Link to downloads: https://worldcoffeeresearch.org/resourc ... ies-poster

I now set "Arabusta" greens in the search mode. I looked for C. eugenioides for a while, but no luck. Cursory search found numbers of potential sources for Arabusta variety like timtim.

What I meant was I did look for C. eugenioides greens to purchase but could not find any source. I have found and purchased Liberica and related Excelsa greens from several different sources in the past. I saw "Arabusta" variety on the poster which I did not know about. So, I am now looking for a source to get some greens to try roasting and cupping.

As for the other Coffea sp. on the poster, since the title of the poster is "Arabica and Robusta Coffee Varieties". So not having Liberica on it is fine, but yeah, why C. eugenoides and C.congensis on the chart? Is it because the C. eugenoides cup won the 21 WBC? But I don't remember reading about C. congensis being used on the world stage. I have read C. congensis, C. brevipes, and C. stenophylla all being wild species of Coffea with potential agricultural use for their flavors and climate resilience characteristics of the species. So why not the other two on the chart?

Yep, that is exactly what the arrows on the chart are indicating. Mystery solved. Thanks.

Now I spent more time looking at the chart carefully, I am surprised that with all the commercial and experimental hybrid cultivars developed in C. arabica, there has been no attempt for introgression. Timor Hybrid and Arabusta are the only two examples shown on the chart. My understanding is that Timor Hybrid occurred naturally by a cross between C. arabica and C. canephora. So, my question was, how did Arabusta come about??? Was it a natural event like Timor Hybrid, or intentional?

As it turned out, "Arabusta" is the name for new man-made C. arabica x C. canephora hybrids in development according to a very short article published by World Coffee Research which published the poster mentioned in OP. Now, that I found out this, I don't think I can get any Arabusta greens commercially, not yet at least. I love Indonesian coffee in general. I have been exploring Timor coffee lately whenever I find a new green offering and found a few I have tried to be my liking. I wish there were more sources of this fascinating variety of coffees.

https://worldcoffeeresearch.org/news/20 ... st-century

Sal wrote:... As it turned out, "Arabusta" is the name for new man-made C. arabica x C. canephora hybrids in development according to a very short article published by World Coffee Research which published the poster mentioned in OP. Now, that I found out this, I don't think I can get any Arabusta greens commercially, not yet at least. I love Indonesian coffee in general. I have been exploring Timor coffee lately whenever I find a new green offering and found a few I have tried to be my liking. I wish there were more sources of this fascinating variety of coffees.

https://worldcoffeeresearch.org/news/20 ... st-century

I am just re-reading Sivetz's coffee masterwork "Coffee Technology" (2nd ed., 1979) and there is some discussion of coffee from Côte d'Ivoire - which was one of the largest coffee-producing countries in the world back in the 1970s, but has suffered from two civil wars this century. That lead to a minor mention of the original Arabusta in a 2022 Perfect Daily Grind article on coffee from that country, with this quote:

... the country is also known for a hybrid of robusta and arabica - referred to as arabusta - which is grown in mountainous areas around the city of Man. Arabusta was first cultivated in the 1960s after the country's first President, Felix Houphouet-Boigny, wanted producers to grow a new coffee that tasted sweeter and milder than robusta. As a result of this, arabusta was marketed as the "Presidential Coffee".

Currently, very few farmers grow arabusta, despite its more desirable characteristics. This is because the plant grows at a much slower rate than robusta; it takes around two years for arabusta to produce cherry. However, it's important to also note that arabusta plants have a longer lifespan than robusta.

- https://perfectdailygrind.com/2022/07/g ... e-divoire/

baldheadracing wrote:I am just re-reading Sivetz's coffee masterwork "Coffee Technology" (2nd ed., 1979) and there is some discussion of coffee from Côte d'Ivoire - which was one of the largest coffee-producing countries in the world back in the 1970s, but has suffered from two civil wars this century. That lead to a minor mention of the original Arabusta in a 2022 Perfect Daily Grind article on coffee from that country, with this quote:

- https://perfectdailygrind.com/2022/07/g ... e-divoire/

Very interesting. So, do you know if the original Arabusta in Côte d'Ivoire is manmade or natural cross-species hybridization like what has happened to the hybrid in Timor? The World Coffee Research which published the poster mentioned in OP seems to be using the term "Arabusta" for the experimental hybrides they are working on.

BTW, the varietal Catimor, which is a cross between Timor Hybrid and Caturra, has spread worldwide due to its resistance to coffee rust. I sourced some Catimor coffees (supposed to be pure varietal according to the importer) from several origins. They all share some similarities in that they then to be more full-bodied and low acid but not as bitter as straight robusta. I liked them. I don't usually drink as a single origin, but I currently have stock of Vietnamese Catimor and Nicaraguan Catimor greens I use for blending.

Sal wrote: So, do you know if the original Arabusta in Côte d'Ivoire is manmade or natural cross-species hybridization like what has happened to the hybrid in Timor?

No idea. All I know is the link.

Sal wrote: BTW, the varietal Catimor, which is a cross between Timor Hybrid and Caturra, has spread worldwide due to its resistance to coffee rust. I sourced some Catimor coffees (supposed to be pure varietal according to the importer) from several origins. They all share some similarities in that they then to be more full-bodied and low acid but not as bitter as straight robusta. I liked them. I don't usually drink as a single origin, but I currently have stock of Vietnamese Catimor and Nicaraguan Catimor greens I use for blending.

FWIW:

It's important to note that, contrary to common belief, Catimor is not a distinct variety. Instead, it is a group of many different distinct varieties with similar parentage.

- https://varieties.worldcoffeeresearch.o ... ties/t8667

The only Catimor that I've had outside of blends is IHCafe90 from the Cielito Lindo farm in Honduras. However, that farm's IHCafe90 is a bit of an outlier as it has a good bit of acidity.