Skip to main content
Coffee FactsOpinion

Impact of Roasting Coffee on Boron Isotope Ratio in Coffee Beans

In 2022, BCA collaborated with Government Chemist scientists at the National Measurement Laboratory at LGC on a piece of research.

Working with them and BCA member companies, we provided samples from 20 locations in 14 coffee producing nations. This resulted in a scientific paper, which was peer-reviewed towards the end of last year and has now been published.

The research explores the impact of roasting on the boron isotopic composition of coffee beans, and showed that the boron isotopic composition can be used as a marker of regional differences in a coffee’s origin.

You can access the paper here.