Origin and history
Green coffee comes from the same beans as roasted coffee, but in its natural, unroasted state. Originating in the highlands of Ethiopia, the coffee plant has been cultivated for over a millennium for its beans, which have stimulating properties. The Arabs were the first to develop its cultivation and popularize the beverage throughout the world, starting in the 15th century. Green coffee, which remains raw, retains a different composition than roasted coffee: it is richer in chlorogenic acid, a natural antioxidant, and less concentrated in caffeine. This particular profile gives it detoxifying, energizing, and slimming properties, highly valued today in modern herbal medicine.
