How Did Vietnam Become a Coffee Giant?
For many years the leading producer of coffee in the world was Brazil with no close competitor for total volume of production. That changed over the last generation as Vietnam increased its coffee production. Today Vietnam is a close second to Brazil in total coffee grown and occasionally vies for first place. How did Vietnam become a coffee giant?
Vietnam as a Coffee Producer
In the aftermath of the Vietnam war the united nation of Vietnam adhered to the communist model for their managed economy. They then produced less than one percent of the world’s coffee. As the Soviet Union was on verge of collapse the leaders of Vietnam decided to stop using the collectivization model of the USSR. In 1986 they privatized their agriculture and encouraged coffee production. Subsequently coffee farmers freed of antiquated Soviet practices increased coffee production on the average of twenty to thirty percent per year.
The World Bank and Vietnam Coffee
At the same time that Vietnam chose to throw of collective farming the World Bank provided loans and encouraged private coffee and rice farming in Vietnam. The Vietnam central highlands have always been an ideal location for growing coffee. While the Vietnamese coffee farmers did the work the World Bank and Vietnamese government provided the playing field and capital to eventually make Vietnam a coffee powerhouse albeit as a producer of Robusta instead of Arabica coffee.
Vietnam as a Coffee Growing Country
The central highlands of Vietnam have a mild climate with both rainy and dry seasons. Similar to mountainous regions in Ethiopia and Colombia coffee is grow on small farms typically family owned benefitting from sufficient rain, fertile soil and a developing coffee culture. Robusta is the main coffee crop in Vietnam as this region of the world near where coffee leaf rust developed in the middle of the 19th century causing countries like Sri Lanka (Ceylon) to switch from growing coffee to growing tea or finding leaf rust resistant coffee to grow, like Robusta. The country produces about 30 million bags of coffee each year and is the largest supplier to countries like the United Kingdom. Like in Colombia the soil in the central highlands is volcanic providing natural fertilizer for coffee crops.
Vietnamese Robusta Coffee for the Caffeine
Because Robusta has so much more caffeine than Arabica it is a good source of caffeine for soft drinks. A substantial proportion of coffee grown in Vietnam does not find its way into anyone’s coffee cup but rather is processed to get caffeine for other beverages. Thus you may be, in a manner of speaking, drinking Vietnamese Robusta coffee when you have an “energy” or “soft” drink! Or if you like a good Italian espresso you may well have Robusta coffee from Vietnam as part of your drink.
The Rise of Vietnam as an Economy
Not only did Vietnam throw off the old Soviet methods of economic management they copied China’s “managed capitalism” as well. Some of this has spilled over into the coffee sector where most coffee holdings are small and family owned but where there are a few multimillionaires. In addition to profiting from copying Chinese methods for economic growth Vietnam has become an increasingly important supplier of coffee to Mainland China which is a huge market!
Coffee from Colombia Versus Coffee from Brazil
The two largest producers of Arabica coffee are Brazil and Colombia. Brazil is the world’s largest producer of coffee because they grow Robusta as well as Arabica. They out produce Arabica coffee because they grow coffee at lower altitudes than Colombia does and aim for maximum yields as opposed to highest coffee quality which is what Colombian growers aim for. What are the differences of coffee from Colombia versus coffee from Brazil?
Where Does Colombia Grow Its Coffee?
The bulk of the best coffee from Colombia comes from just west of the Northern Volcanic front in Colombia. The Andes split into three separate ridge lines as they pass through Colombia. The Eje Cafetero of Colombia starts on the slopes of the westernmost ridgeline and extends to the west encompassing the departments of Caldas, Risaralda, and Quindío and part of Huila and Tolima. All of these regions grow coffee at altitudes in excess of 3,000 feet up to 8,000 feet in volcanic soil.
Coffee Growing Region Near Manizales Colombia
Where Does Brazil Grow Its Coffee?
