It’s been a really, really good couple of years for Arabica bean crops in Brazil, resulting in a surplus, meaning prices are dropping fast and use in on the rise.
If you start to notice your daily cup of joe tasting sweeter and a bit more delicate, rest assured that your taste buds aren’t on the fritz.
It’s been a really, really good couple of years for Arabica bean crops in Brazil, resulting in a surplus, meaning prices are dropping fast.
According to a Reuters poll, many roasters plan to take full advantage of the savings.
That’s good news as Arabica beans are higher quality than the robusta beans that have become the workhorse of blends.
Once upon a time, that job was held by the Arabica variety, but the rising costs of it prompted many to switch to mixing with robusta instead.
Thanks to improved farming techniques, the two are now competitively priced.
Coffee blending in many countries has also changed over time, with companies developing recipes that allow them to take advantage of pricing changes and varying bean availability.
While consumers in some places with long histories of quality brews aren’t as accepting of such change, those in places like the US where premium coffee is a relatively new thing tend to be more flexible.
