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Foraging For Wild Harvested Arabica Coffee Beans If you like a cup of coffee in the morning, it's likely made from beans of Coffea arabica. This variety makes up about 60% – 70% of the world's coffee market. Researchers led by UB have produced the best quality reference genome of this plant species to date, and have revealed details about its lineage over millennia and continents. This research sheds light on ways we can develop the plant to be more resistant to climate change and diseases. Health Benefits For a plant as popular as coffee, it's surprising how little people know about its origins and the conditions it is growing under. Despite its popularity the coffee plant is an extremely new crop. It was only in the last century did major multinational corporations begin to dominate the market. The species, Coffea arabica, has a diverse chemical composition that could provide a variety of health benefits. While research on this topic is still in its initial stages, the plant's antioxidant compounds are believed to lower the chance of developing certain chronic diseases. Foraging for wild-grown coffee is an excellent way to reap these health benefits. Coffea arabica is a small shrub or tree that grows in the wild. It produces two seeds per fruit. The fruits are known as Drupes and have a fleshy, edible exterior that is stuffed with coffee beans. The drupes, which are green when they're not yet ripe but turn purple to red once ready for harvest and are green when they are not yet ripe. The trees require regular pruning to help develop and grow, and they must be pollinated by wild birds or other insects to ensure a successful harvest. The plants thrive in a tropical environment, where temperatures are typically between 15 and 24oC (59-75oF) all year. Photosynthesis is slowed by temperatures that are too high or low. The trees also need an adequate amount of rain 1500-2500 mm annually, evenly distributed throughout the year. Rainfall that is not enough dry can damage the plant or cause it to begin producing rust, which is a fungal disease. In drought conditions, irrigation is necessary to provide water. The majority of coffee grown commercially is grown from cultivars selected for specific traits and do not have the genetic diversity of the species the natural population. This leaves the crop susceptible to a variety of pests and pathogens, and climate change threatens the supply of the plant as well. Protecting the genetic diversity of wild species can make it easier to find ways around these threats and preserve the economic, cultural and health benefits of this world favorite. The caffeine in coffee boosts metabolism in the body and improves focus, mental alertness, and performance in many ways. It can help prevent dehydration, encourage weight loss, and decrease the risk of cardiovascular diseases and certain types of cancer. Additionally, the social activity of drinking coffee encourages social interactions that can positively impact health. Economic Benefits For millions of people across the world coffee is more than just an beverage, it's a source of income and economic wellbeing. However, climate change holds the potential to dramatically increase the cost of coffee, which could threaten the existence of those who rely on it. Researchers are working on ways to safeguard the environment, while sustaining this important crop. Coffea arabica is a evergreen tropical tree or shrub that produces a drupe, or fruit, with two seeds – the coffee beans we drink. The sweet, fleshy, and fragrant fruits of Coffea Arabicica are like those of other drupes, such as cherries, plums and peaches. They are male (staminate), and female (pistillate) and self-pollinating. However, fresh roasted arabica coffee beans -pollination may be necessary to produce high-quality coffee beans. Coffea arabica cultivation requires specific conditions. The plants require fertile, well-draining soil as well as a moderate climate ranging from cold to warm. They are prone to temperature fluctuations and require protection against frost. They are also vulnerable to pests and diseases like the coffee berry beetle as well as leaf rust fungus. These can result in significant losses in yield. The genetics of coffee plants have led to the creation and creation of new hybrids and varieties that are more resilient to climate changes and other threats. Researchers are also looking at cultivars of coffee that have unique flavors and aromas for those who drink it. The coffee industry is also exploring methods of sustainable farming that could reduce environmental impact, such as water management and improved fertilization. These changes will benefit both coffee farms as well as communities that depend on them. They can also improve the quality and quantity of beans. By preserving the natural habitats in which these plants thrive naturally, many of the challenges that arise from coffee cultivation can be mitigated. In the end, the forests of southwest Ethiopia are a growing area to protect the genetic diversity of Coffea arabica, an essential component of our morning cup of coffee. Environmental Benefits Coffee is grown at high altitudes, and requires a moderate climate with no extreme temperature fluctuations. It also requires plenty of rainfall which is best achieved through consistent and evenly distributed rainfall throughout the year. Plants are pruned frequently to improve productivity, manage height and keep them healthy. Coffea arabica plants require up to nine months from flowering to harvest the process takes place in one season. The harvesting process is usually performed by hand to ensure that only the cherries that are ripe are picked, and this will help to avoid over-production, which could cause diseases and poor quality. Contrary to the majority of commercially grown varieties that are cultivars developed through selective breeding to produce particular characteristics, wild coffee has greater genetic diversity. As such, it is better able to adapt to changes in challenges and conditions. This genetic diversity could also help preserve the cultural and economic benefits that Arabica coffee will bring in the future. Deforestation, pollution, and other environmental issues are threatening wild coffee plants in southwest Ethiopia. Conservation strategies are required to ensure the long-term survival and sustainability of this species as well as the livelihoods of the communities that depend upon them. One strategy is called Participatory Forest Management (PFM), where the forest is managed by local communities who live within and around the forest. These communities have long-held forest rights and are accountable for managing the land. By empowering these communities to manage the coffee plantation as well as other forest resources PFM's PFM approach allows for the protection of the natural environment and the biodiversity that aids in the development of the coffee tree. As the demand for premium coffee continues to rise, making sure these practices are integrated into every aspect of production is vital. This will not only improve the quality of the coffee beans, but also safeguard the environment and improve the lives of people who depend on them to support their lives. By prioritizing sustainability and conservation, coffee farmers will be able to continue producing excellent coffee while contributing to a sustainable global economy. Cultural Benefits The coffee we consume in the morning is made from the fruit of certain plants. It looks like it is a cherry and has the beans. The beans are surrounded by an outer layer of pulp and the flavors can differ based on the method used to create the beverage. Certain methods are believed to create nutty tastes and others give fruity and floral notes. The method of roasting can alter the overall flavor profile that can change the intensity of the beer's aroma and flavor. The earliest evidence of coffee cultivation dates back to the 7th century with the first arabica seeds crossing the Red Sea into Yemen and the lower Arabian Peninsula. This was the first step of a global society centered around this highly prized crop. Cultivated arabica is genetically much more limited than its wild cousins and this lack of diversity makes it vulnerable to environmental stresses such as disease outbreaks or climate change. The genetic diversity of the coffee plant in its natural habitats is essential to the ability of our farmers to produce a sustainable and healthy crop. If it's in Ethiopia or anywhere else, cultivating and harvesting arabica beans in the wild isn't just beneficial for the environment, but it's also a social and cultural practice that has many benefits for local communities. In fact, some of the most sought after coffees available are harvested from wild because they have distinctive flavor profiles that are difficult to replicate in the cultivation of plants. Additionally the foraged plants help keep the gene pool of Coffea arabica diverse and healthy It is vital to keep the gene pool diverse and healthy given that the vast majority of coffee grown commercially is produced from cultivars of the crop that are derived from a mere 10 percent of the genetic variation found in wild arabica. This diversity will help us negotiate future threats and climate change impacts that could impact the global coffee industry. Although we've come far in the production of coffee however, there's more work to be completed. Promoting and implementing sustainable, eco-friendly farming practices will lessen the impact of the coffee industry on tropical ecosystems. This involves using soil management, intercropping and techniques for agroforestry to reduce the impact of coffee. It also means promoting the cultivation of wild arabica and other species and also promoting sustainable farming practices like shade coffee to reduce the threat of diseases and pests.