
From droughts to disease, coffee and chocolate are under threat, but scientists and farmers are working together to keep these daily treats on the table.
By Tom Cassauwers
In the hills above Matagalpa, Nicaragua, farmer Juan Pablo Castro has been growing coffee for 25 years. His two-hectare farm, dotted with citrus trees, is typical of the smallholdings that supply much of the world’s beans. But in 2023, he began to






