How will the speed/timing of Arabica coffee fruit development and ripening change as global warming progresses? Is it likely to occur faster or slower? Do you think this will increase or decrease the quality of coffee beans for human consumption?
As global warming progresses, the speed and timing of Arabica coffee fruit development and ripening is likely to occur faster. This could potentially decrease the quality of coffee beans for human consumption, as the beans may not have enough time to fully develop and mature. Additionally, higher temperatures can cause the beans to dry out faster, resulting in a lower quality product.
