So they’ve decoded the coffee genome. Or at least for Robusta coffee, not the more common (and better tasting) Arabica. (Read about it HERE.)
What does this mean for the average consumer? Not much. But it does give me some comfort to know that people care enough about it to do this research. Then again, when you read the article it says that the researcher drinks his morning coffee at Tim Horton’s with “three creams and three sugars”. I’d have to argue that the result is NOT coffee at all. Let’s hope his associates have a better appreciation for it.