JARC Varietals
JARC (Jimma Agricultural Research Center) varietals are coffee varieties developed to support Ethiopia's coffee production through improved crop yield, pest and disease resistance, and overall resilience. These varietals were created with the goal of maintaining the sustainability of Ethiopia's coffee industry, particularly by enhancing resistance to common diseases like coffee berry disease. While there are several distinct Ethiopian coffee varietals, the sheer diversity of genetic variations across regions makes it challenging to categorise every single one. Due to limited resources, many producers often refer to their coffees by broader varietal categories rather than identifying each tree individually.
What is the 74158 coffee varietal?
The 74158 coffee varietal is an Arabica variety developed in Ethiopia for its resistance to coffee leaf rust and adaptability to high altitudes. Originating from the Jimma Agricultural Research Center, it was selected from wild coffee trees in the 1970s. This varietal thrives at elevations above 2,300 meters and is known for producing high-quality beans with distinctive flavor profiles. For instance, the Ethiopia Hamasho 74158 Natural coffee is noted for its blueberry jam, longan, and roselle notes.
What is the 74110 Varietal?
The 74110 variety, developed by JARC, originates from a mother tree in the Bishari village, located in the Illubabor region of Oromia. Cataloged in 1974, this variety is a subvariety of Ethiopian Heirloom. It is known for its resistance to coffee berry disease, high yield, and fruity flavor profile. The trees are compact, with small leaves and cherries, making them well-suited to various growing conditions.
What is the 74112 Varietal?
The 74112 variety was selected from trees in the Metu Bishari forest in the Illubabor Zone of western Ethiopia. Like the 74110, it is resistant to coffee berry disease and offers high yield potential. This variety is celebrated for its complex flavor profile, which includes notes of berries, chocolate, fruitcake, apricot, white nectarine, tangelo, mandarin, bergamot, white peach, and jasmine.