---
title: HOW AUSTRALIAN COFFEE RESEARCH IS SHAPING FLAVOUR AND SUSTAINABILITY
description: Discover how groundbreaking Australian coffee research is shaping flavour and sustainability. Zest teams up with Dr. Fawad Ali of Griffith University to analyse 350+ samples of locally grown coffee and uncover the future of Aussie coffee farming.
---
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# HOW AUSTRALIAN COFFEE RESEARCH IS SHAPING FLAVOUR AND SUSTAINABILITY
## Discover how groundbreaking Australian coffee research is shaping flavour and sustainability. Zest teams up with Dr. Fawad Ali of Griffith University to analyse 350+ samples of locally grown coffee and uncover the future of Aussie coffee farming.
ZEST Q-GRADERS CONDUCT FLAVOUR ANALYSIS OF OVER 350 SAMPLES OF AUSTRALIAN-GROWN COFFEE IN PARTNERSHIP WITH DR. FAWAD ALI OF GRIFFITH UNIVERSITY.
At Zest Specialty Coffee, we are committed to pushing the boundaries of coffee innovation. That’s why we are excited to announce our partnership with [Dr. Fawad Ali](https://experts.griffith.edu.au/35059-fawad-ali), a distinguished researcher in plant science, specialising in plant breeding and plant genetics at [Griffith University](https://experts.griffith.edu.au/). [Dr. Ali](https://experts.griffith.edu.au/35059-fawad-ali) has extended his expertise to the world of coffee, working hand-in-hand with coffee producers in North Queensland to pioneer sustainable coffee cultivation in Australia, under the flagship of Advanced Queensland Industry Research Fellowship.
Dr. Ali’s research focuses on two critical objectives: first, discovering viable and environmentally sustainable methods to grow coffee locally in Australia; and second, mapping the distinct flavour profiles shaped by Australian terroirs. By examining the complex interplay between native microbes and coffee plants, Dr. Ali aims to understand how these unique elements influence the sensory experience of the cup.
As the designated industry partner in this ambitious Australian coffee research project, Zest Specialty Coffee plays a pivotal role in evaluating the results. Our team recently conducted an extensive sensory analysis on over 70 distinct samples harvested and processed by [Dr. Ali](https://experts.griffith.edu.au/35059-fawad-ali). Over the course of two days, our Q Graders rigorously cupped 350 individual cups, paying meticulous attention to each sample’s aroma, acidity, body, and flavour nuances. This evaluation will help [Dr. Ali](https://experts.griffith.edu.au/35059-fawad-ali) draw valuable correlations between various cultivation variables—such as soil composition, microbial activity, and farming practices—and their direct impact on the final cup profile.
Although we cupped the samples blindly and are still awaiting the official results of the study, our team noticed significant variations between some of the lots. These early observations spark our excitement to learn more about how different factors contribute to these disparities and what they reveal about the potential of Australian-grown coffee.
At Zest, we are eager to see how this Australian coffee research could revolutionise coffee production in the country. Our collaboration with [Dr. Ali](https://experts.griffith.edu.au/35059-fawad-ali) represents a step forward in developing world-class coffee, grown sustainably and imbued with the flavours of the Australian landscape.
Stay tuned for updates as we continue to explore this exciting frontier in coffee science. Want to read more about Australian coffee? Check out all our articles [here.](https://www.zestcoffee.com.au/category/blog/)
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