What is green coffee?
Svetol®, a non-roasted green coffee extract that preserves the crucial health benefits of coffee.
The coffee plant is a small tree which produces fruit, called cherries. As part of the harvesting and production process, the cherries are dried in the sun for several weeks until their flesh splits, releasing the bean. This bean is what is known as green coffee.
When green coffee is made into a beverage, the beans are processed in a factory that specializes in roasting. The roasting process involves subjecting the green coffee to high temperatures for several seconds or minutes, in order to release the coffee's aroma and flavor.
The roasting process is responsible for the destruction of certain active components that are contained in the green coffee bean, specifically Chlorogenic acids that are beneficial to health. To produce Svetol®, we carefully select non-roasted green coffee beans, thus retaining the benefits of these active components.
The following table presents the Chlorogenic acid content (expressed in % of dried weight) in the green coffee bean based on the manufacturing procedure used and the variety of the bean, before and after roasting.
|Procedure||Chlorogenic acid content in coffee beans|
Native raw material
(green coffee beans)
|5.5 - 8.0%||7.0 - 10.0%|
|Decaffeinated with CO2||5.5 - 8.0%||-|
|Roasting||1.2 - 2.3%||3.9 - 4.6%|
As indicated in this table, up to 70% of Chlorogenic acids can be destroyed by roasting.