Green Coffee, Coffea Arabica, Whole, Coffea canephora, seeds, HERB TM

Green Coffee Beans Arabica, Raw Coffee

Raw Coffee beans Arabica were found to grow on the Arabian Peninsula in Ethiopia (formerly known under the name of Abyssinia) in 1753. Arabica coffee is the earliest cultivated species and is still the most commonly grown commercially. Arabica grows mainly between 600 and 1.800 meters above sea level and that provides a slow growing process, which concentrates the hardness and consistence of the grains, as well as their taste. The coffee beans of Arabica are large, slightly elongated and flat, and the caffeine contained therein is 0.8 to 1.4% - at an average 1.2%. Arabica is considered to be of much better quality from other species. Arabica is known by its strong flavor (it contains about 90 flavoring), mild sour-sweet taste and lower caffeine content.

Mode of preparation:

1/ Grind the greenbeans in a coffee grinder and brew 1 teaspoon with 500ml of water for 3-4 minutes. Strain. Drink the tea during the day up to 15 o’clock not to interfere the sleep. The tea of raw green coffee has a mild flavor and bright color. Possesses strong refreshing effect.

2/Roasting of the green coffee. Heat the beans in a pan on 250C to 300C. Stir the beans constantly to roast evenly. Once the beans are roasted to a brown color according to your taste, immediately remove them from the heat and pour them in a metal colander and cool one minute, stirring with a wooden spoon.

3/Roast in oven at 250 ° C, stirring occasionally, and check the color. Cool in a colander.
Method of application: Boil half to one teaspoon of grind coffee in 100ml of boiling water for 3-4 minutes. Strain. Drink up to 2 cups daily.
Warning: Coffee is a diuretic, so during the day drink enough clean water not to be dehydrated. Dehydration results in increase of appetite.
Arabica coffee contains 0.5 - 1.5% caffeine.
Warnings: Do not use during pregnancy and breastfeeding because of the strong tonic properties.