Although Brazil grows coffee in thirty-three different regions, half of Brazil’s coffee is grown in Minas Gerais at altitudes between 700 and 1,300 feet. This region turns out a heavy bodied but smooth coffee in huge quantities. While Min Gerais does a lot of mechanized farming, the most mechanized sub region within Minas Gerais is Chapada de Minas.
How Do the Strength and Flavor of Coffee from Colombia Differ from Coffee Grown in Brazil?
Because Brazil grows both Robusta and Arabica coffee the largest nation in South America produces the strongest coffee on average. Altitude makes a difference as well because coffee grown at lower altitudes in Brazil is low in acidity, smooth, and has both nutty and chocolaty notes. High altitude coffee from the Andes of Colombia is more acidic, caramelly, fruity and bright.
Which Coffee Varieties Do the Two Nations Grow?
While Brazilian growers favor Catuai, Mundo Novo, and Bourbon varieties, Colombian grows prefer Caturra, Typica and Castillo. Castillo is increasingly popular in Colombia because of its resistance to leaf rust.
Coffee Processing in Brazil Versus Colombia
Large coffee farms in Brazil opt for optimal yields using lots of synthetic fertilizers aiming to predictable quality with natural processing. Much of coffee in Brazil is picked by machine. Colombia coffee farmers at high altitudes with volcanic soil tend not to use fertilizers, Coffee on steep slopes is picked by hand and then wash-processed.
Which Coffee Do You Prefer?
The most important aspect of coffee for most folks is the taste of their morning cup of coffee. Most of us do not care if our coffee comes from a large low land coffee farm in Brazil or a small, family owned coffee farm on the slopes of the western most ridgeline of the Andes in the Colombian Cafetero. If we like our coffee we like our coffee. If you like a brighter, slightly acidic coffee you are likely to prefer Colombian coffee. If a low acid coffee with hints of chocolate or nuts is your preference you will vote for coffee from Brazil.
How the Iran War Is Hurting Brazilian Coffee Farmers
As we are writing this the news is filled with concerns about the war with Iran, the closure of the Straits of Hormuz, high fuel prices as well as lack of fuel for vehicles, generation of electricity, etc. When this article is published the war may or may not be over but the effects will linger making the information in this article pertinent for months If not years to come. The fallout from the Iran war is also affecting coffee farmers in the country that produces and exports the most coffee in the world, Brazil. Bloomberg reports that Iran war risks include lack of fertilizers and fuel for Brazilian coffee farmers. The end results could be less coffee along with higher prices.
Banco do Brazil SA Considering Financial for Brazilian Farmers
Banco do Brazi is the Brazilian national bank. One of there recurrent duties is to provide support Brazil’s agricultural sector. The are currently considering extension of loan maturities thus letting farmers defer loan payments, Agriculture is a significant part of Brazil’s economy and coffee is a significant part of Brazil’s agriculture. Management of the coffee sector in Brazil is similar to how the US Department of Agriculture deals with corn, soybean, and other producers in the USA. When prices are low farmers are subsidized and allowed to store their crop for later sale when prices go up.
Lack of Fertilizer and Brazilian Coffee Production
Unlike in Colombia where coffee production tends toward high altitudes and rich volcanic soil, coffee production in Brazil takes place at lower altitudes and normal soil Because Brazil largely focuses on quantity instead of top quality they rely on synthetic fertilizers to boost yields. While we have noted that there is a lot of coffee in the Colombian coffee growing axis that is organic in all but name and certification, such is not the case in the lowland coffee farms in Brazil. A problem that Brazilian farmers are facing right now, including coffee farmers, is a lack of fertilizer because of the war in Iran and closure of the Strait of Hormuz through which flows a fifth of all world petroleum products and a third of all sea borne fertilizer shipments. Brazilian coffee farmers will not lack fuel so much because the county is a petroleum producer but lack of fertilizer will be a significant problem for crop yields. The bottom line for Brazil’s coffee farmers will be that lower yields will result in lower income and profits. Thus the Banco do Brazil is likely to intervene to provide loan support.
