Varieties
Just like apples Every cultivar, its own profile.
Talking about coffee varieties is a bit like talking about apple varieties. There are Galas, Granny Smiths, Macintoshes… They all taste like apple, but each one has a distinct flavour and texture profile. The same idea applies to coffee: different cultivars offer unique aromatic profiles.
Arabica vs Robusta Two distinct varietal families.
As soon as you get into varieties, one fundamental distinction appears: Arabica vs Robusta, two distinct varietal families. In the specialty coffee world, the vast majority of the varieties you come across are Arabica coffees. The reason is simple: the aromatic profile of Arabica is far more interesting and complex than that of Robusta.
Robusta
Often associated with commercial or lower-quality coffee, it nonetheless has significant advantages. It is a varietal family that grows more easily than its Arabica counterpart, thriving at lower altitudes, with fewer nutrients and in full sun. It also produces more coffee cherries per shrub and is more resistant to the diseases that affect coffee plants.
Arabica
Arabica needs more specific care and a more specific environment in order to thrive. Arabica coffee then breaks down into a fairly impressive range of different cultivars. Many of them were created by crossing different varieties, while others are mutations that occurred completely naturally on coffee farms.
A country story From Ethiopia to the rest of the world.
Varieties are often closely tied to their country of origin. Coffee has its earliest roots in Ethiopia and a few neighbouring lands, which means natural varieties were selected and exported to every other coffee-producing country starting in the 17th century. Over time, those varieties evolved within their specific producing country, and many others were developed to adapt to climate conditions, make cultivation easier or improve coffee quality.
That said, it doesn't mean varieties stay confined to a single producing country. On the contrary, it's common to find the same variety in several countries. It's crucial to note that terroir greatly influences the taste of coffee: the same variety can therefore taste very different depending on where it is grown.
The growers’ choice And the future of hybrids.
Coffee growers often choose varieties based on the optimal conditions of their land. Some thrive at higher altitudes, while others are more susceptible to diseases specific to certain countries; some varieties also yield more cherries than others.
It's also fascinating to look at hybrid coffee varieties, which come from crosses between arabica and robusta varieties. When those crosses are done with finesse, it becomes possible to preserve the aromatic characteristics unique to arabica coffee while benefiting from robusta's substantial advantages, such as its resistance to coffee diseases and its far higher yield. This matters all the more in a world where climate change and rising production costs are making life considerably harder for coffee growers.
Over to you Explore the wide range of coffee flavours.
So when you're choosing your coffee, take a moment to note the different varieties. You'll start to see patterns linked to producing countries and, over time, you'll recognize some of the more popular varieties and how they shape the taste of the coffee in your cup. Have fun exploring the wide range of coffee flavours!