Hamelon Coffee decaf Coffee introduction what are the characteristics of decaffeinated coffee

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"Cameroon Coffee" is the first known decaffeinated coffee species in Central Africa (caffeine-free coffee species).

In 2009, the International Society for species Exploration (The International Institute for Species Exploration) of the University of Arizona in the United States and international species taxonomists selected the "Top Ten New species" recognized globally in 2008, and the Coffee de Charlienne (coffea charrierana) discovered in the forest of southern Cameroon made it into the list.

It is reported that her seeds do not contain caffeine, is a new species of coffee under the genus Coffee, in addition to non-caffeine, but also like Arabica, mainly self-pollination, also known as Cameroon coffee, for the natural low-caffeine battle, add new force.

Most of the natural semi-decaffeinated or decaffeinated coffee trees found by scientists in the past come from Ethiopia, Mozambique or Madagascar in the Indian Ocean, as well as the Muscarine Islands, the first time a new decaffeinated species has been collected in Cameroon in Central Africa.

At present, people from all walks of life know little about Charliana coffee. Is it a diploid or tetraploid plant? What's the caffeine content? How's the taste spectrum? Important information still seems to be locked in the lab. It is only known that the gene that makes caffeine synthase in this species is defective and only accumulates theobromine but not caffeine.

At present, the biggest problem is that caffeine is a weapon for coffee trees to resist diseases and insect pests. Varieties with low caffeine content have weak fruit yield and disease resistance, and the production cost is very high. Another question is whether the trait of low caffeine can be passed on from generation to generation. Or lose the low-cause characteristic every few generations, which is a difficult problem for scientists to solve.

However, European and American botanists have studied the relationship between Arabica caffeine content and taste spectrum and found that the lower the caffeine is, the higher the cup score seems to be. But this is not true for all coffee species. Malagasy coffee contains almost no caffeine, but it tastes vulgar and bitter. It can be seen that the level of caffeine is not the only element to judge whether the taste spectrum is good or bad.

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