Strait of Hormuz Closure Affects Delivery of Agricultural Products
As reported by Reuters, exports as well as fertilizer supplies will be significantly affected by the war in Iran and closure of the Strait of Hormuz. While Brazilian farmers, including coffee farmers, will be squeezed financially by a lack fertilizer they will also be hurt by their inability to deliver agricultural products to their customers in the Persian Gulf. Shippers are considering offloading shipments in Oman outside of the Persian Gulf and continuing by land to the Persian Gulf states which will increase costs.
As noted by Reuters, Brazil gets more than forty percent of its urea fertilizer from the Persian Gulf which is closed indefinitely. An additional issue is the destruction of Gulf of Persian infrastructure in the current conflict so that even when the conflict ends and the Strait of Hormuz is open to shipping there may well be less fertilizer to ship to Brazil and other customers thus prolonging the problem.
Concerns about Black Coffee in the Morning
Why is it that a cardiologist is warning us about drinking black coffee in the morning on an empty stomach? We have known for many years that drinking coffee is good for you. Coffee drinkers gain a degree of protection from getting type II diabetes, Parkinson’s disease, Alzheimer’s disease, several kinds of cancer and heart disease. Is the issue of drinking black coffee on an empty stomach one of splitting hairs of is there something to it?
Morning Black Coffee and Cortisol Levels
Black coffee on an empty stomach, according to a cardiologist, Dr Alok Chopra, causes anxiety, swings in blood pressure, jitteriness, and palpitations because it raises levels of cortisol in the blood for longer than is normal in the morning.
What Is Cortisol and What Does It Do?
According to the Cleveland Clinic, cortisol is a hormone excreted by the adrenal glands. When levels of cortisol are too low or too high they can have adverse effects on your health. High levels of cortisol can raise blood pressure, cause elevated blood sugar, and result in muscle weakness of the thighs and upper arms. Individuals with significantly high cortisol levels for long times develop a “Cushingoid” appearance with rounded shoulders and a rounded “moon face.” If one has low levels of cortisol that can lead to persistent fatigue, low blood pressure, poor appetite and unintended weight loss.
Diurnal Cortisol Variation and Coffee Concerns
The body has a daily cycle of cortisol excretion with levels that are highest in the morning and decline over the day. Thus, the body has a normal cycle that wakes us and gives us energy in the morning. The concern about drinking coffee on and empty stomach is that doing so dumps a lot of coffee with the stimulant caffeine into the blood along with an already high for the day level of cortisol. Caffeine directly affects the pituitary gland causing it to signal the adrenal glands to produce more cortisol. This happens more abruptly when black coffee is consumed without anything else in the stomach to slow absorption into the blood stream. What happens when too much caffeine in the system on top of the normal morning cortisol spike is that the body has the equivalent of a stress response every day, day after day. It turns out that women are more susceptible to this artificially produced “stress response than men are.
How to Avoid a Morning Coffee-Induced Stress Response
When the caffeine in coffee is diluted with the contents of a full stomach the total amount absorbed into the body is eventually the same. However, caffeine enters the blood stream more slowly and takes longer for the full amount to become active in the body. In regard to a morning “stress response,” such an artificially produced effect is avoided by waiting until you have breakfast before drinking your morning coffee, black or with cream or milk such as having a latte instead of a black Americano or espresso to start the day. The good thing about drinking your morning coffee no matter how you take it is that over the long haul you will be reducing your likelihood of getting type II diabetes, several types of cancer, neurodegenerative diseases and heart disease. You will less anxiety and artificially induced stress responses if you have your morning coffee after eating breakfast!
Is Your Coffee Really Dangerous to Your Health?
While doing research for our recent articles about contamination in coffee we ran across numerous sources that made it seem as though one ought to avoid coffee at all costs because of how dangerous various potential contaminants could be. Is your coffee really dangerous to your health of can you simply go back to drinking your morning cup of coffee with the assurance that in general coffee has lots of health benefits on top of its obvious advantages of providing a morning wakeup and preventing things like type II diabetes, neurodegenerative diseases, and several types of cancer?
