How can you make better coffee at home? Well, an easy way is to buy higher quality beans.



But, I’m concerned this is going to get harder and harder for you in the future.



Climate change is making coffee taste worse while also pushing farmers into financial hardship.



In this episode we explore how genetic development can produce a coffee tree that might save the day. Is there a wild coffee tree happily growing in the forests somewhere that could be our silver bullet? What about if we mix existing documented species together?



But, the big problem is that genetic research is slow, and farmers can’t wait around. So, in the second half, we learn how coffee farmers in Kenya are trying to fix the problem right now.



And I’m actually tentatively hopeful the beans you brew in the morning are not going to get worse. But, it all depends on you, me and the coffee industry making a couple of changes right now.



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Please spread the word about The Science of Coffee!

Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0O

Write a review on Apple Podcasts - https://apple.co/3sf87MV

Leave a 5 star rating on Spotify - https://spoti.fi/3yHkjcV



Learn more about how Trabocca, this episode’s sponsor, works with coffee farmers: https://bit.ly/3Tjn8bV



Support the work of World Coffee Research: https://bit.ly/3VtyoV6



Become a member of Kew Gardens: https://bit.ly/3yFZ8b0



Find some of Alvans Mutero’s (https://bit.ly/3T0NHTy) and Thiriku’s (https://bit.ly/3CCxHQJ) coffee to taste for yourself



Learn more about cloning coffee plants on my other podcast, Adventures in Coffee - https://bit.ly/3EFBmzG



Want to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO



Connect with my very knowledgeable guests:

Sarada Krishnan - LinkedIn (https://bit.ly/3rW9dwB) and Research Gate (https://bit.ly/3VvzDTq)

Aaron Davis - Kew Gardens (https://bit.ly/3CAicZg)

Hanna Neuschwander - LinkedIn (https://bit.ly/3MvW2Mi)

Bernard Gichimu - LinkedIn (https://bit.ly/3VrOIFJ)



Learn more about the coffee varieties discussed on this episode:

SL 28 - https://bit.ly/3MvNIw6

SL 34 - https://bit.ly/3rTX2QX

Ruiru 11 - https://bit.ly/3CXmDPf

Batian - https://bit.ly/3EEls8M





The Science of Coffee is made possible by these leading coffee organisations:



BWT Water and More - https://bit.ly/3EEpuxN

Marco Beverage Systems - https://bit.ly/3T2YDzY

Trabocca - https://bit.ly/3Tjn8bV

Eversys - https://bit.ly/3CBkp6X

Oatly - https://bit.ly/3exvlKS

Fiorenzato - https://bit.ly/3T3nmUQ