Pakistan loves its chai, but now Pakistani researchers are stepping into the science of coffee!
Scientists from Pakistan are joining experts from China, the Philippines and Sri Lanka in a research project aimed at improving the flavour and quality of Arabica coffee beans through advanced fermentation techniques.
The project was officially launched at Pu’er University in China’s Yunnan province on October 31.
The development comes as coffee gains popularity in Pakistan, particularly among younger consumers. According to World Bank trade data, Pakistan imported around 350 tonnes of unroasted coffee beans in 2025, more than double the 160 tonnes recorded in 2024.
The collaboration will allow Pakistani researchers to exchange scientific expertise and explore new approaches to coffee processing, with the research primarily supporting China’s Pu’er coffee industry.
While chai still rules Pakistan’s hearts, its researchers are now helping explore the science behind a better cup of coffee! ☕🇵🇰
