BENGALURU: As climate change is affecting harvesting and cropping patterns of all agriculture produce, coffee growers too are facing challenges. To address the issue, researchers are working on climate-resilient coffee varieties.
The Centre for Excellence of Central Research Institute (CCRI) located in the Coffee Research Sun Station, Chettalli in Kodaguhas identified four wild coffee varieties that are particularly resilient to climate change.
Cup tasters discovered that Coffea stenophylla tastes close to Coffea arabica. This has raised hopes that consumers may soon have a new climate resilient option to choose from.
New coffee varities will have to be blended
“There is resistance in these wild varieties as they have stood the natural test of time. They have strength in their roots, have high yields and can withstand high temperatures. The four varieties are different from the existing and popular Arabica and Robusta coffees. During research, these varieties were found growing naturally in the wild and even in the estates of some coffee growers,” said Jeena Devasia, Divisional Head, Plant Breeding and Genetics, CCRI, Chettahalli substation, told The New Indian Express.
During the study, researchers found historical evidence to show that Robusta is equal to Coffea stenophylla in taste and texture. “If all goes well, consumers will soon get a new climate-resilient coffee variety to choose from,” she said.
Researchers said wild varieties are found all over India. Some are also found in the Himalayan zone, growing naturally as trees. “The region under coffee cultivation is gradually increasing in India,” added Jeena.
Some companies are exporting some of the wild coffee varieties that are growing in their estates. Komal Sable, South India Coffee Company Partner, said they are exporting around 5.5 tonnes of green Coffea excelsa to the US, UK, Netherlands, Switzerland and other places. While some countries are consuming it as single origin and others are blending it, he added.
Explaining the advantages and disadvantages, coffee tasters and traders said it could be difficult for consumers to immediately accept the new variety as they have a set taste suiting their platter. The new varieties are climate resilient and need less pesticides. They are less acidic in nature and are more sweet. Some even have a fruity flavour and are less bitter.
Coffee Board officials said that when these varieties are launched in the domestic market, they will have to be blended to meet the consumers’ demand.
Experts said there are around 120 globally identified and accepted coffee varieties. The list continues to have additions and deletions depending upon research and quality reports. Tests and tasting is an ongoing process and is the need of the hour, they added.
Karnataka produces
72,020 metric tonnes of Arabica coffee
1,76,000 metric tonnes of Robusta coffee
Total area under coffee production -- 2,48,020 acres (70.5% of coffee-growing areas in the country)