What is the difference between a coffee variety and a cultivar?
In botany, a variety is a naturally occurring subgroup of a species, while a cultivar is a plant variety that has been selectively bred or cultivated by humans for specific traits. While the terms are often used interchangeably in the coffee industry, 'cultivar' is technically more accurate for most of the coffee we drink, as it has been human-selected.
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The distinction between a variety and a cultivar is a matter of human intervention. A botanical variety refers to a group of plants that share distinct characteristics and occur naturally in the wild. For example, Typica is a variety of Coffea arabica that was found growing in the wild in Ethiopia. It evolved through natural selection, adapting to its environment over thousands of years without human interference.
A cultivar, short for 'cultivated variety,' is a plant that has been selected, bred, or genetically modified by humans to possess specific, desirable traits. These traits might include higher yield, resistance to coffee leaf rust, or a specific flavor profile. Most of the coffee varieties we talk about today—like Caturra, Catuai, or the various JARC varieties—are actually cultivars. They were developed in research centers or on farms through intentional cross-breeding and selection.
In the coffee industry, the term 'variety' is used as a catch-all, and you will rarely hear someone ask for a 'cultivar' on a menu. This is acceptable in casual conversation, but understanding the difference is important for those interested in the science of coffee. When a breeder creates a new cultivar, they are essentially trying to combine the best traits of two different varieties. For example, the Castillo cultivar was developed to be highly resistant to disease while maintaining a decent cup quality, a trait that its parent varieties might not have possessed in the same way.
This distinction also highlights the role of human ingenuity in coffee production. By creating cultivars, we have been able to expand coffee farming into regions that were previously unsuitable and protect crops from devastating diseases. However, this focus on specific cultivars can also lead to a loss of genetic diversity. If every farm in a region switches to the same high-yielding cultivar, the entire crop becomes vulnerable to a single pest or climate shift. This is why preserving heirloom varieties is so important for the long-term sustainability of coffee.
In practice, when you see a coffee labeled with a specific name like 'Bourbon' or 'Gesha,' you are looking at the result of this long history of selection. Whether it is a natural variety or a human-made cultivar, the name tells you about the plant's genetic potential. As a consumer, knowing these names helps you understand why some coffees are more expensive or have more unique flavors, as the work required to develop and maintain these plants is a significant part of the coffee's value.
- · https://sca.coffee/research/coffee-plants-and-varieties
- · https://www.ncausa.org/About-Coffee/What-is-Coffee