You will often see references to Typica, Maragogipe, Bourbon, and Catura. These are common varieties. Catura is a hybrid, and there are many other varieties, perhaps hundreds. Most are wild and not cultivated or even investigated, although that is beginning to change as more coffee lovers (and roasters) try to discover new tastes and flavors.
What you need to know is that these varieties were commercialized to adapt to their growing regions for greater productivity, resistance to pests, and improved flavor. Most professionals have a hard time distinguishing between the various varieties unless they are tasted side by side. It would be a rare individual who, when taking a first sip, would exclaim, this is definitely a Bourbon!