Did french fries taste better when they were cooked in fat? How about Coca-Cola when it was made with cane sugar or Fritos when they were salty?

People will insist they can tell the difference and they probably can, but sales show that different is not worse. Today, adults are nostalgic about the stuff that older people say is no good.

What about the taste of coffee? It is entirely subjective. Dark roast or light, Arabica or Robusta, you like what you like. What if what you like changes?

A new paper seeks to sound the climate change around using coffee growing conditions. 

In their analysis, the researchers looked at the effects of 10 prevalent environmental factors and management conditions associated with climate change and climate adaptation, respectively, across 73 published articles.

The most consistent trends the team found were that farms at higher altitudes were associated with better coffee flavor and aroma, while too much light exposure was associated with a decrease in coffee quality. A synthesis of the evidence found that coffee quality is also susceptible to changes due to water stress and increased temperatures and carbon dioxide, although more research on these specific factors is needed.

Some current efforts to mitigate the effects of climate change, including shade management to control light exposure, selection and maintenance of climate-resilient wild coffee plants, and pest management, show promise and feasibility, but innovative solutions to support bean growth at all elevations need to be devised, the team says.