The varieties
Talking about coffee varieties is a bit like discussing apple varieties. There are Galas, Granny Smiths, Macintoshes… All of these varieties taste like apples, but each has a distinct flavor and texture profile. The same idea applies to coffee; Different cultivars offer unique flavor profiles.
When we approach the question of varieties, a fundamental distinction emerges: Arabica vs Robusta, two distinct varietal families. In the field of specialty coffee, the majority of varieties presented are Arabica type coffees. 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 bush and is more resistant to diseases affecting coffee plants. On the other hand, Arabica requires more specific care and an 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 varieties, while others are mutations that occurred completely naturally on coffee plantations.
Varieties are often closely linked to their country of origin. Coffee traces its initial roots to Ethiopia and some surrounding lands, meaning that landraces were bred and exported to all other coffee-producing countries starting in the 17th century. Over time, these varieties have evolved in their specific producing country and several others have been developed to adapt to climatic conditions, facilitate cultivation or even improve the quality of coffee. However, this does not mean that varieties remain confined to a single producing country. On the contrary, it is common to find the same variety in different countries. It is crucial to note that terroir greatly influences the taste of coffee; the same variety can therefore have very different flavors depending on where it is grown.
Coffee producers often choose varieties based on the optimal conditions of their land. Some thrive at higher altitudes, while others are more susceptible to country-specific diseases; some varieties also have a higher cherry yield than others.
It is also interesting to observe the hybrid coffee varieties which result from crosses between Arabica and Robusta varieties. When these crosses are carried out with finesse, it becomes possible to preserve the aromatic characteristics specific to Arabica coffee, while benefiting from the substantial advantages of robusta, such as its resistance to coffee diseases and its much higher yield. This phenomenon is of particular importance in a world where climate change and increasing production costs considerably complicate the lives of coffee producers.
So, when choosing your coffee, take the time to note the different varieties. You will observe trends related to producing countries and, over time, you will be able to recognize certain more popular varieties and their influence on the taste of the coffee in the cup. Have fun exploring the wide range of coffee flavors!