Purple_Passion000 t1_jbp2c99 wrote
The cheaper, more bitter robusto bean (really a fruit pit) is more tolerant of varied growing conditions than the mellower, more expensive Arabica. From what I understand there is significant research going on to develop a variety that marries the flavor profile of Arabica with the hardiness of robusto. I hope it works.
Am__I__Sam t1_jbqn1zl wrote
> I hope it works.
Same. I don't even want to think about the effect coffee going extinct would have on society.
Wizardof_oz t1_jbpxgso wrote
There are also other wild species of coffee that grow in warmer conditions and are close in flavor to arabica. Don’t know why they haven’t been domesticated yet
It’s called C. Stenophylla
wolfkeeper t1_jbrqm7q wrote
It is domesticated, and has excellent flavor, but it's less productive, the beans tend to be smaller. For a long while it was thought to be extinct, but somebody found some samples that were growing wild and are now growing it. On the upside, it grows at much lower altitudes and is heat tolerant.
Purple_Passion000 t1_jbtn56i wrote
Sounds like it might be promising with a little genetic tweaking to increase yield.
wolfkeeper t1_jbtp6gz wrote
Maybe, but coffee genetics is complex. There's lots and lots of varieties, but most of them make pretty awful coffee. Maybe if they can work out which genes make it heat tolerant they could transfer them to arabica.
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