America has long been the epicenter of coffee culture, from its flavors to the most enjoyable experiences, and as such, varietals have emerged that have given dynamism and shape to coffee production in the world. The vast majority of countries on the continent have some influence from coffee, whether in their cultivation, harvesting, consumption or export. , to their fondness for experimenting with new varieties or specialty coffees. We'll try to mention some of the most important ones that emerged on the continent and have already spread throughout the world, serving as ambassadors for the success of coffee on this continent .
Varietal Typica
This was the first varietal cultivated in America and is commonly called Criollo or Indio. The plant is free-growing, reaching 4 meters in height and is very hardy, which favors the cherry harvest, but it is highly susceptible to diseases such as rust. This varietal has been the basis for the development of others, such as Pache, San Ramón, San Bernardo, Kona, Pluma Hidalgo, Villalobos, Kent, and Java, among others. The bean is oval and small in size, and at the end of the cup it stands out for its cleanliness, good body, and sweetness.
Varietal Pache
Native to Guatemala, it is short, has many secondary branches, and bears large fruits. Currently, there are two varieties of Pache: the Common Pache (a mutation of Typica) and the Colis Pache (a mutation between the Common Pache and Caturra). In the cup it is a good quality coffee, with a full body.
Maragogype Varietal
It was first discovered in the city of Maragogype, in the Brazilian region of Bahia. It is notable for the large size of its grains, which are commonly They are called “Elephant Beans” and for the citrus and floral notes, in addition to the great body that it develops in the cup.
Catuai varietal
It is a cross between the Mundo Novo and Caturra varietals, originating in Brazil. It is highly resistant to diseases such as rust and to inclement weather in high altitude areas. The cherries are strong against winds and turn red or yellow when ripe. The coffee in the cup is characterized by its sweetness, juicy body and medium acidity.
Varietal Bales
It is a variety of Bourbon, its name comes from the family that identified it, it is a low-growing shrub, with abundant dark green foliage and is very tolerant to problems of drought, wind and sun. Its profile is of a more compact and smaller grain, in the cup it is full-bodied, but it is less aromatic than a natural Bourbon.
Icatú Varietal
It's a relatively young varietal, officially introduced only in 1993. Developed in Brazil, it was designed to be rust-resistant and yield good. It's a widely used varietal in Brazil; when properly developed, it can produce a magically surprising flavor. with a good body, medium-low acidity, notes of red fruit and citrus and a sweet aftertaste of milk chocolate.
Villalobos Varietal
Developed in Costa Rica, it comes from TYPICA, giving very good production in high altitude areas, being wind-resistant, its optimal quality should be achieved in shaded plantations. Its profile stands out for its sweetness and fine acidity on the palate. .
Catimor Varietal
Called the poor man's varietal, it was a hybrid that attempted to be immune to streaking, but was not very successful. Costa Ricans wanted it to have high production, but it did not perform well at altitude. It is a low-growing plant, The color of the fruit is red and its size is relatively large. This well-managed varietal stands out for its herbaceous and fruity notes. In Peru and Indonesia, this variety is being used to develop specialty coffees thanks to the washing method, which seeks to correct the bitterness it produces.
Varietal Pacamara
It stands out for its balanced cups whose notes (sweet, floral and citrus) are more intense the higher the plantation area , is wind-resistant and drought-tolerant. It originates in El Salvador.
Varietal Castillo
Created by the Colombian Coffee Federation , with the aim of increasing production and having a stable harvest, since there is no dry season here due to the variability of the climate, but it is prone to rust.
This is just a sample of the coffee gamification we have in America We would also like to mention, among others, GEISHA, which isn't native to the Americas but is currently gaining popularity in Panama, becoming one of the most popular coffees. An industry of experimentation and production improvements is gradually taking shape, producing optimal varietals to showcase to the world. Most of these varieties emerge from the flaws or weak qualities of others. The coffee world is thirsty for new experiences.