Discover published sets by community

Bold and flavorful with a unique blend of spice and fruit notes. Origin: El Salvador, hybrid of Pacas and Maragogipe.

Medium-bodied with bright acidity and a buttery finish. Origin: Hawaii, particularly the Kona District.

Mild flavor with balanced body and acidity, similar to Bourbon. Origin: El Salvador, a natural mutation of Bourbon.

Sweet and fruity profile with vibrant acidity. Origin: Costa Rica, mutation of Bourbon.

Earthy and smooth with a low acidity, exposed to monsoon winds. Origin: India, along the Malabar Coast.

Rich and full-bodied with spicy and chocolatey notes. Origin: Indonesia, specifically the Toraja region of Sulawesi.

Typically full-bodied with a spicy and herbal profile. Origin: Timor, a hybrid between Arabica and Robusta species.

Clean and sweet with a well-rounded body. Origin: Yemen/Ethiopia, then spread globally.

Floral and citrusy with jasmine-like aroma. Origin: Ethiopia, famous in Panama.

Full-bodied with earthy and spicy tones. Origin: Indonesia, in the region of North Sumatra.

Berry and citrus notes with a floral aroma, often with a bright acidity. Origin: Ethiopia, in the Sidamo province.

Lively and concentrated flavor, often sweeter and more flavorful than regular beans. Origin: Tanzania and other regions.

Bright acidity with fruity and nutty aromas. Origin: Brazil, mutation of Bourbon.

Mild and smooth with a bright acidity, floral aroma. Origin: Jamaica, particularly the Blue Mountain region.

Citrus and floral qualities with a silky body. Origin: Ethiopia, specifically from the Yirgacheffe region.

Fruity, often with berry flavors and mocha undertones. Origin: Ethiopia, specific to the Harrar region.

Juicy and complex with berry undertones. Origin: Kenya, developed by Scott Agricultural Laboratories.

Earthy, heavy body with rustic flavors, often with a smoky undertone. Origin: Indonesia, Island of Java.

Smooth with a mild flavor, known for large bean size. Origin: Brazil, mutation of Typica.

Distinctive small beans, chocolatey flavor with wine-like acidity. Origin: Yemen, difficult to grow.

Medium-bodied with a caramel sweetness and nutty undertones. Origin: Colombia, known for its high altitude coffee farms.

Sweet and complex with a balanced acidity. Origin: Island of Bourbon, now Réunion.

Sweet with fruity and floral notes, good for espresso. Origin: Brazil, from the Santa Ines farm.

Versatile profile with a bright acidity and sweetness, sometimes chocolatey. Origin: Brazil, hybrid of Mundo Novo and Caturra.