Strong market demand – WCR strives to increase global Robusta coffee production
Estimates from the World Coffee Research Organization indicate that Robusta coffee (C. canephora) has grown into a major coffee economic force over the past few decades. Total Robusta production has increased from 25% to 40% of total global coffee production over the past three decades. However, the continued success of Robusta is precarious, and its growth potential remains untapped. Meanwhile, the demand for Robusta coffee, is increasing day by day. The entire industry may face the risk of supply not meeting demand shortly. Therefore, WCR strives to promote the project of increasing global Robusta coffee production. This development is being organized in cooperation with relevant parties for advanced research and breeding and distribution to farmers around the world. Explore with XLIII Coffee!
It is forecast that coffee supply will not keep up with consumer demand
According to a report commissioned from AbacusBio, current levels of research & development in Robusta coffee research and breeding are insufficient to meet expected supply gaps or the market’s growing demand for quality. Most research and improvements tend to focus on Arabica. Robusta varieties often receive scorn because of their cup profile and market value. The world could face a shortage of Robusta coffee, that the analysis said, if consumption increases and the expected negative impacts of the climate crisis increase. Although Robusta is “stronger” than Arabica in many aspects, it is still difficult to avoid the effects of climate change or diseases and pests that cause heavy damage. In particular, without funding, the industry could face a shortage of up to 35 million bags by 2040.
The industry could face a serious shortage of Robusta coffee by 2040
WCR strives to increase global Robusta coffee production
In early 2022, Arabica coffee prices reached their highest level in 10 years. Some specialty coffee roasters are starting to add Robusta coffee to their farms to increase profit margins. However, with resources of varieties and old farming methods, developing the value and quality of Robusta coffee varieties faces many difficulties and challenges. Faced with this situation, WCR initiated a project in 2023 to explore opportunities for increasing global Robusta coffee production through advanced research and breeding. In it, WCR negotiated to access Robusta coffee genetic materials created by the Center for International Cooperation and Agricultural Research (CIRAD). The genetic materials will be subjected to in-depth analysis to confirm their value as well as their ability to be distributed commercially. Potential genetic materials will then be used to initiate breeding programs (e.g., cross-breeding primary materials with each other) in 2024.
In addition to breeding experiments, WCR is also collaborating with key countries to participate in the global Robusta coffee breeding network. The project focus will be to support the continued supply of Robusta coffee from a variety of origins. WCR analysts expect to confirm project partners by the end of 2024. Partners will have access to conduct further breeding with these materials, commercialize the varieties with promising properties, modernize their breeding methods, and contribute to an invaluable global testing network to ensure the climate resilience of varieties.
WCR is a pioneer in the global Robusta development project
Project activities aim to increase global Robusta coffee production, and the industry witness the emergence of new, unique considerations. Farmers can also access more quality varieties. If you want to experience high-quality specialty coffee beans, visit XLIII Coffee!
Articles you may be interested in
– Green Coffee’s Oxygen Dilemma: Friend or Foe?
– Mazagran coffee – a unique feature of original iced coffee in overcast weather
Bài viết mới
- Find the Origin
Ruiru 11 coffee variety – The dual-resistant power awakening Kenya’s harvests
Born from the ashes of a devastating pandemic, Ruiru 11 is a resilient response of indigenous wisdom to the trials of nature. Carrying a complex genetic code from 66 sibling isolines, this humbly statured coffee variety possesses superb “dual-resistance” against the twin shadows of Coffee Berry Disease and Coffee Leaf Rust. Overcoming early prejudices and the paradox of trade-offs between yield and flavor, Ruiru 11 has been weaving through nurseries, awakening dormant harvests across highland hillsides, and igniting a proud flame of self-reliance for Kenyan coffee.
- Taste the Origin
Sudan Rume #00313 by CGLE – The origin legend beneath the Eucalyptus canopy
From a wild coffee lineage discovered in the Rume Mountains in the 1940s to the enduring conservation efforts of Café Granja La Esperanza, Sudan Rume #00313 by CGLE invites drinkers on a sensory pilgrimage to the birthplace of the Arabica world. It is a rare biological legacy preserved through unwavering dedication, integrity, and deep reverence for history.
- Taste the Origin
My Liberica Anaerobic N26 – A “gem” resurrected from the ashes of oblivion
The journey of My Liberica Anaerobic N26 is the triumph of a forgotten species, awakened by the depth of understanding, patience, and faith in its original essence. From the heavy clay layers of Kulai to 26 days of transformation in absolute darkness, each step contributes to unlocking layers of flavor that the world once thought could not exist in Liberica. More than just a cup of coffee, My Liberica Anaerobic N26 is a powerful declaration that all great values begin with the courage to delve into their essence, and then rise to a unique voice that resonates throughout the world.
- Taste the Origin
Finca Soledad Mejorado Tyoxy & Fincas Putushio Mejorado – The red thread of the Jijón family
The simultaneous arrival of Finca Soledad Mejorado Tyoxy and Fincas Putushio Mejorado at XLIII Coffee paints a remarkable portrait of the adaptability of the Mejorado variety within Ecuador’s specialty coffee landscape. Nurtured by a shared family philosophy and a commitment to principled cultivation, these two processed lots represent both a breakthrough in microbial innovation and the remarkable return of an exceptional flavor profile.
- Taste the Origin
Finca La Palestina Gesha #5482 – A new chapter in the legend from Cajamarca
From the renowned Cajamarca region, Finca La Palestina Gesha #5482 returns after a period of absence with a proud and fresh appearance. Nurtured in ideal altitude conditions and the cool climate characteristic of the Andes, each coffee bean slowly accumulates subtle flavor nuances before being perfected using the Washed method to maximize the purity of the Gesha variety. Under a carefully refined extremely-light roast profile, this batch of coffee reveals layers of white jasmine, ripe citrus, and sweet golden apricot aromas, interwoven in an elegant and rich flavor structure.
Specialty Coffee in Vietnam
BRAND VALUE
YOU SHOULD HAVE KNOWN
XLIII Coffee has been aiming to become a big, impactful company with social responsibilities,
have access to high-quality raw materials and convey the complete original values of coffee to our customer
