Understanding coffee species: cultivars and varietals
Arabica and Robusta: The Main Players
Arabica coffee is popular for its sweet and smooth taste, making up most of the coffee we drink globally. However, it's a bit sensitive to weather changes and diseases, representing about 60% of the world's coffee. On the other side, Robusta has a bold taste with more caffeine. It's hardy, resisting diseases and changes in weather, including drought.
Natural Mixes and Human-Made Matches: Varietals and Cultivars
Some coffee types are like nature's mixtape, where different species naturally combine, creating what we call "varietals." Others, crafted by coffee experts, are called "cultivars." Imagine it as coffee matchmaking – some happen by chance, while others are planned.
In some places, Arabica and Robusta join forces naturally, creating a coffee with both caffeine kick and a great taste. Other times, coffee experts create a cultivar, a special coffee type built to handle tough conditions, like a superhero for your cup.
Check out the picture below to see the Arabica family tree. It's like a family album, showing how different coffee types are related.
List of our regular favourites to special :)
Typica
This coffee plant comes from Ethiopia and is tall and slim.
It grows well in high places, has a low yield, and is sensitive to pests.
But, it makes a delicious cup of coffee with a sweet and clean taste.
Bourbon
Similar to Typica but with better resistance to disease.
It's a tall plant, grows at high altitudes, and produces sweet coffee.
Pacamara / Red / Yellow
Created in El Salvador by combining Paca and Maragogipe varietals.
Despite some challenges, it often wins awards for its unique and fruity taste.
Gesha
Discovered in Ethiopia, it reached Panama in the 1950s.
Initially ignored, it gained fame for its floral and fruity flavors.
F1 Hybrids
Created to protect coffee plants from diseases and climate change.
These hybrids are a mix of different coffee plants and represent the future of special coffee.
SL28
Drought-tolerant and high-yield, discovered in Tanzania.
Now found in Kenya, Malawi, Uganda, and Zimbabwe.
SL34
Similar to SL28 but mostly found in Kenya.
High yield with exceptional cup quality but susceptible to diseases.
Red / Yellow Catuai
A hybrid grown in Brazil, known for its juicy and citric characteristics.
Heirloom / Local Landraces
Ethiopian coffees, often called heirloom, have adapted naturally over time.
These are difficult to define consistently, and farmers now also grow modern varietals.
Sigarar Utang
Developed in Indonesia, a semi-dwarf plant resistant to coffee leaf rust.
Known for its good cupping profile with herbal and fruit notes.
Andung Sari
Found in Sumatra, a cross of Caturra and HdT1343, offering sweetness with high yield.
Obata
Developed in Brazil to tackle climate change effects, resistant to leaf rust.
Produces large beans and a clean, balanced cup.
Acaia
Found mainly in Brazil, a mutation of Mundo Novo.
Performs well in competitions, grows well over 800 masl.
Jackson
Found in Rwanda and Burundi, related to Bourbon.
Tall and high-yield, but susceptible to diseases.
Yellow Icatu
Developed in Brazil in the 90s, a cross between Mundo Novo and Yellow Bourbon.
Tall tree with high yield and strong disease resistance.