Decaffeinated Corpse (14 page)
Read Decaffeinated Corpse Online
Authors: Cleo Coyle
Tags: #Mystery And Suspense Fiction, #General, #Fiction, #Detective, #Mystery, #Mystery & Detective - Women Sleuths, #Fashion, #Mystery & Detective, #Fiction - Mystery, #Mystery & Detective - General, #Coffeehouses, #Suspense, #Women Sleuths, #Cosi; Clare (Fictitious character), #Mystery fiction, #Restaurants - Employees
“A what?”
“A test. Watch. . . .” I took my small paper cup of cream and splashed a little into the coffee. “There it is. The bloom.”
“What bloom?” Ellie asked, looking at the potted plants around us.
“Not out there,” I said, and pointed to my cup. “In here. See how the cream blooms instantly to the top of my coffee?”
“Yes . . .”
“That means the coffee’s fresh. When coffee’s old, oils float to the top. That creates a kind of filmy barrier, so when you pour in the cream, the bloom doesn’t come right to the top of the cup. It takes a few seconds longer to get there.”
Ellie looked at me sideways. “You really do take coffee seriously, don’t you?”
“Would a top sushi chef eat old fish? Would a master baker eat stale bread? Would an eminent butcher sink his teeth into—”
Ellie held up her hand. “I get it.”
I pointed to her own cup and smiled. “And if decaf’s your thing now, don’t go to Italy. You may as well ask a Roman where to find the best topless bar in Vatican City as where to find a good decaffeinated espresso.”
Though I’d been ribbing her in fun, Ellie didn’t laugh. “I wish I could drink caffeinated again,” she said. “But not long ago, I developed Graves’ disease.”
Oh, damn.
“That’s hyperthyroidism, isn’t it?”
“That’s hyperthyroidism, isn’t it?”
“Yes, and I’m afraid my doctor’s made me swear off caffeine.”
“I’m sorry, Ellie. You know, I was just kidding about Italy—”
“I know, Clare. And I do miss the old stuff . . .”
“Well, it’s a good thing Ric made his breakthrough, huh? Just in time to give you a spectacular decaffeinated cup.”
Ellie nodded as she sipped the Terrace Café decaf.
“Or . . . did Ric really make the breakthrough?” I quietly asked. “I’m sorry for bringing this up again, but was it really you who made the discovery? You never really answered me.”
Ellie shook her head. “It wasn’t me. It was Ric. You know, back in college, he even talked about creating a hybrid decaffeinated plant. He had all sorts of theories, but it wasn’t until his family lost their lands that he committed himself to finishing his initial horticultural research.”
“In Brazil?”
“Yes, he finished the work in his relative’s nursery, but he actually began the research on Costa Gravas, using classical plant breeding techniques.”
“Classical?”
“Right, as opposed to, say, DNA manipulation. Classical plant breeding’s been around for thousands of years. Basically, it’s controlled crossbreeding, where traits from one species or variety are introduced into the genetic background of another.”
“Oh, crossbreeding!” I said. “Sure, I’m familiar with that. Coffee farmers have been doing it for centuries. Like that
Maragogype
your assistant, Norbert, mentioned. If memory serves, it’s an
arabica
mutation that grows leaves and fruit much larger than the typical variety. Am I right?”
Maragogype
your assistant, Norbert, mentioned. If memory serves, it’s an
arabica
mutation that grows leaves and fruit much larger than the typical variety. Am I right?”
“That’s right. It first appeared on a Brazilian plantation around the late Nineteenth Century.”
She didn’t have to quote me the rest of the history—that I knew, too. Farmers had planted
Coffea arabica Maragogype
like crazy during the Second World War. Because the
marigo
beans were twice the size of regular coffee beans, they produced a super-caffeinated cup of coffee utilized by soldiers and fighter pilots. Then the war ended, and the beans fell out of favor because the taste of the
marigo
was less than fabulous.
Coffea arabica Maragogype
like crazy during the Second World War. Because the
marigo
beans were twice the size of regular coffee beans, they produced a super-caffeinated cup of coffee utilized by soldiers and fighter pilots. Then the war ended, and the beans fell out of favor because the taste of the
marigo
was less than fabulous.
“The
Maragogype
is a great example of classical breeding,” Ellie went on. “Here’s another example: let’s say you have a
Coffea
plant that’s got a high fruit yield, but it’s susceptible to rust disease. You can cross that with a
Coffea
plant that’s resistant to the disease, even though it may have a low yield. The goal of the crossbreeding would be to create a
Coffea
plant resistant to rust disease that’s also high-yielding.”
