Climate change is becoming an increasing threat to one of the world's most popular crops — coffee. Scientists are looking for ways to preserve coffee trees, help farmers adapt to new conditions, and ensure the future of the beverage's production, Nature writes .
Photo: magnific.com
Every year, about 10 million tons of coffee beans are consumed worldwide. The main part consists of two species — Arabica and Robusta. Robusta requires a lot of moisture and tolerates drought poorly, while Arabica is even more sensitive: even a slight increase in temperature can negatively affect its growth and yield.
To counteract these challenges, researchers are working in several directions. They aim to breed new, more resilient varieties of Arabica, study wild coffee species, and also investigate how to improve grinding and brewing methods to achieve a richer taste with less use of beans.
Scientists pay special attention to preserving the genetic diversity of Arabica. In Ethiopia, considered the homeland of this species, special protected areas and living collections with more than 12 thousand plants have been created. This allows researchers to find properties that can help breed new varieties resistant to heat and drought.
The possibility of using other coffee species is also being considered. Today, 134 species of the genus Coffea are known. Some of them tolerate high temperatures and lack of water better. For example, Coffea liberica could be a good alternative in regions where growing Arabica becomes difficult. The species Coffea stenophylla is also considered promising, as it grows in very hot conditions but has a taste similar to Arabica.
Another area of research is the improvement of coffee brewing processes. Scientists are studying how grinding, temperature, and pressure during brewing affect the taste and amount of beneficial substances in the beverage. The results obtained may allow using fewer beans without sacrificing quality.
Researchers note that the future of coffee depends on the joint work of geneticists, agronomists, chemists, and producers. Their task is not only to preserve the favorite beverage of millions of people but also to help farmers adapt to the consequences of global climate change.
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