Coffee fruit offers an abundance of antioxidants to support overall health and prevent disease. Commonly referred to as coffee cherries, this superfruit comes in red or purple berry form with two raw, unroasted coffee beans nestled within its pit. While coffee fruit was once thought of as waste material produced during coffee production processes, studies have revealed its power-packed antioxidant content and can now be added into drinks, supplements (such as thermogenics) or baked goods for an incredibly nutritive and delicious boost of flavor and nutrition.

Coffee’s health benefits are well-documented; however, less is understood about those of its fruit, which contains high concentrations of the polyphenols chlorogenic acid and caffeic acid – antioxidants thought to play an integral part in improving glucose and insulin regulation, decreasing blood pressure and fat accumulation and blocking cancer cell growth.

However, the amount of compounds present can differ depending on their extraction method; whole coffee fruit extracts have been shown to contain higher levels of phytochemicals than ground powders. Therefore it is crucial that consumers select products backed by credible scientific studies and certified to contain only safe doses of ingredients.

As an alternative to coffee bean extract, which can only be purchased as liquid and supplement form, ground coffee fruit has become increasingly popular as an effective way to increase antioxidant intake in smoothies and other beverages. You’ll find it easily at grocery stores and health food shops alike – it adds subtle yet distinct flavor that enhances drinks and snacks alike!

Integrating coffee fruit into your diet can support the sustainability of the coffee plant and its farmers, thus helping reduce carbon emissions and preserve biodiversity. You can support this effort further by purchasing products certified by organizations such as Rainforest Alliance or Fair Trade which ensure your ingredients have been grown and harvested ethically.

Organic coffee has long been considered superior to its non-organic counterpart, yet this claim may not always be supported by scientific data. A 2023 Gazi University study published in the Journal of Agricultural and Food Chemistry revealed that on average organic and conventional coffee have comparable caffeine levels.

Coffee seeds contain sucrose as their primary source of sugar, regardless of production method or extraction techniques. What does vary among coffee types is their levels of anti-inflammatory and phenolic compounds like chlorogenic acid, quercetin and epigallocatechin gallate; conventional coffee tends to contain lower concentrations than natural and organic varieties while fully washed pulped natural coffees have similar anti-inflammatory and phenolic profiles.

Organic coffee cultivation reduces pesticide residue risks for consumers, farmers and the environment alike; organic options provide more options to choose from to mitigate these concerns.