Wild coffee cultivation – Prospects for recovery and development of industry diversity

Wild coffee is coffee that grows naturally, with no or limited human intervention in the growing process. Wild coffee farming is a method of letting coffee cherries grow on wild coffee trees before harvesting at appropriate times. Currently, the majority of wild-grown coffee is Arabica and Robusta, in some areas along the Coffee Belt such as equatorial African countries, Madagascar and some parts of Asia. However, there are more than 120 other species of coffee, many of which are not intentionally grown.

Charles Denison – a coffee geneticist from Cultivar in South Africa said that wild coffee plants like Coffea racemosa often grow slowly and have small seeds. Wild coffee farms are quite small, so it is difficult to consistently assess quality and flavor characteristics from year to year. But the flavor of wild coffee is very rich and diverse. For example, racemosa has many aromas such as cloves, cinnamon and licorice, and some studies even show that it has flavors such as mint and grapes. Because they are grown on a small scale, with limited productivity but high quality, wild coffees often have very high prices, which can help farmers increase their income.

According to the International Union for Conservation of Nature’s Red List, about 60% of all identified coffee species are at risk of extinction. Furthermore, climate change continues to pose a significant threat to the future of the coffee industry. By 2050, it is predicted that four of the top five coffee-producing countries (Brazil, Vietnam, Colombia and Indonesia) will experience a large reduction in land suitable for coffee production.

Faced with this situation, researchers said that through studying wild coffee plants, they can create rootstocks that can be grafted onto other species. Largely because wild coffee plants often have innate characteristics that allow them to adapt more to environmental changes. Therefore, if the test is successful, the market will have new types of coffee with better climate resistance. For example, the stenophylla variety (believed to have originated in West Africa) could improve the genetic diversity of Arabica coffee varieties.

Jorge Castro is Production and Sales Manager at Café Inmaculada in Colombia. Some wild coffees are susceptible to pests and diseases, because they have not been purposely bred for disease resistance. For example, Laurina is susceptible to coffee leaf rust and causes heavy losses to growers. Or the Eugenioides variety is a bit more resistant to disease, but its fruits can easily fall off the branches, especially in strong winds. This causes farmers to lose a significant amount of coffee, affecting profits. In addition, wild coffee yields are quite low, so despite their high prices, growing them is often economically unsustainable. Their commercial viability is also uncertain because consumers may prefer familiar flavors.

So for the coffee industry to be sustainable in the future, wild coffee cultivation must increase the scale of production appropriately. Scientists need to do more research on these species and varieties, to determine quality, yield and production methods that optimize performance. Producers need to be better equipped to implement best farming practices, including harvesting techniques and processing methods. In addition, industry stakeholders need to promote marketing and promotion of wild coffees to consumers, creating motivation for farmers to develop sustainable wild coffee farming.

Climate change continues to threaten the future of the coffee production industry. Meanwhile, growing wild coffee could be a path to improving the longevity and resilience of coffee trees. However, to develop sustainably, the coffee industry requires research efforts from scientists, support and advocacy from the entire supply chain from producers to consumers. If you want to enjoy original specialty coffee flavors, visit XLIII Coffee!

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