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Issue link: http://baristamagazine.epubxp.com/i/216819
hen we talk about the threats that climate change poses to specialty coffee, our thoughts understandably fly straight to the farm, as reports and predictions about shrinking arable land, water contamination, widespread botanical disease, unpredictable weather, and ongoing arguments over certifications and resources are the first things that come to mind. It's becoming impossible to deny the impact that environmental shifts and disruptions have on producers in the Coffee Belt, the area between the Tropics of Cancer and Capricorn that comprises most of the world's coffee crops: The most recent (and ongoing) outbreak of leaf rust is evidence of that, as the disease thrives in the heat that has been steadily rising around the globe, degree by degree, on an annual basis. Of course, most coffee professionals—and coffee drinkers—now realize that what causes problems on the farm can also cause problems in our cups, as well as everywhere in between. What can—and should—we do about climate change along every step of the supply chain? We asked a few folks in different positions in the specialty industry to tell us about their work and worries regarding the fight against climate change. Sourcing Any time coffee farming is made more difficult, so too is sourcing: As rising temperatures, disappearing land, and crop devastation from pests and disease create shortages of coffee supply and reduced or subpar yields from coffee producers, green-bean buyers and roasting companies will have to scramble to fill offering sheets, compete with each other for the highest quality beans, survive inevitable and somewhat unpredictable price fluctuations, and reevaluate their strategies and priorities when making buying and roasting decisions. What does a green-coffee buyer do when the coffee simply isn't available? "For us, we understand that maybe one year there won't be a supply of something—because coffee's an agricultural product—and we're okay with that," says Café Imports buyer Piero Cristiani. "We understand how things happen, and quality is important to us. We have to maintain that quality, we can't compromise that." www.baristamagazine.com 63