University of Colorado Boulder (Coffee and Tea Research)

The University of Colorado Boulder’s Coffee and Tea Research program investigates how these beverages affect health, sensory qualities, and production processes. Researchers examine factors like flavor profiles, brewing methods, and the physical and chemical properties of coffee and tea. Their work aims to improve quality, develop better processing techniques, and understand health impacts. This research benefits consumers, producers, and industry stakeholders by advancing scientific knowledge, informing best practices, and fostering innovation in coffee and tea cultivation and consumption.