Green Coffee Bean Ext 50% (2% Caffeine)

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Green Coffee Bean Ext 50% (2% Caffeine)



Product  Name

Green Coffee Bean Ext 50% (2% Caffeine) 



Country of Origin



5 kg to 1 ton

Aroma Profile

Crisp, fruity, and earthy aroma

Batch Information

Extraction Method


Botanical Name

Coffea Arabica

Chemical Constituents

Phytosterols, antioxidants, vitamin E, and essential fatty acids

Color and Appearance

Pale yellowish-brown powder.

Plant Part Used

Green Coffee Bean



Available as per request


Available as per request

GC-MS Analysis

Available as per request

Container type

Sealed Container

Storage Recommendations

Store in a cool and dry place


  1. Harvesting: The process begins with the careful selection and harvesting of high-quality, raw green coffee beans. These beans are sourced from specific regions known for producing coffee beans with high chlorogenic acid content.
  1. Preparation: The harvested green coffee beans are cleaned to remove any debris, and then sorted to ensure uniformity in size and quality. This step is crucial in maintaining the overall quality of the extract.
  1. Extraction: The extraction of the active compounds, chlorogenic acid, and caffeine, is typically carried out using methods such as solvent extraction or water extraction. Solvent extraction involves using organic solvents like ethanol, while water extraction involves the use of hot water to draw out the desired compounds.
  1. Concentration: Once extracted, the solution containing the desired compounds is concentrated to increase the potency of the extract. This can be done through methods such as evaporation or spray drying to remove the solvent or water and obtain a concentrated extract.
  1. Standardization: The concentrated extract is then standardized to ensure that it contains the specified amount of chlorogenic acid and caffeine. This is an important step to guarantee the consistency and efficacy of the final product.
  1. Testing and Quality Control: The extract undergoes rigorous testing to ensure it meets quality and safety standards. This includes testing for purity, potency, and the absence of contaminants.
  1. Final Product Formation: The standardized extract is then formulated into the desired product, such as capsules, powders, or liquid extracts, ready for packaging and distribution.


  • Used as a natural flavor enhancer in beverages such as energy drinks and flavored coffees.
  • Can be included in hair care formulations for its purported benefits in promoting scalp health and stimulating hair growth.
  • Can be added to facial cleansers and toners to help detoxify the skin and minimize pores.

Geographical Specifications

Coffee farming also heavily depends on the average amount of precipitation, the temporal distribution, and the humidity level. Rainfall between 1,500 and 2,000 mm annually provides coffee plants with the 250 to 300 mm per square meter they require. Robusta can withstand extremely high humidity levels and is more attracted to areas with higher rainfall than Arabica. On the other hand, Arabica is extremely sensitive to warm, humid air.

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