Is AC1 coffee really a natural coffee without caffeine?
– FIND THE ORIGIN –
Caffeine in coffee helps consumers stay alert and refreshed. But this is also the cause of sleepless nights or side effects affecting health due to the body’s allergy to caffeine. Some Brazilian agronomists studied about 3,000 coffee plants from Ethiopia and discovered some coffee plants labeled AC1, AC2 and AC3 appeared to lack an enzyme needed to make caffeine. In particular, the genetic code of AC1 coffee makes scientists confident about the future of caffeine-free coffee. What’s the truth? Let’s find out with 43 Factory Coffee Roaster!
AC1 coffee variety has naturally low caffeine content
Sometime in the late 20th century, researcher Maria Bernadette Silvarolla of the Instituto Agronomica de Campinas (IAC) identified three Ethiopian Arabica coffee varieties grown in Fazenda Santa Elisa, Campinas, Brazil that had high caffeine content. very low. These are known as varieties AC1, AC2 and AC3. Among them, AC1 coffee plants have naturally low caffeine content. This type of coffee only contains about 0.76 mg of caffeine per gram of coffee, while Arabica contains an average of 8 to 12 mg/g.
Dr. Julio Mistro, who leads the research project on Fazenda Santa Elisa, also said that the AC1 coffee variety is a tall tree with less angular branches than other coffee trees and has a relatively low yield. This variety is moderately resistant to coffee leaf rust but is sensitive to higher temperatures and dry conditions.
AC1 coffee variety has the potential to develop naturally decaffeinated coffee
In the 2011 study Characteristics of AC1: Naturally Decaffeinated Coffee, IAC researchers compared AC1 with Mundo Novo. Mundo Novo is a natural hybrid of Bourbon and Typica popular in Brazil that has a relatively low caffeine content (between 1% and 1.2%). After comparison, they found that compared to Mundo Novo, AC1 coffee accumulated theobromine and caffeine content was almost completely absent. This has led researchers to conclude that the AC1 variety has the potential to develop into a naturally decaffeinated coffee variety in the global coffee market.
Could the naturally decaffeinated AC1 coffee variety be popular on the market?
According to Decadent Decaf magazine, in the 1980s, American scientists based at DNA Plant Technology, New Jersey made an effort to produce caffeine-free coffee. But in reality, there are only experimental reports and not a single drop of coffee that can be sold on the market. Caffeine is a natural pesticide. Without a certain amount of caffeine, plants will be susceptible to pests and diseases and will be easily depleted. Experiments also show that coffee varieties that do not contain caffeine are susceptible to cross-pollination, promoting the production of caffeine in coffee beans.
Furthermore, there is great interest and demand from specialty coffee roasters and consumers, but there is little incentive for producers to invest in planting varieties with low coffee content. Because coffee takes at least 3-5 years to harvest the first crop, it requires a lot of costs, and the risk level of new varieties is quite high. The scientists also advise that more sophisticated studies are needed to better understand how to sustainably scale up AC1 production before introducing it to farms. Therefore, if the problems of the plant’s ability to resist pests and diseases and ensure income for farmers cannot be solved, AC1 coffee varieties or other decaffeinated varieties will be difficult to develop on the market.
AC1 coffee variety is a variety with a high potential for naturally decaffeinated coffee. However, for these coffee beans to appear commonly on the market and reach consumers is still a long way. If you need coffee that does not contain caffeine that causes allergies or affects your health, you can choose decaf specialty coffee beans with the Swiss Water Decaf (SWD) method of XLIII Coffee – A brand developed from its predecessor. 43 Factory Coffee Roaster. Coffee has removed 99% of the caffeine in the beans but still retains its original flavors. For the taste, the cup of coffee is milder but still full of flavor and retains the wonderful feeling of specialty coffee.
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