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Foraging For Wild Harvested Arabica Coffee Beans If you enjoy coffee in the morning, it is likely to be made from beans of Coffea arabica. This variety accounts for 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, uncovering the secrets of its lineage through millennia and continents. This work will help us understand how we could cultivate the plant to be more resistant to climate change and disease. Health Benefits It is a bit surprising that many are so ignorant of the history of coffee and its growing conditions. Despite its global popularity it is a relatively young crop. It was only in the past century that major multinational corporations developed and dominated the market. The species, Coffea arabica, has an array of chemical components that can have a variety of health benefits. The research on this topic is still in its early stages however the antioxidant compounds of the plant are believed to reduce certain chronic diseases. Finding wild-grown coffee in the wild is a great way to gain these health benefits. In the wild, Coffea arabica grows as small tree or shrub that produces fruit that has two seeds in each. The coffee beans are contained in the fleshy, edible outer of the drupes. They are green when they are not yet ripe, and red to purple when they are ready for harvest. The trees require regular pruning to establish and grow. They also need to be pollinated by wild birds or insects to produce a successful crop. The plants thrive in tropical climates where temperatures are kept between 15-24oC (59-75oF). Photosynthesis is hindered by temperatures that are too high or low. The trees require a substantial amount of rain, ranging from 1500 and 2500 mm per year equally all through the year. Insufficient rain can cause the plant to rust or even die. In drought conditions it is essential to supply water. The majority of commercially produced coffee is derived from cultivars selected for particular traits. These cultivars lack the genetic diversity that natural populations of the species possess. This low genetic diversity makes the crop susceptible to various pests and pathogens. Climate change is also threatening the supply. Protecting the genetic diversity of the wild species makes it easier to combat these threats and maintain the economic, cultural and health benefits of this global popular. Caffeine in coffee can increase the metabolic rate of the body and increase focus, mental alertness and performance. It can prevent dehydration, encourage weight loss, and decrease the risk of cardiovascular disease and certain types cancer. Furthermore, the social aspect of drinking coffee encourages social interactions that could positively impact health. Economic Benefits Coffee isn't just a beverage for millions of people around the world. It's a source of income and economic wellbeing. The changing climate could cause coffee prices to increase significantly, threatening livelihoods for those who depend on the beverage. Researchers are working on ways to protect the environment, while maintaining this vital crop. Coffea arabica is a tropical evergreen tree or shrub that produces a drupe, or fruit, with two seeds — the coffee beans we drink. The fragrant, fleshy fruits of Coffea Arabicica are like those of other drupes such as plums, cherries, and peaches. They share male (staminate) and female (pistillate) characteristics and are self-pollinating, although cross-pollination is often necessary for the production of high-quality coffee beans. Coffea arabica cultivation requires specific conditions. arabica coffee beans in bulk require a fertile soil that is well-drained and moderate climates that range from warm to cool. They are prone to temperature fluctuations and require protection against frost. They are also susceptible to diseases and pests such as the coffee berry beetle and leaf rust fungus, which can cause significant losses in yield. The study of the genetics of coffee plants has led to the creation of new varieties and hybrids that are more resistant to climate changes and other threats. Scientists are also studying cultivars of coffee with distinctive aromas and flavors for the drinkers. The coffee industry is also exploring methods of sustainable farming that could minimize environmental impacts including water management and improved fertilization. These changes could benefit coffee farms and the communities who depend on them, and they can also improve the quality of the beans. Many of the issues that face coffee farming like climate change, diseases, and pests, can be mitigated by preserving the natural habitats that allow the plants thrive naturally in their wild state. In the end, the forests of southwest Ethiopia are becoming a more important location to protect the genetic diversity of Coffea arabica, a critical component of our morning cup of joe. Environmental Benefits Coffee is grown at high altitudes and requires conditions that allow for moderate temperature variations. It also requires a large amount of rain, which is accomplished by spreading the rain throughout the year. The plants are frequently pruned to promote productivity and control height, as well as to ensure their health. Coffea arabica can last approximately nine months from the time of flowering until harvesting and this process happens in a single growing season. The harvesting process is usually done by hand to ensure that only the cherries that are ripe are picked. This will help to avoid over-production, which could lead to illnesses and lower quality. Wild coffee is more genetically diverse than most commercially grown varieties. These are cultivars that were developed through selective breeding to achieve specific traits. It is therefore better able adapt to changes in conditions and threats. This genetic diversity could also aid in preserving the cultural and economic benefits that Arabica coffee will bring in the future. Deforestation, pollution, and other environmental factors are harming wild coffee plants in southwest Ethiopia. In order to ensure the existence of this species as well as the long-term livelihoods of communities that depend on it, conservation strategies should be put into place. One strategy is called Participatory Forest Management (PFM) which means that the forest is managed by local residents who live in and around the forest. These communities have long-held forest rights and are responsible 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 preservation of both the natural environment as well as the biodiversity that aids in the growth of the coffee tree. As the demand for gourmet-quality coffee continues to rise it is essential to incorporate these practices into every aspect of production. This will not only ensure the quality of coffee beans but it will also safeguard the environment and help to improve the lives of those who depend on it to support their lives. By focusing on sustainability and conservation, coffee farmers will be able to continue to produce exceptional coffee while contributing towards an environmentally sustainable global economy. Cultural Benefits The coffee we drink in the morning comes from the fruit of a particular kind of plant. This fruit looks like an apple and is a source of beans. The beans are protected by the pulp layer, and the flavor profiles can differ based on the method used to create the coffee. Certain methods are believed to produce nutty flavors, while others yield fruity and floral notes. The overall profile can also be modified by roasting which alters the intensity of the brew'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 beginning of a new global culture centered around this highly valued crop. Cultivated Arabica's genetic diversity is more restricted than its wild relatives, and this insufficiency exposes it to environmental stressors like epidemics of disease or changes in the climate. The genetic diversity that exists in the coffee species's natural habitat is essential for our ability to sustainably grow a sustainable and healthy crop. Whether in Ethiopia or anywhere else, cultivating and harvesting arabica beans in the wild is not only beneficial for the environment but also a cultural and social practice that has many benefits for local communities. Wild-harvested beans are among the most popular on the market because they have unique flavor profiles that are difficult to replicate using cultivated plants. These foraged plants help to maintain the Coffea Arabicica. This is vital, given that the vast majority of commercially produced coffee is derived from cultivars of crop that are derived from 10 percent of the genetic diversity that is found in wild arabica. This diversity can help us to negotiate new threats and climate change effects that could affect the global coffee industry in the future. Although we've come quite a ways in the field of coffee production, there's still more work to be completed. Promoting and implementing sustainable and environmentally friendly agriculture practices will help reduce the impact of the coffee industry on tropical ecosystems. This includes implementing agroforestry, intercropping, as well as soil management practices that reduce the impact of coffee on ecosystems. It also includes promoting wild arabica and other varieties, as well as supporting sustainable farming techniques like shade coffee to reduce the risk for diseases and pests.