Coffee: Varietals, Cultivars, Mutations, Oh My! 🌱☕
By: Patrick Cantú, Head Roaster | Fortuna Enterprises, LLC
Coffea Arabica is a species of coffee that originated on the continent of Africa, more specifically in regions of Ethiopia. Through trade with other countries, this species spread to parts of the Middle East, and then continued to expand from there. Though it is hard to determine exactly who coffee discovered and when, a common anecdote insists that farmers in Ethiopia observed their goats eating the fruit of the coffee plant. The farmers noticed that the goats were very energetic and nearly dancing after eating the coffee cherries. Seeing this reaction, the farmers were naturally curious. They decided to try it for themselves, and BAM, coffee was discovered!
Arabica coffee now grows commonly on almost every continent except for Europe, Australia, and Antarctica. Although the coffee plant is wide-spread, the species demands certain conditions for the best yield. Specialty-grade Arabica coffee prefers to grow in regions that are closest to the equator and at higher elevations. These areas create an ideal climate for growing coffee, and form what is known as The Coffee Belt. Most coffee enthusiasts know that they are looking to purchase 100% Arabica coffee. However, it is often forgotten that there are two other species of coffee that are still produced in smaller quantities: Coffea Canephora (Robusta), and Coffea Liberica (Liberica).
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Each species of coffee can be divided into sub-categories, scientifically referred to as varietals. Varietals can occur naturally (heirlooms), but some farmers may also utilize selective breeding to create what is known as a cultivar. To qualify officially as a varietal, the coffee must be distinguishable from others with a uniform set of characteristics. Every varietal/cultivar have unique qualities that will affect how it’s grown, processed, and roasted.
No matter the varietal/cultivar, there can also be random mutations that naturally occur. One desirable mutation produces what is classified as a peaberry. Most coffee cherries contain two seeds (beans). If the coffee cherry has only one, much smaller seed, then it is classified as a peaberry. This mutation is special since it is less common (about 10% of the harvest), more difficult to isolate/sort through, and alleged to have a higher degree of sweetness in the final cup. This mutation can occur anywhere coffee grows, but South Africa and parts of Oceania tend to be the most notable growing regions for peaberries.
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If you have never had the opportunity to try a peaberry for yourself, you’re in luck! Fortuna currently offers THREE different peaberries for you to experience: Papua New Guinea, Kenya, and Tanzania. Each of these have unique tasting notes that will be sure to send your palate on a new adventure. And if you’d like to try all three of them side-by-side, we now offer a Peaberry Sampler Pack. You won't want to miss this limited collection, now available on our website!
