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List of coffee varieties
(詳細はselective breeding or natural selection of coffee plants. While there is tremendous variability encountered in both wild and cultivated coffee plants, there are a few varieties and cultivars that are commercially important due to various unique and inherent traits such as disease resistance and fruit yield. These unique traits are what producers use to select breeds when developing crops. Therefore, at a micro level, breed selection is critical to the success of a producer and is one of the key components of cup quality.
At a macro level, the viability of the coffee industry as a whole is dependent upon breed selection. Already, the majority of coffee produced originates from producers using selected breeds. For this reason, breed selection is an important aspect of sustainability within coffee production.
==Terminology==
There is considerable confusion as to which term to use when speaking about coffee subspecies. For the sake of clarity, within this article the terms will be used in accordance with loose guidelines put forth by the Specialty Coffee Association of America:
Variety: This rank of taxa delineates differences between plants that are smaller than in subspecies but larger than forms. A variety retains most of the characteristics of the species, but differs in some way.
Cultivar: Any variety produced by horticultural or agricultural techniques and not normally found in natural populations; a cultivated variety. Most of the varieties we know in specialty coffee are really cultivars. Bourbon and Typica are some of the most widely known cultivars.〔(【引用サイトリンク】title=Specialty Coffee Association of America )〕
Put simply: In this article, varieties are naturally occurring subspecies and cultivars are cultivated subspecies. In addition, a third term, "breed" will be used as an umbrella term to simplify discussions in which the nuances between the terms terms 'variety' and 'cultivar' have no bearing.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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