Coffea stenophylla: A forgotten bean that could save coffee from extinction

Caffeine, Perception, and Plant Biology

• Debate over whether early coffee use via chewing cherries could produce a noticeable stimulant effect; several argue that in a caffeine-naive population even small doses would be felt.
• Comparisons of caffeine sources: tea vs coffee vs chocolate vs yerba mate, with anecdotes about extreme sensitivity and extreme consumption.
• Noted that brewed tea has less caffeine largely due to dilution, not leaf content; matcha and mate called out as strong alternatives with different subjective “feel.”
• Explanation that tea and coffee evolved caffeine production via different metabolic pathways; caffeine acts as a pesticide and deterrent, which may interact with climate and pest pressure.

Coffee Species, Flavor, and Decaf Issues

• Interest in alternative species: stenophylla (from the article), eugenioides (described as uniquely, naturally sweet with very low bitterness), robusta, and liberica.
• Some hope for lower-caffeine but non-decaffeinated varieties to preserve flavor.
• Robustas are defended when high quality, especially in Vietnamese coffee and hybrids (e.g., Catimor) that combine hardiness with better cup quality.
• Decaf processing described as structurally altering beans (more porous, brittle), affecting roasting behavior, grind, extraction, and flavor; explains why decaf often tastes “flat” and behaves oddly in espresso.
• Cascara (coffee cherry husks) mentioned as a tea-like drink with noticeable kick.

Native and Alternative Caffeinated Plants

• Yaupon holly highlighted as a drought-tolerant, North American source of caffeine and theobromine; some speculate about breeding it for higher caffeine.
• Discussion of its off-putting Latin name (Ilex vomitoria), possibly chosen to protect colonial tea interests; broader talk about rebranding unappealing plant names.
• Yerba mate, “Mormon tea,” and other Ilex/Zanthoxylum species discussed as examples of underused native or regional stimulants.

Climate Change, Extinction Framing, and Risk

• Some dismiss talk of “coffee extinction” as alarmist, arguing coffee has always faced crop failures and production can shift geographically.
• Others counter that even without literal extinction, climate-driven volatility in a climate-sensitive, regionally concentrated crop can make arabica scarce and expensive.
• Broader argument over “everything being blamed on climate change,” specific wildfire-attribution studies, and how to separate natural variability from anthropogenic effects.
• A precautionary viewpoint emphasizes using early warnings to diversify species and growing regions.

Culture, Religion, and Stimulant Use

• Regional preferences debated: claims that Asia/Australia “prefer tea” are challenged with data and anecdotes about strong coffee cultures (e.g., Australia, Taiwan, Vietnam, Indonesia).
• Utah/LDS coffee bans spark discussion of health vs obedience, comparison with other religious dietary codes, and whether tea/coffee prohibitions still have a health basis.
• Several see global stimulant use (especially caffeine) as a systemic labor issue—“a whip at the back of the worker”—while others insist they drink mainly for taste.
• Parallel drawn to ubiquitous internet addiction and constant stimulation, with worries about burnout and loss of presence.

Water Use and Plant Efficiency

• One commenter notes plants’ apparently “inefficient” water use (most lost to transpiration), with a reply that large-scale transpiration itself drives future rainfall and climate patterns.

Reception of the Article and Coffee Diversity

• Multiple readers praise the article’s long-form, historical treatment and express strong interest in tasting stenophylla and other lesser-known coffee species, even when past experiments (e.g., racemosa) tasted very unlike familiar arabica.