Brazilian research suggests that fungus in coffee crops adds to its flavor, as reported recently in Australia’s Herald Sun: Mouldy coffee ‘tastes better’ | Herald Sun. Australia is holding (no, seriously) a week-long fungus conference in Cairns, Queensland this week with over 800 worldwide fungus experts in participation.

Fungus naturally appears on raw coffee beans. But according to the research, the species of fungus can impart an improved flavor and smell. Some researchers suggest this discovery could influence how coffee is grown and consumed in the future.

UPDATE: August 25, 2006
A more detailed story on the relationship of fungus to coffee flavors was posted today by the Australian Broadcasting Corporation (that other ABC): News in Science – Coffee? One fungus or two? – 25/08/2006.