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Another paper, in the journal Proceedings of the National Academy of Sciences, suggests that that number could be as high as 88% in Latin America.
另一篇发表在《美国国家科学院院刊》上的论文表明，在拉丁美洲，这一比例可能高达88%。
While rising temperatures have caught many industries flat-footed, coffee companies have responded in force,
尽管气温上升打了许多行业一个措手不及，咖啡企业们却做出了有力的回应，
bolstering their presence on the ground in coffee-growing countries like Costa Rica, Ethiopia and Indonesia.
巩固了他们在哥斯达黎加、埃塞俄比亚和印度尼西亚等咖啡种植国的存在。
Instead of just purchasing coffee, they work with small farms to help them adapt to changing conditions,
除了购买咖啡，他们还与小农场展开合作，帮助他们适应不断变化的条件，
providing seeds, monitoring production and suggesting new agricultural practices.
为他们提供种子，帮助他们监控生产环节，还提出了诸多农业种植新举措。
“Everybody talks about climate, but the only sector that’s actually doing something at scale is the coffee industry,”
国际保护组织CEO桑贾扬在我们参观阿拉胡埃拉省的星巴克农场的途中告诉我：
Mr. Sanjayan, the CEO of Conservation International, tells me as we tour the Starbucks farm in Alajuela.
“人人都在谈气候变化，但真正采取大规模行动的只有咖啡业”。
Not that the industry sees a choice.
并非这个行业有选择的余地。
Declining supplies and a growing coffee-drinking population mean climate change could turn a daily pick-me-up into a high-priced luxury,
而是因为供应下降和喝咖啡的人口增长意味着气候变化可能会把每天的提神饮料变成高价的奢侈品，
threatening the continued growth of the industry’s customer base.
威胁到该行业客户群的持续增长。
Addressing that challenge was an important facet of Schultz’s job in his final years at Starbucks.
由此，应对这一挑战便成了舒尔茨在星巴克最后几年的一大工作重点。
“It’s not only about the environment,” he says of his work on climate change.
“不仅是因为环境，”他谈到自己在气候变化方面的工作时说道。
“It’s also to procure high-quality coffee, to get the best possible yield, at the best possible price.”
“也是为了获得高品质的咖啡，以尽可能理想的价格获得尽可能理想的产量。”
DURING OUR VISIT to the Starbucks farm, Schultz stops at the company’s Costa Rican farmer support center.
在我们参观星巴克农场途中，舒尔茨在公司的哥斯达黎加农民支持中心停了下来。
The structure is designed to accommodate crops brought in fresh from the field,
该中心设计的初衷是为存贮刚从地里收获的新鲜咖啡，
but still maintains the gloss of a corporate office for the high-level executives who cycle through on occasion.
同时还保有公司办公室的光鲜之感，供偶尔到访的高层管理人员使用。
Schultz greets Carlos Mario Rodriguez, director of global agronomy at Starbucks, with a big smile and a familiar handshake.
舒尔茨面带微笑，亲切地与星巴克全球农艺总监卡洛斯·马里奥·罗德里格斯握手致意。
In this building, Rodriguez meets with local farmers,
罗德里格斯就在这栋楼里与当地农民见面，
offering them different seed varieties developed on-site and advising them on how to protect their yield in the face of a changing climate.
为他们提供就地培育的其他品种以及指导他们如何在气候变化条件下稳固产量的建议。
When he’s not teaching planters, Rodriguez, the former head of Costa Rica’s national coffee institute,
在教授农民的间隙，罗德里格斯——他也是哥斯达黎加国家咖啡研究所的前负责人——
spends his days among the coffee trees on the property,
的每一天都是在农场的咖啡树下度过的，
surveying experiments designed to develop the perfect coffee bean—one that can survive drought and heat while also meeting the company’s quality standards.
日复一日地审视培育完美咖啡豆，即既能经受干旱和高温，又能达到公司的品质标准的咖啡豆的实验。
On the farm, he stops to show me one 4,300-sq.-ft. field
在农场上，他停下来给我介绍了一片4300平方英尺的地，
where he says 50 new coffee varietals are being tested for their climate resilience as well as taste.
他说，有50种新的咖啡品种正在那片种植地接受气候适应性和口味的测试。
译文由可可原创，仅供学习交流使用，未经许可请勿转载。
