Brazilian producers are choosing more drought-resistant species such as Robusta. But the taste is changing, getting worse: more bitter and with more caffeine. Behind a bean an entire supply chain is changing face: the Arabica variety, Brazilian farmers explain, requires more stable climatic conditions, average altitudes and moderate temperatures than the current climatic extremes. Then there is the problem of inflation and the cost of coffee at the bar: this year Arabica is priced 50 per cent higher than a year ago.One way to tackle the climate challenge is to increase production of the Robusta variety, which has shown itself to be more resilient than Arabica: it tolerates heat and water stress better, and can also be grown at lower altitudes. These characteristics make it safer to the point that in Brazil it has grown at an average annual rate of about 4.8 % compared to 2-2.5 % for Arabica. Green&Blue wonders whether consumers will be able to adapt. In Italy certainly, because very often the coffee that is drunk in public places is bad.
