A morning cup of coffee is essential to many worldwide to start their day. In the United States alone, Statista says that in 2024, 72.9% of American consumers drink a cup of joe daily. The ingestion of the caffeinated beverage — hot or iced — awakens the senses, and some use it to keep them going throughout the day. What would happen if the coffee bean supply was to dry up?
According to the Inter-American Development Bank (IDB), rising temperatures — 1.5 to 4.5 Celsius in the hottest months — from climate change will cut coffee production in half over the next 20–30 years. Coffee bean crops “require specific temperature, light, and humidity levels, and those needs are best met in Latin America’s so-called coffee belt.” IDB says that the increased temperatures will reduce areas suitable for growing the beans — up to 50% by 2050.
Atomo Coffee, a Seattle-based food-tech startup, has developed a possible solution to this coffee dilemma — beanless espresso. The company was founded in 2019 by Andy Kleitsch, an entrepreneur, and Jarret Stopforth, a microbiologist.
Photo Courtesy Atomo Coffee
“Some of these larger coffee companies call it their 2050 problem when there will be somewhere between 50% to 80% reduction in Arabica bean supply, which will have a major impact on taste profiles, cost, and availability to consumers,” Ed Hoehn, Atomo’s chief operating officer, told Food Dive.
Atomo’s technology extracts coffee-like compounds from farm-grown superfoods and upcycled food sources such as sunflower, date, and ramon seeds, fenugreek, lemons, guavas, and more.
While these substances mimic the molecular structure of coffee, what about the caffeine kick that so many Java drinkers crave?
Atomo’s unique blend incorporates caffeine sourced from green tea. Atomos says its product is lower in acidity and high in antioxidants, with a clean caffeine experience, making it a healthier alternative to traditional coffee while enhancing cognitive and digestive health.
Photo Courtesy Atomo Coffee
“Coffee drinkers love the taste of beanless coffee blends,” Kleitsch, CEO of Atomo Coffee, said in a press release. “Remixed coffee is a win-win — not only is the taste indistinguishable to consumers, but in most instances, it improves the taste of conventional coffee while making an instantaneous positive impact on the planet.”
The company’s commitment to sustainability and the environment is paramount to its operations.
According to the firm, its product also uses 93% less carbon emissions and 94% less water compared to conventional coffee production.
It also combats deforestation as no new land is needed to produce the product. According to the World Resources Institute, coffee is one of seven commodities accounting for 57% of all tree cover loss from agriculture between 2001 and 2015.
Photo Courtesy Bluestone Lane
The buzz around the company is growing. Its cold brew was named one of TIME’s Best Inventions of 2022. The coffee maker’s 33,547-square-foot Seattle roastery, which opened in April 2024, is capable of producing 4 million pounds of beanless espresso each year. Atomo’s unique blend is available in premium cafés across the nation, including at Bluestone Lane (all 58 locations), Gumption Coffee (in New York), and Vigo Coffee (in Illinois) premium coffee shops.
“We don’t really see ourselves replacing coffee, but more helping to live in the gap between supply diminishing and demand growing,” Hoehn said to Food Dive. “We’re not the enemy of coffee; we think that we can coexist.”