Entries Awaiting Contribution
Ruiru 11
A composite hybrid cultivar of Coffea arabica developed in Kenya, combining high yield, compact growth, and resistance to major coffee diseases.
Costa Rica 95 (CR95)
A Sarchimor-derived cultivar of Coffea arabica developed in Costa Rica, valued for its disease resistance and stable productivity.
Catucaí
A Brazilian hybrid cultivar of Coffea arabica developed by crossing Catuaí and Icatu, known for its vigor, disease resistance, and high yield.
Catigua
A Brazilian cultivar of Coffea arabica developed through Catuaí and Timor Hybrid breeding programs, recognized for its resistance to coffee leaf rust.
Marsellesa
A rust-resistant cultivar of Coffea arabica derived from the Sarchimor group, widely cultivated in Central America for its high productivity and excellent beverage quality.
Paraiso
A rust-resistant hybrid cultivar of Coffea arabica developed from advanced Timor Hybrid breeding programs, valued for its productivity and cup quality.
Tabi
A Colombian cultivar of Coffea arabica developed by crossing Typica, Bourbon, and the Timor Hybrid, combining excellent cup quality with resistance to coffee leaf rust.
Obata
A Brazilian cultivar of Coffea arabica derived from Timor Hybrid breeding lines, recognized for its rust resistance and high productivity.
Icatu
A Brazilian interspecific hybrid developed from Coffea arabica and Coffea canephora, valued for its disease resistance and adaptability.
Colombia
A rust-resistant cultivar of Coffea arabica developed by Cenicafé through crosses involving Caturra and the Timor Hybrid.
Castillo
A Colombian cultivar of Coffea arabica developed by Cenicafé from Catimor-derived breeding lines, recognized for its resistance to coffee leaf rust and stable productivity.
Maracaturra
A hybrid cultivar of Coffea arabica developed by crossing Maragogipe and Caturra, combining large bean size with improved productivity and cup quality.
Orange Bourbon
A color variant of the Bourbon cultivar of Coffea arabica, distinguished by its orange-colored cherries and high-quality cup characteristics.
Pink Bourbon
A rare pink-fruited cultivar of Coffea arabica, cultivated mainly in Colombia and known for its floral aroma and complex sensory profile.
Red Bourbon
The traditional red-fruited form of the Bourbon cultivar of Coffea arabica, recognized worldwide for its exceptional cup quality.
Yellow Bourbon
A naturally occurring yellow-fruited form of the Bourbon cultivar of Coffea arabica, highly regarded for its sweetness and balanced acidity.
Kona
A Typica-derived cultivar of Coffea arabica traditionally cultivated in Hawaii's Kona district; today, "Kona Coffee" primarily refers to the geographical origin rather than a distinct botanical cultivar.
Blue Mountain
A traditional selection of the Typica cultivar of Coffea arabica historically cultivated in Jamaica's Blue Mountains, which has also become internationally recognized as a protected geographical origin for premium coffee.
Arusha
A cultivar of Coffea arabica cultivated primarily in Tanzania, believed to be closely related to Bourbon or French Mission selections and recognized for its high cup quality.
SL34
A Kenyan cultivar of Coffea arabica selected by Scott Agricultural Laboratories, valued for its rich body, complex flavor profile, and adaptation to high-altitude environments.
SL34
A Kenyan cultivar of Coffea arabica selected by Scott Agricultural Laboratories, valued for its rich body, complex flavor profile, and adaptation to high-altitude environments.
SL28
A Kenyan cultivar of Coffea arabica developed by Scott Agricultural Laboratories (SAL), renowned for its outstanding acidity, sweetness, and drought tolerance.
Acaia
A Brazilian selection of the Mundo Novo cultivar, distinguished by its vigorous growth, large cherries, and high productivity.
San Ramon
A natural dwarf mutation of the Typica cultivar of Coffea arabica, characterized by compact growth and suitability for high-density planting.
Villa Sarchi
A natural dwarf mutation of the Bourbon cultivar of Coffea arabica discovered in Costa Rica, widely used in breeding programs because of its compact growth and excellent cup quality.
Catimor
A hybrid cultivar of Coffea arabica developed by crossing Caturra and the Timor Hybrid, valued for its resistance to coffee leaf rust and high productivity.
