By the time I’m a century old, coffee as we know it is expected to be in extremely short supply.

C. arabica is a very fussy plant:

[It] takes about seven years to mature fully, and does best with 1.0–1.5 meters of rain, evenly distributed throughout the year. It is usually cultivated between 1,300 and 1,500 m altitude, but there are plantations as low as sea level and as high as 2,800 m.

The plant can tolerate low temperatures, but not frost, and does best with temperatures around 20°C. Commercial cultivars mostly only grow to about 5 m, and are frequently trimmed as low as 2 m to facilitate harvesting. [It] prefers to be grown in light shade.

Between shifting rainfall patterns and variations in temperature, the regions capable of growing this plant in the industrial quantities required for today’s coffee consumption are limited — noting that coffee sees a lot of trade.

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