Fuel for your all night-er to make your coursework submission deadline? A necessary pick-me-up before your French oral? Coffee for many of us is the answer. But it’s important to consider the sustainability of this beverage that has been a staple in most of our busy lives.
According to recent papers that have been published in Science Advances and Global Change Biology, a large proportion (around 75) of the world’s coffee bean species are close to extinction. Many types included are wild and have never been harvested and cultivated, but there is one variety by the name of Coffea Arabica that plays such a vital part in today’s global coffee culture, that without it the face of cafés will be altered forever. The team behind Global Change Biology estimate that the population of Arabica beans could reduce by half in 2088.
So what can be done to save the Espresso? Well, firstly, it’s important to be conscious about one’s environmental impact. Global warming and rising temperatures put pressure on coffee farmers to reach new physical heights so being aware of one’s carbon footprint is a good first step. Aiding the environment will also help wild strains whose populations tend to be concentrated in one particular environment which when destroyed by rising sea levels and dried out terrain will lead to species extinction.
Biologists might be intrigued to hear about genetic interbreeding between Arabica beans and other wild varieties. Certain wild varieties have been identified as having particular genetic traits that could be advantageous to Arabica bean populations. Breeding a more sturdier kind of bean could be essential to keeping up those Flat White orders on the daily.
So it appears that we are at a critical point with coffee. Sustainable living and making choices for the environment could be enough to turn the tide and keep our coffee consumption possible in the future.
Biologists, Geographers and social sciences students would be wise to use this story as a spring board for more in-depth research into ecological sustainability and our relationship with the environment.