Decaf and the Steeplechase Towards Decaffito—the Coffee from Caffeine-Free Arabica Plants

  title={Decaf and the Steeplechase Towards Decaffito—the Coffee from Caffeine-Free Arabica Plants},
  author={Paulo Mazzafera and Thomas W. Baumann and Milton Massao Shimizu and Maria Bernadete Silvarolla},
  journal={Tropical Plant Biology},
Unquestionably, the popularity of the coffee beverage relies on its alerting attribute caffeine. However, susceptibilities to this purine alkaloid, quite frequently associated with health concerns, encouraged a significant market for decaffeinated coffee. The beans of Coffea arabica render the best beverage and a decaffeinated coffee has to preserve the desired organoleptic characteristics of this species. Consequently, besides technical removal of caffeine, the endeavors to attain a… 
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