Coffee Varietals Explained: Understanding Cultivars and Plant Types

Coffee Varietals Explained: What They Are and How They Differ

If you spend any time reading green coffee listings, you’ll quickly notice names like Bourbon, Caturra, SL28, Gesha or Catimor appearing alongside origin and processing details. For many people, this is the point where coffee starts to feel technical. In reality, coffee varietals are simply the names given to different cultivated types of coffee plant. They describe the genetics of the plant that produced the beans, not the roast level and not the flavour notes.

Before going further, it helps to separate this discussion from one that often gets mixed in. When people ask about the “two main types of coffee”, they are referring to species - most commonly Arabica and Robusta. Coffee varietals sit beneath that level. They describe the specific plant types grown within a species, which is why this article focuses on varietals and cultivars rather than on species differences themselves. To learn more about coffee species, read our blog here.

What “Coffee Varietal” Actually Means

In everyday coffee language, “varietal” is used broadly to describe the plant type that produced the coffee. From a botanical perspective, many of the names you see are technically cultivars, meaning they are cultivated varieties that have been selected and propagated because they possess desirable traits such as yield, disease resistance or cup potential.

The distinction between variety and cultivar matters academically, but in practical coffee use the terms are often treated as interchangeable. When you see “varietal: Bourbon” on a listing, it simply tells you that the coffee was grown from Bourbon plants. 

How Coffee Varietals Came to Be

Coffee plants have travelled widely over the past few centuries, moving far beyond their original growing regions. As Arabica spread from Yemen into East Africa, Latin America and parts of Asia, farmers began noticing that some plants adapted better to local conditions than others. Those plants were replanted and gradually became established within each region. Over time, natural mutations also appeared, and when these produced advantages such as improved productivity, smaller tree size or desirable cup quality, they were intentionally propagated and shared more widely.

Over time, this process created distinct lines. Typica and Bourbon are often described as foundational in the history of Arabica cultivation because many later cultivars trace back through one or both of them. That doesn’t mean all modern coffee varietals are direct descendants in a simple family tree; it means that early plant movements and selections shaped much of what followed.

Some varietals emerged as natural mutations that were later stabilised. Caturra is widely understood as a mutation selected for its compact growth, which made it easier to manage and more productive in certain regions. Others became associated with particular breeding programmes and environments. SL28, for example, is strongly linked to Kenya’s selection work and the agronomic needs of that landscape.

In recent decades, plant breeding has become more intentional. Disease pressure, especially leaf rust, and the realities of climate change have forced producers and researchers to look for cultivars that combine resilience with quality potential. That is why newer hybrids and research-led selections are increasingly visible in specialty markets. They exist because farming conditions demand adaptation.

Seen this way, coffee varietals are not marketing inventions. They are the record of agricultural decision-making over time.

Why Coffee Varietals Matter in Practice

For growers, the choice of cultivar determines much of the farm’s risk profile. Plant height affects labour. Yield affects income. Disease resistance can determine whether a farm survives an outbreak. Farmers choose plant types with long-term viability in mind.

For roasters and buyers, varietals influence potential rather than guaranteeing outcomes. Genetics establish the framework within which flavour develops, but environment and processing shape how that framework expresses itself. A washed Bourbon grown at high altitude in one country will not taste identical to a washed Bourbon grown somewhere else. Soil composition, climate, harvest timing and drying conditions all play significant roles.

It is common to see varietal discussed as though it were a flavour descriptor. In reality, it is better understood as one contributing factor among several. Processing method, altitude and preparation quality often exert more obvious influence on what you taste in the cup.

How Many Coffee Varietals Are There?

There is no fixed number of coffee varietals. New cultivars continue to be developed, particularly in response to climate and disease challenges. At the same time, local landraces are sometimes grouped under broad labels rather than catalogued individually. Industry bodies such as World Coffee Research maintain detailed records of many recognised varieties, but the list evolves.

If you are asking how many coffee varieties there are because you feel you need to memorise them, you can relax. Understanding the principles behind varietals is far more useful than knowing every name.

Do Coffee Varietals Change Flavour?

They influence flavour, but they do not dictate it in isolation.

Certain cultivars are associated with particular structural tendencies - perhaps a defined acidity profile or a specific balance between sweetness and clarity. However, the same varietal processed differently can taste dramatically different. A natural processed lot will often present more fruit character than a washed lot of the same plant type. Environmental conditions add another layer of complexity.

This is why reading varietal information alongside processing and origin details is so important. If you want to interpret that information more confidently, it connects naturally to a broader guide on how to read a green coffee listing properly.

Common Confusion Around Coffee Varietals

One of the most frequent misunderstandings is confusing species with varietals. Arabica and Robusta are species-level categories within the Coffea genus. Varietals and cultivars are the specific plant types within those species. Most specialty coffee varietals you encounter belong to Arabica, although Robusta has its own cultivars as well.

Another common mistake is assuming that rare coffee varietals are automatically superior. Rarity can result from limited growing regions, low yields or challenging agronomy, none of which guarantee exceptional cup quality. A well-grown, well-processed coffee from a widely planted cultivar can outperform a poorly managed rare one.

Using Coffee Varietals When Buying Green Coffee

If you are new to buying green coffee, varietals should inform rather than overwhelm you. Start by understanding the broader picture: origin, altitude and processing method often give clearer early signals about flavour direction. Once you begin to notice patterns in what you enjoy, varietal becomes a useful refinement tool. You can read more about how to choose green coffee beans here.

If you find that you consistently appreciate coffees from certain plant types, that is valuable insight. If you do not yet perceive consistent differences, that is entirely normal. Experience builds through tasting and comparison rather than through memorisation.

Coffee varietals become helpful when they are treated as context rather than as promises.

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Final Thoughts

Coffee varietals represent the genetic foundation of the plants that produce green coffee beans. They reflect centuries of movement, adaptation and selection shaped by both environment and human decision-making. While they influence what is possible in the cup, they operate alongside processing, climate and careful handling rather than replacing those factors.

Understanding coffee varietals does not require memorising a botanical family tree. It simply requires recognising that the plant type is one part of the story behind every coffee you roast and drink.