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ROCHESTER — Whatever you do, don't mess with my morning cup of coffee. For many people that first cup is a key ritual for the day.
A research review from the Friedman School of Nutrition Science and Policy at Tufts University and Montana State University shows that the taste and aroma of coffee may be influenced by climate change.
Their study shows that coffee grown at higher altitudes have better flavor and aroma, too much light can hurt coffee quality and that water stress and increased temperatures might also cause quality problems.
They're working on a solution. But they say shade management, pest control and using climate resilient plants show promise and could help.
The study is published in the journal Frontiers in Plant Science.
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