Geneticists are working on a plant that will grow coffee with no caffeine content, thus needing no processing to remove the caffeine. Is this good? It means no factory process to remove caffeine. It also could mean contamination between natural unmodified trees and modified ones. Coffee is very complex in terms of it’s chemical makeup. it has over 800 compounds contributing to the flavor, more than any other beverage. Can you turn off one genetic attribute and not affect others? We shall see the results from the current research work being conducted in Hawaii.