rica.
  • Productivity: Low; best above 1,500 m in specific soils.
  • Disease resistance: Quite good.
  • Cup: Very distinctive aromatic profile — floral, very refined, complex, tea-like body, citrus and berry aromas. Has won international competitions. Premium pricing.
  • Preparation: Filter/soft methods preferred. (source: El Arte del Café)

Caturra

  • Origin: Bourbon mutation discovered near the town of Caturra in Brazil, 1937.
  • Plant: Small shrub with large leaves.
  • Producers: Costa Rica and Nicaragua primarily; small amounts in Brazil.
  • Productivity: Good, better than Bourbon.
  • Disease resistance: Better than Bourbon or Typica.
  • Cup: Generally below Bourbon quality.
  • Preparation: Espresso and filter. (source: El Arte del Café)

Catuai

  • Origin: Hybrid (Mundo Novo × Caturra amarillo) from Brazil, 1968.
  • Plant: Small shrub.
  • Other producers: Very present in Brazil and Central America.
  • Productivity: Good; can be planted at high density from 800 m.
  • Disease resistance: Good against wind (cherries don’t fall easily).
  • Cup: Standard quality.
  • Preparation: Espresso. (source: El Arte del Café)

Typica

  • Origin: The oldest arabica variety; parent of Bourbon and many others (Blue Mountain, Maragogype).
  • Plant: Large, conical; 3.5–6 m tall; copper-coloured young leaves.
  • Producers: Almost all producing countries grow Typica in some quantity.
  • Productivity: Relatively low.
  • Disease resistance: Better at high altitude.
  • Cup: Renowned for aromatic complexity.
  • Preparation: Espresso and filter. (source: El Arte del Café)

Catimor

  • Origin: Hybrid (Híbrido de Timor × Caturra), created in Portugal.
  • Plant: Normal cherry size.
  • Other producers: Central America, South America.
  • Productivity: High.
  • Disease resistance: Resistant; adapts to modest altitudes.
  • Cup: More debatable due to Coffea canephora genetics.
  • Preparation: Espresso. (source: El Arte del Café)

El Salvador Breeding Varieties

The following varieties were developed by Salvadoran and Central American research programs, primarily to address coffee leaf rust susceptibility in the dominant Tekisic and Bourbon populations.

Tekisic

Improved Bourbon variety developed by ISIC through 30 years of individual plant selection (1949–1977). Accounts for ~68% of all coffee plants in El Salvador (2019 CIAT estimate). High cup quality; low yield; highly susceptible to coffee leaf rust. See Tekisic. (source: Colipse Coffee (website))

Cuscatleco

Sarchimor-lineage variety (T5296, Timor Hybrid × Villa Sarchí) developed by PROCAFÉ. Rust-resistant; deep root system with nematode tolerance; high hybrid vigor; adapted to low-to-mid altitude; cherries resistant to rain-drop; slightly susceptible to other diseases. See Cuscatleco. (sources: Colipse Coffee (website); Café de El Salvador (website))

Catisic

Timor Hybrid 832/1 × Caturra cross developed in 1977 by PROMECAFE through pedigree selection. Disease-resistant; bred for adaptability in El Salvador. See Catisic. (source: Colipse Coffee (website))

Bernardina

Discovered ~2008 at Finca Los Bellotos by Ruperto Bernardina Meche; ~70% Geisha DNA confirmed by genetic testing. Placed 3rd in the 2019 Cup of Excellence El Salvador. Ultra-rare; limited specialty releases only. See Bernardina. (source: Colipse Coffee (website))

Market Varieties (not grown by Kaiserblick)

The following varieties appear in specialty coffee traded through channels relevant to Kaiserblick’s market — noted here for competitive awareness and buyer conversations.

Sudan Rume

A wild Ethiopian variety from the Boma Plateau region near the Sudan-Ethiopia border. One of the highest-quality arabica types for cup character but very low-yielding. Grown at Finca Los Pirineos (Diego Baraona, Usulután) as one of four focus cultivars. Also the genetic parent of Ethiosar — a triple cross (Rume Sudan × Sarchimor × Villa Sarchi) grown at Finca San Cayetano. Cup: intensely aromatic, complex, clean; floral, stone fruit, citrus — closer to Ethiopian heirlooms than typical Central American varieties. See Sudan Rume. (source: Tim Wendelboe (website))

Bourbon Elite

A named Bourbon strain at Finca Los Pirineos, selected by Gilberto Baraona, who believed the trees originated from original Bourbon genetic material from Réunion Island. One of Diego Baraona’s four focus cultivars. Tim Wendelboe’s initial interest in Los Pirineos (2010) was motivated by Bourbon Elite’s exceptional sweet flavour profile. Claim of Réunion Island origin is unverified by independent genetic testing. See Bourbon Elite. (source: Tim Wendelboe (website))

Pink Bourbon

A variety characterised by pink-to-salmon coloured cherries. Grown at Finca Los Pirineos as one of Diego Baraona’s four focus cultivars. Described by Tim Wendelboe as “most likely an Ethiopian cultivar” — consistent with DNA analysis suggesting some Pink Bourbon populations are Ethiopian heirloom types rather than Bourbon mutations. Cup: sweet, fruit-forward, tropical; strawberry, watermelon, florals. Premium specialty market pricing. See Pink Bourbon. (source: Tim Wendelboe (website))

Maragesha

A natural hybrid of Gesha and Maragogype. Inherits Gesha’s aromatic florals and Maragogype’s pronounced sweetness and large bean size. Grown at premium specialty farms at high altitude (e.g., Jardines del Edén, Quindio, Colombia, 1800–2150 m). Cup: lychee, strawberry, papaya, lemongrass, bergamot; candy-like sweetness; gentle tropical acidity. See Maragesha. (source: The Barn (website))

Lempira

A rust-resistant Honduran variety developed from Sarchimor lineage. Grown at high altitudes; used by specialty producers in Honduras (e.g., Los Chorros, Intibuca, 1820 m). Washed processing. Cup: red apple, grape, stone fruit, black tea, dark chocolate — described as achieving complexity closer to African coffees than typical Central American profiles. (source: The Barn (website))

Chiroso

A Colombian variety grown primarily in Nariño at extreme altitudes (2,100–2,300 m). Produces an intensely sweet, fruit-forward cup with ripe stone fruit and berry acidity. Associated with careful fully-washed processing including microorganism-inoculated harvest bags and minimal washing steps. Considered an Excellence-tier variety by specialty roasters. (source: Main Lane Coffee Roasters (website, 2026-04-28))

Mundo Maya

A Mexican variety grown in Veracruz. Fully washed. Cup profile: caramel, apple, cacao — approachable and clean. Typically positioned as an everyday specialty coffee (Easy tier). (source: Main Lane Coffee Roasters (website, 2026-04-28))

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