The Case for Coffee Being Dangerous to Your Health
It seems like every time you do a search on the internet these days an AI blurb leads the results at the top of the page. When looked for information about whether or not coffee was dangerous we got this at the top of our results:
Can pose health risks
How dangerous are contaminants in coffee
Contaminants in coffee can pose health risks, particularly mycotoxins and acrylamide. Mycotoxins are harmful compounds formed by mold growth on coffee beans, while acrylamide is a chemical compound formed during high-heat roasting. Both can cause serious health issues, including kidney damage, liver damage, and even cancer. The Clean Label Project’s study found that many coffee products may contain dangerous levels of contaminants not reflected on traditional nutrition labels. It is crucial to be aware of these risks and choose coffee that is grown under clean conditions and lab-tested for contaminants.
After reviewing the Clean Label Project coffee study and from our own experience we have noted that being aware of contaminants not listed on a traditional coffee label is virtually impossible although a the mycotoxin and acrylamide issues can be dealt with a little thought and attention to detail.
Our Thoughts about Mycotoxins in Coffee
There is in fact a chance that you could get bacterial and/or fungal growth in you coffee maker if you do not clean it from time to time. In our recent article about how often to clean a coffee maker we noted that mold can develop in the moisture inside of your coffee maker within a couple of day but the same mold needs to be present in your home first of all. The bottom line is that by routinely cleaning your coffee maker you can avoid this sort of issue. If you neglect regular maintenance then you run the risk of mold growth. However, not all mold is all that toxic or dangerous. Rather you are generally running the risk of getting a foul taste in your cup of Java and nothing more.
Be Sure to Regularly Clean Your Coffeemaker
Thoughts about Acrylamide in Coffee
This is another issue that we have written about Acrylamide as a Carcinogen in our article entitled Does Coffee Cause or Prevent Cancer? As we noted, the AI reports are right in saying that acrylamide is a potential carcinogen and that it can be formed by overcooking starchy foods or with a dark roast of coffee. The bottom line with this issue has to do with how much exposure a person gets and if that exposure is sufficient to cause cancer or any other human health problems. An example that we have used is that if one is put in a room filled with water to the ceiling with no air above one will certainly drown. However, If the room is half full of water the risk of downing does not go down to 50% but rather goes away. And an inch of water on the floor does not cause a tiny risk of drowning but rather none! Cancer studies regarding acrylamide are largely based on animal studies and not humans so we have no direct evidence in humans outside of extreme industrial exposure far in excess of what one gets with coffee. On top of that we have significant evidence that coffee drinkers over the years have a lower risk of various types of cancer. Thus the evidence falls on the side of not worrying about acrylamide in your coffee giving you cancer!
Coffee Is Generally Good for You and Not Dangerous
Coffee drinkers get less type II diabetes, fewer cases of neurodegenerative diseases and fewer cases of various cancers that their fellow humans who do not drink coffee. The risks for coffee are an elevation of blood pressure which can be a problem if you drink too much and already have high blood pressure. The same reasoning applies to gastritis and esophageal reflux. If you don’t have these issues there is little risk and little need to worry.
Are There Contaminants in Coffee Grown in Volcanic Soil?
Volcanic soil is very fertile as it contains minerals that are essential to healthy plants such as coffee. In addition, many of the minerals in volcanic soil are important or even essential nutrients for humans. Minerals commonly found in volcanic soil include iron, calcium, magnesium, sodium, potassium, sulfur and phosphorus. However there are also potentially harmful minerals in rich volcanic soil. These minerals can end up as contaminants in coffee grown in volcanic soil. How much of a problem is this?
What Constitutes a Dangerous Contaminant?
