Coffee research group progresses on naturally decaffeinated varieties

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Coffee research group progresses on naturally decaffeinated varieties
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If successful, the resulting varieties could find a market niche in large consuming regions. Read more at straitstimes.com.

SAO PAULO - 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 United States among consumers that would prefer them instead of current decaffeinated brands that are the result of chemical or industrial processes. “The results we had so far look promising, we are upbeat,” said Julio Cesar Mistro, a researcher overseeing the project at IAC.Coffee trees usually take two to three years to produce the first fruits, so there are still some years ahead until the researchers can harvest that coffee and test it.

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Coffee research group progresses on naturally decaffeinated varietiesCoffee research group progresses on naturally decaffeinated varietiesSAO PAULO : 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.The program is being developed at the Instituto Agro
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