Panama coffee, Panama coffee

There are many stories about the origin of coffee, one of which is that the American scholar Anthony Welty gave it in "Coffee: a Black History": in 1414, Zheng he's fleet full of treasures arrived in the port of Aden. A young Sufi religious leader, Guaimalting, boarded Commander Hongbao's flagship and tasted the magic drink cooked by the Chinese with magical leaves. In Ethiopia, Gemalting found that local goats stayed up all night after eating another magical plant. That's how Guymaletine found coffee. He also bakes coffee leaves and pulp the way the Chinese stir-fry tea. In another version, the shepherd boy Caldy danced with the sheep who ate coffee beans from early morning to dusk. Next, we use a chronicle to sort out the transmission path of coffee to see how this "fragile" breed has broken through many difficulties and become famous all over the world. The first stop of coffee is Ethiopia in Africa, the second stop is Yemen, the third stop is India, the fourth stop is Java, the fifth stop is France, the sixth stop of coffee is the North American continent, the North American continent has brought a magical turning point for coffee. Coffee from Essex Haral to the Yemeni port of Moka, after centuries, and from 1500 to 1554, Islamists tried to transplant coffee to Syria and Turkey, but failed because of soil, water and climate. Around 1600, the Indian Babudan stole seven Yemeni coffee seeds and returned to Karnataka province in southwestern India to breed successfully. From 1690 to 1696, the Dutch occupied southwestern India and tried to introduce Indian tin cards to Java, Indonesia, but failed. Later, in 1699, the tin card was successfully planted in Indonesia, which became the early coffee growing industry in Asia. From 1706 to 1710, the Dutch East India Company transported an iron pickup sapling back to Amsterdam, the capital, where it was carefully nursed in a greenhouse. The tree blossomed and bear fruit in 1713. From 1713 to 1715, the mayor of Amsterdam gave the king of France a seedling of an iron pickup, and the French cultivated it and transplanted it to South America, which became the source of the Brazilian iron pickup. From 1720 to 1723, Dikrou, a French naval officer, stole the tin card saplings from the botanical garden of Versailles and planted them in French Martinique. Then he gave the successfully cultivated seedlings and seeds to Jamaica, Dominica, Cuba, Guatemala and other Central American countries. Because Arabica coffee trees are self-pollinated, this directly leads to the lack of genetic diversity and sickness of iron pickups in Central America. And the low output is the disadvantage of the iron pickup. In 1825, Hawaii introduced a modified Guatemalan tin pickup and planted it in Kona kona, today's Kona tin pickup. In 1899, Spiritans, a French missionary, established a missionary in Bura in the Taita Mountains of Kenya, introducing bourbon coffee seeds from La R é union island (Reunion Island). These coffee seeds are scattered in the area for the production of coffee beans. This is the allusion of the so-called "French Mission coffee French Mission Coffee". Historically, coffee seeds from the island of Reunion have been spread through French missionaries. In 1892, French missionaries brought the iron pickup to our Yunnan, which became the first coffee in our country-Yunnan iron pickup. In 1931, Rosa was discovered from the Rosa forest in southern Ethiopia and later sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and introduced by Costa Rica in 1953. Transplanted to Panama in the 1960s, originally planted in a small area of the estate and used as a windbreak, it was not until 2005 that it began to win cup tests, and geisha returned to Ethiopia in 2011. The first coffee shop in London began in 1652 and was run by an eccentric Greek named Pasqua Rose é. Rosie was a servant of an English businessman. While the master and servant were doing business in Turkey, Roche became interested in exotic Turkish drinks and decided to export them to London. Many people think they have tasted oil, ink, soot, dirt and feces when they first drink coffee. Some people describe this smell as: syrup in coal ash, the essence of smelly shoes. (syrup of soot and the essence of old shoes) Rosie actually changed that with advertising. Rosie's coffee shop boasts health. He also posted and distributed advertising leaflets everywhere, publicizing that coffee is not only refreshing, but also has a variety of health and medical effects, such as warming the stomach, treating gout, helping pregnancy and so on. The flyer also says to fast half an hour before and an hour after drinking coffee and finish it at the hottest temperature you can bear. This flyer is the earliest coffee advertisement in the world. It is simply a pioneer in modern advertising. Not long