Varieties

• In the world of coffee two different kinds of drinks are produced; one obtained from Robusta, and the other, catalogued as better quality, resulting from the production of Arabiga plants. In the latter one we find a great number of varieties with distinctive profiles, which  Hacienda Cincinnati  produces in the spirit of providing our customers with a palette of sensorial attributes which satisfy the tastes of our customers.

geisha

It is recognized the world over as the Champion, or the Champagne of special coffee varieties. It was discovered in 1931, in Gesha, a remote mountain range in Southeast Ethiopia. It was originally known as Abisinia variety, the ancient name of current Ethiopia.

The trees reach a great height, they have pretty, elongated leaves, and demand much nourishment and care, making them much more complicated/harder to care for than other special coffee varieties. Another peculiarity of the trees of the Geisha variety is that its branches stem off at a 45° angle, while the norm is for them to develop at a 90° angle. The cherries and the beans are especially elongated, and it has been demonstrated that the best quality is obtained in farms located at great altitudes.

For expert coffee cuppers, Geisha stands out for its great sweetness, a crisp, clean taste with notes ranging from red berries and citric, to mango, mandarine, bergamot, papaya and peach. Notes of cocoa, cinnamon, and floral bouquets/aromas like jasmine are also frequently found.

mocca

Moka is the name of the millenary Yemenite port  situated in a strategic point of the ancient Incense Route.  The Moka variety carries its name. It is characterized by having thin, small, round grains from which a cup of very high quality coffee is obtained. Mocca’s main characteristic being its attribute of chocolate notes.

bourbon

This specialty coffee variety takes its name from the Bourbon Islands, east of Madagascar. The coffee variety is considered a spontaneous mutation from the common Arabiga Coffea. The grains are relatively big, though smaller than those of the Typica.

Regarding the drink, we must say that  Bourbon stands out from the other specialty coffee varieties for its quality, and it generally makes a mild, balanced drink with  notes of fruit and a bright, malic acidity.

Ancestral (Typica - Colombia Variety - Castillo Variety)

Commonly called Criollo or Indio, it was the first specialty coffee variety grown in Tropical America. Its yield is somewhat low but it makes for a great cup, standing out for its clean, sweet taste and good body.

Plants are tall, the beans are oval-shaped and relatively average in size. They are very susceptible to Roya and Phoma diseases. The distance between knots is big and the branches are long and characteristically resistant and flexible, favoring the harvesting of the coffee cherries. It tolerates adverse conditions such as low soil fertility and drought. It has a fruity profile with citric notes. 

Castillo

It was developed by the Colombian Coffee Federation towards the end of the 90’s while looking for a disease-resistant variety. A variety resistant to coffee Roya, with high yields and one which would give an excellent cup. It was named after Dr. Jaime Castillo Zapata, as a tribute to  his invaluable contribution to the creation of new coffee varieties developed by CENICAFE.

A CENICAFE investigation panel realized numerous tests. They conducted double-blind, descriptive, quantitative and sensorial tests on ripe coffee samples, comparing them to other specialty  coffee varieties like Typica, Caturra, Bourbon and Tabi. The results showed that the quality of the Castillo variety and other varieties grown in the country are very homogenous. The drink presents mild bitterness and body, a pronounced/distinctive aroma and citric acidity with lemon notes.