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Is coffee killing itself?

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Costa Rica is facing a crisis. One that affects us all.

Up to 50% of its coffee-producing land will no longer produce coffee in a decade.

Just last year, after battling drought, Brazil, which produces 40% of the world’s coffee, suffered two frosts in a month, threatening coffee supply worldwide, and seeing prices surge.

Maricel Saenz, Founder of Compound Foods, has a solution, using biotech to brew delicious, sustainable, beanless coffee.

By recreating what happens on a farm in the lab, using food science and fermentation technology, Compound grows microbes that produce 'coffee' with nuanced aromas, acidity and sweeter tones.



What do you think?


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