Coffee plants are grown throughout South India where they thrive in shady areas. The plant is usually grown in direct sunlight but when grown in shade, requires no chemical fertilizers, pesticides or herbicides and filters carbon dioxides. The plants usually grow between 4-7 meters high and as the tree matures it grows less branches and more leaves and fruit. When the coffee cherries are ripe they are handpicked and sent to be separated.
After the fruit has been collected, the beans must be separated from the fruit. When the beans are separated, they are soaked in water for a few days, rinsed and drained. The beans are then spread out under the sun and periodically turned to promote even drying. After drying, it is ground and extracted 10:1 using pure water and ethanol. The solution is then chilled and filtered numerous time, resulting in a more concentrated product. After the green coffee bean is concentrated, it’s tested and checked for quality, dried, milled and sifted.
Green coffee bean is an easy to use concentrated extract that can be used in recipes or smoothies for a healthy dose of antioxidants and chlorogenic acid. It is used by many to help regulate blood glucose levels. It has been used in Ayurvedic practice to stimulate the body’s metabolism.