Green Coffee Bean Extract 45-90%

 Coffee beans were used as food . East African tribes would grind the coffee berries together , mixing the results into a paste with animal fat. Later , around 1000 AD , Ethiopians made a type of wine from coffee berries , fermenting the dried in water .The high antioxidant activity observed in research on coffee is believed to be mostly due to the phenolic acids . GREEN COFFEE EXTRACT contains a number of polyphenols called hydroxycinnamic acids , with the two most prominent being chlorogenic and caffeic acids . Caffeic acid is the most abundant phenolic compound in coffee .COLOUR-LIGHT TO DARK YELLOWISH BROWN.   
HYGROSCOPIC POWDER  
ODOUR & TASTE :CHARACTERISTIC ODOUR WITH SLIGHT BITTER TASTE 
BOTANICAL NAME: COFFEA ARABICA 
PLANT PART USED- SEEDS 
PARTICLE SIZE- 100 % THROUGH 40 MESH