![]() If all goes well, that means more coffee more quickly, a win for Starbucks and its suppliers. “Some of the varietals that we’re working with and testing are seeing their harvest in two-year cycle,” instead of three or four years, said Michelle Burns, executive vice president of global coffee, social impact and sustainability for Starbucks. The catalog also outlines the plant’s growing characteristics, like the altitudes at which it will survive, the plant’s size and structure, and how many years it will take until first production. One makes coffee with notes of melon, honey and sugar cane, while another boasts a citrus, herbal, floral flavor. The catalog lists the flavor profile for each plant. A catalog describing Starbucks’ six new varieties is available to farmers at the company’s Hacienda Alsacia coffee farm, an educational and research center in Costa Rica. ![]() For more than 10 years, agronomists at Starbucks have been breeding different types of coffee trees, trying to find ones that will yield a high amount of fruit in a relatively short amount of time and, among other things, resist coffee leaf rust, a disease that attacks coffee trees and is exacerbated by climate change.Īfter pairing hundreds of varieties, the company has landed on six that fit the bill and meet the company’s standards for taste and flavor. So Starbucks, which says it purchases about 3% of all the world’s coffee, is developing new arabica varietals that are specifically cultivated to hold up better on a warming planet.
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