It is not a particular kind of coffee or a derived product having a different colour. It simply is a mixture of classic coffee varieties. It is raw, meaning that it has not undergone any heat treatment, i.e. the roasting process. This allows the green coffee beans to retain their original colour rather than becoming brown, as we are used to seeing them. Colour is not the only aspect that differentiates green coffee from the classic variety. In fact, roasting alters many properties of the bean. Lack of roasting leads to a different quantity and quality of the caffeine. In green coffee, in fact, caffeine is present in less quantity and is linked to chlorogenic acid. This allows the caffeine contained in green coffee to be absorbed more slowly than "black" coffee, having a long-lasting effect.
SVETOL® [green coffee (Coffea canephora Pierre ex Froehner) seed d.e. std. 45% total chlorogenic acids, 10% 5-caffeoylquinic acid and 2% caffeine], capsule (gelatin, colour: titanium dioxide), bulking agent: microcrystalline cellulose; anti-caking agents: magnesium salts of fatty acids, silicon dioxide.
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