This is the outside of the coffee plant. Sometimes called the coffee cherry, it’s red when ripe and offers a high concentration of polyphenols, which are powerful antioxidants.
Green Coffee Bean
These are the beans you may not be used to. They are actually the seeds of the coffee fruit that haven’t been roasted yet. The usual process of roasting the beans degrades them, reducing their chlorogenic acid content and other polyphenol levels. So, leaving them in their natural form may provide more benefits.*
Cholorogenic acid is believed to have significant health benefits including supporting a healthy metabolism and increasing thermogenesis.*