The purest raw material, straight from the Peruvian mountains. Raw coffee beans, unroasted, carefully selected. The first choice for connoisseurs seeking undisputed quality.
Whether for infusion, home grinding, or any other specialized use requiring pure raw material – cleanliness is critical.
Our coffee is Single Origin, ensuring consistency and transparency.
We adhere to strict standards: On every package, you will find a sticker certifying lab tests for the absence of pesticide residues.
This transparency is your insurance policy when consuming natural raw materials.
Science investigates Chlorogenic Acid (CGA) found in the natural bean. Our beans are the natural source (Raw Material) for those researched compounds.
Expert Gastroenterologist
Notes in his article that green coffee bean extract was found effective as a significant aid in weight loss processes and obesity treatment.
Source: Molecules Journal (2025)
Our raw materials grow at high altitudes in the Wanuco region. The climatic stress (UV radiation and cold) forces the plant to produce a significantly higher and denser concentration of chlorogenic acids (3-CQA and 5-CQA) compared to commercial coffee grown at lower altitudes.
The Engineering-Natural Approach
The pharmaceutical industry invests resources in isolating components (like 5-CQA) to create patented drugs. Our approach is the opposite: we provide the whole botanical (Whole Bean) exactly as nature created it, where the compounds are stable and act in natural synergy, without chemical processing.
Source: NMCD Journal (2019)
International joint research (China, Iran, Switzerland) found a link between green coffee consumption and improved metrics:
Research from Turkish Universities (2017)
The study indicated green coffee's contribution to lowering blood glucose levels (Type 2 Diabetes) and assisting in excess weight reduction.
Source: MDPI Nutrients (2022)
A scientific review from the US identified green beans as a component that may improve metabolic processes safely, when consumed in moderation.
Curtin University, Australia (2022)
Comparison between roasted and green coffee revealed: Green coffee beans retain a higher concentration of essential amino acids, some of which are destroyed during roasting.
Source: Frontiers in Nutrition (2023)
Clinical study (on 44 subjects) showed a significant decrease in CRP levels in the blood. High CRP is often linked to inflammatory conditions in the body.
Fresh Grinding: It is recommended to grind the beans close to usage to preserve the components. Keep in mind that green (raw) beans are harder than roasted beans, and this should be taken into account when grinding. Alternatively, you can soak the whole beans in water without grinding.
Infusion: Soak the ground coffee in hot water (not boiling) for about 10 minutes and strain.
Other Uses: Suitable as an addition to Green Smoothies or other specialized uses for connoisseurs.