For the Australian coffee industry, it’s a period of huge change. Rising global coffee prices and a newfound interest in local production are contributing to this trend. Today’s market is expected to reach US$2.17 billion, or about $3.35 billion, by 2030. Because of this, small plantations are popping up very quickly around the country, particularly in northern NSW and north Queensland. This change is because of consumer demand. It intends to mitigate the carbon footprint associated with importing coffee beans.
One of these local coffee producers, Tibor Pinci, started his coffee plantation in Northern NSW 18 years ago. In the course of doing so, he has planted upwards of 3,000 trees over his one-hectare agroforestry farm. Pinci emphasizes the unique qualities of Australian coffee, stating, “Australian coffee tastes completely different, probably because of the climate which creates a beautiful bean.” He expresses the importance of precision in the brewing process, noting, “It involves a lot of precision because in just seconds the beans can be overdone.” He highlights the appeal of his product: “The coffee it makes will have an incredible full aroma, without the bitterness.”
With global coffee prices at record highs, Australian growers are more motivated than ever to try to produce coffee locally. Agriculture research analyst at Rabobank, Paul Joules, identifies this trend. It’s a reflection of a deeper change in consumer attitudes, as more and more consumers are looking for sustainable, locally grown alternatives. Virtually all the coffee sold in Australia uses imported beans. Most of these beans are Arabica from Brazil, further contributing to the industry’s carbon footprint.
Alongside Pinci’s work, scientists at Southern Cross University are shaping the future of Australian coffee. We’re thrilled that such a groundbreaking project is being led by Professor Tobias Kretzschmar. He’s working with World Coffee Research to trial 20 to 30 coffee varieties from other countries. He notes, “We are part of a big project with World Coffee Research, which is trialling 20 to 30 coffee varieties all around the globe.” Kretzschmar notes that they’ve already released 25 of these varieties in Australia, originating from 11 different countries.
Ben Liu, another researcher from Southern Cross University, is experimenting with various coffee styles to discover flavors that resonate with consumers. Liu works off of a customized taste wheel. This generic tool’s purpose is to aid a panel member in describing the coffee’s acidity, flavor profile and mouthfeel. He explains, “Our coffee character wheel basically helps our panel members describe the taste, the flavour, or mouthfeel.”
When local production met cutting-edge research, they created the perfect one-two punch to attract consumers. Everyone wants to do their part to support sustainability projects! Kim Towner isn’t the only local cafe changing their sourcing tactics to reflect this new reality. Towner expresses her commitment to local sourcing: “I wanted to buy as close to home as I could, and it’s just a win-win all around for everybody.” She is convinced that buying food from local producers helps them get a fair price for their products and cuts back on environmental harm. “Growers get paid fairly for it. We can say that it’s because it hasn’t had to sail over the ocean,” she continues.
Towner further emphasizes the environmental benefits of sourcing locally: “And if we can source from our local area, we can make a big difference to how we look after the planet.” This desire is echoed by consumers who are more focused than ever on their own buying habits.
The majority of current Australian coffee crops are grown in areas that are already contending with increasing temperatures and irregular precipitation. Combined, these circumstances create a daunting cultivation challenge for farmers. Still, growers such as Pinci continue to feel hopeful about their futures, as they’re finding ways to get ahead of the curve through innovation and practice improvements. Certainly, the up-and-coming community of small-scale producers will play a significant role in determining what Australia’s coffee scene looks like in the future.
