There are actaully tons of wrapper variations but most stem from the type of seed that is used. I could write a book on this subject so I am going to try to be as breif as possible.
Natural is a broud term for a brown colored wrapper. Most typically these wrappers are spawned from some sort of Habano seed. Habano seed is one with Cuban Origin. To name just a few of the more common varieties, you have:
Criollo
Corojo
H2000
San Viciente
Olor
... and the list goes on
But, within each seed type, there are also different generations and strands, for example, Criollo 98, or Corojo 99. THese refer to genetic cross polinations where seeds are hybrids that make them more resistant to disease or provide larger leaves. Habano seed leaves can be fermented for a Colorado shade, maduro, or candela and are most often grown in central america, ecuador, and the Dominican Republic.
Cameroon refers to the famous Cameroon seed. Contrary to popular belief, this seed only grows in Central and primairly Western Africa. It is a very brittle tobacco that is toothy with lots of flavor and usually very expensive.
Connecticut This seed almost always gets classified as Natural but also at times as English market selection for its fare faint brown color and silk texture. The leaves from the these plants are very large. The seeds are grown in Connecticut and Ecuador primarily but are also grown in Nicaragua in Honduras to a lesser degree. To differentiate, people will say the name of the country first followed by the seed. For example, Ecuadorian Connecticut. The growing region alters the taste of the tobacco more so than the appearance. Connecticut leaf is th easiest to spot with the naked eye. On cigar.com US Connecticut Connecticut or Honduran Connectucut is refered to as natural, while Ecuadorian Connecticut are listed as Ecuador. Connecticut Connecticut is extremely expensive. Most of the worlds best Maduro (extra fermented leaf) usually comes from connecicut seeds refered to as broad leaf becuase of the plants enormous leaves.
Sumatra Sumatra seed has been around for a long time but blew up during the Cigar boom of the 1990's. Reason being that it made a very inexpensive wrapper adn the seeds and tobacco were readily available during a time that tobacco was very scarce. Today it is quite common and is usually grown in either Sumatra or Ecuador. The same rule applies here as to how you refer to it. Sumatra Sumatra is the cheaper stuff. The leaves are usually brittle and very non descript in the flavor department. Better cigar makers will only use the top primings (Viso or Ligero) of real Sumatra Sumatra (meaning Sumatra seed Sumatra grown) as those primings are the only ones that have a decent amount of flavor. That said the only type of Sumatra, Ecuadorian Sumatra is very special. This leaf became very popular in the late 1990's. This seed as well as most ecuadorian tobacco is almost exclusively sun grown as ecuador has the perfect cloud cover and valley climate. These leaves are usually hearty and very flavorful from its environment. Some popular cigars that use a leaf like this are the Ashton VSG, La Aurora 1495, and Fuente Sun Grown. At cigar.com these are classified as Ecuador wrappers.
There are also a host of other seeds from all over the world include Mata Fina (brazil) and a host of Habano Type seeds.
When we refer to Maduro or Candela we are not refering to a type of wrapper, but rather a type of fermentation that relates to a specific color.
Maduro is a process of extra fermentation which takes place a higher temperature for a longer period of time. The process darkens the leaf and draws the sugars from it which is why people often refer to these leaves as sweet. mOst often the hearty leaves for the top (Viso, Ligero, Corona) primings are used. Most seeds with the exception of Cameroon and sumatra (due to how brittle the wrapper is) can be made into a maduro. The strength of this leaf is often dictated by the seed and more importantly the growing region. The most famous maduro wrappers are Connecticut Broadleaf, Mexican San Andras, and Brazilian Mata Fina. Some people cheat the long process of making maduro wrapper as they become impatient and they will paint or cook their wrapper to make them artificailly dark. This process is more common then you might think.
Candela is also another form of fermentation but more than anything it is the first stage which is curing, when the leaves are hanging in the barn. Most leaves take 30 - 45 days to cure depending on region. Candela usually takes 72 hours maximum and is basically done at extrememly high temperatures so that the color essentially cooks into the leaf. Candela leaves recieve no further fermentation where as Natural leaves will undergo 1- 2 years of extra fermentation in stacks and maduro will require up to 4 years of fermentation.
I am sure I just confused everyone even more than they were before. Hope this helps. Again this is just scratching the surface as a quick 101. If anyone has specific questions about any of the above, please post and I will drill in on specific questions since the whole process is too long to write about.