Classic Arabica varieties, select hybrids, and experimental cultivars are all grown in Thailand's speciality green coffee landscape. Each one was picked because it can thrive in highland climates and make a cup that stands out. The country doesn't have any native heirloom lines, but its wide range of varietals comes from both historical arrivals and modern breeding efforts to make flavors clear, resistant to disease, and consistent for roasters.
Bourbon
Bourbon is a highly valued variety in many places. It is grown on a few high-altitude Thai farms where the conditions are right for growth. It makes green coffee with a balanced sweetness, smooth acidity, and notes of red fruit, caramel, and light florals. This makes it a great choice for light roasting or delicate filter profiles.
SL28
Growers who like to try new things brought SL28 to Thailand. It has become popular because of its bright, wine-like acidity and complex flavor structure. When processed carefully, SL28 can make a bright, juicy cup with layers of citrus, currant, and florals that taste like tea. This variety is perfect for roasters who want expressive microlots with high tasting scores.
Caturra
The compact size and high productivity of the Caturra make it a good choice for the highlands of Thailand. The taste is reliable, with hints of citrus zest, toffee, and mild chocolate. It works well with both washed and honey processing, and its flexibility and consistent roast performance are praised.
Geisha (Gesha)
Geisha shows that Thailand can make high-quality green coffee. It is still hard to find in Thailand, but it is becoming more common on a few farms that are committed to premium microlots. When grown properly, Thai Geisha beans have a silky body, jasmine scents, and bergamot citrus notes. This makes them appealing to speciality roasters and competition buyers.
Typica
Typica is an old cultivar that can still be found on heritage farms. It is known for making delicate, refined cups with light acidity and floral-sugarcane sweetness. Even though it has a smaller yield, roasters who want clean, elegant profiles with strong single-origin appeal like it.
Hybrids & Catimor Lines
Many people plant hybrid types like Catimor because they are hardy and produce a steady amount of fruit. If you prepare some Catimor microlots in Thailand using modern methods, they can produce rounded sweetness, mild acidity, and earthy-spice notes. These characteristics are usually associated with commercial-grade coffee. These lots make it easy for roasters who want to get beans from trusted sources with balanced profiles to start.
Thai green coffee comes from a variety of different varietals. This means that roasters can choose beans not only by area or processing method, but also by genetic profile, cup complexity, and roasting goals.