If your morning brew begins to taste different, climate change might be to blame.
could be grown commercially in much warmer places that Arabica and be essential for the future of high quality coffee, Davis says.Ruskey said he had been told for decades that coffee plants would not flourish in California. Though the climate around his Good Land Organics farm in Santa Barbara seemed hospitable, long summers and short winters, coffee was not grown so far from the Equator.
Ruskey has created a breeding program to create plants that are more resilient to different rain patterns and that provide more yield. Farmers can make more and reinvest in their farms to keep up with the changing climate and changing markets. “When you’re roasting [robusta], it is more delicate because you have less oil to work with,” Nguyen said. “From a flavor experience, it’s going to be much more bold, dark chocolatey and nutty.”
Nguyen is trying to change that. Coffee is improved by organic farming with all natural biofertilizers and no pesticides, and by better harvesting, when the coffee cherries are hand picked only when they are red and ripe, she said. It is more time and labor intensive. Sahra Nguyen at Shared Roasting in Brooklyn, N.Y., where she roasts the robusta and Arabica coffee beans she imports from Vietnam. Nguyen is trying to raise the profile of the robusta beans that make up the majority of Vietnam's crops.
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