Mundo Novo
A hybrid cultivar of Coffea arabica originating from a natural cross between the Typica and Bourbon cultivars, recognized for its vigor, high yield, and adaptability.
Catua
A hybrid cultivar of Coffea arabica developed by crossing Mundo Novo and Caturra, known for its high yield and adaptability to diverse growing conditions.
Caturra
A natural mutation of the Bourbon cultivar of Coffea arabica, widely cultivated for its compact stature, high productivity, and balanced cup quality.
Pacas
A natural mutation of the Bourbon cultivar of Coffea arabica, first identified in El Salvador and appreciated for its compact growth habit and high-quality cup profile.
Pacamara
A hybrid cultivar of Coffea arabica developed by crossing Pacas and Maragogipe, valued for its large beans and complex sensory characteristics.
Maragogipe
A natural mutation of the Typica cultivar of Coffea arabica, distinguished by its exceptionally large beans and mild flavor profile.
Geisha (Gesha)
A premium cultivar of Coffea arabica, internationally recognized for its floral aroma, jasmine-like fragrance, and exceptional cup quality.
Bourbon
A historic cultivar of Coffea arabica, renowned for its excellent cup quality, high sweetness, and as the genetic origin of numerous modern coffee cultivars.
Typica
One of the oldest and most widely cultivated cultivars of Coffea arabica, regarded as the ancestral variety from which many modern Arabica cultivars have been developed.
Coffea liberica var. dewevrei (Excelsa)
A botanical variety of Coffea liberica, formerly classified as a separate species, appreciated for its tart, fruity acidity and use in specialty coffee blends.
Coffea liberica (Liberica)
A coffee species distinguished by its large cherries, irregular beans, and distinctive fruity and smoky flavor characteristics, cultivated mainly in Southeast Asia and West Africa.
Coffea canephora (Robusta)
A coffee species valued for its high caffeine content, disease resistance, strong flavor, and widespread use in espresso blends and instant coffee production.
Coffea arabica (Arabica)
The most widely cultivated coffee species in the world, renowned for its superior cup quality, aromatic complexity, and mild flavor profile.
Zulu Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Zulu people.
Yörük Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Yörük people.
Yoruba Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Yoruba people.
Xhosa Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Xhosa people.
Wolof Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Wolof people.
Uyghur Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Uyghur people.
Tatar Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Tatar people.
Swahili Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Swahili people.
Sundanese Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Sundanese people.
Sri Lankan Tamil Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Sri Lankan Tamil people.
Sinhalese Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Sinhalese people.
Sherpa Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Sherpa people.
Sephardic Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Sephardic Jewish communities.
Quechua Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Quechua people.
Polynesian Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Polynesian peoples.
Peranakan Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Peranakan people.
Pashtun Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Pashtun people.
Ossetian Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Ossetian people.
Newari Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Newar people.
Native American Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Indigenous peoples of North America.
Mizrahi Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Mizrahi Jewish communities.
Minangkabau Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Minangkabau people.
Mexican-American Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Mexican-American communities.
Melanesian Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Melanesian peoples.
Mayan Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Maya people.
Mapuche Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Mapuche people.
Māori Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Māori people.
Malay Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Malay people.
Laz Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Laz people.
Kurdish Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Kurdish people.
Jewish Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Jewish communities.
Inuit Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Inuit people.
Igbo Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Igbo people.
Hausa Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Hausa people.
Hakka Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Hakka people.
Gaucho Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Gaucho communities.
Garifuna Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Garifuna people.
Creole Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Creole communities.
Circassian Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Circassian people.
Chechen Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Chechen people.
Cape Malay Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Cape Malay community.
Cajun Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Cajun people.
Berber (Amazigh) Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Amazigh (Berber) people.
Bedouin Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Bedouin people.
Basque Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Basque people.
Balochi Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Baloch people.
Aymara Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Aymara people.
Ashkenazi Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Ashkenazi Jewish communities.
Amish Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Amish communities.
Ainu Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Ainu people.
Afrikaner Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Afrikaner people.
Aboriginal Australian Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Aboriginal Australians.
Inca Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Inca civilization.
Maya Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Maya civilization.
Aztec Cuisine:
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Aztec civilization.
Mughal Cuisine:
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Mughal Empire.
Renaissance Italian Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of Renaissance Italy.
Medieval European Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of medieval Europe.
Viking Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of the Viking Age societies of Scandinavia.
Carthaginian Cuisine
The general term for the food preparation, cooking, serving, and dining traditions characteristic of ancient Carthage.