MILAN – Dunkin’ has banded together with other coffee companies to help create better options for farmers, through funding research and development into new, climate resilient coffee varieties that are able to withstand 21st century conditions.
Coffee farmers depend on the success of their trees to earn a good living, and coffee plants rely on defined dry and rainy seasons. Unseasonable or extreme heat, drought or excess rainfall are all conditions that can dramatically lower the amount of coffee a farmer is able to produce each year.
Unlike a person, a tree can’t move to a more comfortable spot – once it’s in the ground, it’s usually there for 20-40 years. That means farmers must either work doubly hard to adapt the environment around the plant (for example, planting shade), or replace the old tree with a new, more suitable one.
Dunkin’ and NDCP support WCR
In 2018, Dunkin’ and National DCP (NDCP), the franchisee-owned purchasing and distribution cooperative serving Dunkin’ restaurants, began supporting the nonprofit, collaborative research organization World Coffee Research (WCR) in its efforts to develop new coffee varieties that help farmers deal with increasingly unpredictable weather – for example, varieties that are more tolerant of heat or drought.
But, creating “climate resilient” coffee varieties isn’t just about how the plant responds to weather. It also means ensuring that the plant responds to the needs of the people who depend on it, like farmers and coffee drinkers. A new group of varieties being tested right now combines the traits that farmers need – for example, a wider tolerance to changing environmental conditions – with the trait that matters most to coffee drinkers: taste!
These new varieties represent a significant improvement over what many farmers are growing today. Because of their high performance, they have remarkable potential to transform coffee production for decades to come.
In it for the long haul
In the fall of 2019, 36 varieties-in-testing were harvested for the first time in Costa Rica and El Salvador, and just last month, WCR began a virtual tasting series with expert coffee tasters to determine which varieties are good enough to continue on. Ellen Rogers, Senior Manager of Commercialization at Dunkin’, was among the tasters. The best of the group will eventually make it into farmers’ hands – a journey that from start to finish can take as long as 10 years.
For Dunkin’ and NDCP, working to support coffee farmers through agricultural research is a long-term investment to make coffee more sustainable for you, our guests, and the planet.