Nature Scientific Reports, Chemical Insights published a detailed review of coffees from different parts of the world which dealt with the issue of potentially harmful minerals in soil which can end up in coffee and thus in the human body. An interesting comment at the end of this lengthy report notes that in the 16th century Paracelsus noted that everything is a poison or not a poison depending on the dose! Thus it is important to realize that even though rich volcanic soil may contain trace amounts of potentially dangerous minerals, such trace amounts may well be too low to cause any problems for those who drink coffee raised there. That having been said, here is a snapshot of the literature review in question.
Nevado del Ruiz Volcano in the Colombian Eje Cafetero
Good Minerals in Coffee from Volcanic Soil
Of the beneficial minerals in volcanic soil that make their way into our coffee iron stands out as essential for producing chlorophyll and general plant health. For humans iron is essential for producing healthy red blood cells and preventing anemia. Calcium ranks close to iron in importance as it helps with plant cell wall strength, uptake of nutrients, and root development. For humans, we need calcium for strong and healthy bones as well as blood clotting and a stable heart rhythm. Magnesium is important for producing plant chlorophyll and energy metabolism. For human coffee drinkers magnesium helps maintain strong bones but also is essential for regulating blood pressure, as well as helping with good nerve and muscle function. Sulfur, phosphorus, and potassium are all important for healthy plants and all are essential for human health as all work on the cellular and DNA/RNA level to maintain health. To the extent that these minerals are more plentiful in rich volcanic soil they are also more plentiful in coffee grown in such soil and good for coffee drinkers.
Worrisome Components in Volcanic Soil
In the Nature article they review research regarding heavy metals, various radioactive elements, and aluminum. All of these can be more prevalent in volcanic soil than elsewhere. As a rule the concentrations of radioactive elements ending up in commercially available coffee are very low and, according the Nature article, not significant for human health. In the Nature study they found that Robusta coffee had slightly higher levels of radioactive elements which they assume has to do with root structure of Robusta versus Arabica plants. In neither case did they find levels of radioactivity worrisome to humans who drink coffee. Aluminum is one of the worrisome elements in the soil and particularly volcanic soil that can get into coffee that we drink. However, the levels found in the Nature study were all below those that might be considered dangerous for people drinking coffee.
Can You Safely Drink Coffee That Comes from Volcanic Soil?
The bottom line is that while constituents of volcanic soil lead to healthy coffee plants and great coffee, levels of dangerous elements and chemicals naturally occurring in such soil are sufficiently low to make them unimportant for human health. The same can not be necessarily said for contamination from excessive use of synthetic fertilizers, pesticides, or herbicides. Thus coffee farming practices are likely more important in this regard while the healthy nature of volcanic soil is a plus for great coffee flavor and aroma.
How Prevalent are Contaminants in Regular Coffee?
We have written about how one of the excellent benefits of organic coffee is the lack of unnecessary contaminants. While there are “regular” coffees that are organic in everything but name because of the cost of certification, the bulk of coffee that folks consume is grown and processed with exposure to synthetic fertilizers, insecticides, fungicides, and other potentially dangerous contaminants. Just how prevalent are contaminants in regular coffee and what is the real health risk?
Testing Popular Coffee Brands for Contaminants
While much of the early evidence of contaminants in regular coffee comes from research studies, those studies did not necessarily test all that many brands in coming to their conclusions. However, the Clean Label Project did more than seven thousand tests on dozens of coffee brands for contaminants and published its results which identify a broad range of contaminants throughout. Here is a snapshot of their results and our thoughts on the significance of coffee contaminants.
Contaminants Found in Popular Coffee Brands
The Clean Label Project found heavy metals, herbicide residue and pesticides in many of the regular coffees that they tested. Glyphosate (Round Up Herbicide and its breakdown product, AMPA, where also found. Why did they test for these contaminants?
Heavy Metals in Coffee
Why are there heavy metals in coffee? Coffee plants absorb minerals from the soil in which they are grown. The higher the concentration of a mineral in the soil, the greater the concentration of that mineral in the coffee bean. In addition, industrial runoff, pesticides, and unsafe farming practices can also result in more heavy metal contamination. Cadmium, Lead, Mercury and Arsenic can all be found as coffee contaminants and all have adverse health effects when consumed in sufficient amounts.
