Whether you prefer notes of berry and citrus or chocolate and nuts, dark roast or light, a good cup of coffee can be a simple pleasure.
Whether you prefer notes of berry and citrus or chocolate and nuts, dark roast or light, a good cup of coffee can be a simple pleasure. You probably would notice if some of your morning brew’s brightness disappeared, or if the familiar fruity aroma dulled a little. Changes like these might not stem from when the beans were roasted or ground, but from growing conditions.
Coffee is grown on more than 27 million acres across 12.5 million largely smallholder farms in more than 50 countries. Many coffee-producing regions are increasingly experiencing changing climate conditions, whose impact on coffee’s taste, aroma, and even dietary quality is as much a concern as yields and sustainability.
A new research review says that coffee quality is vulnerable to shifts in environmental factors associated with climate change. The review, led by researchers from the Friedman School of Nutrition Science and Policy at Tufts and Montana State University, also finds that some current adaptation strategies to combat these effects provide hope for positive outcomes.
Read more at Tufts University, Health Sciences Campus
Photo Credit: Negative-Space via Pixabay
