Brazil’s naturally decaffeinated coffee beans may be coming soon after 20 years of research!
For many, coffee offers a unique and poetic escape through its diverse flavors. However, the amount of caffeine in coffee makes many people afraid because the body cannot tolerate it. In addition, the artificial processing process of some types of decaf is causing a lot of controversy about safety and flavor quality. Therefore, many scientists around the world have researched to develop growing coffee with naturally low caffeine content as a safer solution for decaf. Among them, research in Brazil is making positive progress. Maybe, naturally decaffeinated coffee beans will be released soon. Explore with XLIII Coffee!
Research into growing naturally decaffeinated coffee in Brazil enters a decisive phase
According to a report by global news organization The Guardian, the coffee research center Instituto Agronomico de Campinas (IAC) has conducted research on how to develop naturally decaffeinated coffee varieties. IAC is a research and development organization affiliated with the São Paulo Agribusiness Technology Agency, under the Secretary of Agriculture of the State of São Paulo in Brazil. This place was founded by Emperor Dom Pedro II in 1887 with the first name of Campinas Royal Agronomic Station and is known as the oldest research institute in the coffee field in Latin America.
IAC has conducted research on how to develop naturally decaffeinated coffee varieties
The research project on naturally decaffeinated coffee varieties has lasted more than 20 years. Over the past two decades, scientists have focused resources on developing potential low-caffeine varieties. Using the on-site gene bank, they conducted countless experiments in breeding Arabica varieties that naturally produce very low amounts of caffeine. Currently, the project is entering the field testing phase. In particular, several coffee clones created from research began to be grown around different coffee growing regions in Brazil.
Several coffee clones have been planted around coffee growing regions in Brazil
Promising results of field testing of naturally decaffeinated coffee
The hybrid seedlings from the research will take several years to mature and bear fruit. With the project’s progress, Brazilian scientists are one step closer to successfully growing naturally decaffeinated coffee beans. Indicators from previous breed development research show promising results. If successful, the newly obtained varieties could be an optimal alternative to artificially processed decaf coffee. Some types may also be popular in consuming areas that demand coffee with naturally low caffeine content such as Europe and America. Companies selling decaffeinated coffee can also reduce costs with new varieties because artificial processes can be bypassed.
Research results on developing naturally decaffeinated coffee plants will be revealed in the next 2-3 years
It can be said that Brazil’s research into developing naturally decaffeinated coffee is almost complete. Next time is the final stage with a step to check the achievements of a research series lasting more than two decades. If you’re looking forward to the results, follow XLIII Coffee’s Journal channel to update the latest information!
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Airworks Coffee & XLIII Coffee – A “handshake” that brings original flavors across borders
XLIII Coffee, alongside our key wholesale partner Airworks Coffee, officially announces the latest release of specialty coffee lots for the North American market. This event reaffirms our commitment to bringing original flavors across all geographical barriers to coffee enthusiasts.
Early access (for Subscribers of Airworks): 10:00 AM (PST) | Wednesday, April 29, 2026
General access: 10:00 AM (PST) | Friday, May 1, 2026
We invite our Customers and Partners to visit (airworkscoffee.com) for detailed information and to prepare for this special release!
- Taste the Origin
Nueva Alianza Pacamara #4733 – The essence of Cusco with elegant jasmine notes
Nueva Alianza Pacamara #4733 is a testament to the miraculous terroir and dedicated cultivation of the renowned Cusco region. The combination of the characteristic Pacamara bean size and ideal altitude has forged a flavor profile of immense sophistication and depth. From the very first moment, this lot captivates with its elegant jasmine notes, radiating a gentle, pure fragrance akin to a flower blooming in the morning dew.
- Taste the Origin
Nueva Alianza Orange Gesha #4737 – An expedition of recessive genetic traits into the sensory realm
In a world of authenticity, Nueva Alianza Orange Gesha #4737 represents the proud emergence of rare biological traits often obscured by nature’s universality. Carrying a recessive genetic code, Lot #4737 embarks on an “expedition” into the connoisseur’s mind, where record-breaking fructose concentrations are released to perfectly fill every sensory gap with absolute smoothness and purity.
Through washed processing and extremely-light roasting, vibrant citrus nuances and ethereal floral notes, once hidden deep within the genetic structure, now manifest with power, transforming the tasting experience into a journey of ontological completion, where the rarity of recessive genes finally reigns supreme in flavor.
- Taste the Origin
Nueva Alianza Maragogipe #4735 – The “Giant” at the center of attention
Amidst a world of countless specialty coffee beans, Nueva Alianza Maragogipe #4735 emerges as a symbol of grandeur, instantly commanding attention with its distinct appearance. Affectionately dubbed the “Giant” for its impressively mutated “Elephant Bean” size, lot #4735 from Nueva Alianza stands as a testament to nature’s wonders in the Cusco region. Yet, its true allure extends far beyond its imposing exterior; hidden within these colossal beans lies a gentle “soul” blooming with pure floral and crystalline fruit notes.
Nueva Alianza Sidra #4736 – The sweetness born from the resilience of the Andes
Unlike the airy aromatic layers so often encountered, a cup of Nueva Alianza Sidra #4736 takes command of the palate through a distinctly physical sense of “weight” the creamy richness of Blueberry Yogurt and the dense, syrupy sweetness of a spoonful of Berry Jam. This shimmering, viscous body, achieved through the traditional Natural process, is the compressed result of the harsh cold currents that sweep across the Andes at 1,820 meters above sea level. At a deeper level, the sheer weight carried within this cup becomes a beautiful metaphor for the iron discipline and resilience of producer Dwight Aguilar Masías a man who has spent his entire life holding his ground, protecting an inherited landscape against the brutal upheavals of time and circumstance.
- Taste the Origin
Ziriguidum #2 – A Proud Rhythm from the Heart of the Cerrado Savanna
In the native language of Brazil, Ziriguidum is an onomatopoeia capturing the powerful, frenetic rhythm of Samba percussion. Yet, as the namesake for the Ziriguidum #2 – Masterpieces Auction 2025 lot, this rhythm takes on a quieter, more profound meaning. It perfectly encapsulates a beautiful natural paradox: the flourishing of the fragile, caffeine-deficient Laurina variety amidst the harsh, arid expanse of the Cerrado savanna.
Rejecting all artificial fermentation techniques, producer Daterra Coffee preserves this pure genetic code through a meticulous Natural process, guided only by the primal sun. To taste Ziriguidum #2 is not merely to experience a sparkling flavor profile; it is an exploration of nature’s resilience, ecological restoration, and the absolute pinnacle of artisanal craft.
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