From Farm to Cup - Varietals

The journey from coffee farm to your cup begins with a single seed, carefully selected by a producer to suit the needs of their farm. The first critical decision they make is the choice of varietal, a specific type of coffee plant that will determine the unique flavors and characteristics of the future brew.

A coffee varietal refers to a specific type or strain of coffee plant. Much like wine grapes, coffee varietals play a significant role in determining the final flavour profile of your cup of coffee. From the subtle notes of citrus to the bold flavors of chocolate, the varietal is a key factor influencing the taste experience. By understanding the characteristics of different varietals, coffee enthusiasts can appreciate the nuances of their favourite brew and explore new flavours.

For coffee farmers, the choice of varietal is a crucial one. It shapes not just the taste of the final cup, but also the farm's overall health and profitability. With a wide variety of beans available, each boasting unique characteristics, selecting the right one becomes a strategic decision that impacts the farm's journey for years to come.

Understanding Coffee Species

At the heart of every cup of coffee are two primary species: Coffea arabica and Coffea canephora (commonly known as Robusta).

Coffea arabica represents about 60-70% of the world's coffee production. This species is celebrated for its smooth flavors, aromatic profiles, and balanced acidity. Grown best in high-altitude regions with cooler climates, Arabica beans contain complex sugars that contribute notes of sweetness and fruitiness, often accompanied by hints of floral and chocolate flavors. Countries such as Ethiopia and Colombia, known for their ideal growing conditions, produce some of the finest Arabica coffees, consistently scoring over 80 points on the Specialty Coffee Association's scale.

In contrast, Coffea canephora boasts a higher caffeine content and a stronger, earthier taste. Typically cultivated at lower altitudes, Robusta is more resilient against diseases and pests. This makes it an easier crop for farmers to maintain. Approximately 30-40% of the global coffee market consists of Robusta, particularly popular in countries like Vietnam, which is the largest producer.

These species form the foundation for various coffee varietals, each cultivated to highlight certain flavour traits while adapting to different environments. When we talk about specialty coffee, we're usually looking at Arabica but there are some specialty Robustas out there!

Though not greatly dissimilar, the bean from an Arabica plant is slightly more oval as opposed to the rounder Robusta. The central groove of an Arabica bean is S-shaped whilst the Robusta's tends to be straight.

The Selection Process for Specialty Farmers

Specialty coffee farmers meticulously choose the varietals they cultivate. Their decisions depend on various factors, including climate, soil, altitude, and desired flavor profiles.

Climate and Soil Conditions

Each coffee varietal thrives in specific climates and soil types. Varietals like Bourbon, Typica, and Gesha thrive in high-altitude regions. These areas offer cooler temperatures, ample rainfall, and rich volcanic soil, resulting in complex flavors with bright acidity and delicate floral notes. Caturra and Catuai are well-suited for mid-altitude regions. These varietals offer a balance of sweetness, acidity, and body, often delivering smooth and well-rounded cups.

Desired Flavor Profile

Farmers often taste different coffees to select varietals that match their vision. Do they want a sweet or earthy flavor? What acidity level do they prefer? Understanding consumer preferences and market trends plays a crucial role in their choices. For instance, a survey by the Specialty Coffee Association found that 60% of coffee drinkers prefer sweeter, fruit-forward flavors, influencing farmers to plant varietals such as Pink Bourbon and Pacamara which are renowned for their intense sweetness and fruity notes, often reminiscent of berries, citrus, or tropical fruits.

Disease Resistance and Yield

Farmers also evaluate the disease resistance of varietals. For example, while the Caturra varietal is popular for its yield, it is more susceptible to coffee leaf rust compared to Batian, a varietal specifically developed by the Kenyan government to combat various diseases. Farmers must balance the potential return on investment with the challenges specific varietals present.

Choosing a coffee varietal is not a straightforward process. Specialty farmers frequently experiment with different varietals and growing methods to discover the best fit for their farms. They may even advocate for rare, heritage varietals, which can significantly set them apart in the competitive market.

We have gained fundamental insights into coffee varietals, their species origins, and the detailed considerations specialty coffee farmers face when selecting them. With such a rich array of options, it becomes clear why coffee enthusiasts can explore endless flavors.

In future posts, we will continue this journey into farming practices, examine how different steps of the process can shape flavour, and follow the path from farm to cup. As you delve into the world of coffee, remember that every cup holds somebody's story of how they chose that varietal and through careful cultivation helped transform it into the delicious drink you're enjoying. Happy brewing!