Most coffee is grown well above sea level. If other organisms start creeping into higher altitudes, we could be in for a rough ride.
At least it preps us for space survival as well...without instant folgers packs...?
> By evaluating the individual compounds in coffee we were able to map the most significant ones contributing to the characteristic aroma and flavor of coffee.
More and more, we're learning how micronutrients and chemicals that we wouldn't even class as micronutrients are beneficial to human health. If they've brought over only those compounds most significant for aroma and flavor, what are we missing? I don't think it's alarmist to suggest that this "coffee" might resemble the real thing as far as our senses are concerned, but it might lack all of the health benefits of grows-on-a-tree coffee.