Varietal


Varietal

Varietal is commonly used in wine to indicate Variety of a particular plant material, a type that results in specific flavors. Variety is a low-level taxonomic distinction under Species and Sub Species, and signifies members of different populations can interbreed easily, but not usually such that all traits (appearance attributes) will run true, and in fact usually will blend. In coffee, we prefer to use Cultivar to Varietal or Variety, since it implies the intentional cultivation for organoleptic and production results. The plant chosen as a cultivar may have been bred deliberately, selected from plants in cultivation. On our coffee reviews, we use Varietal category header. Varietal does NOT refer to region ...its about the botanical variety (or cultivar) of the coffee tree. It's not easy information to gather, and has some bearing on the cup but not a lot. Ideally, coffee is grown using old arabica varietals such as Bourbon and Typica, or Kent in India. Controversial varietals such as Ruiri 11 in Kenya and other high-yield, disease resistant hybrids can produce a diminished cup, but growing conditions and processing play a much greater role than the varietal.

See also: Abyssinia, Acaia, Arabica, Arabusta, Arusha, Ateng, Bergendal, Blue Mountain Cultivar, Bourbon, Bourbon Mayaguez, Catimor, Catuai, Caturra, Coffee Cherry, Cultivar, Cultivar Flavor, Excelsa, French Mission Bourbon, Gesha, Hibrido de Timor, IAPAR, Icatu, Jackson, Java Cultivar, Jember, Kent, Laurina, Liberica, Maracatu, Maragogype, MASL, Mibirizi, Mundo Novo, Onan Ganjang, Organoleptic, Origin Flavor, Pacamara, Pacas, Pache, Purpurascens, Rambung, Robusta, Ruiru 11, S-Line, S.288, S795, Sarchimor, Scott Laboratories, Scottish Mission, Semperflorens, Sidikalang, SL-28, SL-34, Stenophylla, Tekisic, Typica, USDA, Villa Sarchi, Villalobos, Yellow Bourbon