after, Rosie's small coffee shop was able to sell 600 servings of coffee a day, which sparked a craze to open cafes. Because before the mid-17th century, the British were drunk every day because they liked to drink malt liquor, and after coffee became popular, people began to stay awake. Cafes have grown rapidly in towns around London. People exchange economic information and discuss politics and scholarship in London cafes, so they are also known as Penny University. A penny is a British monetary unit. As long as you pay a penny for coffee, you can get a refill for free! Jamaica Wine House Coffee Rust (Coffee rust), the first coffee shop in London, in March 2014, about 20 people gathered at the Centre for Tropical Agricultural Research and higher Education (CATIE) in Turialva, including the world's top coffee researchers. The purpose of their visit is to discuss the uncertain future of coffee, the world's most popular beverage crop, in Central America. The theme of the seminar was a very harmful agricultural disease: coffee rust (Coffee rust), which is called Roya in local Spanish. Fungus infects coffee leaves and causes rust, preventing it from getting the sunlight necessary to grow. In the past few years, about half of the about 1 million acres of coffee grown in Central America have been ravaged by rust and reduced coffee production in the region by about 20 per cent in 2012. The spread of rust continues, and unfortunately, this is just one of many crises facing coffee crops in the context of global warming. Benoit Bertrand (Benoit Bertrand), a geneticist and coffee breeding expert at the French Centre for Agricultural Development (CIRAD) in the Turialva Cafe, told the audience: "most of the coffee varieties we now grow are not resistant to diseases and insect pests, nor to rising temperatures and other environmental threats caused by climate change." Once the coffee crop fails, the livelihood of local growers will not be sustainable. They will have to cut down coffee trees, plant other crops, and even sell their land to developers, followed by unemployment and environmental damage. There is no doubt that Bertrand, with a blue sweater over his shoulder, looks more like a gentle French filmmaker than a scientist facing a petri dish all day. Indeed, because of the lack of genetic diversity, which is a key factor determining the survival of species, coffee can neither adapt to extremely hot climates nor resist diseases. Although the names of the exotic coffee items on the cafe menu vary widely-slightly sour Indonesian coffee, roasted and mellow blue mountain coffee, and mellow Panamanian coffee, but behind this difference, there is an astonishing fact: artificially grown coffee crops are homologous. In fact, 70 per cent of the world's coffee belongs to the same breed-small coffee (Coffea arabica). Different species, producing areas and roasting methods determine the variety of coffee tastes, but it also confuses people's correct understanding of the genetic history of coffee. Almost all the coffee we drink now has been introduced from Ethiopia in recent centuries, and there are only a handful of wild coffee varieties. Today, the difference between coffee crops in global plantations and wild coffee in Ethiopia is less than 1%. Coffee is a forgotten child in the field of contemporary scientific research. In the coffee industry, there is no giant like Monsanto that can make a fortune by selling patented seeds. Although the absence of giants allows small growers in low-income countries to make a decent living by exporting coffee, it also means that funding for research in this area is bound to be stretched, leaving fragile coffee crops at the mercy of nature. Now, with regard to the urgent threat to the coffee growing industry, researchers have begun to use scientific means to fix it and save coffee. Tim Schilling, Schilling's big project, is a geneticist who now lives in the French Alps. Today, he oversees the supervision of the World Coffee Research Organization (World Coffee Research). The World Coffee Research Organization is a non-profit organization funded by 30 coffee sellers of all sizes. Schilling is jokingly called the Indiana Jones of the coffee world. At the meeting in Turialva, Schilling, dressed in a long-sleeved white shirt, jeans and round black-rimmed glasses, bears a striking resemblance to Andy Warhol. Scientists worry that climate change and rust will have a huge impact on the coffee industry. Coffee rust spreads easily in warm climates, and as temperatures rise, the fungi that cause the rust can spread to high elevations. In addition, changes in precipitation-- whether too much or too little-- can cause the fungus to multiply. Although spraying fungicides can inhibit rust, the price of this chemical agent is very high and can not eliminate those emerging strains. In Schilling's