Rose, jasmine, osmanthus – even wild mushrooms and tropical fruits. At a research lab in southwest China, scientists are experimenting with new ways to change the flavor of coffee, while also turning coffee waste into new products. These innovations are part of what drew Starbucks to formalize its partnership with Yunnan Agricultural University, tapping into its decades of coffee research, a rapidly evolving Chinese coffee market, and the potential for the next big coffee idea to cross borders.