Researchers in Italy pieced together the most complete genetic map yet of Arabica coffee, the world’s most popular drink.
The study used the latest DNA sequencing technology to examine the genetic make-up of the Arabica coffee plant in unprecedented detail.
The knowledge allows scientists to home in on the genes important in coffee production, such as the distinctive sweet, soft flavour of the brew.
It may also help coffee growers develop new varieties of coffee with particular flavours and aromas as well as those able to tolerate tougher growing conditions.
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Rising temperatures and unpredictable rainfall are altering the conditions under which coffee plants are grown, leading to decreased yields and increased attack from pests and diseases.
Jeremy Torz, co-founder of the London-based coffee roasting business, Union Hand-roasted Coffee, said much of what we taste and enjoy about coffee is a result of the work of coffee farmers – and the science will help them develop plants that are well-suited to producing good coffee in a changing environment.
“It’s a reassurance that with the combination of good science and passionate farmers, the brew that we love will be around in a form that we know it for a lot longer,” he said.
