Scientists believe that global warming is on its way to damaging coffee species in Ethiopia, the birthplace of the plant. Rising temperatures are already blamed for the damage of certain areas, kind of like France or Italy losing one or two of its great wine regions.

The highlands of Ethiopia hold a variety of wild types of coffee, most of which hasn’t been added to flavor profiles. Of the 124 types of coffee, up to 60% are vulnerable to extinction. All of this is to blame because of deforestation and global warming. However, new research shows that if we were to move coffee plantations up hillsides and up to cooler altitudes, that coffee production would actually increase.

Coffee and tea are neck and neck with popularity and the coffee industry employs 100 million people worldwide in farming beans alone. Climate change is the biggest threat, killing off plantations, reducing quality and allowing for a fungus that is deadly to coffee to thrive. Farmers are already facing pressure from disease and drought.

Aaron Davis, a British botanist, has spent around 30 years exploring forests and farms to dive deep into the world of coffee. Wild coffee’s can be preserved in protected forests or seed banks. Most are not.

Davis’ inventory has found that half of all wild coffee are not held in seed banks and a third do not grow in natural forests. The loss of variety also indicates less and less food and shelter in its ecosystems. The result is a diminished earth. “The planet has become less and less diverse,” he told the New York Times.