view, the use of genetic means is the only feasible and long-term solution. First, he plans to start with adaptive mutations that already exist in the coffee gene pool, including small-grain coffee and other coffee varieties grown. Medium grain coffee (Coffea canephora) is also known as robusta in the industry. Its advantage is that it is easy to grow, high yield, but bitter taste, so it is often used to make low-quality coffee. At present, medium-grain coffee and small-grain coffee are the only two species in coffee crops, but due to different planting areas, they also derived a number of varieties, and brought certain regional genetic differences. It's as if all kinds of different people on the earth now belong to the "Homo sapiens" species. In Schilling's grand plan, a relatively simple study has begun, which is the introduction of coffee plants from different places, such as planting coffee trees from Congo in Brazil, or introducing coffee trees from Colombia to Honduras. Then see if these introduced coffee trees grow better than in their place of origin. 3After four years, the grower might say, "look! These coffee beans from India are more productive. " So they may plant more Indian coffee trees. At present, scientists have found 30 coffee plants with the highest yield from 10 countries in the study. Taking advantage of genetic mutations in existing coffee crops may play a role in the short term, but overall, it is not enough to save coffee crops. Because of the coffee crops grown for commercial purposes, the genetic difference between small and medium grain coffee is negligible. By contrast, the genetic differences between wild coffee are amazing. Many of these differential genes can be found in gene banks distributed around the world. Therefore, Bertrand hopes to use this genetic encyclopedia to make coffee crops more adaptive, more productive and more delicious at the same time. The small gene pool is the place where these coffee genetic differences converge. Coming out of the seminar, walking through the campus and walking along a section of dirt road, you will see a Spanish sign written in striking yellow letters: "Food and Agriculture Organization of the United Nations Ethiopian Coffee Exhibition Park". Nearly 10000 small coffee trees are neatly planted on about 21 acres of land. It includes different varieties of coffee trees, all of which have been made on expeditions to Ethiopia since the 1940s, the earliest of which were obtained by the British during World War II, as well as in the 1960s. The United Nations Food and Agriculture Organization and a French research team achieved the results. Today, in addition to coffee from Ethiopia, the exhibition garden also has coffee varieties from other parts of Africa, such as Madagascar, as well as Yemen. It is worth noting that, unlike the seeds of other crops such as corn, coffee seeds cannot survive in ordinary sealed cold storage. Coffee seeds cannot be separated from the soil during introduction unless special freeze-drying preservation techniques are used. This is why the most important coffee gene bank in the world actually exists in the form of a coffee garden. Bertrand's job is to select the right varieties from a gene pool such as the CATIE Coffee display Garden and cross to produce a whole new coffee plant. More than a decade ago, he crossed small-grain coffee with his wild relatives and developed a new coffee variety that could increase its yield by more than 40%. He is currently working with Schilling to select 800 coffee trees from CATIE and transport them to a laboratory in New York to sequence them, along with another 200 from coffee gene banks around the world. This information will help him evaluate useful genetic traits in each coffee tree. Researchers are looking for genes that make coffee crops "stronger" to prevent rust infection and improve their drought and high temperature tolerance. To this end, Bertrand and Schilling are screening, Schilling said: "these coffee trees have a very high genetic difference." Their aim is to find as many good characters as possible from as few plants as possible. "the next thing is to use these plants to hybridize the coffee varieties that we expect to be delicious, high-yielding and resistant to all the diseases we know so far." Looking for supergene Schilling is confident that the above research will provide growers with better varieties of coffee, which means that coffee will be of higher quality and taste better for coffee roasters and consumers. However, Schilling and his companions have a bigger ambition: to create an unprecedented combination of advantages of "artificial small-grain coffee", giving it both the delicious taste of small-grain coffee and the high yield of medium-grain coffee. Schilling's plan is to go back to where it all started-- to rebreed the young.

