Botany

Term	German	Turkish	Definition
Arabica	Arabica	Arabika	The first commercially cultivated species of coffee tree (Coffea arabica), accounting for approximately 60–70% of global coffee production. Thriving at high altitudes, it is highly prized in the specialty coffee industry for its complex flavor profile, vibrant acidity, rich aroma, and overall superior cup quality compared to other commercially grown coffee species.
Bourbon	Bourbon	Bourbon	A prominent heirloom botanical variety of Coffea arabica. Originally discovered on the island of Bourbon (now Réunion), this variety is characterized by its superior cup quality and moderate to high productivity compared to other heirloom varieties, though it is notably more susceptible to common coffee diseases such as leaf rust.
Canephora	Canephora	Canephora	The scientific species name for Robusta coffee, indigenous to central and western sub-Saharan Africa. Renowned for its hardiness and resistance to pests and diseases compared to Coffea arabica, it possesses a higher caffeine content and a distinct flavor profile often characterized by earthy, nutty, and sometimes rubbery notes, typically yielding a heavier body.
Caracol	Caracol	Caracol	Also known as Peaberry, this refers to a natural mutation of the coffee fruit where only a single, small, round seed develops instead of the usual two flat-sided seeds. Often sorted and sold separately due to their unique physical shape and high density, they are prized for their distinct roasting characteristics and flavor clarity. The term is derived from the Spanish word for "snail."
Caturra	Caturra	Caturra	A natural mutation of the Bourbon variety, first discovered in Brazil. This botanical variety of the Coffea arabica species is characterized by its compact, dwarf-like growth habit, which allows for higher planting density. It is favored for its relatively high yield and faster maturation compared to traditional Bourbon varieties, although it requires attentive fertilization and management to maintain quality.
Coffee Berry Borer	Kaffeekirschenkäfer	Kahve Zararlısı	A destructive beetle native to Africa (Hypothenemus hampei) that is considered the most serious pest affecting coffee crops worldwide. The female beetle bores into the coffee cherry to lay its eggs, damaging both the fruit and the seed. This process introduces secondary pathogens, causes premature fruit drop, and significantly reduces both the yield and the quality of the coffee harvest.
Coffee Leaf Rust	Kaffeeblattrost	Kahve Yaprak Pası	A destructive fungal disease caused by the pathogen Hemileia vastatrix, commonly referred to in Spanish as "la roya." It affects coffee plants by causing premature leaf drop, which severely inhibits photosynthesis and renders the plant unable to produce fruit, potentially leading to the death of the tree if left untreated.
Conillon	Conillon	Conillon	A specific genetic group and botanical variety of Coffea canephora (commonly known under the umbrella term Robusta) predominantly cultivated in Brazil, particularly in the Espírito Santo and Rondônia regions. Genetically derived from the Kouilou river basin in Africa, Conilon trees are characterized by a compact canopy, high drought tolerance, and early maturation. In sensory terms, high-quality Conilon yields a full-bodied cup with low acidity and distinct chocolate and nutty flavors, gaining increasing prominence in both espresso blends and specialty coffee (canephora) applications.
Maragogipe	Maragogipe	Maragogipe	A distinct botanical variety of Coffea arabica celebrated for its unusually large, porous beans, often referred to as "elephant beans." Originating in the municipality of Maragogipe in Bahia, Brazil, this low-yielding variety has since been cultivated across various Latin American origins, particularly in Mexico and Central America. While historically prized for its distinct size and novelty, it has increasingly fallen out of favor in modern specialty coffee production due to its low tree productivity and a tendency toward a thin, delicate cup character.
Peaberry	Peaberry	Peaberry	A natural mutation or anomaly in the coffee cherry where only one of the two standard seeds fertilizes and grows, resulting in a small, dense, and rounded bean instead of the usual flat-sided twin beans. Peaberries are typically sorted out during the milling process and are often valued for their unique roast profile and concentrated flavor.
Robusta	Robusta	Robusta	A major commercial coffee species (Coffea canephora) characterized by low-altitude cultivation, high crop yield, strong disease and pest resistance (particularly against coffee leaf rust), and a high caffeine content, nearly double that of Arabica. Robusta beans typically yield a full-bodied, heavy crema with a distinct earthy, bitter, and sometimes rubbery flavor profile, making them a standard ingredient in commercial espresso blends, instant coffee, and low-cost formulations.
Typica	Typica	Typica	One of the oldest and most historically significant botanical varieties of Coffea arabica. Typica is widely considered the foundational stock from which many other Arabica varieties have been derived. It is characterized by a tall growth habit, conical shape, bronze-tipped new leaves, and exceptionally high cup quality characterized by a clean, sweet flavor profile and bright, refined acidity, though it typically exhibits lower resistance to pests and diseases and lower overall crop yields.
Variety	Varietät	Cins	A taxonomic rank in botany used to classify a specific sub-category of a coffee plant species (such as Coffea arabica var. bourbon or Coffea arabica var. typica) that shares distinct genetic, morphological, and agricultural traits. In the coffee industry, this term is frequently and incorrectly conflated with geographic origin.

