Discussing coffee varietals is akin to talking about apple varietals. Just as there are Galas, Granny Smiths, Macintoshes, each with a distinct flavour and texture, coffee cultivars follow a similar concept. While all varietals taste like coffee, different cultivars present unique flavour profiles.

When we approach the question of varietals, a fundamental distinction emerges: Arabica vs Robusta, two distinct varietal families. In the field of specialty coffee, the majority of varietals presented are Arabicas. The reason is simple: the aromatic profile of Arabica is much more interesting and complex than that of Robusta. Robusta, often associated with commercial or lower quality coffee, however, has significant advantages. This is a varietal family that grows more readily than its Arabica counterpart, being able to grow at lower altitudes, with fewer nutrients and in full sun. It also produces more coffee cherries per tree and is more resistant to diseases affecting coffee plants. On the other hand, Arabica requires more specific care and environment to grow well. Arabica coffee is then divided into a rather impressive range of different cultivars. Many of these were created by crossing different varietals, while others are mutations that occurred completely naturally on coffee plantations.

Varietals are frequently intricately tied to their country of origin. Coffee, with its origins in Ethiopia and surrounding regions, saw naturally grown coffee varietals selected and exported to all other coffee-producing countries, beginning in the 17th century. Over time, these varietals evolved in their specific producing country and several others have been developed to adapt to climatic conditions, facilitate cultivation or even improve coffee quality. However, this does not mean that varietals remain confined to a single producing country. On the contrary, it is common to find the same varietal in different countries. It is crucial to note that terroir greatly influences coffee's taste; the same varietal can therefore have very different flavours depending on where it is grown.