Resulting varieties could find commercial success as an alternative to current decaf requiring artificial processes
A Brazilian coffee research institute has started a decisive stage in a two-decade project to develop arabica coffee varieties that are naturally decaffeinated, a development the researchers think could have significant commercial potential.
If successful, the resulting varieties could find a market niche in large consuming regions such as Europe and the US among consumers who would prefer them to current decaffeinated brands that are the result of chemical or industrial processes.
