Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora.

Selena Ahmed,Peter Giuliano,Mitchell Theisen,Ariella Sela,Sean B Cash,Natalie Van Dusen,Erin Smith,Cyrena Thibodeau,Kim Elena Ionescu,Sarah Brinkley,Teresa Warne,Evan Anderson

doi:10.3389/fpls.2021.708013

Selena Ahmed, Peter Giuliano + Show 10 more

Open Access

https://doi.org/10.3389/fpls.2021.708013

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Abstract

Climate change is impacting crop performance and agricultural systems around the world with implications for farmers and consumers. We carried out a systematic review to synthesize evidence regarding the effects of environmental factors associated with climate change and management conditions associated with climate adaptation on the crop quality of a culturally-relevant perennial crop, coffee (Coffea arabica and Coffea canephora). Seventy-three articles were identified that addressed the study's research question including 42 articles on environmental factors, 20 articles on management conditions, and 11 articles on both. While variation was found between studies, findings highlight that coffee quality is vulnerable to changes in light exposure, altitude, water stress, temperature, carbon dioxide, and nutrient management. Both increases as well as decreases were found in secondary metabolites and sensory attributes that determine coffee quality in response to shifts in environmental and management conditions. The most consistent evidence identified through this systematic review includes the following two trends: (1) increased altitude is associated with improved sensory attributes of coffee and; (2) increased light exposure is associated with decreased sensory attributes of coffee. Research gaps were found regarding the effects of shifts in carbon dioxide, water stress, and temperature on the directionality (increase, decrease, or non-linear) of coffee quality and how this varies with location, elevation, and management conditions. This systematic review further identified the following research needs: (1) long-term studies that examine the interactive effects of multiple environmental factors and management conditions on coffee quality; (2) studies that examine the interaction between sensory attributes and secondary metabolites that determine coffee quality and; (3) studies on the feasibility of various climate-adaptation strategies for mitigating the effects of climate change on coffee quality. Evidence-based innovations are needed to mitigate climate impacts on coffee quality toward enhanced sustainability and resilience of the coffee sector from farm to cup.

Highlights

Climate change is impacting agricultural systems around the world with implications throughout the food system and for society broadly
Due to the lack of studies examining the longterm effects of climate change on coffee quality, we examined the effects of multiple environmental factors associated with climate change as well as management conditions associated with climate adaptation
The most consistent trends identified through this systematic review include the following: (1) increased altitude was associated with enhanced sensory attributes and; (2) decreased light exposure/increased shade up to certain thresholds was associated with enhanced coffee sensory attributes

Summary

Introduction

Climate change is impacting agricultural systems around the world with implications throughout the food system and for society broadly. The past seven decades have experienced a rise in atmospheric carbon dioxide (CO2) concentrations that correspond with gradual systematic changes in average climate conditions including increased variability of temperature and precipitation as well as more frequent extreme weather conditions (Pachauri et al, 2014) These climate-driven changes are impacting crops in multiple ways including changes in: (1) the geographic ranges suitable for cultivation (Porter and Semenov, 2005); (2) trophic interactions in agroecosystems (Ahmed et al, 2014a); (3) crop productivity (Lobell and Asner, 2003) and; (4) crop quality (determined based on concentrations of micronutrients, minerals, and secondary metabolites; Myers et al, 2014; Ahmed and Stepp, 2016; Ahmed et al, 2019). Coffee’s optimal growing conditions are typically found at altitudes of ∼400–1,200 meters above sea level (m.a.s.l.) in tropical regions with latitudes 9–27◦N/S, or altitudes of ∼1,000–2,100 m.a.s.l. in equatorial regions

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