Global warming = Coffee cool-down?

Discover Coffee

Global warming = Coffee cool-down?



The World of Coffee 019

This summer was a hot one.
With temperatures setting new records across Japan and around the world, the effects of global warming were on full display—and coffee, like all other crops, felt the impact.

In certain areas of Colombia, farmers harvest coffee cherries twice a year.
This year, though, some communities couldn’t do the second harvest (called the “mitaca”) likely because of the changing precipitation patterns that global warming has brought on.

Most of the high-quality coffee currently on the market comes from arabica beans, which tend to be sensitive to heat.
If global warming continues to progress in coffee-producing areas, there’s a possibility that arabica beans will eventually become ungrowable.

Researchers are now working on cultivars with higher levels of heat tolerance, and the efforts are making steady progress. In another 10 years or so, Maruyama Coffee’s Beans Menu might feature a completely different lineup of coffee cultivars.

While global warming obviously has an enormous impact on the coffee world, it’s not all bad news. The conditions have led farmers in Costa Rica to establish cultivation and production-processing methods that are less susceptible to climate change—thereby enhancing the overall quality of the coffee.

Whatever happens, we never want to see global warming stand in the way of the simply joys of drinking delicious coffee.
We at Maruyama Coffee will do what we can to adapt to global changes and make the most of groundbreaking research.




そんな状況のなか、熱に強くておいしい品種の研究開発が進んでいて、それなりの成果があがりつつあります。あと10年もしたら丸山珈琲のBeans Menuに並ぶコーヒーの品種も、ガラッと入れ替わっているかもしれません。