This is gonna be like the Gros Michel banana thing again isn’t it - where decades from now almost none of the world’s coffee will taste as good as it used to, and nobody quite knows why.
I doubt because in that case we do have seeds of the plant and it can be put in a greenhouse, generally the situation is way different, i’il explain myself better:
Gran michele is now extinct because of how it was cultivated;
In practice, to avoid having seeds in the fruit, production was carried out using cuttings, so practically all Gran Michele plants were clones of a group of other Gran Michele plants, meaning that genetic mutations never developed. Since none of them had developed a mutation capable of resisting a fungus (the name of which I cannot remember), they ALL died and we simply didn’t had seeds
You can still buy the Gros Michel banana nowadays. It’s not extinct, but is a rare and expensive speciality, rather than the common type of banana we see on the shelves like it used to be.
If climate change makes growing Arabica coffee commercially non-viable at scale and all the growers move to hardier alternatives, then Arabica will still exist, but will also become a rare and expensive speciality, just like the banana.
I will not accept this baseless slander! Vietnamese coffee (which is basically always robusta) mixed with sweetened condensed milk is the best coffee known to man and I will allow no different opinion.
I’ve had a couple good roubustas, but it is a fickle breed to roast. If done wrong, even a medium roast will come out tasting like Folger’s. Moderately higher quality Folger’s due to the freshness, of course, but still Folger’s.
Brazil’s Embrapa is trying to breed Robusta to have a taste profile more closely matching Arabica, whilst also resisting the heat better.
This is gonna be like the Gros Michel banana thing again isn’t it - where decades from now almost none of the world’s coffee will taste as good as it used to, and nobody quite knows why.
I doubt because in that case we do have seeds of the plant and it can be put in a greenhouse, generally the situation is way different, i’il explain myself better:
Gran michele is now extinct because of how it was cultivated; In practice, to avoid having seeds in the fruit, production was carried out using cuttings, so practically all Gran Michele plants were clones of a group of other Gran Michele plants, meaning that genetic mutations never developed. Since none of them had developed a mutation capable of resisting a fungus (the name of which I cannot remember), they ALL died and we simply didn’t had seeds
You can still buy the Gros Michel banana nowadays. It’s not extinct, but is a rare and expensive speciality, rather than the common type of banana we see on the shelves like it used to be.
If climate change makes growing Arabica coffee commercially non-viable at scale and all the growers move to hardier alternatives, then Arabica will still exist, but will also become a rare and expensive speciality, just like the banana.
Wow that’s gone up me and a few coworkers ordered a box a couple of years ago and it was like $9 per banana.
They were good, I see the appeal of the variety, but they were not $9 banana good. Let alone $37 banana good.
Quote did not age well.
Very likely, yes
As long as embrapa also gives a 3x multiplayer it will be ok
I will not accept this baseless slander! Vietnamese coffee (which is basically always robusta) mixed with sweetened condensed milk is the best coffee known to man and I will allow no different opinion.
To be fair, it’s almost impossible to screw up condensed milk, it always tastes good.
I have a different opinion
I’ve been to Vietnam several times, and their coffee is basically crack. I couldn’t stop drinking it.
There are coffee drinkers, then people who drink melted desserts.
I’ve had a couple good roubustas, but it is a fickle breed to roast. If done wrong, even a medium roast will come out tasting like Folger’s. Moderately higher quality Folger’s due to the freshness, of course, but still Folger’s.
Good thing I prefer light roast, like so light it turns fluffy when grinding.
The taste profile comes from warm sunny days and cool nights. That cycle is critical and why the best coffee comes from subtropical mountain regions.