Scientists believe by sequencing the genome of the coffee, it will be possible to breed new strains of coffee based on flavour, aroma and caffeine content.
The discovery could see a caffeine-free coffee bean produced, which would provide a pure, less-processed product to the 12 percent of coffee drinkers who choose decaf.
Professor Robert Henry, at UQ’s Queensland Alliance for Agriculture and Food Innovation (QAAFI), said this was one outcome of an international research effort analysing the coffee genome.
“It should soon be possible to select and grow coffee with a pre-determined level of caffeine – ranging from zero-caf to jumpstart,” he said.
“Helping Queensland producers to grow export-quality coffee destined for high-value niche markets is our ultimate goal.”
QAAFI, which pursues scientific methods to add value to Queensland produce, is also working with flavour scientists and industry partners to unpick the genomic component of premium coffee.
Australia produces a small fraction of the 7.8 million tonne global coffee market, exporting less than 1000 tonnes a year.
“Potentially, Queensland could develop a multi-million-dollar market for high-quality, premium coffees, ranging from full strength to decaffeinated,” Professor Henry said.
QAAFI flavour scientist Dr Heather Smyth said traditional methods of minimising caffeine often led to flavour loss.
“Understanding the origin of caffeine in coffee means that potentially we can develop varieties with low or no caffeine,” she said.
“If the decaffeinating process could be avoided, the beans would retain the full coffee flavour.”