Coffee grains. Now, the focus is on finding paternal varieties that have far more genetic diversity than traditional Arabica. To achieve this goal, they must look beyond the existing gene pool and return to nature to find key unknown genes in wild coffee. There are about 125 coffee species on Earth, and each of them produces far more genetic variation than the few samples in the gene pool can cover, let alone those that have not yet been discovered. We just hope that researchers will be able to find these undiscovered species as soon as possible before they become extinct. Aaron Davis has been studying wild coffee since 1997. At first he had no hope of finding new varieties. One day, Davis, who had just graduated from his PhD, happened to meet a famous coffee taxonomist while enjoying tea at the Royal Botanic Gardens in Kew Gardens, outside London, so Davis asked her about the types, origins and natural distribution of wild coffee crops. Surprisingly, the expert gave him only one answer: "No one knows." Soon after, Davis was commissioned by the expert to embark on a journey to find wild coffee. Over the next 15 years, he traveled to every corner of Madagascar. In this African island nation, a treasure trove of wild coffee diversity, Davis discovered a wide variety of coffee, many of which were previously unknown only to local residents. It was in Madagascar that Davis discovered the largest and smallest known coffee cherries in the world, the former three times the size of the common variety and the latter half the diameter of a thumbtack. He found two coffees that spread their seeds through water rather than animals, and samara coffee with folded ribbon-like fruits. He also discovered a new species of coffee, Coffea ambongensis, whose beans are shaped like brains. Moreover, Davis 'findings suggest that wild coffee is widely distributed in the tropics, from Africa to Asia and even as far away as Australia. In Ethiopia, where Arabica coffee is now grown mostly, some forests are densely populated with Arabica coffee trees at densities of up to 8000 plants per acre. Davis believes that many of these wild coffee trees can be cultivated artificially. However, like coffee crops, wild coffee is also facing many crises. 70% of wild coffee is at risk of extinction, with 10% likely to disappear completely within 10 years. Land development is the biggest threat to wild coffee, with more than 80 percent of Ethiopia's forests already deforested in the late 1990s. In 2007, Davis 'team discovered a completely new coffee variety in a remnant of forest the size of a baseball field in Madagascar, where deforestation continues at an alarming rate. For wild coffee trees, as Davis describes it,"climate change is not at all responsible for the growth of wild coffee." Wild coffee, along with its growing environment, is disappearing at an alarming rate. Davis is concerned that researchers are spending too much energy on coffee varieties that have been preserved, while other wild varieties that may contain more important genes are dying out or becoming extinct due to human environmental damage. "Among researchers, there's this idea of,'We've got everything we need, and that's enough,'"he said." But have they ever considered how we could have the rich coffee gene pool we have today without continued exploration and research into wild coffee?" The policies pursued by the Ethiopian Government were also cause for concern. As the origin of coffee, Ethiopia has a large and unique wild coffee population, but the Ethiopian government prohibits foreign researchers from collecting it. Schilling's "new artificial Arabica coffee" research would benefit greatly if genes from Ethiopian wild coffee could be obtained to enrich the coffee gene pool. Ethiopia's wild coffee may contain key genes that enhance heat tolerance or yield per unit of coffee crop. Schilling is eager for the country to relax its policy and unlock these precious resources. At the same time, scientists will actively carry out research work using existing resources. Studying records at the Royal Botanic Gardens, Davies found that people in Uganda and elsewhere had long documented using wild varieties to make coffee. Although some coffee flavors are hard to swallow, when the beans are roasted, they all emit familiar coffee aromas. Davis also noted that "a hundred years ago, there were coffee varieties that had excellent reputations. Restudying these early coffee plants may restore their luster or help us develop better varieties." During the rust crisis in 2012, short-term emergency measures were taken, such as providing coffee growers with sterilants and loan guarantees. But Schilling believes that long-term coordination mechanisms are necessary in the face of a range of threats such as rust. Schilling's project, which eventually received funding from the United States Agency for International Development, will provide growers with new coffee seed sources that are more climate-resilient and resistant to pests through high-tech breeding programs. The rust epidemic is just a preview of the many threats to the global coffee industry, as rising temperatures and extreme weather leave an already fragile crop vulnerable to new diseases. At CATIE's workshop, Starbucks 'global agriculture director Carlos Mario Rodriguez noted that coffee growers in China have discovered up to five new rust species in their crops. "In the past, rust did not affect coffee crops at high altitudes, but now things have changed." Rodriguez said. To survive the crisis, coffee crops must be more resilient. As Brett Smith, president of the North Carolina Counterculture Coffee Company, puts it, selecting genes for coffee crops is like "a portfolio with only a few stocks to choose from." Smith is confident in Schilling and his research partners, even though the coffee war is only just beginning. In the end, the only question is whether the research will be done in time. "If we could have done this 10 years ago, we wouldn't have to face these difficult problems today." "And now, if we don't get started, time will be even more pressing, and coffee may not wait for tomorrow," said Reinhart, executive director of the American Fine Coffee Association.