Maragogype
is a great example of classical breeding,” Ellie went on. “Here’s another example: let’s say you have a
Coffea
plant that’s got a high fruit yield, but it’s susceptible to rust disease. You can cross that with a
Coffea
plant that’s resistant to the disease, even though it may have a low yield. The goal of the crossbreeding would be to create a
Coffea
plant resistant to rust disease that’s also high-yielding.”
“But you could also get a plant that’s low-yielding and susceptible to disease.”
“That’s why it takes time and patience. With diligence, progeny from a successful cross can be crossed back with a parent to strengthen the desirable trait—that’s backcrossing.”
“So that’s what Ric did?” I pressed.
“Yes. Ric crossbred and backcrossed different species of
Coffea
plants to produce his decaffeinated hybrid.”
Coffea
plants to produce his decaffeinated hybrid.”
“And is it viable?”
“Oh, yes. It’s hearty, resistant to disease, and high-yielding. I’ve been working with him for about a year now to help him properly document his work.”
“I see.”
“Look, I understand why you made the assumption you did. I know Ric doesn’t come off as any sort of scientific genius. But he is gifted when it comes to living things. He grew up around coffee plants, and he’s a naturalist at heart. Did you know when he was just a boy, he hiked almost every inch of his native island to see all the flora and fauna?”
“But he still needed your help to get his hybrid certified, right?”
“Ric never finished his degree because he’s not very good at paperwork. If he wants legal protection for his hybrid, he needs to jump through a lot of documentation hoops—and, frankly, jumping through hoops is something I learned how to do well over the last ten years, and in more ways than one.”
That was a loaded statement if ever I’d heard one, but I wanted to keep the focus on Ric. “So everything’s legit?” I pressed. “Ric made an authentic breakthrough and you’re helping him?”
“That’s right. There’s really nothing more to it.”
“And yet . . . Ric seemed cagey with me when I asked why he didn’t file for protection in Brazil. You already told me Brazil is part of the international treaty to protect plant breeders’ rights, so what’s the truth?”
“The truth is . . . Ric doesn’t trust the officials in Brazil responsible for approving his protection certificate.”
“He’s worried about theft?”
“He’s worried they’ll charge
him
with theft.”
him
with theft.”
“I don’t follow.”
“Brazil’s government is very concerned about biopiracy.”
I’d heard the term before. I just didn’t see how it applied. “I’m not sure I understand . . .”
“Biopiracy is basically hijacking plants from their native country and patenting them for commercial exploitation in another country. In Brazil’s case, plants have been taken out of the Amazon and brought to other countries for experimentation, cultivation, and marketing.”
“But Ric’s growing his hybrid in Brazil. He’s not taking it out of the country.”
“That’s not the issue.”
“Then what is?”
Ellie shifted uncomfortably. “Matt knows this already, and you’re his partner, so I guess it’s okay to tell you, just so you’ll stop worrying.”
“Tell me what?”
Ellie’s voice dropped. “Ric discovered a plant growing wild on Costa Gravas—a naturally decaffeinated
Coffea stenophylla
plant.”
Coffea stenophylla
plant.”
“Not
arabica
?”
arabica
?”
“No.”
That surprised me. Notwithstanding my botanically inaccurate reference to the plant as a “tree,” I was fairly familiar with the basic aspects of coffee as a cash crop. I knew there were many species of the plant, some decorative and some used by native cultures for stimulant value. But as far as commercial importance to farmers, there were only two players:
Coffea arabica
(referred to simply as
arabica
in the trade) and
Coffea canephora
(referred to as
robusta
).
Coffea arabica
(referred to simply as
arabica
in the trade) and
Coffea canephora
(referred to as
robusta
).
Arabica
, which covered about 80 percent of the world’s coffee production, was the A-list star of the show. Grown at higher altitudes and considered high quality,
arabica
was the source for specialty coffees.
Robusta
was grown at lower altitudes and for years had been the source of cheaper blends and the basis for instant and canned coffees.
, which covered about 80 percent of the world’s coffee production, was the A-list star of the show. Grown at higher altitudes and considered high quality,
arabica
was the source for specialty coffees.
Robusta
was grown at lower altitudes and for years had been the source of cheaper blends and the basis for instant and canned coffees.
Within
arabica
, there were two “original” varieties,
Coffea arabica arabica
(or
typica
) and
Coffea arabica bourbon
, out of which many unique forms had emerged, either through deliberate breeding or accidental mutations in the fields. Two such spin-off hybrids popular with farmers were
Coffea arabica cattura
and
Coffea arabica catuai
, both of which grew much shorter than the original varieties, so they were easier to harvest. They were also more resistant to disease.
arabica
, there were two “original” varieties,
Coffea arabica arabica
(or
typica
) and
Coffea arabica bourbon
, out of which many unique forms had emerged, either through deliberate breeding or accidental mutations in the fields. Two such spin-off hybrids popular with farmers were
Coffea arabica cattura
and
Coffea arabica catuai
, both of which grew much shorter than the original varieties, so they were easier to harvest. They were also more resistant to disease.
