What is the difference between a coffee varietal and a cultivar?
In botany, a coffee refers to a naturally occurring subspecies, while a cultivar is a plant variety developed or selected by humans through agricultural techniques. While the terms are often used interchangeably in the industry to describe specific plant genetics like Bourbon or , the distinction lies in whether the plant's characteristics were shaped by nature or intentional human breeding.
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To understand the difference between a coffee and a cultivar, one must look at the intersection of botany and agriculture. At the highest level, we have the coffee species—such as Coffea arabica or Coffea canephora (Robusta). Beneath the species level, we find the taxonomic rank of variety, which describes a naturally occurring, distinct population of plants that share specific traits. A '' is the term commonly used to refer to these specific botanical subdivisions.
In contrast, a 'cultivar'—short for 'cultivated variety'—is a plant type that has been selected, bred, or propagated by humans to possess desirable traits. These traits often include higher yield, resistance to coffee leaf rust, or specific flavor profiles. When a researcher or farmer cross-pollinates two different plants to create a new, stable hybrid, the result is a cultivar. Many of the most famous coffee plants we encounter today, such as SL28 or Catimor, are technically cultivars because they were the result of intentional breeding programs.
Despite these precise botanical definitions, the coffee industry frequently uses the terms interchangeably. On a bag of , you might see ': Bourbon' or ': .' In this context, the industry is using '' as a catch-all term to describe the plant's genetic identity. Whether the plant arose through a natural mutation in the wild or was carefully engineered in a laboratory, the label serves to inform the consumer about the plant's lineage and its potential for flavor.
For the coffee drinker, this distinction is less about academic classification and more about understanding the plant's potential. Knowing whether a coffee is a traditional heirloom or a modern, disease-resistant cultivar can provide clues about the cup's complexity, acidity, and body. While the terms are often treated as synonyms in trade, recognizing that many of our favorite coffees are the result of human ingenuity (cultivars) versus natural evolution (varietals) adds a layer of appreciation for the work that goes into coffee agriculture.
In practice, when you see these terms on a label, focus on the name itself. Whether it is a natural mutation or a human-made hybrid, the genetic profile of the plant is one of the primary factors—alongside and processing—that determines the final sensory experience in your cup.
- ·https://beancraft.coffee/blogs/news/coffee-basics-series-varieties-varietals-explainedVerify source for reference 1 ↗
- ·https://sca.coffee/research/coffee-plants-of-the-worldVerify source for reference 2 ↗
- ·https://www.boardwalkbeans.com/pages/a-guide-to-coffee-species-cultivars-and-varietalsVerify source for reference 3 ↗
- ·https://greencoffeecollective.com/en-ch/pages/glossary/varietalVerify source for reference 4 ↗