Arsenic Effects on Health
Arsenic in sufficient amounts can result in heart disease, cancer and skin lesions over time. These are results of chronic low grade exposure such as one might expect from food or beverage contamination. These differ from arsenic poisoning in lethal amounts which cause vomiting, nausea, tingling, confusion, seizures, and death. In general the amounts of arsenic in coffee are never enough to cause poisoning symptoms and rarely enough to cause chronic issues like cancer and heart disease but vulnerable individuals such as pregnant women and those with compromised immune systems.
Effects of Lead on Human Health
Lead is a toxic metal with many industrial uses, which can lead to lead poisoning such as with lead paint or leaded gasoline. Its effects on human health are cumulative. They include neurological damage, damage to the gi tract, heart, blood vessels, and kidneys. Children are more vulnerable than adults to lead poisoning as are pregnant women. Severe cumulative lead exposure can be fatal. Lead in food and drinks largely comes from packaging or soil contamination. However, lead in the soil can be found in otherwise safe foods such as coffee beans.
Health Effects of Mercury
Mercury can be found in various industrial settings and can be a serious problem with fish caught in contaminated waters. It can be found in coffee when the soil has high concentrations. Mercury can damage the immune and nervous systems as well as the kidneys. Mercury poisoning is not likely with drinking coffee but long term low concentrations of mercury can be dangerous.
Pesticides in Coffee
Control of coffee pests can be an issue on a working coffee farm. On non-organic farms pesticides may be used. Long term pesticide exposure can damage the reproductive endocrine and nervous systems, lead to cancers, and cause developmental problems in children.
Herbicides in Coffee
A commonly used herbicide used worldwide is Roundup containing glyphosate. Although the testing by the Clean Label Project did not find any glyphosate in their testing they did encounter a glyphosate breakdown product, AMPA. AMPA has been linked to endocrine dysfunction leading to reproductive issues, hormone levels, fertility, non-Hodgkin lymphoma, tumors, and problems with the blood, liver, and heart.
Long Term Coffee Consumption and Health
As we have written about many times, drinking coffee over the long term is linked to many health benefits including a reduction in type II diabetes, cancers, neurodegenerative diseases and more. As such it would appear that across the broad spectrum of coffees that whatever degree of contamination exists, there does not seem to a sufficient problem to reduce many benefits of drinking coffee. Nevertheless, coffee drinkers are well advised to be wary of non-organic coffees that may contain more than trace amounts of contaminants in order to be on the safe side.
History of the Eje Cafetero of Colombia
The region of the entire world responsible for the highest concentrated production of the best Arabica coffee is the Colombian coffee growing axis known in Colombia as the Eje Cafetero. In addition to being a premier coffee growing region, the Eje Cafetero has an interesting history dating back to the early years of this region being a colony of Spain.
History of Colombia
Colombia was a colony in Spain’s new world empire with the Caribbean costal city of Santa Maria being founded in 1525. In the earliest colonial days, this region was the New Kingdom of Granada and produced gold using slave labor for its Spanish masters. During the precolonial days indigenous peoples included the Quimbaya, Muisca, Tayrona, and Muisca. These peoples had integrated agricultural system, made pottery and worked gold. The vast majority of the original population died off within years of the arrival Europeans due to infections such as tuberculosis and small pox although between four and five percent of today’s Colombian population is comprised of people with indigenous roots. Colombia broke away from Spain in the early 19th century with the battle of Boyacá being the crucial battle that led to the independence of what today are Venezuela, Colombia, Ecuador and Peru. Agricultural products for export included tobacco and cocoa in the earlies days and coffee in the late 19th century. The “violencia” in the middle of the 20th century led to a national power sharing agreement that inadvertently led to the rise of rebel groups that eventual turned to drug trafficking, primary of cocaine. Through all of this Colombia saw the steady rise of coffee production in the area just west of the western most ridgeline of the Andes. This area became the Cafetero Colombiano.
