Traditional production of coffee and caffeine is an Earth damaging and inhumane practice. Alternative methods to extracting caffeine have been introduced such as fermented coffee, which is a more sustainable and efficient method of caffeine production. However, much of the available caffeine produced is lost during this process leading to lower than ideal yields. One possible solution to this issue is by implementing catechins in brews, to prevent the caffeine molecules from being destroyed by the SnQ2 gene. To accomplish this, inserting the Cs-MYB1 gene, using Cas9, into the yeast Saccharomyces Cerevisiae to produce these catechins. By doing this, it is likely that fermented coffee brews could see a 30%-40% increase in total caffeine yield- contributing towards a more sustainable and efficient method of caffeine production.