Daily Coffee Report 6/12/26
Daily coffee report
StoneX Coffee Team
- Coffee
New Study Highlights Impact of Environment and Management Practices on Coffee
By: Alexis Rubinstein, Managing Editor - Coffee Network
New Study Highlights Impact of Environment and Management Practices on Coffee
CoffeeNetwork (New York) – A team from Montana State University, Tufts University and the Specialty Coffee Association has published a study finding that coffee quality is sensitive to shifts in environmental factors linked to climate change as well as to shifts in climate adaptation strategies.
The paper, “Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora,” was published this month in the journal Frontiers in Plant Science.
For their study, the researchers screened approximately 1,600 peer-reviewed scientific papers published between 2000 and 2018. From those papers, they identified 73 that addressed the study’s research questions to include in their review.
While variation was found between studies, findings highlight that coffee quality is vulnerable to changes in light exposure, altitude, water stress, temperature, carbon dioxide, and nutrient management. Both increases as well as decreases were found in secondary metabolites and sensory attributes that determine coffee quality in response to shifts in environmental and management conditions. The most consistent evidence identified through this systematic review includes the following two trends: (1) increased altitude is associated with improved sensory attributes of coffee and; (2) increased light exposure is associated with decreased sensory attributes of coffee. Research gaps were found regarding the effects of shifts in carbon dioxide, water stress, and temperature on the directionality (increase, decrease, or non-linear) of coffee quality and how this varies with location, elevation, and management conditions.
Ten prevalent environmental factors and management conditions were identified in the studies including: (1) geography; (2) altitude; (3) light exposure; (4) temperature; (5) water stress; (6) nutrient management; (7) type of cultivar; (8) pests and disease management; (9) fruit thinning and; (10) carbon dioxide.
For the outcome of coffee quality, 26 articles measured the presence and/or concentrations of secondary metabolites in green or roasted coffee beans and/or brewed coffee; 18 articles measured sensory attributes of green or roasted coffee beans and/or brewed coffee and; 5 articles measured primary metabolites in coffee.
As a culturally-relevant and highly flavorful drink consumed by a large global population, shifts in coffee quality have implications throughout the coffee system, from the smallholder coffee-producing communities in the global South to the 2.6 billion coffee consumers. This systematic review highlights that coffee quality is sensitive to shifts in environmental and management variables linked to climate change and climate adaptation. Synthesis of the totality of evidence across studies points to consistent trends regarding the effects of high altitude and low light exposure on enhanced coffee sensory attributes. Critical research gaps were further found where fewer studies exist including effects of carbon dioxide, temperature, and water stress on the directionality of coffee quality (increase, decrease, or non-linear) as well as the interaction of multiple environmental and management conditions. Research gaps were also found with regards to the coffee quality outcome of secondary metabolites compared with sensory attributes, as well as their relationship. Management conditions such as shade management through agroforestry systems, cultivation of diverse climate-resilient cultivars, integrated pest management, and soil nutrient management were identified as promising strategies to offset negative environmental effects on coffee quality. Given the sensitivity of coffee quality to environmental variation, evidence-based innovations are called for to enhance the sustainability and resilience of the coffee sector in the context of global change. Such efforts should take a participatory research approach with the inclusion of diverse coffee stakeholders farm to cup as well as those that interact and support the coffee sector including practitioners, researchers, and policymakers.
Alexis Rubinstein
- Coffee
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