Coffee Fields Along the Coffee Highway in the Eje Cafetero
Coffee Growing in the Colombian Cafetero
Although the region of Caldas, Quindío and Risaralda was explored around 1537 it remained largely empty of people until the middle of the 19th century when a group of families moved to the mountain top area that is now Manizales in the department of Caldas. These folks took up coffee farming, taking advantage of the rich volcanic soil and excellent drainage which is excellent for producing great coffee. This area is virtually all mountains so there were never any large farms but rather small family holdings that have been farmed from the 19th century to the present. Today the three departments of Caldas, Risaralda, and Quindío make up about fifteen percent of all coffee production in Colombia. Add to this the adjacent areas of Huila, Tolima, and Antioquia and the percentage gets closer to thirty percent. Coffee from this area commands a premium to other coffees produced in Colombia which in turn commands a premium to the NYMEX price for coffee typically quoted as the price of coffee.
Cafetero Coffee Culture
Such is the uniqueness of the coffee culture in the Eje Cafetero that it is a UNESCO historical site. A backbone of the coffee industry in this area is the National Coffee Growers Association and Cenicafe, its research arm. In the most rural areas of the Cafetero “paisa” architecture predominates featuring timber and mud construction, bright colors, and earthquake resistant buildings. As might be expected in a region where travel can be difficult farming families can be somewhat isolated, coming into population areas only occasionally to shop or sell their coffee.
Modern Manizales in the Cafetero Colombiano
Manizales, Colombia lies in the heart of Caldas in the traditional heart of the Eje Cafetero. It is the coffee processing center for the region which is big part of its economy. However, the city has diversified into metal reclamation, manufacturing of appliances, and metal working. It has a strong service sector and is a “university town” with seven main universities located within the city limits. Although this is a safe and very polite town to visit and live in the number of North American and Europeans living in and around Manizales is largely limited to those who have Colombian spouses and have “come home” to Manizales to retire in the “land of eternal spring” at 8,000 feet.
How the Body Metabolizes Coffee
Everything that we humans eat or drink is either metabolized by the body or excreted from it. Because black coffee is free of calories we may be forgiven for assuming that how the body metabolizes coffee is not important but there is more to the story.
Caffeine Metabolism
The part of coffee that wakes us up and keeps us going is caffeine. It is broken down or metabolized in the liver taking away about eighty-seven percent of what is taken in. The remainder goes to the kidneys and is passed out of the body with urine. When caffeine is metabolized the primary product is paraxanthine which, like caffeine, is a central nervous system stimulant. Paraxanthine has a half life of about three hours as it is also metabolized. While paraxanthine is responsible for much of the stimulant effect of coffee its own metabolites are not.
Paraxanthine
Paraxanthine is an antagonist of adenosine receptors. Because adenosine causes relaxation and sleepiness, paraxanthine helps keep us stay awake. Paraxanthine not only causes wakefulness but also improves thinking or cognitive function and blood circulation in the brain. It is a strong contributor to the improved physical performance and motor function seen in coffee drinkers. Unlike caffeine, paraxanthine does not cause as much blood pressure elevation or speeding up of the heart. Paraxanthine causes less anxiety than caffeine.
Coffee Antioxidant Metabolism
Antioxidants are largely responsible for the many health benefits obtained from drinking coffee. Antioxidants are primarily metabolized in the liver where many of the metabolic byproducts have more antioxidant properties than the original compounds. Because metabolism of antioxidants happens quickly they do not stay around in the blood stream for very long. However, both the liver and kidneys store antioxidants leading to longer term protective benefits. Antioxidants are not totally metabolized. A portion is excreted in the urine and also via sweating.