Coffea stenophylla
, however, was new to me, and I asked Ellie to tell me more about it.
, however, was new to me, and I asked Ellie to tell me more about it.
“Historically,
stenophylla
was considered to be better than
arabica
,” she explained. “The plant was hardier, it had a higher fruit yield, and the final product had a better flavor.”
stenophylla
was considered to be better than
arabica
,” she explained. “The plant was hardier, it had a higher fruit yield, and the final product had a better flavor.”
“You’re kidding? What happened then? Why aren’t today’s farmers planting that?”
“The English took it out of West Africa in the late 1800s and grew it in their colonies—”
“That would include Jamaica then? And Ric’s old home—Costa Gravas?”
“Yes, exactly. But rust disease was a huge issue back then. It wiped out many of the plantations cultivating it. The farms had no time to recoup their losses fast, and
stenophylla
takes nine years to mature. Even though it produces a hardier plant with higher yields, it was abandoned in favor of the
arabicas
, which take only five to seven years to mature and bear fruit.”
stenophylla
takes nine years to mature. Even though it produces a hardier plant with higher yields, it was abandoned in favor of the
arabicas
, which take only five to seven years to mature and bear fruit.”
“Okay, I follow, but where does that fit in with Ric’s breakthrough?”
“The key to Ric’s hybrid decaffeinated plant is what he and I believe is a mutation from a surviving
stenophylla
plant. The plant itself wouldn’t have been useful to a coffee farmer. It still took nine years to mature, its yield was low, and it produced a decaffeinated bean.”
stenophylla
plant. The plant itself wouldn’t have been useful to a coffee farmer. It still took nine years to mature, its yield was low, and it produced a decaffeinated bean.”
“I follow you. A decaf bean wouldn’t have been an advantageous trait until lately, since decaf drinkers only recently became a larger percentage of the market.”
“That’s right. It wasn’t worth a farmer investing time and effort into breeding a decaffeinated plant. But Ric never felt that way. When his family was driven off their estate, he smuggled this mutated
stenophylla
’s seeds and cuttings into Brazil. For years, he continued his experiments in crossbreeding using
Coffea arabica
plants, and finally he made his breakthrough.”
stenophylla
’s seeds and cuttings into Brazil. For years, he continued his experiments in crossbreeding using
Coffea arabica
plants, and finally he made his breakthrough.”
“So you’re saying the key to Ric’s hybrid is a plant he smuggled out of Costa Gravas? And the authorities there might have an issue?”
“Not just there. Brazilian officials are pushing for world sanctions on biopiracy in their own rain forests. They’d look like hypocrites if they granted protection to Ric, since Costa Gravas might very well charge him with biopiracy once the word gets out.”
“And that’s why you’re helping him file for protection outside of both countries?”
“Exactly. There won’t be any issues here in the United States. Ric’s horticultural work is real and visionary, and I can attest to its value and validity. He deserves the protection.”
“You’re his champion then?”
“Yes, I am.”
I was about to ask Ellie another question when a startled look suddenly crossed her face. “Oh,” she said. “Norbert, where did you come from?”
I turned to see Norbert standing near a potted plant, next to our table. Ellie and I had been conversing so intensely, we hadn’t noticed his arrival.
“I’m sorry,” he said, tilting his curly head. “I wasn’t sure how to interrupt you without appearing rude, but I wanted to drop off that little parting gift for your friend.” He held out a canvas tote bag with the words Brooklyn Botanic Garden embroidered on the side in forest green.
“Thank you.” I took it from him. “It’s very nice.”
“Anything else, Ms. Lassiter?” Norbert asked, rolling forward onto his toes a bit. “Anything at all?”
Ellie’s eyes met mine for a second and I could tell she was recalling my Eddie Haskell joke. I could also tell she was suppressing another laugh.
“No, Norbert. That’s all. Why don’t you take your lunch now, and I’ll see you in an hour.”
“Certainly, Ms. Lassiter. I’ll see you later. And goodbye, Ms. . . .”
“Goodbye,” I said quickly.
Norbert nodded, giving me a forced smile, then turned and departed. I watched him like a hawk until he was well out of earshot.
“Ellie, what’s the story on your assistant?”
“What do you mean?”
“What’s his last name?”
“Usher, why?”
“How long has he been working for you?”
Ellie looked to the sky, calculating. “About nine or ten months. He came on before this year’s spring season.” She sighed. “I know I’m a bit short and cold with him, but he’s got a bit of a crush on me, and I’m trying to discourage it.”
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