Just like grapevines, coffee varieties are sensitive to specific climatic conditions, making them susceptible to the effects of climate change. To combat this, Fazenda Mió is actively trialing new coffee varieties.
Currently, 99% of global coffee comes from two species: Coffea arabica (arabica) and Coffea canephora (robusta). Arabica, accounting for 62% of plantings, is known for its finer, milder flavor and higher market value. In contrast, robusta, which comprises 38% of the coffee market, offers strong, bold flavors and is often used in blends and instant coffees. Its hardiness makes it preferable in hotter, more humid climates, though it generally lacks the aromatic quality found in arabica.
At Fazenda Mió, researchers are focusing on a genetic variant of robusta called conilon, which has unique characteristics that may make it suitable for higher altitudes and cooler climates, areas where traditional robusta has struggled. Despite its past limitations, the team is optimistic that conilon could be a viable option in an era of climate change.
Dr. Lucas Louzado, who previously worked at the University of Espírito Santo, has joined the Fazenda Mió team to enhance the quality of conilon. While they don’t see it as the sole solution, the introduction of 150 different clones of canephora could provide valuable insights into developing climate-resilient coffee varieties. The genetic diversity in canephora requires planting different clones, unlike arabica, which can self-pollinate.
In addition to experimenting with canephora, Mió is also studying various arabica varieties. They have planted an experimental plot with potential new species, one of which is Coffea zanguebariae, sourced from Mozambique. This species is known for its resistance to heat and disease and has a distinct flavor profile. With a growth period of two to three years before it’s ready for harvest, the data gathered will help researchers evaluate its adaptability and sensory qualities.
The pursuit of innovative solutions in coffee cultivation highlights the industry’s need to adapt to changing environmental conditions, much like the wine sector’s response to climate challenges.