A naturally decaffeinated arabica coffee

Maria B. Silvarolla, Paulo Mazzafera () and Luiz C. Fazuoli
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Maria B. Silvarolla: Centro de Análise e Pesquisa Tecnológica do Agronegócio do Café ‘Alcides Carvalho’, IAC–APTA
Paulo Mazzafera: Instituto de Biologia, Universidade Estadual de Campinas
Luiz C. Fazuoli: Centro de Análise e Pesquisa Tecnológica do Agronegócio do Café ‘Alcides Carvalho’, IAC–APTA

Nature, 2004, vol. 429, issue 6994, 826-826

Abstract: Abstract The adverse side effects of caffeine1 have increased the market for decaffeinated coffee to about 10% of coffee consumption worldwide ( http://www.ncausa.org ), despite the loss of key flavour compounds in the industrial decaffeinating process. We have discovered a naturally decaffeinated Coffea arabica plant from Ethiopia, a species normally recognized for the high quality of its beans. It should be possible to transfer this trait to commercial varieties of arabica coffee plants by intraspecific hybridization — a process likely to be simpler than an interspecific hybridization strategy, which could require more than 30 years of breeding to fix the decaffeinated trait and would probably result in an inferior cup of coffee.

Date: 2004
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DOI: 10.1038/429826a

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