Genetics and Climate Impact the Quality of Arabica Coffee, Reveal Global Tests

Recent research by World Coffee Research (WCR) has highlighted the complex interaction between genetics and environment in Arabica coffee cultivation. Conducted over three years on ten coffee varieties in seven regions worldwide, the study demonstrated how these interactions affect the quality and flavor profile of the coffee. WCR plans to refine these tests to eliminate variables such as post-harvest processing and roasting, which can interfere with the final results.

The initial results, released in June, emphasize the importance of understanding how different genotypes respond to specific climatic and agronomic conditions. Some cultivars, such as H1 Centroamericano and Marsellesa, showed stability across various environments, while others, like SL28 and Batian, performed better in specific conditions. This knowledge is crucial for guiding producers in selecting the varieties best suited to their local conditions, promoting high-quality and resilient coffee.

The continuation of the research, which will include evaluations over the next five years in six countries, aims to increase the reliability of variety recommendations and their performance post-pruning. With support from the International Center for Tropical Agriculture (CIAT) and the inclusion of Brazilian researcher Verônica Belchior, WCR seeks to align the needs of coffee growers with industry demands, ensuring that the cultivated varieties meet the standards of the specialty coffee market.

Source: Café Point