Who doesn’t enjoy a refreshing cup of coffee, whether it’s hot or cold, to kickstart their day? Well, individuals with caffeine sensitivity may beg to differ. Nevertheless, for regular coffee enthusiasts, this simple pleasure can make all the difference between a wonderful day and a not-so-great one.
According to the United States National Library of Medicine, coffee has both stimulating and potential adverse effects on the body. On one hand, it acts as a stimulant for the central nervous system, promoting alertness and providing an energy boost. On the other hand, it can result in increased acid production in the stomach, potentially leading to stomach discomfort. Moreover, coffee may interfere with calcium absorption in the body and has the potential to elevate blood pressure.
Now Researchers at Instituto Agronomico de Campinas (IAC), a Brazilian coffee research institute, are developing arabica coffee varieties that are naturally decaffeinated. After two decades of dedicated research, the IAC team has reached a crucial stage in their project.
The researchers anticipate that this breakthrough could hold substantial commercial promise.
The researchers predict that the resulting coffee varieties may find a market niche in regions with high coffee consumption, such as the United States and Europe. These regions could potentially show a preference for these unique coffee varieties over existing options.
Consumers in these areas may favor these naturally decaffeinated options over existing brands that rely on chemical or industrial processes for decaffeination.
“The results we had so far look promising, we are upbeat,” stated Julio Cesar Mistro, a researcher at IAC.
