I don't have enough experience to help regardless, but for those that do, I bet it would help if you could describe the taste, texture and heat level for each.
It's been suggested Caribbean Red, Congo Trinidad and /or Scotch Bonnet (far right), so I'm not sure..textures are thicker than a orange hab, not as "waxy", not as hollow either..more of a sweet and fruity flavor, too..more heat definitely..
since you don't know the name, just call them hab 1, 2 and 3...that is of course, my opinion...
take a picture of where the stem attaches to the pepper...that alone will tell you whether they are chinense or annuums...chinense stem attachments are smaller than annuum..
The one on the left looks like a "Caribbean Red", the one on the right looks like a Congo Red and the bottom could be one of many different Red Hab types.