Arabica: Arabica · Arabika; The first commercially cultivated species of coffee tree (Coffea arabica), accounting for approximately 60–70% of global coffee production. Thriving at high altitudes, it is highly prized in the specialty coffee industry for its complex flavor profile, vibrant acidity, rich aroma, and overall superior cup quality compared to other commercially grown coffee species.
Bourbon: Bourbon · Bourbon; A prominent heirloom botanical variety of Coffea arabica. Originally discovered on the island of Bourbon (now Réunion), this variety is characterized by its superior cup quality and moderate to high productivity compared to other heirloom varieties, though it is notably more susceptible to common coffee diseases such as leaf rust.
Canephora: Canephora · Canephora; The scientific species name for Robusta coffee, indigenous to central and western sub-Saharan Africa. Renowned for its hardiness and resistance to pests and diseases compared to Coffea arabica, it possesses a higher caffeine content and a distinct flavor profile often characterized by earthy, nutty, and sometimes rubbery notes, typically yielding a heavier body.
Caracol: Caracol · Caracol; Also known as Peaberry, this refers to a natural mutation of the coffee fruit where only a single, small, round seed develops instead of the usual two flat-sided seeds. Often sorted and sold separately due to their unique physical shape and high density, they are prized for their distinct roasting characteristics and flavor clarity. The term is derived from the Spanish word for "snail."
Caturra: Caturra · Caturra; A natural mutation of the Bourbon variety, first discovered in Brazil. This botanical variety of the Coffea arabica species is characterized by its compact, dwarf-like growth habit, which allows for higher planting density. It is favored for its relatively high yield and faster maturation compared to traditional Bourbon varieties, although it requires attentive fertilization and management to maintain quality.
Coffee Berry Borer: Kaffeekirschenkäfer · Kahve Zararlısı; A destructive beetle native to Africa (Hypothenemus hampei) that is considered the most serious pest affecting coffee crops worldwide. The female beetle bores into the coffee cherry to lay its eggs, damaging both the fruit and the seed. This process introduces secondary pathogens, causes premature fruit drop, and significantly reduces both the yield and the quality of the coffee harvest.
Coffee Leaf Rust: Kaffeeblattrost · Kahve Yaprak Pası; A destructive fungal disease caused by the pathogen Hemileia vastatrix, commonly referred to in Spanish as "la roya." It affects coffee plants by causing premature leaf drop, which severely inhibits photosynthesis and renders the plant unable to produce fruit, potentially leading to the death of the tree if left untreated.
Conillon: Conillon · Conillon; A specific genetic group and botanical variety of Coffea canephora (commonly known under the umbrella term Robusta) predominantly cultivated in Brazil, particularly in the Espírito Santo and Rondônia regions. Genetically derived from the Kouilou river basin in Africa, Conilon trees are characterized by a compact canopy, high drought tolerance, and early maturation. In sensory terms, high-quality Conilon yields a full-bodied cup with low acidity and distinct chocolate and nutty flavors, gaining increasing prominence in both espresso blends and specialty coffee (canephora) applications.
Maragogipe: Maragogipe · Maragogipe; A distinct botanical variety of Coffea arabica celebrated for its unusually large, porous beans, often referred to as "elephant beans." Originating in the municipality of Maragogipe in Bahia, Brazil, this low-yielding variety has since been cultivated across various Latin American origins, particularly in Mexico and Central America. While historically prized for its distinct size and novelty, it has increasingly fallen out of favor in modern specialty coffee production due to its low tree productivity and a tendency toward a thin, delicate cup character.
Peaberry: Peaberry · Peaberry; A natural mutation or anomaly in the coffee cherry where only one of the two standard seeds fertilizes and grows, resulting in a small, dense, and rounded bean instead of the usual flat-sided twin beans. Peaberries are typically sorted out during the milling process and are often valued for their unique roast profile and concentrated flavor.
Robusta: Robusta · Robusta; A major commercial coffee species (Coffea canephora) characterized by low-altitude cultivation, high crop yield, strong disease and pest resistance (particularly against coffee leaf rust), and a high caffeine content, nearly double that of Arabica. Robusta beans typically yield a full-bodied, heavy crema with a distinct earthy, bitter, and sometimes rubbery flavor profile, making them a standard ingredient in commercial espresso blends, instant coffee, and low-cost formulations.
Typica: Typica · Typica; One of the oldest and most historically significant botanical varieties of Coffea arabica. Typica is widely considered the foundational stock from which many other Arabica varieties have been derived. It is characterized by a tall growth habit, conical shape, bronze-tipped new leaves, and exceptionally high cup quality characterized by a clean, sweet flavor profile and bright, refined acidity, though it typically exhibits lower resistance to pests and diseases and lower overall crop yields.
Variety: Varietät · Cins; A taxonomic rank in botany used to classify a specific sub-category of a coffee plant species (such as Coffea arabica var. bourbon or Coffea arabica var. typica) that shares distinct genetic, morphological, and agricultural traits. In the coffee industry, this term is frequently and incorrectly conflated with geographic origin.