S5:E12: COFFEE SMARTER
Topic: Climate Change Impacts On Green Coffee Sourcing
Guest: Jared Hales, Hacea Coffee Source
Title: Co-Founder & Green Coffee Buyer
Instagram: @haceacoffeesource
Website: www.haceacoffee.com
Right now, on the green coffee sourcing side of the industry, there are real-life consequences of changing climate in the form of weather events like frost or storm or extended rainy seasons that impact the availability of coffee globally. The frost in brazil last year, the worst in half a century, is an example. That bad weather has existed isn’t new, but how often these unpredictable weather events happen is.
Changing weather patterns forces producers to change their growing and production schedules, reducing efficiency and yields. Added growing seasons increase labor costs and, ultimately, will force farms to make difficult choices on which coffees they grow.
There was a great column in the Washington Post this week written by Marissa Garcia about Coffea Stenophylla, a formerly lost coffee species, and climate impacts on the coffee industry.
Stenophylla, may have the potential to be the future of coffee as it is much hardier than arabica and can grow at a higher range of temperatures. The stenophylla coffees that have been produced, roasted and brewed just meet the minimum scores to be considered specialty, despite only having a very short runway of experimentation on the growing side.
Jared mentioned the anticipated growth of the coffee industry as its popularity grows in formerly non-coffee drinking countries like India and China, which will create massive logistical problems in trying to meet demand. Marissa’s article gives us some hard numbers. According to the column, by 2050, coffee demand is expected to triple from 165 million bags of coffee to 500 million.
Beyond finding coffee plants that will not only survive but thrive in a changing climate, there are also impacts on supply chain logistics. Storms alter shipping routes. Flights get delayed. Rising seas impact warehouse space near ports, which are already backed up into oblivion, causing delays to roasting production operations.
The list is never-ending, which brings me to my final thought as I drink this medium-roasted Burundi from father and son home roasters, David and Andrew. I’m struck by how much more I appreciate drinking coffee when I take the time to be intentional and appreciative of each cup.
When I’m drinking coffee while writing a script or a story or designing a new book cover, my coffees just disappear, and then I refill, and they disappear again.
When I take the time to sit without obvious distraction and make the thing I’m doing, be drinking coffee, not only does it take me longer to drink a cup, but I feel more connected to the world around me. While I’m drinking and enjoying and seeking out flavors in my mouth, I’m also more aware of the world around me, the passing of the moments, and feeling at ease for one of the few moments I remember to be at rest each week.
I appreciate that cup of coffee for the time it gives me to be present, and when I’m done, I generally don’t need a second or third cup. In a changing climate, taking the time to value the fruits of the world around us seems like a good effort to undertake.
FROM THE SHOW
In addition to discussing the impacts of climate change on coffee producing countries and sharing the news about Coffea stenophylla being a potential future substitute for Arabica coffee, Marissa Garcia’s column discusses how robusta coffees may have been underutilized. Read full article in the Washington Post.
The July 2021 frost event in Brazil eliminated 10% of the worldwide coffee crop causing a massive disruption that is just being felt by coffee brokers. Daily Coffee News reported on the event at the time and included this image that shows how the coffee plant looked after the frost. Read the full article on DailyCoffeeNews.com
“A young coffee plant turned brown by frost in Bragança, São Paulo. Photo courtesy of Adriano Grasson.” via Daily Coffee News
R!WC Industry Partners
Ascend Roasters upped their packaging game. Check out the new design on Instagram @ascendroasters.
First Light Whiskey gave us a list of ways to be friends with the ocean in honor of World Ocean Day.
"Adventure, inspiration, peace, joy…These are just a few words that describe what our oceans mean to us. First Light is dedicated to helping preserve our planet's living landscapes.
Here are three of our favorite ways to make an impact locally here in San Diego.
1. Join or donate to a good organization. We partner with @1percentftp giving 1% of our annual revenue in support.
2. Join a beach or park clean up. We work with the @sandiegoriver foundation to create team bonding days centered around nature preservation.
3. Be sustainable. Avoid leaving trash or waste behind when you’re enjoying nature. Use reusable cups, straws and utensils as much as possible!
Cheers to Worlds Ocean Day, see you on the beach 🤙🥃
If you love Camp Coffee Company, make sure you’re signed up for their loyalty program: Earn 1 point for every $3 spent per transaction, plus
• 15 points - Free drink, Grilled Cheese or Camp Toast
• 25 points - Camp Mug
• 50 points - Camp T-shirt
Just ask the barista about the program when you order and they can help guide you!Zumbar Coffee & Tea will be closing early each day this weekend. Get your coffee before 01:00 PM!
Steady State Roasting’s Space Traveler blend coffee bags are back. They’re easy brewing for those of you on the go or at the campsite. I can’t find them on the website, but keep checking at www.steadystateroasting.com, or just head to the shop in Carlsbad, Village to pick up a box for the summer.
Click these R!WC Industry Partners links. Drink their coffees and whiskeys. Visit their cafes. Support local coffee shops. You won’t be disappointed.
Zumbar Coffee & Tea • First Light Coffee Whiskey • Steady State Roasting • CAFÉ LaTERRE • Mostra Coffee • Coffee Cycle • Camp Coffee Company • Ignite Coffee Company • Ascend Coffee Roasters • Marea Coffee • Cape Horn Coffee Roasters
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Coffee Smarter: Climate Impacts on Green Coffee