As climate change impacts agricultural practices, coffee growers are not exempt from the challenges faced. In response, researchers at the Centre for Excellence of Central Research Institute (CCRI) in Chettalli, Kodagu, are focused on developing climate-resilient coffee varieties.
The CCRI has identified four wild coffee species, including Coffea stenophylla, which tasters report resembles the flavor of Coffea arabica, raising hopes for a new, climate-resilient choice for consumers. “These wild varieties have stood the test of time, showcasing strong roots, high yields, and the ability to withstand high temperatures,” explained Jeena Devasia, Divisional Head of Plant Breeding and Genetics at CCRI.
Research indicates that Coffea stenophylla matches Robusta in taste and texture. “If successful, consumers could soon enjoy a new coffee option,” Devasia added. The wild varieties are found throughout India, including the Himalayan region, where they grow naturally.
Some companies are already exporting these wild varieties. Komal Sable, a partner at South India Coffee Company, noted they are sending approximately 5.5 tonnes of green Coffea excelsa to countries like the US, UK, Netherlands, and Switzerland, where it is enjoyed both as single origin and blended coffee.
Coffee tasters and traders caution that consumer acceptance may take time, as many have established preferences. However, these new varieties offer advantages: they are climate resilient, require fewer pesticides, are less acidic, sweeter, and can exhibit fruity flavors. Coffee Board officials suggest that blending will be essential when these varieties are launched domestically to meet consumer demand.
Currently, around 120 coffee varieties are recognized globally, with ongoing research continually updating this list. Testing and tasting remain crucial as experts strive to adapt to changing agricultural conditions and consumer preferences.
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