Arabica Green Coffee beans El Salvador Primium - 500 g

Description

• Premium Arabica Origin: Sourced from the lush plantations of El Salvador, our green coffee beans are handpicked for their exceptional quality
• Unroasted & Natural: Retains all the natural goodness and antioxidants, offering a unique, unprocessed coffee experience
• Easy Preparation: Simply grind the beans, infuse in hot (80C) water, and enjoy a fresh, invigorating brew
• Health Benefits: Rich in chlorogenic acid, linked to various health benefits, including improved metabolism and antioxidant support
• Single Origin & Traceable: Each bag tells a story of its origin, ensuring transparency and sustainability in your coffee journey

We finally decided , due to the great demand of our customers, to offer our green coffee in its natural state ( ie in the form of seeds) from the same plantations we selected the highest quality arabica that we use for the sale of roasted coffee beans . The preparation with these seeds is still relatively simple as you just crush the seeds in a mortar or use a type of grinder with robust blades to grind into fine granules. Finally, add hot water but not boiling (80 C is the ideal temperature) and then filter after a few minutes of infusion .. Each of our single origin green coffee , will have its own unique characteristics and distinctive both in taste and its organoleptic properties , which for the benefits to their health (see notes below) . The image , here inserted, faithfully represents this type of single-origin coffee . The properties of green coffee and the main differences with the classic. Our green coffee is obviously the same quality of coffee that we sell as toast, excellent quality 100% Arabica between single origins proposed by us : so raw coffee , or unroasted , and it is for this reason that does not have the characteristic dark brown but is green , as are the seeds loi natural. The color is not the only difference between the classic coffee , present in our daily diet , and green coffee ; the roasting process , in fact, change many properties of the seed. First of all is definitely the difference amount (but also the "quality" ) of caffeine , less than the roasted coffee , as well as the shape is also different in that this caffeine is presented : in green coffee , in fact, caffeine is not free , but linked to chlorogenic acid ( a powerful antioxidant ) with which it forms the clorogenato , by this chemical characteristic it derives a much slower absorption by the mucous membranes and a residence time in the blood stream much longer .

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