The element of flavor and aroma in a coffee cup is not by the worth of coffee beans and the soil in which they grow. But a research conducted by Dr Martha Taniwaki of Brazil’s Institute of Food Technology attributed the flavor of coffee to a certain species of fungi, present inside the coffee beans.
Apparently the team had collected raw coffee beans from farms in Sao Paulo and Minas Gerais in Brazil, isolated the fungi associated with every bean and processed it into readymade coffee. Results from tasting of the raw coffee samples claimed that the fungus involved conferred the beans with a wide variety of mild, chocolaty to acidic flavors.
This might be a new research, but what adds some smartness to the cup of coffee as the research aims at utilizing the good and harmless fungi present inside the coffee beans to produce traditional bouquets for coffee cups. This just confirms the coffee lovers that they will be having more traditional coffees in future to choose in lieu of the gourmet coffee flavors.