In Australia, approximately six billion cups of coffee are consumed annually, with local production accounting for less than half a percent of this consumption.

The emergence of cafés sourcing locally grown beans reflects a growing interest in domestic coffee production, exemplified by the Happy Frog café in Coffs Harbour, New South Wales.

The café’s owner, Kim Towner, emphasizes the advantages of supporting local producers, highlighting reduced food miles and better environmental impact, alongside the appeal of fresh, quality coffee.

At Southern Cross University in Lismore, researchers are conducting trials on various coffee tree varieties.

Professor Tobias Kretzschmar is leading a project in collaboration with World Coffee Research, testing 20 to 30 coffee varieties to identify those best suited for Australia's climate and agricultural practices.

The focus is on developing semi-dwarf varieties conducive to mechanized harvesting, aiming to enhance productivity and adaptability.

Most coffee cultivation within Australia occurs in Queensland and northern New South Wales, regions where climate challenges can affect yields.

Kretzschmar notes the potential for increasing local production to a more significant portion of national coffee consumption.

Globally, coffee export prices have shown volatility recently, influenced by trade tensions and concerns regarding economic slowdowns.

Paul Joules, a research analyst at Rabobank, reports that despite a slight easing in Arabica prices in April, there has been a year-on-year increase of around 100%, escalating retail prices for consumers.

Professor Kretzschmar suggests that doubling or even tripling local production would mark significant progress for Australia's coffee industry.

To enhance the appeal of Australian-grown coffee, researchers are analyzing its flavor profiles through unique taste testing methodologies.

Dr. Ben Liu has developed a taste wheel for professional tasters in the coffee industry, enabling a systematic analysis of coffee characteristics.

The taste wheel is designed to categorize various attributes of coffee flavors, providing insights into consumer preferences.

Preliminary results indicate that Australian coffee commonly features sweet, fruity, nutty, and roasty profiles.

Dr. Liu notes that this palate's diversity stands out in evaluations of local beans.

The decision to promote local coffee sourcing is rooted in environmental concerns and the desire for fresh products, as expressed by Towner at the Happy Frog café.

These efforts not only support local economies but also align with broader sustainability goals as Australia explores its potential as a more prominent player in the global coffee market.