David Ngibuini is a second-generation coffee farmer in Kenya’s central highlands, an area of cool temperatures and rich volcanic soil that’s long been one of the best places to grow coffee on Earth. On an afternoon in May, after a couple of months of rain, his 11-acre plot is lush. Six thousand trees — nearly […]
A reasonable research priority, if society and business refuse to act on climate matters, at the very least academia’s coffee rituals must not be disrupted.
I might suggest directing searches towards a low acidity variant as conducive to preparing cold brew as another adaption to new norms.