Around 70% of coffee consumed worldwide are from the beans of Coffea arabica
(Arabica coffee). As the coffee quality is determined by the coffee bean
composition, further understanding on the accumulation of bean components is
important in coffee quality improvement, especially in response to climate
chamche.



Through RNA sequencing, researchers from Australia analyzed the gene
expressions in coffee bean during the green, yellow, and red ripening
stages. They found major lipid and protein accumulation during the green
stage and the most number of transcript expression during the yellow stage.
Pectin was also found to degrade throughout the ripening process.

The results of the study provides information on targeted analyses on gene
families of interest and will aid the genetic control of these components in
coffee.

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