Caffeine in Coffee Affects Metabolism
While the constituents of coffee are metabolized, one of them, caffeine, has a direct affect on the rate of metabolism. Caffeine increases the rate of metabolism in the body by up to eight percent for up to three hours before it itself is metabolized. Paraxanthine, the primary metabolic product of caffeine also speeds up metabolism. Both paraxanthine and caffeine do this by central nervous system stimulation. Caffeine helps promote thermogenesis, which is the sum total of processes that turn food into energy in the human body.
What Else in Your Cup of Coffee Gets Metabolized?
While black coffee is free of calories many people add milk, cream, or sugar to their Java. Your local neighborhood coffee shop probably has flavored lattes, etc. Thus coffee metabolism also involves breaking down caloric coffee ingredients. Simple sugars are metabolized in two or three hours while complex carbohydrates take somewhat longer. Metabolism of fats that may come with your coffee can take hours or even days. While excessive consumption of fats in your diet can lead to obesity there may be a benefit as well. A common effect to adding too much sugar to your black coffee is rebound hypoglycemia where the body secretes insulin and rapidly drops the blood sugar level often causing sweating, anxiety, trembling, lightheadedness, and even confusion, trouble concentrating, mood changes and irritability. A common response is to drink more coffee with sugar which quickly reverses those symptoms only to start the cycle all over again. Thus, adding whole milk of cream along with sugar to your coffee prolonging metabolism can help prevent the rebound hypoglycemia cycle.
Will Excessive Heat Mean Less and More Expensive Coffee
We have written previously on the pages of buyorganiccoffee.org about the changing climate and how higher temperatures are already affecting where high quality Arabica coffee can be grown and how the total area where all coffee can be grown may be reduced over the years. Now the Weather Network reports that ninety-seven percent or more of worldwide coffee production may be affected by rising global temperatures, especially in the coffee belt. The following graph, courtesy of the Weather Network, shows us a snapshot of the projected number of days a year when temperatures will rise into the range harmful for coffee production. The graph gives figures for major coffee producers including Brazil, Vietnam, Colombia, Ethiopia, and Indonesia. These five nations produce three fourths of all coffee consumed worldwide.
Courtesy the Weather Network
Higher Temperatures Will Result in Lower Yields and Poorer Quality
The article that accompanies the graph notes something that we have previously commented on. Arabica coffee needs moderate to cool temperatures to produce optimal yields, avoid diseases, and maintain expected excellent quality. As higher temperatures drive production to higher altitudes in order to avoid excessive heat less and less land will be available for growing the best quality coffee. Even for Robusta, which is hardier than Arabica, excessive temperatures result in lower than optimal yield and quality.
High Temperature Will Affect More Than the Five Top Coffee Producers
The Weather Network article notes that while the five top producers are affected so are all of the top twenty-five, which are responsible for ninety-seven percent of coffee output.
However, the number of day of excessive temperatures each year is not uniform across all countries. As the graph shows, Ethiopia and Colombia currently have fewer excessively hot days a year than Brazil, Indonesia, and Vietnam. This is most likely because coffee in Colombia and Ethiopia is generally grown at higher altitudes already.
Lower Supply and Continued High Demand Will Likely Drive Coffee Prices Higher
Coffee is second most valuable traded commodity next to crude oil. The market determines prices and as supplies of the best coffee go down the price of high quality Arabica and even good Robust will go up. It may well be that we will become used to coffee with worse flavor and aroma than today even as we pay higher prices. Such will probably be the fallout as higher temperatures affect nearly all of world coffee production.
What Can You Do to Get a Good Cup of Cup of Coffee as the Climate Warms?
We at BuyOrganicCoffee.org have traditionally recommended coffee purchased directly from in and around the Colombian coffee triangle which lies west of the Colombian northern volcanic front. Get your coffee from Colombia by dealing directly with someone like Buy Organic Coffee. Get coffee that is not only Arabica from the most recent harvest but also coffee of the highest quality at reasonable coffee prices. Cenicafe, the research arm of Colombian coffee growers has routinely developed new varieties resistant to coffee diseases and will in all likelihood develop strains that better tolerate excessive heat in the years to come.