Attention coffee lovers: your cup of Arabica is in danger. The climate changes, and the future of your awakening may also be very different. At least this is what a study from the University of Florida claims, that I link to you here. And now I'll tell you.
The bitter awakening of Arabica coffee
The numbers don't lie (and they're not caffeinated): currently, the 60% of the coffee marketed in the world is Arabica. By 2050, however, production could decrease by 80%. Over the same period, demand for coffee could triple. You don't have to be a mathematician to understand that these numbers don't add up.
What do you drink? Let's move on to the synthetic alternative? Don't despair yet, caffeine lovers. There is still Robusta coffee, a less refined but more resistant cousin of Arabica. As the name suggests, this strain is… well, sturdy. It grows at lower altitudes, tolerates higher temperatures and better resists diseases and parasites.
The bitter taste of resilience
If you don't know, I'll tell you: Robusta has a reputation for being more bitter and less aromatic than Arabica. And many experts (among my clients are those of Chameleon, the Guide to Italian coffee and roasting companies) agree.
But before you turn up your nose, consider this: if the choice was between Robusta coffee or no coffee, which would you prefer? Suddenly, that “earthy” flavor doesn't seem so bad anymore, does it? Well. Hope so, because this isn't a given either. Researchers led by Felipe Ferrao they are studying how Robusta can adapt to higher altitudes, traditionally the domain of Arabica.
As? Testing the cultivation of Robusta in various locations across the state, studying how different factors such as soil, rainfall and temperature influence the production and quality of coffee. And fortunately the results are promising. Robusta not only adapts well, but also offers good yields and interesting flavors.
Three criteria for the coffee of the future
According to scientists, the coffee of the future will have to meet three criteria:
- Sustainability: produce more coffee with fewer resources.
- Quality: maintain a taste profile that satisfies consumers.
- Plasticity: adapt to new production systems and climates.
Robusta seems to have what it takes to meet all three of these needs.
Goodbye arabica? A future with a different flavor
Bottom line, what does all this mean for your morning ritual? Well, in the near future, you may find yourself sipping on a cup of Robusta instead of your usual Arabica. The flavor might be a little different, but hey, at least you'll still have coffee.
Hold on, I'm telling you as a Neapolitan. It's time to start appreciating the more robust notes of Robusta, or perhaps experiment with innovative blends that combine the best of both worlds. The future of coffee will be different, but it doesn't necessarily mean it will be worse.
In the meantime, savor that cup of Arabica with a little more awareness. Because, as this story teaches us, even the things we take for granted can change. And sometimes, change tastes like a cup of coffee.
