Scientists had already determined that caffeine was also made in other plants, like tea and cacao, by N-methyltransferases. But by sequencing the coffee genome, Dr. Albert and his colleagues were able to make a more detailed comparison of the genes in different species. They discovered that in cacao, the enzymes manufacturing caffeine did not evolve from the same ancestors as those in coffee.
In other words, the coffee plant and cacao plant took different evolutionary paths to reach the same destination. Evolutionary biologists call this sort of process convergent evolution.

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