Coffea Stenophylla: What Is It and Can It Save Coffee?

The world’s most popular coffee, Arabica, is under threat. Studies suggest that by 2050, half of the land used for its cultivation will no longer be suitable due to rising global temperatures. This has led researchers to a rare West African species called Coffea stenophylla. This once-forgotten plant is a candidate for the future of coffee, possessing heat tolerance and a high-quality flavor profile that rivals the beans we currently cherish.

The Story of a Rediscovered Species

Coffea stenophylla is native to the forested regions of West Africa, including Sierra Leone, Guinea, and Ivory Coast. It was cultivated in the late 19th and early 20th centuries, but its production declined as farmers favored Robusta’s higher yields and Arabica’s superior taste. For decades, C. stenophylla faded into obscurity, with no confirmed wild sightings since the 1950s, leading many to believe it was extinct.

The narrative shifted in 2018 when a team of scientists located small, wild populations of the plant in the tropical forests of Sierra Leone. This rediscovery confirmed that the species had survived and immediately sparked interest in its potential. It moved from a forgotten historical footnote to a subject of intense scientific and agricultural study, offering a resource for building a more resilient coffee future.

Unique Flavor Profile

A primary reason for the excitement surrounding C. stenophylla is its taste. Historically, wild coffees are not known for flavors that compare to specialty Arabica, so researchers’ expectations were low. In blind taste tests, professional sensory panels described C. stenophylla as having a flavor profile similar to high-end Arabica.

The tasting notes are complex and desirable. They include a natural sweetness, medium-high acidity, and a pleasant mouthfeel, often called “body.” Specific flavor descriptors noted by panels include:

• Floral hints of jasmine and elderflower
• Fruit notes like peach and lychee
• Blackcurrant
• Mandarin

This combination of a desirable, nuanced flavor in a species that does not share Arabica’s fragility is a rare find.

Adaptability in a Changing Climate

A primary attribute of C. stenophylla is its resilience to heat. Arabica coffee thrives in a narrow band of mild temperatures, preferring an average of around 19°C (66°F). As climate change pushes temperatures higher, many of these growing regions are becoming unsuitable. Projections show that a significant portion of Arabica production could be lost by mid-century.

C. stenophylla grows at a mean annual temperature of 24.9°C (77°F), which is up to 6.8°C higher than the optimal range for Arabica. This tolerance surpasses that of Robusta, the world’s second-most cultivated coffee, by nearly 2°C. Early reports and ongoing research suggest the species also possesses a tolerance for drought, another major advantage in a warming world. This hardiness makes it a compelling option for farmers in warmer climates.

Future in the Coffee Market

Despite its promising attributes, C. stenophylla will not be appearing in local cafes anytime soon. The journey from a wild plant to a commercially available product is long and methodical. Currently, cultivation is limited to small trial plots and community nurseries where researchers are studying the best methods for growing it and propagating seedlings.

The next steps involve establishing breeding programs to ensure genetic diversity and consistent quality. It takes several years for a new coffee tree to mature to the point where it produces a viable harvest, meaning the timeline is extended. Researchers and commercial partners are working to develop a strategy for reestablishing the species, particularly in its native Sierra Leone. This work could eventually lead to C. stenophylla becoming a resilient and unique addition to the global coffee market.