Media Release
5 Sep 2014

It will soon be possible to grow premium-quality, zero-caffeine coffee, tea and cacao, University of Queensland scientists say.

For the 12 per cent of coffee drinkers who choose decaf, this will mean a pure, less processed product with all the full-bodied flavour of the real thing.

Professor Robert Henry, at UQ’s Queensland Alliance for Agriculture and Food Innovation (QAAFI), says one outcome of an international research effort analysing the coffee genome is that it should soon be possible to select and grow coffee with a pre-determined level of caffeine – ranging from “zero-caf” to “jumpstart”.

Read more here: www.uq.edu.au/coffee-genome

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