Introduction:Do you know where the world’s first cup of coffee originated? This article takes you on a journey to explore how coffee spread from the pristine rainforests of Ethiopia in Africa to the rest of the world, and provides an in-depth analysis of the unique characteristics and historical evolution of two classic Arabica varieties—Typica and Bourbon. Whether you’re a beginner pour over enthusiast or a discerning coffee drinker searching for high-quality beans, you’ll gain insight into the flavor codes and cultivation challenges behind these varieties.
Regarding the origin of coffee, there have long been various theories, but through field investigations and genetic research by botanists and coffee industry experts, it has finally been confirmed that Africa’s Ethiopia is the cradle of coffee. To this day, numerous unnamed wild coffee tree species can still be found in the local tropical rainforests. The fruits they bear not only possess unique flavors but are also regarded as a genetic treasure trove for modern cultivated varieties. Many local residents also rely on collecting these wild coffee fruits for their livelihoods, which is the most primitive embodiment of coffee culture.
With the development of human civilization and trade, coffee gradually spread from its place of origin to every corner of the globe. From the birth of the first coffeehouse in Europe in the 17th century to its introduction into plantations around the world during the colonial period, coffee’s footprints have covered South America, Asia, Africa, and the Pacific Islands. Everywhere it went, it integrated with the local terroir, giving rise to diverse coffee cultures and varieties.
The global journey of coffee began in the early 17th century. In 1616, a coffee tree from the port of Mocha was transported to the Netherlands, sparking a technological race in Europe for coffee cultivation. In the following decades, countries such as the Netherlands, France, and Britain successively introduced coffee to their overseas colonies, establishing their own coffee supply chains.
In 1658, the Netherlands pioneered coffee cultivation in Ceylon (now Sri Lanka); in 1699, the first large-scale coffee plantations established by Europeans appeared on the island of Java. France brought coffee tree seeds to Bourbon Island (now Réunion) in 1715, which later became the namesake of an important variety. In 1718, the Dutch introduced coffee to Suriname in South America, laying the groundwork for South America’s later rise as a global coffee production hub.
In 1723, French officer Gabriel-Mathieu de Clieu brought coffee seedlings to Martinique, facilitating the spread of coffee in the Caribbean. In 1727, the first coffee plantation in South America was established in Pará, Brazil, later expanding to the areas around Rio de Janeiro, propelling Brazil to gradually become the world’s largest coffee producer. In 1730, the British introduced coffee to Jamaica, giving rise to the world-renowned Blue Mountain coffee; between 1750 and 1760, Guatemala also began cultivating coffee.
In 1779, coffee spread from Cuba to Costa Rica; in 1790, Mexico welcomed its first coffee trees. In 1825, coffee seeds from Rio were taken to the Hawaiian Islands, leading to the later highly acclaimed Hawaiian Kona coffee. In 1878, Britain established plantations in Kenya; in 1887, France introduced coffee to Vietnam; in 1896, coffee cultivation also began in Queensland, Australia, marking the final completion of coffee’s globalization.
When it comes to coffee varieties, Typica and Bourbon are two of the most representative and ancient varieties. Typica is considered one of the most original Arabica varieties, originating from Ethiopia. Its coffee beans are slender in shape, with delicate and layered flavors, but it has relatively low yields and weaker resistance to diseases, posing significant cultivation challenges.
Bourbon is a natural mutation of Typica. Its beans are relatively round and plump. In addition to retaining some of Typica’s elegant tones, it is also known for its bright acidity and prominent sweetness. However, like Typica, Bourbon also has modest yields and higher requirements for environment and management. Nevertheless, these two varieties are the foundation of many modern high-quality coffee lineages and have had a profound impact on the evolution of coffee flavors.
For coffee enthusiasts who enjoy pour over or seek regional character, tasting coffee grown from Typica and Bourbon is an excellent starting point for understanding the essence of coffee and its connection to terroir. These traditional varieties, though not easy to cultivate, showcase the purest expressions of coffee personality and are well worth savoring.
The above content is compiled by CoffeeHunters, a coffee news website.
