Arabica coffee, scientifically known as Coffea arabica, originates from the mountainous regions of Ethiopia, where the greatest genetic diversity of this species is found. Historians note that wild coffee seeds were first transported from the coffee forests of south-western Ethiopia to Yemen, where they began to be systematically cultivated as an agricultural crop.
Arabica is distinguished by its mild, aromatic flavour, with a more pronounced acidity than other species such as Robusta, making it the most prized species for speciality coffees. This species is relatively delicate and requires specific conditions: high altitudes, moderate temperatures and partial shade, which explains why its cultivation is limited to certain regions of the world.
Varieties and subspecies of Arabica coffee
From these first plants, farmers and breeders have developed dozens of Arabica varieties. Each one has unique characteristics in terms of yield, disease resistance and adaptation to the local climate. Some iconic varieties, such as Bourbon, Typica and Geisha, are highly prized for their distinctive flavour profiles, ranging from floral and fruity notes to chocolatey undertones. This genetic and sensory richness makes Arabica the predominant species in the global market for high-quality coffees.
Arabica coffee varieties are the various subspecies derived from selective or natural selection of coffee trees. Although there is great variability in both wild and cultivated coffee plants, there are some varietals and cultivars that are commercially important due to several unique and inherent traits such as disease resistance, yield, and cup profile.
These traits are used by coffee growers to select varieties when developing crops. Therefore, at a micro level, variety selection is fundamental to a producer’s success. Once planted, a plot will have a useful life of at least 20 years and is one of the key components of cup quality and, therefore, of the price that the coffee grower will obtain for their work.
There is considerable confusion about which term should be used when referring to coffee subspecies. For the sake of clarity, the terms will be used in accordance with the flexible guidelines proposed by the Specialty Coffee Association of America.
Glossary of terms for Arabica coffee subspecies
At Cafés El Magnífico, we offer you the most commonly used terms when talking about Arabica coffee.
- Variety: taxonomic range within a species. Term used exclusively for wild plants. Their characteristics are shaped by nature (Typica, Bourbon).
- Cultivar: Cultivated variety. Plants selected by humans that form a group with clearly distinctive, uniform and stable characteristics which, when propagated, retain the same characteristics (Caturra).
- Landraces: plant populations that have developed naturally and adapted to a local environment over a long period of time. Landraces are the result of natural selection and the accumulation of genetic diversity in a particular geographical region. They are found in traditional agricultural systems and are well adapted to specific local conditions, such as soil, climate, or pests.
- Heirlooms: plants that have been traditionally cultivated and preserved by gardeners and farmers for several generations. Known for their historical significance and cultural heritage. They are usually pollinated by insects, wind or other means without human intervention. These plants often have unique traits, aromas and appearances that have been preserved over time.
- Hybrid: the offspring of two plants of different species. (e.g. Catimor) The offspring of two plants or animals of different species, varieties, cultivars or lines. A hybrid plant is made up of cross-pollinated plants of different types. The strictest sense of this definition considers hybrids to be only crosses between different species (as opposed to crosses within individuals of the same species).
- Crossbreeding: the deliberate breeding of two individuals, resulting in offspring that have a proportion of genetic material from both parents (Pacamara, Maracaturra).
- Mutation: A hereditary alteration in genes or chromosomes that is not caused by genetic recombination. When Arabica cultivation spread to other continents, spontaneous natural mutations began to appear. Some of these caught the attention of breeders and were described as varieties in the different regions where they grew. The most important mutations are those that affect the height of the plant, the colour and size of the fruit, and the colour of the leaves. Examples include Bourbon Amarello (Brazil, 1930); the dwarf mutations Bourbon Pacas (El Salvador, 1949) and Villa Sarchí (Costa Rica, 1957); and Maragogype, a large-fruit mutation of Typica (Brazil, 1870).
Put simply, varietals are natural subspecies that occur through spontaneous mutations in nature. Cultivars, on the other hand, are subspecies cultivated by humans. If you want to learn more about the different varieties of coffee, we recommend taking a look at worldcoffeeresearch.org.
