June 24, 2004 -- A better tasting cup of decaf may be just a genetic switch away.

Researchers have discovered a naturally decaffeinated variety of the popular arabica coffee bean that may be able to pass on its low-caffeine trait to other arabica coffee bean plants through breeding.

Decaffeinated coffee accounts for about 10% of the world coffee market and is popular among those who want the taste of coffee without the caffeine buzz. But taste is rarely a selling point for the low-caffeine brews because many important flavor compounds are lost in the decaffeination process.